Burger king - restaurant excellence visit report - duplicate checklist
Use this template to identify deficiencies to apply corrective action for compliance.
What does this form include?
This form contains 10 sections:
INSTRUCTIONS_______________1. Please answer all the questions below. 2. Add Photos in "Images" and Co
C.A.R.E
- CA101: Team Members and Managers use please and thank youGUIDE:Please and Thank you observed with every Guest
- CA102: Team Members provide a quick and courteous greeting to each GuestGUIDE:1) Team member is present when Guest arrives2) Guest is greeted within 5 seconds3) Greeting must include an intial welcome to the restaurant and offer to help Guest4) Team member smiles at Guest5) Team member makes eye contact with Guest6) Team member gives Guest full attention
- CA103: Manager in Charge successfully conducts table touches during Travel PathsGUIDE:1) Manager asks for specific feedback on visit from Guest2) Manager takes action on feedback3) Manager conducts at least 2 table touches during Travel Paths
- CA104: Team provides a positive Guest InteractionGUIDE:1) Warm parting phrase used2) Tray or bag presented to the Guest3) Expeditor asks Guest if they need appropriate condiments 4) Receipt was included with the order5) L.A.S.T. is used in case of guest complaint
- CA105: Team Members and Managers meet uniform and hygiene standardsGUIDE:1) All uniforms worn by the team members and managers are approved and in good condition2) Complete uniform consists of: tucked in uniform shirt, black pants/skirt3) Uniforms must be: worn at all times, freshly laundered, wrinkle free, appropriate size4) Black long-sleeve shirts may be worn under uniform5) Shoes must be black leather or vinyl, slip-resistant, and cover the entire foot6) All team members use name tag, cap or visor, both clean and in good condition7) Hair is pulled back and properly restrained, and all hair and facial hair meets standards8) Necklaces must be worn inside of uniforms9) Piercings must be in ears only and less than 1/2 inch in diameter
- CA106: Guest Feedback Program is active and in useGUIDE:1) The restaurant team is aware of GUEST TRAC® results2) Restaurant compliant with GUEST TRAC ® standards3) Restaurant compliant with Guest Relations standards
Food Quality
- FQ101: French Fries and Hashbrowns are cooked and held properlyGUIDE:"1) French Fries or Hash Browns are loaded into basket properly2) French Fries or Hash Browns are cooked properly3) French Fries or Hash Browns are drained, placed and salted (if applicable) in holding station within 10 seconds4) Fresh and older fries or Hash Browns are properly rotated5) Expired French Fries or Hash Browns are not served to Guest6) Fries or Hash Browns are consistently portioned and/or packed properly7) French Fries or Hash Browns have proper cook time programmed "
- FQ102: Kitchen Management System is Present and PHU Monitoring System is Properly ExecutedGUIDE:"1) Expired product in PHU discarded2) Product placed in correct PHU cavity3) Team Members pushing correct button(s)4) Kitchen Management System is present and executed properly5) Manager in Charge can explain how to use and adjust Kitchen Management System (KMS) only"
- FQ103: Guests’ Orders Are Accurately Prepared and DeliveredGUIDE:1) Sandwiches built correctly2) Sandwiches are marked correctly3) Beverages and Desserts prepared according to BK® procedures4) Sales & Service Leaders repeat order when necessary5) Expediter uses tickets or screen to fill orders6)No Guests return with incorrect order7) Salads are prepared correctly
- FQ104: Restaurant Does Not Have Any Expired ProductGUIDE:1) All thawed or opened products have hold times and are not expired2) All drinks/ICEE, bag in box, milk based product, juices, shake mix, etc not expired3) Products in cooler, freezer and dry storage not expired
- FQ105: Sandwich Buns Meet Quality Standards and Are Properly ToastedGUIDE:1) Buns are toasted to order and not held for 30s or more2) Buns are toasted according to BK procedures and meet BK quality standards
- FQ106: All Produce and Products Meet Holding and Quality StandardsGUIDE:1) Produce is held at proper temperature range ( 65 - 85º)2) Prep procedures are properly executed3) Produce meets minimum quality standards4) Product in PHU meets quality standards
- FQ107: Products/Condiments Are Stored ProperlyGUIDE:1) First In, First Out (FIFO) rotation system is used2) Open bags and products are stored properly3) All equipment, ingredients and packaging stored at least 6 inches/ 15 cm above the floor4) Frozen Products are stored at 0F degrees +/- 10F
- FQ108: Specialty Products and Multi-Pot Side Items Are Cooked and Held ProperlyGUIDE:1) Specialty products and side items are loaded into basket properly 2) Specialty products and side items are cooked using proper procedures3) Multi vat fryers are correctly programmed4) Specialty products cooked from frozen5) Expired side items held in fry station are discarded6) Side items are portioned, packed and served according to Ops procedures7) Specialty products placed in holding unit promptly after cooking
- FQ109: Shortening in all French Fry and Multi-Pot fryers meets standardGUIDE:1) All fryers pass shortening test2) Shortening test kit and skimmer available3) Oil levels are not below fill line4) Excess breading and broken pieces are skimmed regularly
Profitability & Shift Management
- PS101: Suggestive Selling is Effectively Used to Maximize Sales
- PS102: All Menu Items are AvailableGUIDE:1) Does restaurant have all items they communicate on their menu available
- PS103: Management Command Station is Present, up to date and in useGUIDE:1) Half hour sales posted and used to manage business flow2) Restaurant is using a positioning guide3) Speed of Service performance tracked and SOS pace communicated by MIC throughout shift
- PS104: P.O.P. elements are posted, current and correctly placed. POP is clean and in good conditionGUIDE:1) P.O.P. elements clean and in good condition2) Handwriten note or unprofessional P.O.P. not present
- PS105: Fresh and Ready System is Present and Effective Waste Management System in placeGUIDE:1) Current Fresh and Ready or Thaw and Prep chart posted2) Effective waste management system in place3) Condiment and thaw charts are posted and current4) Managers and Team Members able to demonstrate use of Fresh and Ready system
- PS106: Travel Paths are effectively Completed as RequiredGUIDE:1) Minimum of 1 Travel Paths is observed during the visit2) Manager takes action on Travel Path opportunities during or after travel path
Food Safety Checklist
- FS101:C13:D22C13:D25C13:DC13:D24 Required Hand-Washing Procedures are FollowedGUIDE:1) Hand washing sink is not obstructed2) Hands are washed when required3) Hand washing procedure executed properly4) Paper towel dispensers and gloves are stocked and easily dispensed5) Approved antibacterial soap and hand sanitizer dispensers are stocked and functioning
- FS102: Health Department Inspections are Available and Violations Have Been CorrectedGUIDE:1) Most recent health department inspection is available2) Items noted on the inspection are corrected within 10 days, or within timeline specified
- FS103: Hot Water is AvailableGUIDE:1) The hand washing sink meets a minimum of 100.0F/38.0C2) Non-hand washing sinks meets a minimum of 110.0F/43.0C
- FS104: Potentially Hazardous Foods Meet Temperature StandardsGUIDE:1) Hot PHF's meet a minimum of 140.0F/60.0C2) Cold PHF's meet a maximum of 40.0F/4.0C3) Soft serve and shake mix in hopper meets temperature standard4) Approved calibrated thermometer available5) Daily Planner observed complete for last 30 days (If transitioned to BK Link, Cookout and Quality Check Logs observed complete for the last 30 days)
- FS105: Sanitizing Solutions Are Properly stored/Labeled/UsedGUIDE:1) Sanitizing solution strength is according to standards2) Sanitizer solutions are in properly labeled and approved containers3) Sanitizing buckets/bottles available for all stations and/or not close to open food containers4) Approved and clean cloths submerged in sanitizing solution5) Sanitizer test strips available
- FS106: Shake/Soft Serve Machine Sanitized ProperlyGUIDE:1) No evidence of build-up or cross-contamination in the soft serve vat2) All required brushes are present, clean, in good condition, and stored correctly3) Soft serve machine sanitiser and approved lube available4) Brushes are stored in a clean and approved storage unit, or shake cabinet
- FS107: Restaurant is Only Using Approved ItemsGUIDE:1) All food present is approved2) All packaging and paper supplies present are approved3) All smallwares and tools present are approved4) All chemicals present are found in the ABL and approved5) All equipment present is approved
- FS108: Prepped Items are Marked with Hold Time and are not Expired(PHF’s)GUIDE:1) No expired items present2) No items marked with incorrect hold time that is longer than permitted3) No items missing hold times
- FS109: Cross-Contamination is not ObservedGUIDE:1) Proper use of tongs2) Cooked and raw products are kept separate3) Old and new PHFs are not mixed4) Ice machine free of dirt or mold5) Physical contamination6) W/R/S/(R) procedure is properly followed7) Hands immediately washed, rinsed and sanitized, after coming into contact with raw product8) Employee food properly stored9) Smallwares properly maintained and not burnt, no evidence of cracks10) PHU pans are properly maintained, no evidence of cracks11) Vegetable slicers properly cleaned with no build-up observed12) Allergen guidelines and procedures properly followed13) Build-up observed inside soda nozzles
- FS110: Effective Pest Elimination is in PlaceGUIDE:1) No live or dead rodent observed2) No rodent droppings observed3) No live or dead cockroach observed4) No birds nesting inside of restaurant 5) No ant trail observed in back of house6) No flies landing on food7) No excessive fly activity 8) Pest control report is on file and in the restaurant
- FS111: Product Cook-Out Procedures/Temperatures Meet StandardsGUIDE:1) Beef cookout register log fully completed2) Registered temperatures in the log within proper range3) Manager able to perform proper cook-out procedures
- FS112: No Other Food Safety Violations are PresentGUIDE:1) No drainage back-up2) No evidence of Team Members working while ill3) Food prep area is free from roof leaks4) Chemicals are labeled and stored properly5) ServSafe Certificate available for Manager(s)6) All washing sinks are functional
Speed Of Service
- SS101: Drive-Thru total time is 2:45 or belowGUIDE:1) 2:45 and below = 6 points2:46-2:50 = 4 points2:51-2:55 = 2 points2:56-3:00 = 1 point>3:00 = 0 points
- SS102: Dine-in total time 2:45 or belowGUIDE:1) 2:45 and below = 4 points2:46-2:50 = 3 points2:51-2:55 = 2 points2:56-3:00 = 1 point>3:00 = 0 points
- SS103: Necessary SOS tools are in place and working properlyGUIDE:1) Required number of working headsets in use2) Drive-thru timer is installed and working properly3) OCU speaker is working and can clearly be heard4) The order is displayed on the OCU screen
- SS104: Manager in Charge Behavior Drives Speed of ServiceGUIDE:1) Orders are being fulfilled immediately2) Restaurant is Rush Ready
Training
- TR101: Team Members working in position have been trained in positionGUIDE:1) All modules have been completed for Team Member working position
- TR102: Manager in Charge has Current Foundations Certificate
- TR103: Team Members working in position have been verified /certified in positionGUIDE:1) Performance Scorecard has been completed for Team Member working position
Cleanliness
- BH100: Back of House is clean
- BH101: Ceiling, Lights and Vents are clean and free of build-upGUIDE:1) Ceiling clean and free of dust build-up2) Accessible lights clean and free of bugs and build-up3) Vents clean and free of dust and build-up
- BH102: Fixtures and Shelves are clean and free of build-upGUIDE:1) Shelves clean and free of build-up2) Sinks clean and free of build-up
- BH103: Walls, Floors and Baseboards are clean and free of build-upGUIDE:1) Walls clean and free of build-up and trash2) Floors and Baseboards clean and free of build-up and trash
- DR100: Dining Room and Play area are clean
- DR101: Doors, Thresholds and Windows are clean, free of build-up and fingerprintsGUIDE:1) Door handles/knobs free of build-up2) Window sills free of bugs and build-up3) Thresholds free of debris and build-up4) Windows/Doors free of fingerprints and build-up
- DR102: Walls, Floors and Baseboards are clean and free of build-upGUIDE:1) Walls clean and free of build-up2) Floors and Baseboards clean and free of build-up and trash
- DR103: Beverage Station and Front Counter Area are clean and free of build-up, litter and debrisGUIDE:1) Beverage Station - Countertop, Dispenser, Condiment area, Nozzles, Drains, Shelving, Cabinets clean and free of build-up2) Front Counter - Countertop, Queue line, Floor mats, Display units clean and free of build-up
- DR104: Tables Are clean and free of build-upGUIDE:1) Gum under tabletops2) Tables clean and free of build-up
- DR105: Seats, Booths, and High Chairs are clean and free of build-upGUIDE:1) Chair (frame, legs, seat, underneath chair)2) Booths (seat, frame, legs)3) High Chairs (seat, frame)
- DR106: Ceiling, Lights, and Vents are clean, free of dust and build-upGUIDE:1) Ceiling clean and free of dust and soil build-up2) Accessible lights clean and free of dead insects and build-up3) Vents clean and free of dust and soil and build-up
- DR107: Trash Cans are clean and free of build-upGUIDE:1) Exterior/interior of trash cans clean with no build-up2) Lids clean and free of build-up3) Trash cans lined4) Unfavorable odor present
- DR108: Playground is clean and free of build-up, litter and debrisGUIDE:1) Tunnels2) Pads/Post pads3) Signage4) Shoe Keeper5) Screens6) Play Equipment
- EX100: Exterior of Restaurant is Clean
- EX101: Exterior furniture, Parking Lot and sidewalks are clean, free of build-up, litter and debrisGUIDE:1) Parking lot free of trash and litter2) Parking lot free of an excessive amount of foliage3) Sidewalks free of trash and litter4) Sidewalks free from traffic and gum build-up5) exterior furniture clean
- EX102: Exterior Trash Receptacles and Dumpster area are clean, free of build-up, litter and debrisGUIDE:1) Trash cans not overflowing2) All lids, chutes, and exteriors of trash cans clean and free of build-up3) Unfavorable odor present4) Trash Cans Lined5) Dumpster doors and lids closed6) Dumpster pad free of trash7) Dumpster pad free of grease and rust stains8) Exterior of dumpster clean and free of grease and build-up
- EX103: Drive-thru lane is clean, free of build-up, litter and debrisGUIDE:1) Drive-thru lane free from gum build-up2) Drive-thru lane free from oil build-up3) No trash or litter in the Drive- Thru lane
- EX104: Drive-Thru Window(s) and wall are clean and free of build-upGUIDE:1) Drive-thru windows free of fingerprints and build-up2) No visible clutter in window(s)3) Drive-Thru wall free from food, condiment and debris build-up
- EX105: Landscaping is free of trash, litter and weedsGUIDE:1) Landscaping free of trash or litter in grass or bushes2) Landscaping free of trash or litter in mulch3) Landscaping free of weeds
- EX106: Drive-Thru Menuboards and OCU are Clean and free of build-upGUIDE:1) All bases and frames are clean and free of build-up2) All doors are clean and free of build-up3) OCU screen is clean and free of build-up
- EX107: Building Roof, Walls, Windows and Doors are clean and free of build-upGUIDE:1) Walls free from build-up2) Doors and windows clean and free of fingerprints, build-up and cobwebs3) Window sills free from build-up and dead insects4) Roof free of build-up
- EX108: Exterior Lights and Signage are clean and free of build-upGUIDE:1) All accessible parking lot lights and building lights free of bugs and build-up2) Signage clean and free of build-up
- KE100: Kitchen Equipment is clean
- KE101: Cooking equipment is clean and free of build upGUIDE:1) Broiler and Hood clean and free of build-up2) Fryers and Hood clean and free of build-up3) Ovens clean and free of build-up4) Toasters clean and free of build-up5) Microwaves clean and free of build-up6) Egg Cooker clean and free of build-up
- KE102: Walk-in Cooler and Freezer is Clean and free of build-upGUIDE:1) Floors, Walls, Ceilings clean and free of build-up and/or mold2) Light fixtures, fan units and fan guards clean and free of dust build-up
- KE103: Reach-in Coolers/Freezers are clean and free of build-upGUIDE:1) Interior and exterior of coolers/freezers clean and free of build-up2) Shelves clean and free of build-up3) Gaskets clean and free of build-up4) Light fixtures, fan guards and fan units clean and free of build-up
- KE104: PHU’s and Fry Bagging Station are clean and free of build-upGUIDE:1) PHU cavities and faceplates clean and free of build-up2) Tops and sides of PHU cavities clean and free of build-up3) Exterior/interior of fry bagging station clean and free of build-up4) Fry carton holders clean and free of build-up
- KE105: Prep and Production Equipment are clean and free of build-upGUIDE:1) Onion/Tomato slicer clean and free of build-up2) Lettuce chopper clean and free of build-up3) Prep tables clean and free of build-up4) Main and specialty boards clean and free of build-up
- KE106: Smallwares are clean, free of build-up and held properlyGUIDE:1) Smallwares clean and free of build up2) Smallwares are clean and stored in container or on rack, items must be dry before storage3) Containers, tongs, baskets, knives and condiments are clean4) Seasoning Dispenser is clean and free of build-up and debris
- KE107: Ice Machine is clean and free of build-upGUIDE:1) Exterior of machine, walls and motor lid are clean and free of build up
- KE108: Back of House beverage stations are clean and free of build-upGUIDE:1) Drive-thru soda machine clean and free of build- up2) Smoothie station clean and free of build-up3) Frozen coke machine clean and free of build-up4) Shake/Soft serve machine clean and free of build- up5) Iced tea urn clean and free of build-up
- RR100: Restrooms are clean
- RR101: Walls, Floors, and Baseboards are clean, free of litter, debris and build-upGUIDE:1) Walls2) Floors and Baseboards
- RR102: Ceiling, Lights, and Vents are clean and free of build-upGUIDE:1) Ceiling clean and free of dust build-up2) Accessible lights clean and free of bugs and build-up3) Vents clean and free of dust and build-up
- RR103: Sinks, Fixtures and Mirrors are clean and free of build-upGUIDE:1) Exterior of sink and sink basin clean and free of build-up2) Sink handles clean and free of build-up3) Mirrors clean and free of fingerprints and build-up (if present)4) Fixtures clean and free of build-up
- RR104: Partitions and Doors are clean and free of build-upGUIDE:1) Doors/partitions clean and free of build-up2) Handles/knobs clean and free of build-up
- RR105: Toilets and Urinals are clean and free of build-upGUIDE:1) Exterior/interior of toilets clean and free of build-up (toilet)2) Exterior/interior of urinal clean and free of build-up (urinal)
- RR106: Restrooms are free of unpleasant odorsGUIDE:1) Unfavorable odor due to sewage, drainage or strong urine smell due to improper cleaning
- RR107: Restrooms are properly stockedGUIDE:1) Toilet Paper2) Hand Soap3) Paper Towels4) Hand Sanitizer
Repair & Maintenance
- RM100: Exterior
- RM101: Landscaping is well maintainedGUIDE:1) Landscaping mulched and maintained with no large bare areas greater than a 2 foot x 2 foot area2) All plants and shrubs trimmed with no dead plants/shrubs3) Grass and lawn areas neatly trimmed4) All fencing and retaining walls surrounding landscaped property in good condition, with no damage or peeling paint
- RM102: Parking lot, dumpster and exterior trash cans are well maintainedGUIDE:1) Parking lot and lines in good condition2) Parking spaces clearly striped3) Parking blocks in good condition and not broken or crumbling with no exposed rebar which could cause a safety or vehicle hazard.4) Bollards (bumper poles) in parking lot area in good condition5) Dumpster area/enclosure (if present) in good condition6) Dumpster lid and doors close properly and not in need of repair (cannot be properly closed)
- RM103: Sidewalks are well maintainedGUIDE:1) Sidewalks in good repair with no major cracks2) Railings (if present) in good condition with no rust or peeling/chipped paint3) Handicap ramps in good condition with no peeling/worn paint or crumbling concrete
- RM104: Walls and exterior furniture (if present) are well maintainedGUIDE:1) Walls in good condition with no holes, peeling or damaged paint2) Awnings (if present) in good condition, free of damaged or peeling paint3) Furniture in good condition with no damage, rust or peeling paint4) Newspaper vending machines not damaged with peeling paint (if applicable)
- RM105: Roof is well maintainedGUIDE:1) Roof in good condition with no broken or missing tiles/shingles2) Paint in good condition3) Gutters/downspouts in good condition and not rusted or leaking4) Gutters/downspouts properly secured and not pulling away from the building
- RM106: No safety hazards are present on the exterior of the restaurantGUIDE:1) No safety hazards present on the exterior of the restaurant
- RM107: No graffiti is present on the exterior of the building or exterior equipmentGUIDE:1) No graffiti present on the exterior of the building or exterior equipment
- RM108: Drive-thru lane is well maintainedGUIDE:1) Drive-thru lane well maintained2) Bollards (bumper poles) in the drive-thru lane in good condition3) Windows in good condition with no cracks or broken glass.4) Frames in good condition with no damaged paint5) Latches/locks (if present) in good condition and functioning properly
- RM109: Signage and Lights are well maintainedGUIDE:1) Signage in good condition with no peeling or missing paint on frames/poles.2) Signage properly lit (evaluated if dark3) Parking lot poles in good condition with no rust or peeling paint4) Parking lot lights working (evaluated if dark)5) Building lights in good condition with no damaged/missing light covers
- RM110: Drive-thru menuboard and Order Confirmation Unit (OCU) are well maintainedGUIDE:1) Menuboards and preview boards free of damage and in good condition2) Menuboards and preview board paint in good condition and not missing, chipped or peeling.3) Locks on panels function properly4) Lights in good repair and not burnt out (assess if dark)5) Panels and slats free of scratches in good repair and not missing6) Order Confirmation Unit (OCU) in good condition7) Order Confirmation Unit screen not cracked or damaged
- RM111: Clearance sign and pole are well maintained (if available)GUIDE:1) Clearance pole in good condition2) Clearance sign/bar present and in good condition
- RM200: Dining Room and Play Area Repair and Maintenance
- RM201: Doors and windows are well maintainedGUIDE:1) Doors, frames, handles and thresholds in good condition and function properly2) Windows in good condition
- RM202: Walls, floors and baseboards are well maintainedGUIDE:1) Walls in good condition2) Wallpaper in good condition3) Floor tiles and baseboards/cove tiles in good condition4) Floor mats in good condition with no trip hazards5) Floor drains in good repair with no missing drain covers
- RM203: Ceiling, lights and vents are well maintainedGUIDE:1) Lights working with no burnt out bulbs2) Light shields present, not damaged3) Tiles not broken, missing or water stained4) Tiles in Guest visible areas are mismatched5) All vents and ceiling fans (if present) working and in good repair with no rust or peeling paint6) Ceiling grid in good repair with no rust or chipped paint
- RM204: No safety hazards are present in the dining room or play areasGUIDE:1) No safety hazards present in the dining room or play areas
- RM205: No graffiti is present in the dining room and play areasGUIDE:1) No graffiti in the dining room or play area
- RM206: Tables and Booths are well maintainedGUIDE:1) Table tops and bases in good condition and level2) Booths in good condition
- RM207: Seats and high chairs are well maintainedGUIDE:1) Chairs and booth seats in good condition2) High chairs in good condition
- RM208: Front counter, beverage and condiment station counters/cabinets, trash receptables and décor are well maintainedGUIDE:1) Front counter/countertop2) Beverage station counter/cabinets3) Condiment station counter/cabinets4) Trash receptables and cabinets5) Décor items
- RM209: Temperature of dining room is comfortableGUIDE:1) Temperature of dining room is comfortable
- RM210: Play area structure is well maintainedGUIDE:1) Play area strucute is well maintained
- RM300: Restroom Repair and Maintenance
- RM301: Walls, doors, partitions, floors and baseboards are well maintainedGUIDE:1) Walls are in good condition2) Doors are in good condition3) Partition doors are in good condition4) Partition walls are in good condition5) Floors are in good condition6) Baseboards/coving tiles are in good condition
- RM302: Ceiling, lights, and vents are well maintainedGUIDE:1) Ceiling/ceiling tiles are in good condition2) Light fixtures are in good condition3) Vents in good condition
- RM303: Sinks, dispensers, toilets, urinals and fixtures are well maintainedGUIDE:1) Sinks are in good condition2) Counters are in good condition3) Mirrors are in good condition4) Soap dispensers are in good condition5) Paper towel dispenser or hand dryers are in good condition6) Sanitizer dispensers are in good condition7) Toilets are in good condition8) Urinals are in good condition9) Toilet paper dispensers are in good condition10) Baby changing stations are in good condition (if applicable)11) Air freshening units are present and in good condition
- RM304: No safety hazards are present in restroomsGUIDE:1) No safety hazards are present in restrooms
- RM305: No graffiti is present in the restroomsGUIDE:1) No Graffiti present in the restroom
- RM400: Back of House Repair and Maintenance
- RM401: Walls, floors and baseboards are well maintained. Mop sinks are functional and in good repair with no leaking pipes, drains or faucetsGUIDE:1) Walls in good condition2) Floors and drains in good condition3) Baseboards/coving tiles in good condition4) Mop sinks and drain in good condition
- RM402: Ceiling, lights, and vents are well maintainedGUIDE:1) Lights working with no burnt out bulbs2) Light shields present, not damaged3) Ceiling Tiles not broken, missing or water stained4) Tiles in Guest visible areas are mismatched5) All vents and ceiling fans (if present) working and in good repair with no rust6) Ceiling grids in good repair with no rust or chipped paint
- RM403: Sinks are well maintainedGUIDE:1) All back of house sinks function properly with no missing parts, damaged or missing caulk or leaks
- RM404: No safety hazards are present in the back of houseGUIDE:1) No safety hazards present in the back of house
- RM500: Kitchen Equipment Repair and Maintenance
- RM501: Required equipment is present and well maintainedGUIDE:1) All required equipment is present
- RM502: Cooking equipment is well maintained
- RM503: Prep equipment/Smallwares are well maintained
- RM504: All freezers and coolers are well maintained
- RM505: All beverage equipment is well maintained
- RM506: Shake/Soft-serve machine is well maintained
- RM507: Ice machine is well maintained
- RM508: Holding equipment is well maintained
- RM509: ICEE machine is well maintained
Completed By : (Name n& Signature)
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