⚠️ Any section below 76% = AUTOMATIC FAIL · Food Safety *** items = entire section scores 0 if any one fails · CHECK *** ITEMS FIRST
SECTION 1 — QUALITY PRODUCTS 1,675 pts · Min 1,273 (76%)
Proprietary / Approved / Required Items
| 100All proprietary items on menu are available Missing items = immediate 100 pt loss | 100 pts |
| 100Only corporate-approved products are in use Check all ingredients and suppliers | 100 pts |
| 100All required items are available | 100 pts |
Thin Crust Dough
| Dough is mixed, proofed, and stored properly | 25 pts |
| Dough is rolled, cut, and stacked properly | 25 pts |
| Dough meets weight standards Pull 3 random portions and weigh | 50 pts |
| Dough properly labeled with date AND time, within shelf life Every item must have both date and time | 50 pts |
Pan Pizza Dough
| Dough mixed properly with starter sponge | 25 pts |
| Dough portioned, rolled, panned, and stacked properly | 25 pts |
| Dough properly proofed in proofer | 25 pts |
| Dough labeled with date AND time, within useable shelf life | 50 pts |
Pizza
| Current spec charts posted and in use at make station | 50 pts |
| Sauce, cheese, and toppings applied correctly per station guide | 50 pts |
| Pizzas baked at proper temperature, belt speed, crust, and toppings | 50 pts |
| Pan Pizza meets all 9 quality characteristics Score a test pizza against the 9-point checklist | 50 pts |
| Thin Crust meets all 9 quality characteristics and required weight | 50 pts |
Chicken & Mojos
| 100Oil is within shelf life, system in place, filtered twice daily Check oil filter log — must show 2 entries per day | 100 pts |
| Chicken properly stored and held (raw) | 50 pts |
| Chicken properly cooked | 25 pts |
| Cooked chicken properly stored and held | 50 pts |
| Mojo® Potatoes properly stored and held (raw) | 25 pts |
| Mojo® Potatoes and other items properly cooked | 25 pts |
| Cooked Mojo® Potatoes properly stored and held | 25 pts |
Buffet
| 100Core items available per station guides | 100 pts |
| Buffet kept stocked during buffet hours | 25 pts |
| All items prepared properly per station guides | 25 pts |
| All heat lamps working properly | 50 pts |
| All items within shelf life and properly rotated | 50 pts |
Salad Bar
| 100Core items available per station guides | 100 pts |
| Salad bar kept stocked during salad bar hours | 25 pts |
| All items prepared properly per station guides | 25 pts |
| All items within shelf life and properly rotated | 50 pts |
| 100Salad bar is available after 2:00 PM ⚠️ High value — confirm daily at 1:45 PM | 100 pts |
SECTION 2 — GUEST SERVICE 1,475 pts · Min 1,121 (76%)
Guest Service Leader Steps — Counter
| Guests greeted and welcomed promptly with a friendly smile | 50 pts |
| Second register opened if more than 3 parties in line | 25 pts |
| Full attention given to guest (no distractions) | 25 pts |
| Appropriate items are suggested (upselling) | 25 pts |
| Restaurant participating in current promotions — team familiar with details | 25 pts |
| Order is repeated back to guest | 25 pts |
| Guests informed of buffet fresh plate requirement (signs posted) | 25 pts |
| Guests given direction and informed of next steps after ordering | 25 pts |
| Guest interaction — questions answered, helpful throughout experience | 25 pts |
| ID checked for any guest appearing 35 or younger ordering alcohol | 50 pts |
| WE ID sign is posted at POS Walk to the POS right now and verify this sign | 50 pts |
| Guests thanked and told 'enjoy your meal' or similar friendly farewell | 50 pts |
Take-Out Service
| Phone answered in 4 rings or less | 50 pts |
| Phone greeting is upbeat with name and location | 50 pts |
| Name and phone number taken on all take-out orders | 25 pts |
| Specific time quoted and met on all take-out orders | 25 pts |
| Take-out orders checked for accuracy before handoff | 50 pts |
Cash Control
| Cash counted back to guest | 25 pts |
| Receipt given to guest | 50 pts |
| All orders run through the register | 25 pts |
Dining Room Service
| 100Guests greeted in dining room / fresh plates offered at buffet 100 pt item — must happen every time | 100 pts |
| Real plates and silverware used (no paper/plastic unless requested) | 50 pts |
| Food served in less than 20 minutes (Pizza, Chicken, Mojos) Time 3 tickets this shift | 50 pts |
| Tables are pre-bussed (cleared between courses / drinks refreshed) | 50 pts |
| Tables are bussed promptly after guests leave | 50 pts |
| 100Team members interact and engage with guests — touch tables | 100 pts |
| 100Management observed interacting with guests — touch tables Manager must be on the floor during eval | 100 pts |
Game Area
| Quick response to anyone waiting in game room | 75 pts |
Uniform & Grooming / Staffing & Guest Concerns
| Team members in clean, proper uniform | 50 pts |
| Aprons worn in all food prep areas | 25 pts |
| 100Appropriate staffing levels — all areas covered promptly and efficiently | 100 pts |
| Guest concerns resolved or manager involved before problem escalates | 25 pts |
SECTION 3 — BUILDING & GROUNDS 3,675 pts · Min 2,793 (76%)
Exterior
| Dumpster area clean, odor-free, lids intact/closed, gate secured, no trash on ground | 50 pts |
| Building exterior clean, graffiti-free, and in good repair | 50 pts |
| Landscaping well maintained, no visible trash or cigarette butts | 25 pts |
| Parking area clean, in good repair; lot lines freshly painted | 25 pts |
| Sidewalk/front entrance walkway clean, in good repair, no graffiti/trash | 50 pts |
| Signage/marquee clean and in good repair; pole clean and graffiti-free | 50 pts |
| Lighting clean and in good repair | 25 pts |
| Windows and window frames (exterior) clean and in good repair | 50 pts |
Entrance / Foyer
| Doors, thresholds, door frames clean/good repair; glass free of scratches | 50 pts |
| Floor and floor mats clean and in good repair | 25 pts |
| Interior windows, frames, and sills clean and in good repair | 25 pts |
| Menu board / History Wall / Pictures all clean and in good repair | 25 pts |
| Decorative window covers (blinds/curtains) are clean | 25 pts |
| All posted marketing/POP is current and approved | 25 pts |
| No handwritten signs visible to guests anywhere Check tip jars, Post-Its, marker boards, tape notes | 50 pts |
| Emergency exit signs lit and battery back-up working | 50 pts |
POS / Buffet / Salad Bar / Beverage Bar
| POS clean, in good repair; displays correct pricing | 25 pts |
| Counter marketing current, approved; menu clean and professional | 50 pts |
| Buffet (sides, top, sneeze guard) clean | 50 pts |
| Salad bar (sides, top, sneeze guard) clean | 50 pts |
| Beverage bar fully stocked (ice, condiments, etc.) | 25 pts |
| Beverage bar (sides, top, drip trays, nozzles) clean | 25 pts |
| Beer taps / merchandising / neons clean and in good repair | 25 pts |
Dining Area
| Walls, wall coverings, décor clean and in good repair | 25 pts |
| Flooring/carpet clean and in good repair | 50 pts |
| Ceilings and vents clean, free of dust | 25 pts |
| 100Booths and booth seats clean and in good repair Check for tears, stains, sticky spots | 100 pts |
| 100Tables/chairs clean, in good repair; no visible tearing; edges varnished Check every table and chair | 100 pts |
| Lighting clean and in good repair | 25 pts |
| Waste receptacles clean, have lids, emptied regularly | 25 pts |
| High chairs clean and properly sanitized after each use | 50 pts |
| Shakers, napkins, condiments clean and fully stocked; table caddies included | 50 pts |
| Bussing stations clean, organized, stocked (sani-bucket/towel/lined trash) | 25 pts |
| Background music appropriate level for volume of guests | 25 pts |
| 100Ambient temperature 68°F – 75°F ⚠️ Check thermostat NOW and at open/mid/close | 100 pts |
Restrooms
| Walls, coverings, décor clean; no markings/graffiti | 50 pts |
| Floors clean, free of debris; baseboards/corners/behind fixtures clean | 50 pts |
| Ceilings and vents clean, free of dirt | 25 pts |
| Fixtures clean and in good repair | 50 pts |
| Doors and partitions clean and in good repair | 50 pts |
| Lighting and light covers clean and in good repair | 25 pts |
| Supplies fully stocked: paper towels, soap, TP, seat covers Check both restrooms — stock extras in cabinet | 50 pts |
| Baby changer cleaned and sanitized | 50 pts |
| Waste receptacles clean, have lids, emptied regularly | 25 pts |
| Exhaust fan working and restroom is odor-free | 50 pts |
| 'Employees Must Wash Hands' sign posted per local ordinance | 25 pts |
| Hot water readily available 100°F – 108°F at sink | 50 pts |
Game Area
| All games clean, working, and in good repair | 50 pts |
| Redemption area/counter clean; lights working; organized, stocked; no handwritten signs | 50 pts |
| Game room walls/floors/ceilings/lighting/covers/vents clean, good repair | 50 pts |
Dough Area
| Equipment clean and in good repair | 50 pts |
| Proper storage/shelving clean, organized, good repair | 25 pts |
| Walls clean and in good repair | 25 pts |
| Floors clean, good repair (baseboards, corners, under/behind equipment) | 25 pts |
| Lighting/ceilings/vents clean and in good repair | 25 pts |
| Proofing equipment clean and in good repair (if applicable) | 25 pts |
Kitchen
| Pizza make table clean, good repair (seals, lids, vents, interior, exterior) | 50 pts |
| Chicken make table clean, good repair (seals, lids, vents, interior, exterior) | 50 pts |
| Storage/shelving clean, organized, good repair | 25 pts |
| Oven clean, regularly maintained, no carbon build up, belts/deck cleaned | 50 pts |
| Fryers clean, regularly maintained, no carbon build up, boiled out | 50 pts |
| Hood/grease filters/make-up air vents clean, installed properly, maintained | 50 pts |
| Walls clean and in good repair | 25 pts |
| Floors clean, good repair (baseboards, corners, under/behind equipment) | 50 pts |
| Lighting and covers clean, free of dust/debris, good repair | 50 pts |
| Ceilings and vents clean, free of dust | 25 pts |
| 100Hand washing area clean, good repair, stocked, HANDWASHING ONLY @100F Bar area also has handwash sink | 100 pts |
Back Room
| Storage/shelving clean, organized, good repair | 25 pts |
| Walls clean and in good repair | 25 pts |
| Floors clean, good repair (baseboards, corners, under/behind equipment) | 25 pts |
| Lighting and covers clean and in good repair | 25 pts |
| Ceilings and vents clean, free of dust | 25 pts |
| Reach-in cooler/freezer door handles, gaskets, shelves clean, good repair | 25 pts |
| 100Walk-in cooler clean, good repair (walls, floors, doors, door closure, shelving, lighting) | 100 pts |
| Refrigeration fan guards clean and in good repair | 25 pts |
| Doors, thresholds, door frames clean and in good repair | 25 pts |
| Freezer clean, good repair (walls, floors, doors, shelving, lighting) 0°F to -10°F | 25 pts |
| Fire extinguishers mounted for easy access, within date (1yr charged, Ansul 6mo) | 50 pts |
| CO2/Helium and all tanks properly secured (chained against wall) | 25 pts |
| Utensils/serviceware properly stored | 25 pts |
| Dish machine clean, good repair, proper chemicals | 25 pts |
| Ice machine clean, good repair (scoop stored properly) | 50 pts |
| Bag in box racks clean and in good repair | 25 pts |
| 100Hand washing area clean, good repair, stocked, HANDWASHING ONLY @100F | 100 pts |
| Back door secured at all times | 25 pts |
| Waste receptacles clean, emptied regularly, good repair | 25 pts |
Dry Storage
| Storage/shelving clean, organized, good repair | 25 pts |
| All opened items labeled, covered, in clean container | 25 pts |
| Walls, ceilings, vents clean and in good repair | 25 pts |
| Floors clean, good repair (baseboards, corners, under/behind equipment) | 25 pts |
| Lighting clean and in good repair | 25 pts |
| Mops, brooms, supplies stored properly | 50 pts |
| No excess or old equipment stored in food area | 25 pts |
SECTION 4 — FOOD SAFETY & SANITATION 2,575 pts · Min 1,957 (76%)
⭐ CRITICAL *** TEMPERATURE ITEMS — CHECK FIRST (Any fail = Section scores 0)
| ***No food in temperature danger zone 42°F – 139°F USE A CALIBRATED THERMOMETER. Any food in this range = section score 0 | 100 pts |
| ***Walk-in cooler holding 41°F or below Log the temperature. If over, corrective action immediately | 100 pts |
| ***Pizza make station holding 41°F or below | 100 pts |
| ***Chicken make table holding 41°F or below (use ice if needed) | 100 pts |
| ***Freezer holding 0°F ± 10°F Must have at least one working freezer | 100 pts |
| ***Stand-up refrigeration holding 41°F or below | 100 pts |
Sanitation Setup
| Sani-buckets set up at all work stations, rotated regularly, 100–200 PPM | 50 pts |
| Test strips available; team members can demonstrate their use | 25 pts |
| Wet towels stored only in sani-buckets | 25 pts |
| All utensils washed, rinsed, and sanitized prior to use and at regular intervals | 25 pts |
| Serviceware air dried after washing, rinsing, and sanitizing | 25 pts |
| All food contact surfaces washed, rinsed, and sanitized as needed | 25 pts |
| Dishwasher temperature at 180°F and/or sanitizer at appropriate level | 50 pts |
| 3-compartment sink properly labeled and set up; sanitizer checked | 25 pts |
Hand Washing
| 100Hot and cold running water available at all sinks @100°F Test the water temperature | 100 pts |
| 100Team members demonstrate proper hand washing procedures Ask a team member to demonstrate | 100 pts |
Temperature Logging & Thermometers
| 100Temperature log kept and on file for 60 days Open binder — confirm 60 days of entries | 100 pts |
| Thermometers properly stored, calibrated, sanitized, and in use | 25 pts |
Cross-Contamination Prevention
| Chicken breaded separately from all other items | 25 pts |
| 100All raw product stored below ready-to-eat food; no cross-contamination risk | 100 pts |
| 100No bare hand contact with ready-to-eat food Watch team members — any bare-hand RTE contact = 100 pt loss | 100 pts |
Storage & Labeling
| All food on proper shelving at least 6" off the floor | 25 pts |
| 100All food items properly rotated (FIFO) | 100 pts |
| Can opener clean, sanitized regularly, well-maintained | 25 pts |
| All food items properly labeled and dated Check prep items, containers, makeline | 50 pts |
| All food items stored in food-safe, covered containers | 25 pts |
| 100All perishable items within code dates — no expired food/drink Check every item in walk-in and make station | 100 pts |
Buffet & Salad Bar Temperatures
| Proper cooling procedures used for buffet | 50 pts |
| 100All buffet items at or above 140°F Probe each buffet pan | 100 pts |
| 100All salad bar items at 41°F or lower Probe — ice not sufficient by itself | 100 pts |
| 100All refrigerated equipment with working internal thermometers | 100 pts |
| 100Corrective action taken if food found in temperature danger zone | 100 pts |
Chemicals & Compliance
| Chemicals stored properly in original container or labeled per OSHA | 50 pts |
| Water filters up-to-date with dates posted | 50 pts |
| Floor drains/sinks clean, maintained, required air gap | 50 pts |
| MSDS lists all chemicals; team members have access | 25 pts |
| Pest control system in place; service report within 30 days Check the date | 25 pts |
| 100Most recent health dept evaluation is 90% or higher Report on file showing ≥ 90% | 100 pts |
| Slip-resistant shoes worn by crew | 50 pts |
| Wet floor signs available and in use when needed | 50 pts |
SECTION 5 — OPERATING SYSTEMS 375 pts · Min 285 (76%)
Documentation & Compliance
| Current Operations Manual is on-site and accessible | 25 pts |
| Emergency phone numbers posted (Corporate, Franchisee, Supervising Partner) | 25 pts |
| Daily management systems in place (Redbook, DOL, cash control) | 25 pts |
| Compliance posters current (Federal, State, mandated) Check state labor board website for most recent version | 25 pts |
| Business/Health/Liquor licenses current and posted Check expiration dates on all three | 50 pts |
Certifications
| ServSafe® certification posted for ALL management Every manager cert must be posted, not just the GM | 50 pts |
| Most recent health department evaluation on file and available | 25 pts |
| All alcohol-handling employees are RBS certified Check each employee's certification | 50 pts |
| All employees have current food handler cards Pull team list and cross-reference cards | 50 pts |
Safety Equipment
| First Aid kit fully stocked and accessible Open it — check for expired items | 50 pts |
| Section | Possible | Items Failed | Est. Score | Pass? |
|---|
| Quality Products | 1,675 | | | |
| Guest Service | 1,475 | | | |
| Building & Grounds | 3,675 | | | |
| Food Safety & Sanitation | 2,575 | | | |
| Operating Systems | 375 | | | |
| TOTAL | 9,775 | | | |
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