WBET OEW-BOB

• OPERATION EXCELLENCE WALK

• Location

• Conducted on

  Date

• Prepared by

• Add signature

  Sign

FRONT COUNTER

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Greeting up entering?

  Yes

  No

  N/A

• Listen / Smile / Eye Contact?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

HOT / HOLD

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 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

  Off

  On

• Are fries 140 or higher

  Yes

  No

  N/A

• Fries with in Hold time

  Off

  On

• Is gravy (140-165)

  Off

  On

• Gravy with in Hold time

  Off

  On

• Gravy with in Hold time

  Off

  On

• Pies 140 or higher

  Off

  On

• Pies with in Hold time

  Off

  On

• Coffee / iced tea within Hold times?

  Off

  On

• Bob eggs 140 or higher

  Off

  On

• Bob eggs within Hold times

  Off

  On

• Egg mix 140 or higher

  Off

  On

• Egg mix within Hold times

  Off

  On

• Taquito mix 140 or higher

  Off

  On

• Taquito mix with in holding time

  Off

  On

• Sausage is 140 or higher

  Off

  On

• Sausage within Hold times

  Off

  On

• Chick’n bites are 140 or higher

  Off

  On

• Chick’n bites with in Hold time

  Off

  On

• Hash browns are 140 or higher

  Off

  On

• Hash browns with in holding time

  Off

  On

• Biscuits 140 or higher

  Off

  On

• Biscuits within Hold time

  Off

  On

MAKE UP TABLE / GRILL/TZ / FRYERS

• Is cheese 41 or lower

  Off

  On

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

  Off

  On

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

  Off

  On

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

  Off

  On

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

  Off

  On

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

  Off

  On

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

  Off

  On

• Are strips 165 or higher when removed from fryer

  Off

  On

• Are buyer 165 or higher when removed from fryer

  Off

  On

• Are fryer at 350

  Off

  On

• Are meat patties between 34-38

  Off

  On

• What is the temperature of meat patties

• Are meat patties 165 or higher

  Off

  On

• Grilled chicken at 165 or higher when removed from grill

  Off

  On

• Grill surface temp is 345-355

  Off

  On

• Mut table between 135-150

  Off

  On

• Is the bun toaster (420-550)

  Off

  On

• Is the oven 350

  Off

  On

• Is the pie holder 160 (+\- 10)

  Off

  On

Drinks/ refrigeration

• Is the carbonated drink temp between 34-38

  Off

  On

• What is the temp

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

  Off

  On

• Temp

• Is dispensed shake temperature between 26-28

  Off

  On

• Shake temp

• Is hopper temp 30 or lower

  Off

  On

• What is the over run % (45-55%)

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

  Off

  On

• 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?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are drink procedures being followed ?

  Yes

  No

  N/A

• Are shake procedures being followed

  Yes

  No

  N/A

• Are shake and malt flavor pumps calibrated / labels correctly

  Yes

  No

  N/A

• Does unit have enough patties tempering to last 24 hours

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Grill run cooking procedures followed correctly

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all of your cooking procedures followed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Our transfers on timers being used by procedure?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Grill drawers Dt plan a gram followed correctly

  Yes

  No

  N/A

• Reach in cooler girl station planogram followed correctly

  Yes

  No

  N/A

• Are headsets in place at grill station?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Make up table / fry

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

  Yes

  No

  N/A

• Prince Castle plan a gram followed correctly?

  Yes

  No

  N/A

• Steamtable plan a gram followed correctly?

  Yes

  No

  N/A

• Winston warmer planogram followed correctly?

  Yes

  No

  N/A

• Are all sandwich products assembled according to procedures?

  Yes

  No

  N/A

• Are all sandwiches wrapped according to procedures?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Make up table station plan a gram followed correctly?

  Yes

  No

  N/A

• Make up table refrigeration planogram followed correctly?

  Yes

  No

  N/A

• Undercounter cooler planogram followed correctly?

  Yes

  No

  N/A

• Reach in Front counter plan a gram followed correctly

  Yes

  No

  N/A

• Headsets in place at make up table?

  Yes

  No

  N/A

• Our fries Being salted correctly?

  Yes

  No

  N/A

• Are we following The rotation and filtering process?

  Yes

  No

  N/A

• Are fried Product procedures being followed

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Reach in freezer plan a grams followed correctly?

  Yes

  No

  N/A

• Our headsets in place of the fry station?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• How many working headsets do you have?

  0-7

  8 or more

• 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

  Yes

  No

  N/A

• Round up, Winston, prince castle

  Yes

  No

  N/A

• Gravy warmers

  Yes

  No

  N/A

• Oven

  Yes

  No

  N/A

• Make up table, wrap holder, Shelburne sticker holder

  Yes

  No

  N/A

• Microwave

  Yes

  No

  N/A

• Bun toaster

  Yes

  No

  N/A

• Grills, vent hoods, meat drawers

  Yes

  No

  N/A

• Shake machine, flavor dispensers

  Yes

  No

  N/A

• Coffee and tea equipment

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Ice machine, proper ice buckets

  Yes

  No

  N/A

• BIB (multiplex)/ carbonation tanks

  Yes

  No

  N/A

• Region freezers, under counter, freezers, evaporator

  Yes

  No

  N/A

• Freezer, gaskets,

  Yes

  No

  N/A

• Super cooler, gaskets, evaporator

  Yes

  No

  N/A

• Walk in cooler, Gaskets

  Yes

  No

  N/A

• Reach in cooler, gaskets

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Hand sinks

  Yes

  No

  N/A

• Drive-through area/bubble area

  Yes

  No

  N/A

WFVP

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

  Yes

  No

  N/A

• Operations family member orientation process completed?

  Yes

  No

  N/A

Serving with pride

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Bag folded/proper bag presentation to customers?

  Yes

  No

  N/A

• Offered refills/condiments

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Does the team demonstrate or can Verbally explain last

  Yes

  No

  N/A

Performance excellence

• Weekly manager meetings with managers and team leaders conducted

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are drive-through management best practices being followed

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Our handheld POS procedures being followed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are pre-shift position planners completed in advance?

  Yes

  No

  N/A

• Are quality /Food safety path audits completed

  Yes

  No

  N/A

• Serve safe certificates/foodhandlers cards

  Yes

  No

  N/A

Compliance

• Can pic Name the six reportable foodborne illnesses and symptoms

  Yes

  No

  N/A

• Proper handwashing/personal hygiene

  Yes

  No

  N/A

• Handwashing sinks properly stocked?

  Yes

  No

  N/A

• Personal appearance/nails/jewelry

  Yes

  No

  N/A

• Proper uniform standards/proper belt

  Yes

  No

  N/A

• Slip resistant Stoos

  Yes

  No

  N/A

• Our tattoos deemed inappropriate covered?

  Yes

  No

  N/A

• Restaurant procedure manuals updated and in use?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Only approve cleaning chemicals in unit?

  Yes

  No

  N/A

• Are chemicals stored properly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Proper storing of product

• Is lg meat stored properly?

  Yes

  No

  N/A

• Use by date

• Is sm. Meat stored properly?

  Yes

  No

  N/A

• Use your date

• Is chopped lettuce stored properly?

  Yes

  No

  N/A

• Are whole onion stored properly?

  Yes

  No

  N/A

• Is sliced/shredded cheese stored properly?

  Yes

  No

  N/A

• Are sausage patties/crumbles stored properly?

  Yes

  No

  N/A

• Are cinnamon roll stored properly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Dry storage

• Is ready to use pancake batter stored properly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is shake mix stored properly?

  Yes

  No

  N/A

• Is milk/orange juice stored properly

  Yes

  No

  N/A

• Is liquid egg stored properly?

  Yes

  No

  N/A

• Our whole eggs stored properly?

  Yes

  No

  N/A

• Is avocado stored properly?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Our sandwich dress and pouches stored properly?

  Yes

  No

  N/A

• Are sliced tomatoes stored properly?

  Yes

  No

  N/A

• Are biscuit stored properly and within thaw?

  Yes

  No

  N/A

• Are large buns stored properly?

  Yes

  No

  N/A

• Are small buns stored properly?

  Yes

  No

  N/A

• Are brioche buns stored properly?

  Yes

  No

  N/A

• Is Texas toast stored properly?

  Yes

  No

  N/A

• Are tortillas stored properly?

  Yes

  No

  N/A

• Is post mix BIB Stored properly and rotated?

  Yes

  No

  N/A

• Is dry stock stored properly?

  Yes

  No

  N/A

• Are paper product stored properly?

  Yes

  No

  N/A

• Are Dippin and salad sauces stored properly?

  Yes

  No

  N/A

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

• Utensils/prep equipment

  Yes

  No

  N/A

• Three compartment sink/prep sink/sink drains

  Yes

  No

  N/A

• Fryer filter equipment

  Yes

  No

  N/A

• Mop sink

  Yes

  No

  N/A

• Cleaning equipment

  Yes

  No

  N/A

• Trash cans and gray cart

  Yes

  No

  N/A

• Stockroom shelving/organization

  Yes

  No

  N/A

• Kitchen shelving?

  Yes

  No

  N/A

• Kitchen and stockroom floors/floor drain/covin

  Yes

  No

  N/A

• Ceilings / lights : vents

  Yes

  No

  N/A

• Walls/stainless steel

  Yes

  No

  N/A

• Monitor/printer/cables

  Yes

  No

  N/A

• Office/storage closet

  Yes

  No

  N/A

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

• Service area/register/credit card terminals

  Yes

  No

  N/A

• Menu board/extender

  Yes

  No

  N/A

• Interior POP/credit card

  Yes

  No

  N/A

• Drink station/nozzle/lid holders/flavor stickers

  Yes

  No

  N/A

• Condiment area

  Yes

  No

  N/A

• High chairs

  Yes

  No

  N/A

• Tables/chairs/booths

  Yes

  No

  N/A

• Thresholds/entry doors

  Yes

  No

  N/A

• Mats

  Yes

  No

  N/A

• Trash receptacles

  Yes

  No

  N/A

• Interior windows/ledges

  Yes

  No

  N/A

• Ceilings /Vent/writing/fans

  Yes

  No

  N/A

• Decor and plants

  Yes

  No

  N/A

• Post/wall/dividers

  Yes

  No

  N/A

• Floor/cove base

  Yes

  No

  N/A

• Exit signs

  Yes

  No

  N/A

• Music speakers/volume/station

  Yes

  No

  N/A

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

• Doors/kick plate/jambs

  Yes

  No

  N/A

• Odor free

  Yes

  No

  N/A

• Sink/mirror/fixtures

  Yes

  No

  N/A

• Soap dispenser/properly stocked

  Yes

  No

  N/A

• Restroom sign/employees must wash hands

  Yes

  No

  N/A

• Toilet/toilet paper dispenser

  Yes

  No

  N/A

• Baby changing station

  Yes

  No

  N/A

• Wall/partitions

  Yes

  No

  N/A

• Ceilings

  Yes

  No

  N/A

• Vents

  Yes

  No

  N/A

• Lighting/ fans

  Yes

  No

  N/A

• Floors/cove base/floor drains

  Yes

  No

  N/A

• Covered trash cans

  Yes

  No

  N/A

• To our trash receptacles in the women’s restroom stalls have lids?

  Yes

  No

  N/A

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

• Parking lot condition

  Yes

  No

  N/A

• Striping conditions/car stops

  Yes

  No

  N/A

• Dumpster area

  Yes

  No

  N/A

• Grease area

  Yes

  No

  N/A

• Drive through menu board/speaker

  Yes

  No

  N/A

• Back door

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• Drive thru curb trail

  Yes

  No

  N/A

• Landscape impressions

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• Adjacent property

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• American flag

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

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

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

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

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

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

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• 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

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• Building soffits

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• Exterior Lighting / signage

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• 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)

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

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

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• Side walks / Curbs and Entries

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• Trash containers

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• Newspaper Racks / Phone-Booth

  Needs to be cleaned

  Needs a ticket

  Needs both

  Neither

  N/A

• Audit completed by

  Sign