Title Page
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OPERATION EXCELLENCE WALK
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Location
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Conducted on
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Prepared by
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FRONT COUNTER
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We’re cashiers positioned in the front counter upon arrival?
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Can the team verbally explain the expectation of G.L.O.W.?
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Greeting up entering?
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Listen / Smile / Eye Contact?
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Offer items to complement the meal / Repeat order for clarity?
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Wave — Thank Customer for their visit in Dining Room and Drive Thru
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Were you asked for identification prior to going behind the front counter?
HOT / HOLD
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Does Manager on Duty have a working thermometer readily available?
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Is the thermocouple kit available and complete to conduct OEW?
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Are strips 140 +
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Strips temp
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Within Hold time?
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Is Whatachick’n 140 + Actual Temperature
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Whatachick’n temp
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Within Hold time
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Is grilled chicken 140 +
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Grill chicken temp
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Within Hold time?
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Bacon with in Hold time
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Are fries 140 or higher
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Fries with in Hold time
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Is gravy (140-165)
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Gravy with in Hold time
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Gravy with in Hold time
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Pies 140 or higher
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Pies with in Hold time
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Coffee / iced tea within Hold times?
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Bob eggs 140 or higher
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Bob eggs within Hold times
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Egg mix 140 or higher
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Egg mix within Hold times
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Taquito mix 140 or higher
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Taquito mix with in holding time
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Sausage is 140 or higher
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Sausage within Hold times
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Chick’n bites are 140 or higher
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Chick’n bites with in Hold time
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Hash browns are 140 or higher
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Hash browns with in holding time
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Biscuits 140 or higher
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Biscuits within Hold time
MAKE UP TABLE / GRILL/TZ / FRYERS
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Is cheese 41 or lower
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Avacado 41 or lower & with in 6 hour Hold time
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Is lettuce 41 or lower and with in 12 Hold time
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Is honey butter 41 or lower and with in 24 hour Hold time
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Tartar sauce 41 or lower and with in 24 hour Hold
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Are tomatoes 41 or lower and with in 8 hour Hold time
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Is whatachik’n 165 or higher when removed from the fryer
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Are strips 165 or higher when removed from fryer
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Are buyer 165 or higher when removed from fryer
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Are fryer at 350
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Are meat patties between 34-38
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What is the temperature of meat patties
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Are meat patties 165 or higher
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Grilled chicken at 165 or higher when removed from grill
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Grill surface temp is 345-355
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Mut table between 135-150
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Is the bun toaster (420-550)
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Is the oven 350
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Is the pie holder 160 (+\- 10)
Drinks/ refrigeration
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Is the carbonated drink temp between 34-38
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What is the temp
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Provide coffee and tea brewing temp. (185-190)
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Temp
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Is dispensed shake temperature between 26-28
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Shake temp
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Is hopper temp 30 or lower
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What is the over run % (45-55%)
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Is the reach-in freezer/ under counter freezer 10 to -10
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Actual temp
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Walk in freezer temp
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Super color temp (28-30)
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Walk in color temp (34-38)
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Reach in color temp (34-38)
Refrigeration/ drinks / grill
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Are hanging thermometers visuals in all cooler/ freezer locations?
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Are the thermometers in the walk in cooler/ freezer in good working order?
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Reach in refrigerator/freezer combo dpo planogram in good works order
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Are drink procedures being followed ?
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Are shake procedures being followed
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Are shake and malt flavor pumps calibrated / labels correctly
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Does unit have enough patties tempering to last 24 hours
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Our cook timers programmed and labeled correctly and being used by procedure?
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Grill run cooking procedures followed correctly
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Our girl procedures being followed correctly on the grill? Color tones and spatulas being used correctly
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Are all of your cooking procedures followed?
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Our patties double flip onto the transfers on immediately and place in rows left or right?
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Our transfers on timers being used by procedure?
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Or patties transferred to the make up table using the black handled sanitize spatula according to transfer his own procedures
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Grill drawers Dt plan a gram followed correctly
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Reach in cooler girl station planogram followed correctly
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Are headsets in place at grill station?
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Are buns hot and caramelize, toasted to order, and within temperature range
Make up table / fry
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Are properly toasted buns placed away from the Vegetable rail?
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Prince Castle plan a gram followed correctly?
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Steamtable plan a gram followed correctly?
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Winston warmer planogram followed correctly?
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Are all sandwich products assembled according to procedures?
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Are all sandwiches wrapped according to procedures?
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Are correct color tops on the squeeze bottles and stored upside down for use?
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Make up table station plan a gram followed correctly?
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Make up table refrigeration planogram followed correctly?
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Undercounter cooler planogram followed correctly?
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Reach in Front counter plan a gram followed correctly
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Headsets in place at make up table?
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Our fries Being salted correctly?
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Are we following The rotation and filtering process?
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Are fried Product procedures being followed
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Are cooktimers for fryer programs and labeled correctly and in use?
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Reach in freezer plan a grams followed correctly?
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Our headsets in place of the fry station?
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Does the fryer have the appropriate number of chicken baskets?
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How many working headsets do you have?
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How many headsets are in need of being repaired or replaced?
Does the equipment below need to be cleaned or have a ticket opened?
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Steam wells
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Round up, Winston, prince castle
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Gravy warmers
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Oven
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Make up table, wrap holder, Shelburne sticker holder
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Microwave
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Bun toaster
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Grills, vent hoods, meat drawers
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Shake machine, flavor dispensers
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Coffee and tea equipment
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Drink station, nozzles, flavor stickers, ice bin and scoop
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Ice machine, proper ice buckets
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BIB (multiplex)/ carbonation tanks
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Region freezers, under counter, freezers, evaporator
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Freezer, gaskets,
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Super cooler, gaskets, evaporator
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Walk in cooler, Gaskets
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Reach in cooler, gaskets
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Fryers, vents, hoods, fry station hi how are you
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Hand sinks
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Drive-through area/bubble area
WFVP
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Knowledge of Cora values and guiding principles by all management/posted?
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Operations family member orientation process completed?
Serving with pride
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Are survey is being communicated to customers upon completion of order?
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Check back trays clean and in good condition, circulated every 10 minutes, and adequately stocked for daypart?
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Bag folded/proper bag presentation to customers?
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Offered refills/condiments
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Is management and restaurant team engaged with a drive-through, and dine in customers
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Does the team demonstrate or can Verbally explain last
Performance excellence
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Weekly manager meetings with managers and team leaders conducted
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Our schedules posted in a timely manner for all employees to review
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Are GM and mgr coverage spread over all day parts and peaks sales days
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Are drive-through management best practices being followed
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Are hand held pos Devices available, functioning, and sync?
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Our handheld POS procedures being followed?
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Are mobile POS batteries charged according to procedures and Dt in her place we need it promptly?
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Are pre-shift position planners completed in advance?
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Are quality /Food safety path audits completed
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Serve safe certificates/foodhandlers cards
Compliance
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Can pic Name the six reportable foodborne illnesses and symptoms
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Proper handwashing/personal hygiene
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Handwashing sinks properly stocked?
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Personal appearance/nails/jewelry
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Proper uniform standards/proper belt
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Slip resistant Stoos
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Our tattoos deemed inappropriate covered?
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Restaurant procedure manuals updated and in use?
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First aide kit stock to, clean and in good condition
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Fire extinguisher (12 months) / Abdul system (6 months) In compliance and clean
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CO2/helium tanks capped and chained to the wall?
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Sanitation system procedures (three compartment sink and sanitizer buckets)
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Only approve cleaning chemicals in unit?
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Are chemicals stored properly?
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Food safety-calibrated thermometers & sanitizer test strips in use? 200 ppm)
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Are there any insects, rodents, or animals present?
Proper storing of product
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Is lg meat stored properly?
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Use by date
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Is sm. Meat stored properly?
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Use your date
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Is chopped lettuce stored properly?
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Are whole onion stored properly?
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Is sliced/shredded cheese stored properly?
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Are sausage patties/crumbles stored properly?
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Are cinnamon roll stored properly?
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Are frozen cookies tempered properly with the time and date label?
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Are raw and cooked products place in the walk-in coolers according to procedures and one package for protection?
Dry storage
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Is ready to use pancake batter stored properly?
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Are sliced/whole jalapeño stored properly? Walk-in
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Is shake mix stored properly?
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Is milk/orange juice stored properly
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Is liquid egg stored properly?
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Our whole eggs stored properly?
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Is avocado stored properly?
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Is salad/romaine/carrots/cherry tomatoes stored properly?
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Our sandwich dress and pouches stored properly?
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Are sliced tomatoes stored properly?
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Are biscuit stored properly and within thaw?
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Are large buns stored properly?
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Are small buns stored properly?
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Are whole grain wheat buns stored properly?
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Is Texas toast stored properly?
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Are tortillas stored properly?
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Is post mix BIB Stored properly and rotated?
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Is dry stock stored properly?
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Are paper product stored properly?
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Are Dippin and salad sauces stored properly?
Does the equipment below need to be cleaned or does it need a ticket opened?
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Utensils/prep equipment
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Three compartment sink/prep sink/sink drains
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Fryer filter equipment
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Mop sink
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Cleaning equipment
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Trash cans and gray cart
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Stockroom shelving/organization
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Kitchen shelving?
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Kitchen and stockroom floors/floor drain/covin
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Ceilings / lights : vents
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Walls/stainless steel
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Monitor/printer/cables
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Office/storage closet
Do the areas below need to be cleaned or have a ticket opened?
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Service area/register/credit card terminals
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Menu board/extender
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Interior POP/credit card
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Drink station/nozzle/lid holders/flavor stickers
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Condiment area
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High chairs
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Tables/chairs/booths
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Thresholds/entry doors
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Mats
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Trash receptacles
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Interior windows/ledges
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Ceilings /Vent/writing/fans
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Decor and plants
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Post/wall/dividers
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Floor/cove base
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Exit signs
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Music speakers/volume/station
Do the areas but no need to be cleaned and or a ticket opened
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Doors/kick plate/jambs
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Odor free
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Sink/mirror/fixtures
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Soap dispenser/properly stocked
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Restroom sign/employees must wash hands
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Toilet/toilet paper dispenser
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Baby changing station
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Wall/partitions
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Ceilings
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Vents
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Lighting/ fans
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Floors/cove base/floor drains
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Covered trash cans
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To our trash receptacles in the women’s restroom stalls have lids?
Do the areas below need to be cleaned or have a ticket opened
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Parking lot condition
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Striping conditions/car stops
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Dumpster area
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Grease area
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Drive through menu board/speaker
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Back door
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Drive-through window/SS ledges/frame free of smudges and Gum buildup . Ledges and frames rust free and in good condition from the customers perspective, not peeling or discolored/faded
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Drive thru curb trail
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Landscape impressions
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Adjacent property
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American flag
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Building roof (Clean, no build up, in good repair, in good condition, not peeling, not faded.
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Awnings (clean, no build up. Clean, in good repair, paint in good condition, not peeling, not faded.
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Building trim and condition (Clean, no build up. In good repair, paint in good condition. Not peeling. Not fading.)
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Building conditions/walls clean free of spills, dirt, exhaust stains, footprint marks, cigarette marks and no graffiti. In good repair, paint in good condition, not peeling, not faded
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Building soffits
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Exterior Lighting / signage
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Editor windows / window ledges (Clean, free of build-up, glass free of smudges/fingerprints, ledges Clean. No build up between double pane windows. In good condition. No cracks or loose seals. Ledges rust free, not peeling or discolored/faded)
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POP / Credit cards / Real estate signs/ Door clings
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Side walks / Curbs and Entries
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Trash containers
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Newspaper Racks / Phone-Booth
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Audit completed by