Title Page

  • OPERATION EXCELLENCE WALK

  • Location

  • Conducted on

  • Prepared by

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FRONT COUNTER

  • We’re cashiers positioned in the front counter upon arrival?

  • Can the team verbally explain the expectation of G.L.O.W.?

  • Greeting up entering?

  • Listen / Smile / Eye Contact?

  • Offer items to complement the meal / Repeat order for clarity?

  • Wave — Thank Customer for their visit in Dining Room and Drive Thru

  • Were you asked for identification prior to going behind the front counter?

HOT / HOLD

  • Does Manager on Duty have a working thermometer readily available?

  • Is the thermocouple kit available and complete to conduct OEW?

  • Are strips 140 +

  • Strips temp

  • Within Hold time?

  • Is Whatachick’n 140 + Actual Temperature

  • Whatachick’n temp

  • Within Hold time

  • Is grilled chicken 140 +

  • Grill chicken temp

  • Within Hold time?

  • Bacon with in Hold time

  • Are fries 140 or higher

  • Fries with in Hold time

  • Is gravy (140-165)

  • Gravy with in Hold time

  • Gravy with in Hold time

  • Pies 140 or higher

  • Pies with in Hold time

  • Coffee / iced tea within Hold times?

  • Bob eggs 140 or higher

  • Bob eggs within Hold times

  • Egg mix 140 or higher

  • Egg mix within Hold times

  • Taquito mix 140 or higher

  • Taquito mix with in holding time

  • Sausage is 140 or higher

  • Sausage within Hold times

  • Chick’n bites are 140 or higher

  • Chick’n bites with in Hold time

  • Hash browns are 140 or higher

  • Hash browns with in holding time

  • Biscuits 140 or higher

  • Biscuits within Hold time

MAKE UP TABLE / GRILL/TZ / FRYERS

  • Is cheese 41 or lower

  • Avacado 41 or lower & with in 6 hour Hold time

  • Is lettuce 41 or lower and with in 12 Hold time

  • Is honey butter 41 or lower and with in 24 hour Hold time

  • Tartar sauce 41 or lower and with in 24 hour Hold

  • Are tomatoes 41 or lower and with in 8 hour Hold time

  • Is whatachik’n 165 or higher when removed from the fryer

  • Are strips 165 or higher when removed from fryer

  • Are buyer 165 or higher when removed from fryer

  • Are fryer at 350

  • Are meat patties between 34-38

  • What is the temperature of meat patties

  • Are meat patties 165 or higher

  • Grilled chicken at 165 or higher when removed from grill

  • Grill surface temp is 345-355

  • Mut table between 135-150

  • Is the bun toaster (420-550)

  • Is the oven 350

  • Is the pie holder 160 (+\- 10)

Drinks/ refrigeration

  • Is the carbonated drink temp between 34-38

  • What is the temp

  • Provide coffee and tea brewing temp. (185-190)

  • Temp

  • Is dispensed shake temperature between 26-28

  • Shake temp

  • Is hopper temp 30 or lower

  • What is the over run % (45-55%)

  • Is the reach-in freezer/ under counter freezer 10 to -10

  • Actual temp

  • Walk in freezer temp

  • Super color temp (28-30)

  • Walk in color temp (34-38)

  • Reach in color temp (34-38)

Refrigeration/ drinks / grill

  • Are hanging thermometers visuals in all cooler/ freezer locations?

  • Are the thermometers in the walk in cooler/ freezer in good working order?

  • Reach in refrigerator/freezer combo dpo planogram in good works order

  • Are drink procedures being followed ?

  • Are shake procedures being followed

  • Are shake and malt flavor pumps calibrated / labels correctly

  • Does unit have enough patties tempering to last 24 hours

  • Our cook timers programmed and labeled correctly and being used by procedure?

  • Grill run cooking procedures followed correctly

  • Our girl procedures being followed correctly on the grill? Color tones and spatulas being used correctly

  • Are all of your cooking procedures followed?

  • Our patties double flip onto the transfers on immediately and place in rows left or right?

  • Our transfers on timers being used by procedure?

  • Or patties transferred to the make up table using the black handled sanitize spatula according to transfer his own procedures

  • Grill drawers Dt plan a gram followed correctly

  • Reach in cooler girl station planogram followed correctly

  • Are headsets in place at grill station?

  • Are buns hot and caramelize, toasted to order, and within temperature range

Make up table / fry

  • Are properly toasted buns placed away from the Vegetable rail?

  • Prince Castle plan a gram followed correctly?

  • Steamtable plan a gram followed correctly?

  • Winston warmer planogram followed correctly?

  • Are all sandwich products assembled according to procedures?

  • Are all sandwiches wrapped according to procedures?

  • Are correct color tops on the squeeze bottles and stored upside down for use?

  • Make up table station plan a gram followed correctly?

  • Make up table refrigeration planogram followed correctly?

  • Undercounter cooler planogram followed correctly?

  • Reach in Front counter plan a gram followed correctly

  • Headsets in place at make up table?

  • Our fries Being salted correctly?

  • Are we following The rotation and filtering process?

  • Are fried Product procedures being followed

  • Are cooktimers for fryer programs and labeled correctly and in use?

  • Reach in freezer plan a grams followed correctly?

  • Our headsets in place of the fry station?

  • Does the fryer have the appropriate number of chicken baskets?

  • How many working headsets do you have?

  • How many headsets are in need of being repaired or replaced?

Does the equipment below need to be cleaned or have a ticket opened?

  • Steam wells

  • Round up, Winston, prince castle

  • Gravy warmers

  • Oven

  • Make up table, wrap holder, Shelburne sticker holder

  • Microwave

  • Bun toaster

  • Grills, vent hoods, meat drawers

  • Shake machine, flavor dispensers

  • Coffee and tea equipment

  • Drink station, nozzles, flavor stickers, ice bin and scoop

  • Ice machine, proper ice buckets

  • BIB (multiplex)/ carbonation tanks

  • Region freezers, under counter, freezers, evaporator

  • Freezer, gaskets,

  • Super cooler, gaskets, evaporator

  • Walk in cooler, Gaskets

  • Reach in cooler, gaskets

  • Fryers, vents, hoods, fry station hi how are you

  • Hand sinks

  • Drive-through area/bubble area

WFVP

  • Knowledge of Cora values and guiding principles by all management/posted?

  • Operations family member orientation process completed?

Serving with pride

  • Are survey is being communicated to customers upon completion of order?

  • Check back trays clean and in good condition, circulated every 10 minutes, and adequately stocked for daypart?

  • Bag folded/proper bag presentation to customers?

  • Offered refills/condiments

  • Is management and restaurant team engaged with a drive-through, and dine in customers

  • Does the team demonstrate or can Verbally explain last

Performance excellence

  • Weekly manager meetings with managers and team leaders conducted

  • Our schedules posted in a timely manner for all employees to review

  • Are GM and mgr coverage spread over all day parts and peaks sales days

  • Are drive-through management best practices being followed

  • Are hand held pos Devices available, functioning, and sync?

  • Our handheld POS procedures being followed?

  • Are mobile POS batteries charged according to procedures and Dt in her place we need it promptly?

  • Are pre-shift position planners completed in advance?

  • Are quality /Food safety path audits completed

  • Serve safe certificates/foodhandlers cards

Compliance

  • Can pic Name the six reportable foodborne illnesses and symptoms

  • Proper handwashing/personal hygiene

  • Handwashing sinks properly stocked?

  • Personal appearance/nails/jewelry

  • Proper uniform standards/proper belt

  • Slip resistant Stoos

  • Our tattoos deemed inappropriate covered?

  • Restaurant procedure manuals updated and in use?

  • First aide kit stock to, clean and in good condition

  • Fire extinguisher (12 months) / Abdul system (6 months) In compliance and clean

  • CO2/helium tanks capped and chained to the wall?

  • Sanitation system procedures (three compartment sink and sanitizer buckets)

  • Only approve cleaning chemicals in unit?

  • Are chemicals stored properly?

  • Food safety-calibrated thermometers & sanitizer test strips in use? 200 ppm)

  • Are there any insects, rodents, or animals present?

Proper storing of product

  • Is lg meat stored properly?

  • Use by date

  • Is sm. Meat stored properly?

  • Use your date

  • Is chopped lettuce stored properly?

  • Are whole onion stored properly?

  • Is sliced/shredded cheese stored properly?

  • Are sausage patties/crumbles stored properly?

  • Are cinnamon roll stored properly?

  • Are frozen cookies tempered properly with the time and date label?

  • Are raw and cooked products place in the walk-in coolers according to procedures and one package for protection?

Dry storage

  • Is ready to use pancake batter stored properly?

  • Are sliced/whole jalapeño stored properly? Walk-in

  • Is shake mix stored properly?

  • Is milk/orange juice stored properly

  • Is liquid egg stored properly?

  • Our whole eggs stored properly?

  • Is avocado stored properly?

  • Is salad/romaine/carrots/cherry tomatoes stored properly?

  • Our sandwich dress and pouches stored properly?

  • Are sliced tomatoes stored properly?

  • Are biscuit stored properly and within thaw?

  • Are large buns stored properly?

  • Are small buns stored properly?

  • Are whole grain wheat buns stored properly?

  • Is Texas toast stored properly?

  • Are tortillas stored properly?

  • Is post mix BIB Stored properly and rotated?

  • Is dry stock stored properly?

  • Are paper product stored properly?

  • Are Dippin and salad sauces stored properly?

Does the equipment below need to be cleaned or does it need a ticket opened?

  • Utensils/prep equipment

  • Three compartment sink/prep sink/sink drains

  • Fryer filter equipment

  • Mop sink

  • Cleaning equipment

  • Trash cans and gray cart

  • Stockroom shelving/organization

  • Kitchen shelving?

  • Kitchen and stockroom floors/floor drain/covin

  • Ceilings / lights : vents

  • Walls/stainless steel

  • Monitor/printer/cables

  • Office/storage closet

Do the areas below need to be cleaned or have a ticket opened?

  • Service area/register/credit card terminals

  • Menu board/extender

  • Interior POP/credit card

  • Drink station/nozzle/lid holders/flavor stickers

  • Condiment area

  • High chairs

  • Tables/chairs/booths

  • Thresholds/entry doors

  • Mats

  • Trash receptacles

  • Interior windows/ledges

  • Ceilings /Vent/writing/fans

  • Decor and plants

  • Post/wall/dividers

  • Floor/cove base

  • Exit signs

  • Music speakers/volume/station

Do the areas but no need to be cleaned and or a ticket opened

  • Doors/kick plate/jambs

  • Odor free

  • Sink/mirror/fixtures

  • Soap dispenser/properly stocked

  • Restroom sign/employees must wash hands

  • Toilet/toilet paper dispenser

  • Baby changing station

  • Wall/partitions

  • Ceilings

  • Vents

  • Lighting/ fans

  • Floors/cove base/floor drains

  • Covered trash cans

  • 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

  • Parking lot condition

  • Striping conditions/car stops

  • Dumpster area

  • Grease area

  • Drive through menu board/speaker

  • Back door

  • 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

  • Drive thru curb trail

  • Landscape impressions

  • Adjacent property

  • American flag

  • Building roof (Clean, no build up, in good repair, in good condition, not peeling, not faded.

  • Awnings (clean, no build up. Clean, in good repair, paint in good condition, not peeling, not faded.

  • Building trim and condition (Clean, no build up. In good repair, paint in good condition. Not peeling. Not fading.)

  • 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

  • Building soffits

  • Exterior Lighting / signage

  • 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)

  • POP / Credit cards / Real estate signs/ Door clings

  • Side walks / Curbs and Entries

  • Trash containers

  • Newspaper Racks / Phone-Booth

  • Audit completed by

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