Restaurant Performance Evaluation v2
| Restaurant |
Oakbrook - 270 18W050 22nd St Oakbrook Terrace, IL 60181-4403 +1-630-627-6610 |
| OVERALL Score (%) | 76.65 |
| Facility Score (%) | 69.14 |
| Food Score (%) | 50 |
| Food Safety Score (%) | 90.43 |
| Scheduling Score (%) | 100 |
| Service Score (%) | 72.73 |
| Staffing Score (%) | 100 |
| Throughput Score (%) | 83.33 |
| Training Score (%) | 96.15 |
| 1. OUTSIDE | |
| Landscaping (well maintained, appropriately watered, free of cigarette butts and trash). | No |
| Photo | |
|
|
| Parking lot (well maintained, no potholes or hazards, free of cigarette butts and trash). | Yes |
| Photo | |
| Patio area is well maintained, with umbrellas properly secured and opened (unless it's windy), trash is attended to and not more than 2/3 full, tables are clean and tidied up (within 2 minutes of the customer leaving) and chairs are well maintained. | No |
| Photo | |
|
|
| Sidewalk in front of front door (clean, free of cigarette butts and trash, no tripping hazards). | Yes |
| Photo | |
| Signs (paint is well maintained, clean, no structural damage, window decals are not faded or damaged). | Yes |
| Photo | |
| Windows (no hand prints, clean, well maintained). | Yes |
| Photo | |
| Front door (glass is clean, no fingerprints or smudges, functions well, no built-up grime anywhere, handles are clean). | No |
| Photo | |
|
|
| Outside floor boards and window ledges (sparkling clean, no grime). | No |
| Photo | |
| Vestibule (clean, windows free of hand prints, floorboards, paint and walls well maintained). | N/A |
| Photo | |
| All outside lighting is working, including Chipotle signage, and turns on at appropriate time of day. | Yes |
| Photo | |
| Awnings are clean and in good condition. | N/A |
| Photo | |
| OUTSIDE Score (%) | 55.56 |
| 2. DINING ROOM | |
| Feel - The first impression when you walk in to the restaurant, the overall vibe and buzz - crew are friendly and hospitable with good energy level and smiles, music is not too loud but is audible; temperature is comfortable, not too hot or too cold. | Yes |
| Photo | |
| Air vents - no dust, clean. | Yes |
| Photo | |
| Lighting - all bulbs are working and of consistent luminosity, free of dust and grime. | Yes |
| How many bulbs are not working? | |
| Photo | |
| Wall décor - pictures, artwork, no smudges, free of debris, secure and level. | Yes |
| Photo | |
| Walls - painted, no holes or chips, no loose screws in walls. | Yes |
| Photo | |
| Regulatory Sign Box - all inspections and regulatory signage is up to date and posted. | No |
| What is missing? | Local Regulatory Signs |
| Photo | |
|
|
| Blinds - are all at the same level, not skewed, and in good repair. | No |
| Photo | |
|
|
| Menu Boards - aligned, evenly spaced, and are advertising the right thing, with correct signage on display. | Yes |
| Photo | |
| Menu holders are full and clean. | N/A |
| Photo | |
| Crew and managers are enthusiastic and upbeat while performing table touches. | N/A |
| Photo | |
| Tables - fast recovery ("every table is cleaned within 2 minutes of the customer leaving"), clean on top and sides, sides are free of debris, no gum on underneath of tables. | No |
| Photo | |
| Chairs - are not grimy, are not uneven, and are in good repair with functioning chair glides. | No |
| Photo | |
| Baby chairs are clean, in good repair (no loose screws or broken parts) and straps are connected. | No |
| Photo | |
| Trash - trash bins are clean, in good condition and not more than 2/3 full, trash surrounds are clean and free of food splashes on any surface. | No |
| Photo | |
| Sanitizer dispenser near entrance is clean, stocked and functioning. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Floorboards - clean and shiny. | No |
| Photo | |
| Floors - fast recovery ("within 2 minutes of customer leaving"), free of debris and gum, well-maintained. | No |
| Photo | |
| Do a Table touch - talk to a guest - is he or she happy with both our food and service? | N/A |
| Photo | |
| DINING ROOM Score (%) | 46.67 |
| 3. DRINK STATION | |
| Drink station is stocked, napkins are tight, not loose. | Yes |
| Photo | |
| Counter is clean, no loose ice, water, or spilled soda, no stray straws or trash. | No |
| Photo | |
| Underneath walls and shelves are spotless and not sticky, dry storage items are well organized. | No |
| Photo | |
|
|
| Soda dispenser and iced tea nozzles are clean, with no mold present, and are air dried overnight (not left soaking). CO2 and soda lines are clean. | No |
| Photo | |
|
|
| Floor is free of debris, clean and not sticky, drain is cleaned nightly and has a clean drain sock. | No |
| Photo | |
|
|
| Soda machine is in good repair (lid not broken or chipped, no mold on any surfaces, ice chute and lever are clean, caulk is clean and present where needed, soda labels in good condition). | Yes |
| Photo | |
| Bubblers are clean and in good repair, the top of the labels line up with the 6" line and are in the proper order (Lemonade, Hibiscus Lemonade, Mandarin Agua Fresca, Berry Agua Fresca). | Yes |
| Photo | |
| Ask the manager how often the soda machine and bubblers are broken down and have them describe the process. | Yes |
| Photo | |
| No fruit flies present. | Yes |
| Photo | |
| DRINK STATION Score (%) | 55.56 |
| 4. RESTROOMS | |
| Kick-plates and door frames are clean and shiny. | Yes |
| Photo | |
| Vents are free of dust, paint on walls is in good condition with no gaps, graffiti, dirt, or holes. | Yes |
| Photo | |
| Shelves and walls are clean. | Yes |
| Photo | |
| Mirrors have no graffiti or scratches. | Yes |
| Photo | |
| Paper towel dispenser and toilet paper dispenser are stocked and functioning, no loose stacks of paper towels or toilet paper rolls out of the dispensers. | Yes |
| Photo | |
| Sink, toilet, and urinals function appropriately (don't leak or drip and function well) and are clean. | Yes |
| Photo | |
| Area around urinals and toilet are clean. | Yes |
| Photo | |
| Trash bin is not overflowing. | Yes |
| Photo | |
| Floorboards are clean and not smudged and grimy. | Yes |
| Photo | |
| Floors are free of paper towels, debris and urine. | Yes |
| Photo | |
| No deodorizer, toilet bowl brushes or other loose items are found in restroom. | Yes |
| Photo | |
| Lights are all working. | No |
| Photo | |
|
|
| Drains are cleaned nightly and have clean drain socks. | Yes |
| Photo | |
| RGF purifier is clean and functional (not making noise). | Yes |
| Photo | |
| Hand dryers are functioning and clean. | N/A |
| Photo | |
| RESTROOMS Score (%) | 92.86 |
| 5. FRONT LINE | |
| Crew - appearance - uniforms are crisp and clean, free of stains, not wrinkled, jewelry policy is followed - no nose rings, tongue rings or lip rings, and jewelry is at an absolute minimum with only "minimal, discrete jewelry worn while working which does not distract our customers." | Yes |
| Photo | |
| Hospitality - Crew and managers display the 4 Cornerstones of Hospitality (Be and Look Your Best, Be Guest Obsessed, Surprise and Delight and Make it Right). | Yes |
| Photo | |
| Is the crew role ready? | Yes |
| Photo | |
| Is the crew rush ready? | Yes |
| Photo | |
| Are the throughput cards readily available? Is the team executing the Five Foundations? (Pull Them Down Politely, Stay a Step Ahead, Hear Out of Both Ears, Make It Till They Take It, Give Them Up with Gratitude). Ask a crew member: What is your throughput goal? Is the team generally aware of their transaction growth over last year? | Yes |
| Photo | |
| Is the team deployed correctly per the Deployment Chart? | Yes |
| Photo | |
| LETTUCE: supergreens include 1" dry romaine squares with baby kale and baby spinach leaves, with no clumps; Taco Lettuce is fresh ¼ inch dry strips with no rusting or wilting | No |
| Photo | |
|
|
| VINAIGRETTE: smooth with flakes of oregano and black pepper, not separated | Yes |
| Photo | |
| WHITE RICE: clean with hints of cilantro, citrus and salt; whole pieces of grain with fresh, not wilted cilantro; white with bright green cilantro; light, fluffy and tender, not sticky, chewy or crunchy | Yes |
| Photo | |
| BROWN RICE: earthy and slightly nutty with hints of cilantro, citrus and salt; whole pieces of grain with fresh, not wilted cilantro; light brown with bright green cilantro; light, fluffy and tender, not sticky, chewy or crunchy | Yes |
| Photo | |
| BLACK BEANS: rich and sweet with smokiness from adobo and hints of citrus; whole, not broken beans in slightly thick broth; mix of black and purple; soft and tender | Yes |
| Photo | |
| PINTO BEANS: rich and mildly spicy with smokiness from adobo and hints of citrus; whole, not broken beans in slightly thick broth; mix of tan, red and brown; soft and tender | No |
| Photo | |
|
|
| SOFRITAS: Shredded tofu and sofrito with some liquid | Yes |
| Photo | |
| FAJITAS: nutty and savory with hints of oregano, roasted onion and sweet pepper; 1/4" strips of varying lengths; mix of green and purple with evenly caramelized edges; crisp with slight crunch, not raw, soggy, or limp | No |
| Photo | |
|
|
| CHICKEN: chicken with smokiness from adobo & medium spice; 3/4" pieces; white in middle with very dark char marks; moist, tender and juicy | No |
| Photo | |
|
|
| STEAK: fresh beef steak flavor with medium back palate heat from the adobo marinade and distinctive salt flavor; 3/4" pieces; medium brown outside with char marks the color of root beer; medium red to pink inside; moist, tender and juicy | No |
| Photo | |
|
|
| QUESO BLANCO: smooth with visible chunks of red and green veggies, no lumps or separation of water or oil | No |
| Photo | |
|
|
| CARNITAS: 1/4" strands of varying lengths | Yes |
| Photo | |
| BARBACOA: 1/4" strands of varying lengths in natural juices | No |
| Photo | |
|
|
| TOMATO SALSA: fresh and slightly tangy with hints of citrus and mild heat; balanced mix of firm but ripe ingredients with no visible pooling liquid; red with bright green from cilantro, jalapeños & purple from red onions; clean and crisp with slight crunch | Yes |
| Photo | |
| RED SALSA: blend of roasted tomatillos and chile de arbols with tiny seeds | Yes |
| Photo | |
| GREEN SALSA: slightly chunky mix of roasted tomatillos and tiny seeds with visible pieces of cilantro and red onions | Yes |
| Photo | |
| CORN SALSA: sweet with hints of citrus and medium heat; balanced mix of ingredients; bright white or yellow with dark green from roasted poblano, purple from red onions & bright green from cilantro & jalapeños; crisp yet not frozen with firm vegetables | Yes |
| Photo | |
| SOUR CREAM: smooth and creamy | No |
| Photo | |
|
|
| CHEESE: light, fluffy and long strands with no clumps | No |
| Photo | |
|
|
| GUACAMOLE: buttery and nutty with mild heat; smooth with visible chunks; light green with purple from red onions and bright green from cilantro and jalapeños; smooth and creamy with crispiness from jalapeños and red onions | No |
| Photo | |
|
|
| CHIPS: toasted corn with hint of lime and salt; smooth to slightly grainy triangles with some puffiness from air bubbles; light golden to pale yellow with light to medium-brown toast points; light and crisp with good crunch, bags weigh 1 oz, 4 oz or 6 oz, and are crisply folded 2" toward the seam | Yes |
| Photo | |
| Stacking, Rolling and Labeling: burritos are tightly and properly rolled, bowls/salads are stacked pyramid style, items are labeled appropriately. | Yes |
| Photo | |
| Line Cleanliness: the line is free of spills, drips, or food debris and there is not any crossover between food items (meaning, we do not have, for example, salsa in the sour cream). | No |
| Photo | |
|
|
| Beverage Cooler - clean, neat organized, no smudges on glass, stocked, alcoholic beverages on top, other drinks beneath. | No |
| Photo | |
|
|
| Sneeze guard - clean and free of fingerprints. | Yes |
| Photo | |
| Transaction Counter is clean (free of food spills and debris), valence is clean and set up according to most recent visual guide. | Yes |
| Photo | |
| Floors are clean, free of debris, floor boards are well-maintained. | No |
| Photo | |
|
|
| Walls around front line are clean, free of debris, no grime, well-maintained. | Yes |
| Photo | |
| Hand washing station - easy to access, no obstacles; paper towels, soap and sanitizer are stocked. | Yes |
| Photo | |
| Crew can tell you who the FSL is, and who did their CCP1 Wellness check today, and when (immediately when they clocked in). | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Hand washing is occurring at the top of the hour (or every 30 minutes if required), when changing tasks and with glove changes. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Hot food is hot (140+) and cold food is cold (41-). | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Reach-in thermometer is present, working and at temp (41-). | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Sani buckets are stocked, changed hourly, sani water is not soiled and is at 200-400PPM. | No |
| Describe what was done to correct this. | Refilled sani buckets with fresh sanitizer |
| Describe the root cause. | Team member(s) knew but didn't follow procedure |
| Describe steps taken to prevent re-occurrence. | Trained team member, Discussed with FSL |
| Comments: | |
| Steam table water temperature is 170 to 180 degrees (or dry well temperature is set to 270-300 degrees). | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Observe, if present when crew are arriving for their shift, whether Wellness Check/Talk Into Position is occurring and performed correctly as instructed in the CCP 1 Wellness book, and only happens after clocking in. | N/A |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Observe, if present, when crew are departing at end of shift whether talk out of position is taking place consistently. | N/A |
| Photo | |
| The Red Book (CCP 1 Wellness Book) is accessible, near the POS and is completed today and for the last 7 days. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Tortilla press is clean and in good repair. | Yes |
| Photo | |
| Red and yellow tents are used when needed, placed in a Tents Only sanitizer bucket by the cashier or expo after use, and cleaned every 4 hours. | No |
| Photo | |
|
|
| Missing one for tents | |
| Have the FSL demonstrate how to calibrate the stem thermometer. | Yes |
| Photo | |
| Cash drop boxes are functional and in use for large bills and excess $20s, or Smart Safe is functional and used. | Yes |
| Photo | |
| Cash drawer and drop box keys are secured in the office or held by the manager on duty. | Yes |
| Photo | |
| Each cashier has their own swipe card and they keep it on their person during their shift (not left lying around). Manager swipe cards are kept in the office or with the Manager on Duty (not left with the cashier). | Yes |
| Photo | |
| FRONT LINE Score (%) | 65.91 |
| 6. DIGITAL MAKE LINE | |
| DML is open for business, stocked with proper mise en place and used for digital orders. | Yes |
| Photo | |
| DML equipment is clean and in good repair. | Yes |
| Photo | |
| Food on the DML is stocked, appealing and appetizing. | No |
| Photo | |
|
|
| Hot food is hot (140+) and cold food is cold (41-). | Yes |
| Photo | |
| The DML is staffed with the right number of crew who are well trained, know how to use the equipment and practice the 4 Cornerstones of Hospitality when interacting with guests. | Yes |
| Photo | |
| Orders are prepared on-time, accurately with proper portions. | Yes |
| Photo | |
| Orders are bagged and labeled correctly. | No |
| Photo | |
|
|
| Sanitizer is accessible to maintain cleanliness, sanitizer at 200-400 PPM and is not soiled, and the towel is free of heavy debris and completely submerged. | Yes |
| Photo | |
| Digital Pickup Shelves are clean, organized and used for digital orders. | No |
| Photo | |
|
|
| Chipotlane is set up according to Chipotlane One Best Way document. | N/A |
| Photo | |
| Chipotlane guests are greeted and served promptly. | N/A |
| Photo | |
| Chipotlane is clean (windows, walls, driveway, order boards and signage) and trash is emptied. | N/A |
| Photo | |
| DIGITAL MAKE LINE Score (%) | 66.67 |
| 7. GRILL AND PREP | |
| Hand washing station in back of house is easily accessed with no barriers to access, and stocked with paper towels, soap and sanitizer. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Chicken is cooked to 165 degrees consistently. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Hot box is hot (160-170) and thermometer is working. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Pans in grill area are clean. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| We are practicing clean as you go on chef table. | Yes |
| Photo | |
| Flow of food from grill to DML and front line is smooth and communication is excellent between front line, DML and grill. | No |
| Photo | |
| HACCP log is complete (check last 7 days), accurate, and properly used. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Sani buckets are stocked, changed at least hourly, sani water is not soiled and is at 200- 400PPM. | No |
| Describe the root cause. | Team member(s) knew but didn't follow procedure |
| Describe what was done to correct this. | Refreshed sanitizer in the grill/prep area and checked to ensure it is between 200-400 PPM |
| Describe steps taken to prevent re-occurrence. | Trained team member, Discussed with FSL |
| Comments | |
| Recipes, Procedures and Training Tools are followed because they are easily accessible and referenced as needed. | Yes |
| Photo | |
| Stove, pans, burners and rice cooker/pots are well maintained and don't have carbon built up. | Yes |
| Photo | |
| Team members are tasting food to ensure that it is great. | Yes |
| Photo | |
| Clean as you go is in place and floors, baseboards, walls, tables are all well-maintained. | Yes |
| Photo | |
| Sammic, when not in use, is completely clean and free of debris, and the blade with no screws is used. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| The team is aware of and executing proper jalapeno safety (jalapenos are pre-rinsed, submerged in Victory wash for 90 second and blanched by submerging in water at 202-212 degrees for 5 seconds) and macerating procedure is followed for cilantro, onions and jalapenos. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Victory Wash dispenser is functioning properly (PPM between 60 and 80), is stocked (that is, not empty) with product that is not expired, and Victory Wash chemical is stored on the lowest rack. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Purell Foodservice Sanitizer is used throughout the day in the back-of-house in all areas designated on the Cleaning and Maintenance Cards. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Cooking to Needs Tool is printed for the correct daypart, and it is used by the KM and Grill crew. Ask KM or Grill person: How do you use this tool? (Listen for knowledge about cooking for next time segment and making sure the right amount of food is prepared.) | Yes |
| Photo | |
| Prep Sheet is filled out properly and used to determine appropriate prep levels for the shift/day. | Yes |
| Photo | |
| Hood is clean, hood vents are clean and spaced not more than 1" apart, hood lights are lit. | No |
| Photo | |
|
|
| All pans are labeled with correct SSLs and no food is present past SSL. Marinated chicken and steak pans include a copy of the box label. | Yes |
| Photo | |
| Grill reach-in is clean, has a functioning internal thermometer (41-) and is stocked according to proper hierarchy. | Yes |
| Photo | |
| Fryer is maintained and in good repair (oil is filtered weekly and changed monthly). | Yes |
| Photo | |
| Floor drains are cleaned nightly and have clean drain socks. | Yes |
| Photo | |
| All ceiling lights are working. | Yes |
| Photo | |
| Prep Deployment Tool is properly used to manage current day's business and manager can explain how over/under hours are used or prep levels are adjusted. | Yes |
| Photo | |
| Cut gloves are available, in good repair and consistently used for every cutting task. | Yes |
| Photo | |
| GRILL AND PREP Score (%) | 88 |
| 8. DISH AREA | |
| Dishes that need to be washed are attended to and not excessively stacked up. | Yes |
| Photo | |
| Dishes are clean - check 15 for complete cleanliness, which means that the dish is not greasy and is completely free of all food debris and buildup in the corners. Use sliding scale to rate, out of 15 dishes, how many were perfectly clean. | 9 |
| Is number below 15? | Yes |
| Describe what was done to correct this. | Re-washed any dishes that were not clean |
| Describe the root cause. | Lack of knowledge of procedure (training) |
| Describe steps taken to prevent re-occurrence. | Trained team member, Discussed with FSL |
| Comments: | |
| Water in all dishwashing sinks is at the proper temperature, is not soiled and sanitizer is at 200-400 PPM. | N/A |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Dish storage racks are clean, not dusty, not sticky, and dishes are organized and stored in an orderly fashion. | No |
| Photo | |
|
|
| Floor is free of debris, is clean and well-maintained. | Yes |
| Photo | |
| Drains - near dish sink - are clean, free of debris, and functioning properly with drain sock present and frequently emptied. | Yes |
| Photo | |
| Dish sinks are set up in the proper order and appropriately labeled. | Yes |
| Photo | |
| Dish Sanitizer machine is working, in use, team has all necessary chemicals, machine is at proper temperature and racks are clean and well maintained. Have a team member demonstrate how to test concentration of chlorine sanitizer (by placing strip in excess water on a pan or pan lip after running a cycle, removed quickly, blotted immediately with a paper towel and compared to the color chart at once, must be 50-100 PPM). | Yes |
| Photo | |
| Mops, brooms and dustpans are clean and stored handle-up, not stored in mop sink or bucket. | No |
| Photo | |
|
|
| DISH AREA Score (%) | 70 |
| 9. BACK OF HOUSE - Shelves, Storage, Ice Machine | |
| Ceiling and light fixtures are clean; vents are not dusty throughout the back of house. | No |
| Photo | |
|
|
| Walls are clean and well-maintained throughout the back of house. | Yes |
| Photo | |
| Shelves are clean, free of stickiness. | Yes |
| Photo | |
| Ice machine is clean, free of mold, inside and out, and ice bucket and scoop are not cracked and are appropriately stored off the floor. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Paper & packaging, food on shelves is well ordered, pulled forward, and organized. We do not have excessive stock of paper and packaging or other supplies. | Yes |
| Photo | |
| All restaurant level employees are wearing slip resistant shoes and a minimum of six pair of overshoes are stocked and accessible. | Yes |
| Photo | |
| A minimum of two vomit cleanup kits are stocked and accessible. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| First aid kit is fully stocked and accessible. | Yes |
| Photo | |
| All appropriate/mandated signage is posted, clean and in good repair. | Yes |
| Photo | |
| All chemicals are properly labeled and stored. Ask an employee to access the SDS sheets on the tablet or BOH computer. | Yes |
| Photo | |
| CO2 tanks are secured to the wall and chained down. | No |
| Photo | |
|
|
| Water filters are labeled and not expired. | Yes |
| Photo | |
| Sani buckets are stocked, clearly labeled, changed at least hourly, sanitizer water is not soiled and is at 200-400 PPM. Towels are free of heavy debris and completely submerged. | Yes |
| Photo | |
| Daily Playbook is up to date. | Yes |
| Photo | |
| Training Tracker is filled out and up to date. | Yes |
| Photo | |
| Training Center is stocked with training supplies and holders are in good repair. | Yes |
| Photo | |
| Master Cleaning Schedule is filled out and up to date. | Yes |
| Photo | |
| All drains are cleaned and have clean drain socks. | Yes |
| Photo | |
| BIB racks are clean, not sticky and no syrup or film is on the floor or around them, BIBs are date labeled and not expired. Ensure hose lines are at least 6 inches off the floor. | Yes |
| Photo | |
| BACK OF HOUSE Score (%) | 90 |
| 10. WALK-IN | |
| Light fixture(s) are functioning properly. | Yes |
| Photo | |
| Food hierarchy signage is posted and followed. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| No expired product is in the walk-in. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| FIFO is in place - we should have no more than two ship dates for any item. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Photo | |
| All pans are properly and legibly labeled with correct UTDs and SSLs. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Equipment is working properly, no odd noises coming from the cooling equipment. | Yes |
| Photo | |
| At least two functioning thermometers are placed in the walk-in. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Temperature is 41 degrees or less. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Food for donation is cooled properly, appropriately labeled, dated and stored. | N/A |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Shelves are clean, not sticky, and free of all food debris. | No |
| Photo | |
|
|
| Walls and floors are clean, not sticky and free of all food debris. | No |
| Photo | |
|
|
| The amount of the prep in the walk-in is in line with the prep sheet. Diced onions, cilantro and mild salsa are not an overnight hold item and therefore is not held overnight. Minimal amount of guacamole is held overnight. | No |
| Photo | |
| Prep sheet says 6 mild, made 8 | |
| Are the 10lb inner packs placed in deep 1/3 pans for pre-marinated chicken? Chicken inner packs been kept sealed, until ready to use in grill area. Chicken should be kept in original bags and not placed in new liners (unless the inner pack is 40 lb). | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| WALK-IN Score (%) | 75 |
| 11. REAR DOOR / TRASH | |
| Lighting fixtures are clean and well-maintained. | Yes |
| Photo | |
| Ceilings are well-maintained, free of food stains, not dusty and are functional. | Yes |
| Photo | |
| Walls are clean, not sticky, and in good repair. | Yes |
| Photo | |
| Rear door functions and locks appropriately, and is clean. | Yes |
| Photo | |
| Seals, cracks, holes and crevices in floor, walls, ceilings are sealed and attended to. | Yes |
| Photo | |
| No fruit flies or large flies present anywhere in the restaurant, including near the trash containers; dirty cloth towels are covered and sealed. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Security Policy is followed, i.e., crew do not enter through back door, we are using two person system for taking trash out, with one crew member guarding the door and the other taking the trash to dumpster. | Yes |
| Photo | |
| Trash bins and trash containers are clean, well-maintained and are free of fruit flies. | Yes |
| Photo | |
| Rear-area dumpsters (well-maintained, clean, no over flowing trash, lid down, free of cigarette butts and trash, tidy and organized, even when we share trash area with neighbors). | Yes |
| Photo | |
| Oil storage outside restaurant is clean with no leaks or spillage on the ground. | Yes |
| Photo | |
| READ DOOR / TRASH Score (%) | 100 |
| 12. MANAGER'S OFFICE: Schedule, Systems and Procedures | |
| Manager's office is tidy, well-organized, and clean. | Yes |
| Photo | |
| The schedule meets all required standards including: Sales projections, PHC, manager daypart coverage, labor hours used, OT used, minor scheduling and shift staggering. | Yes |
| Photo | |
| iPad works and can sync. | Yes |
| Photo | |
| Managers, including GM, are scheduled to work a variety of shifts including days, nights and weekends. | Yes |
| Photo | |
| GM or Apprentice knows each of the KPIs for their restaurant (including ADS, CI and Labor Matrix Variance) and the Daily Playbook is up to date. For any KPIs not currently being met, the manager can communicate the plan for improvement. | Yes |
| Photo | |
| Manager on duty knows Overall CSAT score and Customer Comment score and can speak to what the team is doing to improve. | Yes |
| Photo | |
| Training books are up to date and used (there is evidence in the training books, validated by conversations with crew and management, that we are consistent with our training. Check the training guides for the crew (including the three newest hires) and most recently promoted manager, to determine if we are following through on training. | No |
| Photo | |
| GM is constantly training "60 Times A Day" - GM is training and coaching his/her teams - and we have set an expectation in this restaurant of 100% of our procedures and standards are followed 100% of the time. | Yes |
| Photo | |
| Food Safety Leader Guide is accessible, has most recent health department inspection and most recent Ecosure audit, has the current ServSafe certifications for all managers, SDS signature page with up to date team signatures, and is organized and up to date with all materials. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| We are fully staffed based on the Weekly Staffing Report and Taleo is up to date with TBR 2 days or less. | Yes |
| Photo | |
| We are at model. | Yes |
| Photo | |
| We are at labor matrix. | Yes |
| Photo | |
| Food orders are done correctly using eRS to accurately project sales, change on-hand counts as needed and order appropriately based on Usage Per $1000. Any exceptions can be explained. | Yes |
| Photo | |
| In eRS, Food Orders, Waste Sheets, Transfers and Credits are consistently and properly completed. | Yes |
| Photo | |
| Crew members know that it is their manager's job, not theirs, to get a replacement for them if they are ill. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| All managers have their ServSafe certifications. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Does the FSL know that if an employee reports any symptoms of illness that are included in the Illness Policy, in the restaurant or at home, that the Field Leader and SSR must be notified immediately (303-222-5968) and SSR instruction must be followed? | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Does the FSL know that if an employee or customer vomits in the restaurant that SSR must be called immediately to guide implementation of Norovirus Protocols? | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| does the FSL know that the Wellness Check must be performed immediately (within 1 minute of all team members clocking in)? | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Does the FSL know where the Crisis Clipboard is, and that every customer report of illness, accident, injury and foreign object must be reported immediately, by submitting the Online Customer Illness report? | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| The FSL knows that it is the FSL's job, not the crew member's, to get a replacement for sick employee? | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| Manager knows how to help crew take sick time off and get paid for it. | Yes |
| Describe what was done to correct this. | |
| Describe the root cause. | |
| Describe steps taken to prevent re-occurrence. | |
| Comments: | |
| FSL is aware that Pure Bio is to be used twice per day in the restrooms before open and at shift change. | No |
| Describe what was done to correct this. | Reviewed maintenance and procedure cards and checklists with FSL |
| Describe the root cause. | Lack of knowledge of procedure (training) |
| Describe steps taken to prevent re-occurrence. | Discussed with FSL |
| Comments: | |
| Cashier counts their own drawer at the beginning and end of their shift. | Yes |
| Photo | |
| The safe is locked and all money is secure. The right amount of money is in the safe. | Yes |
| Photo | |
| All crew have valid food handler's cards per jurisdiction. | Yes |
| Photo | |
| Is the person conducting this Restaurant Performance Evaluation a FL/TD/ETD? (Question is required for FL/TD/ETD). | Yes |
| I spoke with at least three (3) restaurant-level employees at the restaurant to discuss the food safety culture and support at the restaurant. Among other topics, I asked these employees about their awareness of Chipotle's specific food safety policies and procedures; whether they have ever felt pressure to work when feeling ill; whether they believe that their restaurant has sufficient staffing to ensure that the restaurant operates safely and fully complies with Chipotle's food safety policies; and whether they have any other concerns about food safety at their restaurant. | Checked |
| Name of Employee 1 |
Adam
|
| Name of Employee 2 |
Kyrah
|
| Name of Employee 3 |
Nicole
|
| MANAGER'S OFFICE Score (%) | 92.31 |
| Performance Evaluation Signatures | |
Signature of GM, Apprentice, SM or KM
|
|
Signature of Field Leader
|
|
| Select position of Restaurant Manager who was coached during this performance evaluation. | General Manager |
| Please specify: | |
