Jack in the box ops assessment checklist
To track for compliance
What does this form include?
This form contains 8 sections:
Instructions1. Please answer ""Yes"", ""No"" or ""N/A"" on the questions below. 2. Add Photos in ""Im
Part 1 Drive Thru Experience
- Directional signs for drive thru entry are visible and clean, drive-thru clearance sign present, legible and in good repair
- All Menu boards, OCS and speaker box working, clean and in good repair with no missing numerals
- The Drive-thru lane, building walls, DT window(s) and ledges clean and in good repair
- Guest is greeted upon arrival within 5 second
- At the speaker box, team members make an effort to be friendly through smiling and making a connection with the guest
- Team members can quickly answer basic menu question
- Guest is asked if order is correct on the screen
- At the Drive-Thru window, team members make an effort to be friendly through smiling and making a connection with the guest
- Guest is greeted within 5 sec of arriving at DT window
- Fly fan operational at DT window
- At the Drive-Thru window are the hours of operations and the current promotion present and correct
- Team Members are wearing clean and neat Jack approved uniforms with name tag; shirts tucked in and hair neat and pulled back
- At the Drive-Thru window, the view into the kitchen is clean/organized and clutter free
- Order is repeated as bags are being handed out to guest
- Orders being bagged properly
- Fries: At least 150F when delivered to the guest
- Fries are hot and crispy with visible salt
- Beverages: Appropriate amount of ice for cold beverages; or coffee is hot, no off flavor
- Guest is thanked for their visit
- Burgers: At least 125F when delivered to the guest
- Burger build is correct, patty is juicy and produce is fresh/crisp
- Guest Receives what they ordered including correct product build, condiment(s), napkins, straw and receipt
Part 2 Building and POP condition
- Building is clean, and paint is not chipped or faded
- Fencing and Walls are clean, free of graffiti and in good repair
- Building Fascia, Mansard, Soffit, Gutters, Downspouts, Doors, and Windows are in good repair, clean and free of graffiti
- Trash receptacles are available, clean and not overflowing
- Patio tables, chairs and umbrellas are clean and in good repair
- Parking Lot and ADA / Access / Markings and signage is present and in good condition
- Landscaping, drive-thru lane and the parking lot is free of debris and is in good repair
- Are the window promotions visible, neat, organized and set to the POP matrix? No unapproved signage displayed on building, doors or menu boards
- Are the Logo signs visible, clean, neat and presentable?
- Is the lighting timer working, and are all lights working?
- Dumpster area is clean, lids and gates are closed and no visible trash on the ground
- Are the hours of operation posted near the restaurant entrances, and are neat and clean?
Part 3 Dine In Experience
- Tables, chairs, cushions, booths, bar stools, high chairs and dividers are clean and in good condition
- At the entrance, are the fly fans are operational?
- At the front counter, is the guest greeted upon arrival?
- Carpet / Edging, tile, coving (tile / rubber) floor mats are clean and in good repair
- All walls, vents, pictures doorframes, door closures, window frames, valances & blinds are clean and in good repair
- Floors are dry and clean or in the process of being cleaned; wet floor sign is clean and being used appropriately
- All lights, Ceiling Tile, Ceiling Fans and Fixtures are clean and in good repair.
- Is the front counter POS area neat, clean, clutter free and set to POP matrix?
- Is the front menu board set according to the POP Matrix? Menu board has no missing numerals
- In customer view, all kitchen areas in are clean, organized and clutter free.
- Beverages: All advertised beverages in the Free style machine are available with no expired product.
- Is guest being helped at an appropriate pace at the front counter? Is a second register available for use when appropriate?
- Does the restaurant appear to be staffed appropriately for the business?
- Dining Room is free of foul Odor?
- Are employees available at the counter for guest to pick-up their order and guide them to or offer condiments?
- Dining room is at an appropriate temperature and music is at a proper volume?
- Are Table visits being conducted?
- Guest is thanked for their visit.
Part 4 Restrooms
- Vestibule to restrooms have signs present, the walls are clean, floors and coving are in good repair, lights are working, vents are clean?
- Restrooms sinks, changing tables, toilets and floors are clean or in the process of being cleaned and in good repair.
- Restrooms are stocked with soap, paper towels and toilet tissue.
- Restroom Odor smells clean inviting.
- Restroom Lights are on, vents are clean and free of dust?
- Walls, doors and ceilings are clean and free of damage or graffiti?
- Mirrors and trash cans are in good condition?
- Tile and coving are in good repair, drains have covers?
- Sink and toilet plumbing in good working condition?
- Sanitary napkin disposal available in each stall?
Part 5 Workspaces & BOH (Interior Ops)
- Drive-thru station is staffed, organized and set up for success using the latest drive-thru principles?
- Headsets are being worn by crewmembers with a priority of headsets for those in position 1, 2 and PIC?
- Restaurant is utilizing proper workstation positioning; deployment is appropriate for the sales dollars during that hour
- PIC is clearly identified and communicating to crew on needs of the business?
- Schedule is clearly visible and being used to manage the shift?
- Build to charts are properly displayed and represent correct day and daypart and being used appropriately?
- Shake machine and Vitamix are working and in good repair?
- POU’s are in good repair?
- Ice tea dispenser, coffee machine and air pots are present and in good repair?
- All advertised beverages are available with no expired product
- Franchise plaque is displayed in a place that is easily readable by a guest?
- Fryer is in good repair all vats are working. Timers are working and in good repair?
- Hood and hood screens/baffles are present and do not show considerable build-up of grease?
- Utensils / tools / baskets / Cambro pans are clean, with a spare set available for proper rotation (required items)
- Fry bin has the upgraded ceramic tile heating elements as required by Q2 FY18 capital investments
- Timers are being used on the fryer when cooking and staging food in the fry bin and UHC
- Appearance of product coming out of the fryer is visually pleasing and not over / undercooked
- Immediately after products are cooked, they are placed on a sandwich, in packaging or in a UHC
- Taco station is stocked with cheese, lettuce, sauce, and bags with proper holding times. Taco stager / Taco holding unit if applicable is in good working condition
- Observe Tacos are being prepared according to JIB standards – cheese, lettuce (1oz) and sauce evenly across the taco
- POU's are stocked neatly and within reach. POU's are also holding the temperature at or below 41°(fridge) or 20°(freezer)
- The microwave is working, clean and within reasonable reach
- Assembly prep area is stocked with produce, sauces, boxes, wraps within reach and with proper holding times
- Pass thru or landing stone is clean, heated and being used for staging assembled food
- Toasters have signs of being cleaned with 24 hours. Toasters are within reach and are being used properly
- Protein Holding Cabinet and Universal Holding Cabinet are within reach. Cabinet timers are being used including daypart menus. Cabinet trays are correct for each unit (Lids for Proteins / Shallow pans for fried product) Cabinets show signs of being cleaned within past 24 hours and in good working condition
- KItchen Display systems are within easy view and legible when text appears, bump bars are positioned properly for assembly
- Grill and grill timers are working and in good repair
- Bread is within reasonable reach of assembly area and stocked
- Rice cookers is present and in good working condition if applicable
- Presses 3 min, cool covers are available and clean if applicable
- Special label sticker dispenser is present, filled with proper stickers and being used for special orders
- Hood and hood screens/baffles are present and do not show a considerable buildup of grease
- Immediately after products are cooked they are placed on a sandwich, in packaging or in a holding cabinet
- Prep area is clean (including ceiling/walls/floor) or in the process of being cleaned, organized and stocked
- Water filter is present and has been replaced within the last year
- Walk-in coolers / freezer are clean, organized and in good repair. Shelves are six inches off floor and free of rust.
- Dry storage is clean, organized and in good repair. Shelves are six inches off floor and free of rust
- Back door is sealed properly with no sign of gaps, air curtain is working when door is opened
- Employee break area is present, clean and inviting
- All product hold times are being followed according to JIB standards
- All food safety procedures are being followed
- Does manager ensure that you have proper Management Coverage across all shifts
- Is the restaurant properly staffed across all day parts? Check Late night and weekend shifts
- Is daily tracking, 5 item counts and waste tracking in use? (Check for bounce backs, check food transfers)
- Was proper forecasting used to make food orders? Did they follow the food cost % goals when ordering?
- Are all employees added on tablet, have old employees been removed? Is proper training for new hires followed?
- Do all employees have at least 3 certifications completed on tablet?
Additional notes, comments, items for follow up
Assessed by: (Full Name and Signature)
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