Title Page
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Document No.
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QDoba BSA ( Brand Standards Audit )
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Client / Site
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Conducted on
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Prepared by
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Location
Section 1 Guest Services
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1- Position T1: Employee behaviors are welcoming to the guest ? <br>Policy : <br>-Acknowledges Guest when entering the restaurant or arriving at position <br>-Eye Contact made with every guest at position T1 <br>- Employee behaviors are welcoming to the guests <br>- If there no queue/line , guest is greeted before arriving at T1
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2- All employees that are cooking , prepping, or working “ the line “, including managers , are wearing a clean , new design, hat/visor ? <br>Policy :<br>- bandannas oki if worn under hat<br>-hairnet is OK if worn under hat <br>-hats/ visors clean and good condition - no visible tears-frays or stains <br><br>
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3- Uniforms are clean and neat? <br>- Hats are clean and in good condition ; No tears, frats, stains. <br>- Shirts are properly fitting , clean, with no holes or grease stains and wrinkle free. <br>- Pants: Black jeans , blue jeans ( any shade ) or dark colored khaki-type pants that do not : 1) drag on floor, 2) have tears , holes or frays , 3) show skin at ankles , 4) sag at the butt, or 5) slouch at the waist. Jeggings OK for maternity wear. <br>- Belts : must be worn if pants have belt loops. <br>-Shoes : Black or dark brown closed toe , socks must be worn , slip resistant or sneaker style.
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4- Employees are well groomed
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5- Sneeze Guard is clean at all times ( there is no accommodations for busy time of the day- always clean)
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6- Employee behaviors are welcoming to the guests ?
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7- Service line, cook area, and floors visible to guest clean and well maintained ?
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8- Clean and well maintained drink station?
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9- Clean and well maintained condiment station ?
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10-Dining room tables clean and bussed ?
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11- Dining Room floors ( Floors are swept and clean? )
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12- Trashcans are clean and well maintained <br>-Trash not visible to guests; does not pass opening lid.<br>-Trashcan and lid clean and wiped down. <br>-Tins/baskets/taco stands - less than 10 stacked and taken to kitchen to be cleaned.
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13-Restrooms are clean and in good repair. <br>- Free of any foul odors. <br>- Stocked : toilet paper , paper towels or dryer , soap, and toilet seat covers. <br>- No trash on floor. <br>- Sanitary napkins bins emptied daily in women’s. <br>- Sinks, mirrors, walls, and toilets clean and in good repair. <br>- Trashcans: Trash not visible to guests; does not pass opening lid.
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14- Manager on schedule for a minimum of 25hrs.
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15-A grill timer is in use during the grilling of chicken and steak ( 5 min for Chicken and 4 mins for Steak). If grilling is not observed , ask cook to explain the use of timer. <br>- Timer is set after protein has been placed on grill ( hands washed Ect.) <br>-Timer is reset after all protein on the grill has been flipped.
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16- No scheduled overtime for team members<br>- Tram members/team leads are scheduled no more than 40hrs. <br>
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17- Is a current day shift card must be posted and be actively used throughout the day? <br>- Current day shift card must be posted and be actively used throughout the day.
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18- Does the crew member identify their shift focus ? <br>- Ask one crew member to identify their shift focus .
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19- Bowl portion and weight within guidelines: <br>- Bowl weighs between 19 and 22 ounces . ( Build : White rice , Black beans, Chicken , Queso, Guac , Pick de Gallo , and Shredded cheese)
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20- Is the Daily Hot Item Inventory Variance Report posted? <br>- Must be posted in an area accessible to all employees? <br>- May be posted in the office only if the office is not locked .
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21-Waste posted by Shift <br>- Is a current day waste log being actively used?
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22- Current Action Plan is Posted in the Restaurant <br>- Must be posted in an area accessible to all employees <br>-May be Posted in the office only if the office is not locked.
