SUSA Restaurant Evaluation — Shakey's El Monte

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How the Evaluation Works

5 sections, 9,775 total points — every section must score 76% or above to pass

Section	Points Possible	Min Pass (76%)	% of Total
🍕 Quality Products	1,675	1,273	17.1%
🤝 Guest Service	1,475	1,121	15.1%
🏢 Building & Grounds	3,675	2,793	37.6%
🌡 Food Safety & Sanitation	2,575	1,957	26.3%
📋 Operating Systems	375	285	3.8%
TOTAL	9,775	7,429	100%

🚨 Auto-Fail Rule

If ANY single section scores 76% or below, you automatically fail the entire evaluation — even if total points are high. Every section matters equally.

⚠️ Critical *** Items — Food Safety Section Zero-Out

6 items in Food Safety are marked with ***. Failing ANY ONE of these zeros the entire 2,575-point Food Safety section. These are temperature items — check them first, every shift, every day.

📌 How to Use This Playbook

Each section below lists every checklist item with its point value. Items worth 100 points are flagged as high-value. Use the checkboxes during your pre-eval walkthrough. The 6 critical *** items are highlighted in red.

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Quality Products — 1,675 Points

Minimum 1,273 points (76%) to pass · 6 items worth 100 pts each

Proprietary / Approved / Required Items

100All Proprietary Items are available

100Only Approved Products used

100All Required Items are available

Thin Crust Dough

25Dough is mixed/proofed/stored properly

25Dough is rolled/cut/stacked properly

50Dough meets weight standards

50Dough is properly labeled (date and time) and within useable shelf life

Pan Pizza Dough

25Dough is mixed properly with starter sponge

25Dough is portioned/rolled/panned/stacked properly

25Dough is properly proofed (in proofer)

50Dough is properly labeled (date and time) and within useable shelf life

Pizza

50Current Spec Charts posted and in use

50Sauce, cheese, and toppings applied correctly per station guide

50Pizzas baked at proper temperature/belt speed/crust/toppings

50Pan Pizza quality meets all 9 characteristics

50Thin Crust Pizza meets all 9 quality characteristics incl. weight standards

Chicken & Mojos

100Oil is within shelf life / system in place / filtered twice daily

50Chicken properly stored/held

25Chicken properly cooked

50Cooked Chicken properly stored/held

25Mojo® Potatoes properly stored/held

25Mojo® Potatoes/other items properly cooked

25Cooked Mojo® Potatoes properly stored/held

Buffet

100Core items are available (see station guides)

25Buffet is kept stocked during buffet hours

25All items prepared properly (see station guides)

50All heat lamps working properly

50All items are within shelf life/properly rotated

Salad Bar

100Core items are available (see station guides)

25Salad Bar is kept stocked during Salad Bar hours

25All items are prepared properly (see station guides)

50All items are within shelf life/properly rotated

100Is the Salad bar available after 2:00 PM

🚨 Manager Focus — Quality Products

📌 Six 100-pt items in this section — missing any single one drops you significantly toward the 76% threshold.
🔍 Verify dough labels include BOTH date AND time — date-only labels fail the item.
🛢 Oil filter log must show TWO daily entries going back 7 days. Check this every morning.
📋 Spec Charts must be physically posted at the make station — not just "available."
🥗 Salad bar must be available after 2:00 PM — this is a common 100-pt loss.

🤝

Guest Service — 1,475 Points

Minimum 1,121 points (76%) to pass · Observed LIVE — no fixing mid-eval

⚠️ This Section Is Observed Live

The evaluator watches your team in action. You cannot fix failures after they're observed. Pre-shift coaching is the only preparation that matters here.

Guest Service Leader Steps

50Guests greeted and welcomed promptly with a friendly smile

25Another register opened if more than 3 parties in line

25Full attention given to guest

25Appropriate items are suggested (upselling)

25Restaurant participating in current promotions; team members familiar

25Order is repeated back to guest

25Guests informed about fresh plate requirement for buffet (signs posted)

25Guests given direction and informed of next steps

25Guest interaction (questions, help, etc.)

50Check ID for any guest ordering alcohol who appears 35 or younger

50"WE ID" sign posted and visible

50Guests thanked / "enjoy your meal" or friendly ending

Take Out Service

50Phone answered in 4 rings or less

50Phone greeting is upbeat with name and location

25Name and phone # taken on take out orders

25Specific time quoted and met on all take out orders

50Takeout orders checked for accuracy

Cash Control

25Cash is counted back

50Receipt is given to guest

25All orders run up through register

Dining Room Service

100Guests greeted in dining room / fresh plates offered at buffet

50Real plates and silverware used (no paper/plastic unless requested)

50Food served in timely manner — less than 20 min for Pizza, Chicken, Mojos

50Tables are pre-bussed

50Tables are bussed promptly

100Team members interact/engage with customers — "touch tables"

100Management observed interacting/engaging with customers — "touch tables"

Game Area

75Quick response given to anyone waiting in the game room

Uniform & Grooming / Guest Concerns

50Team members in clean and proper uniform

25Aprons worn in all food prep areas

100Appropriate staffing levels — all areas of guest service covered promptly

25Guest concerns resolved or management involved before escalation

💡 Manager Focus — Guest Service

📌 Four 100-pt items are in Dining Room Service — manager MUST be on the floor, visibly touching tables.
📞 Call your own restaurant mid-shift to count rings — must be answered in 4 or fewer.
🪪 Verify the "WE ID" sign is at the POS before every shift — it falls or gets moved.
⏱ Time 3 tickets to verify the under-20-minute delivery standard is being met.
🎭 Run a 2-minute pre-shift role-play: greeting → upsell → repeat order → thank you.

🏢

Building & Grounds — 3,675 Points

Minimum 2,793 points (76%) to pass · Largest section at 37.6% of total

📌 Zone Ownership

This is 103 checklist items across 10 sub-areas. The only way to manage it is to assign zone ownership to every team member on shift. Each person is responsible for their zone being evaluation-ready at all times.

Exterior

50Dumpster area clean, odor-free, lids intact/closed, gates secured, no trash on ground

50Building exterior clean, graffiti-free, good repair

25Landscaping well maintained, no visible trash/cigarette butts

25Parking area clean, good repair, lot lines freshly painted

50Sidewalk/front entrance walkway clean, good repair, no graffiti/trash

50Signage/marquee clean, good repair, pole clean and graffiti-free

25Exterior lighting clean and in good repair

50Windows and window frames (exterior) clean and in good repair

Entrance / Foyer

50Doors, thresholds, door frames clean/good repair; glass free of scratches

25Floor and floor mats clean and in good repair

25Interior windows, frames, sills clean and in good repair

25Menu board/History Wall/Pictures clean and in good repair

25Decorative window covers (blinds/curtains) clean

25All posted marketing/POP is current and approved

50No handwritten signs visible to guests (including on tip jars)

50Emergency exit signs lit and battery back-up working

POS / Buffet / Salad Bar / Beverage Bar

25POS clean, good repair, displays correct pricing

50Counter POP current and approved, menu clean and professional

50Buffet (sides, top, sneeze guard, etc.) clean

50Salad Bar (sides, top, sneeze guard, etc.) clean

25Beverage bar stocked (ice, condiments, etc.)

25Beverage bar (sides, top, drip trays, nozzles) clean

25Beer taps/merchandising/neons clean and in good repair

Dining Area

25Walls, wall coverings, décor clean and in good repair

50Flooring/carpet clean and in good repair

25Ceilings and vents clean, free of dust

100Booths, booth seats clean and in good repair

100Tables/chairs clean, good repair, varnished edges, no visible tearing

25Lighting clean and in good repair

25Waste receptacles clean, have lids, emptied regularly

50High chairs clean and properly sanitized after each use

50Shakers, napkins, condiments clean and fully stocked

25Bussing stations clean, organized, stocked (sani-bucket/towel/lined trash)

25Background music appropriate level for amount of people

100Ambient temperature 68°F – 75°F

Restrooms

50Walls, coverings, décor clean, no markings/graffiti

50Floors clean, free of debris, good repair (baseboards, corners, under/behind equipment)

25Ceilings and vents clean, free of dirt

50Fixtures clean and in good repair

50Doors, partitions clean and in good repair

25Lighting and light covers clean and in good repair

50Supplies fully stocked (paper towels, soap, TP, seat covers) — TP in dispensers

50Baby changer cleaned and sanitized

25Waste receptacles clean, have lids, emptied regularly

50Exhaust fan working (restroom is odor-free)

25"Employees must wash hands" sign posted per local ordinance

50Hot water readily available 100°F to 108°F

Game Area

50All games clean, working, in good repair

50Redemption area/counter clean, lights working, organized, stocked, no handwritten signs

50Game room walls/floors/ceilings/lighting/covers/vents clean, good repair

Dough Area

50Equipment clean and in good repair

25Storage/shelving clean, organized, good repair

25Walls clean and in good repair

25Floors clean, good repair (baseboards, corners, under/behind equipment)

25Lighting/ceilings/vents clean and in good repair

25Proofing equipment clean and in good repair (if applicable)

Kitchen

50Pizza make table clean, good repair (seals, lids, vents, interior, exterior)

50Chicken make table clean, good repair (seals, lids, vents, interior, exterior)

25Storage/shelving clean, organized, good repair

50Oven clean, regularly maintained, no carbon build up, belts/deck cleaned

50Fryers clean, regularly maintained, no visible carbon build up, boiled out

50Hood/grease filters/make-up air vents clean, installed properly, maintained

25Walls clean and in good repair

50Floors clean, good repair (baseboards, corners, under/behind equipment)

50Lighting and covers clean, free of dust/debris, good repair

25Ceilings and vents clean, free of dust

100Hand washing area clean, good repair, stocked, used ONLY for handwashing @100F (Bar area has handwash sink)

Back Room

25Storage/shelving clean, organized, good repair

25Walls clean and in good repair

25Floors clean, good repair (baseboards, corners, under/behind equipment)

25Lighting and covers clean and in good repair

25Ceilings and vents clean, free of dust

25Reach-in cooler/freezer door handles, gaskets, shelves clean, good repair

100Walk-in cooler clean, good repair (walls, floors, doors, door closure, shelving, lighting)

25Refrigeration fan guards clean and in good repair

25Doors, thresholds, door frames clean and in good repair

25Freezer clean, good repair (walls, floors, doors, shelving, lighting) 0F to -10F

50Fire extinguishers mounted for easy access, within date (1yr charged, Ansul 6mo)

25CO2/Helium and all tanks properly secured (chained against wall)

25Utensils/serviceware properly stored

25Dish machine clean, good repair, proper chemicals

50Ice machine clean, good repair (scoop stored properly)

25Bag in box racks clean and in good repair

100Hand washing area clean, good repair, stocked, HANDWASHING ONLY @100F

25Back door secured at all times

25Waste receptacles clean, emptied regularly, good repair

Dry Storage

25Storage/shelving clean, organized, good repair

25All opened items labeled, covered, in clean container

25Walls, ceilings, vents clean and in good repair

25Floors clean, good repair (baseboards, corners, under/behind equipment)

25Lighting clean and in good repair

50Mops, brooms, supplies stored properly

25No excess or old equipment stored in food area

💡 Manager Focus — Building & Grounds

📌 Six 100-pt items: booths, tables/chairs, ambient temp, kitchen handwash, walk-in cooler, back room handwash.
🌡 Check thermostat at open/mid/close — ambient must stay 68°F–75°F (100 pts).
🚫 Remove ALL handwritten signs anywhere guests can see — including notes on tip jars (50 pts).
🚻 Check both restrooms every hour: supplies, odor, cleanliness.
💺 Walk every booth and chair at shift start — look for tears, stains, sticky surfaces.

🌡

Food Safety & Sanitation — 2,575 Points

Minimum 1,957 points (76%) to pass · Contains 6 critical *** items that zero the ENTIRE section

🚨 CRITICAL WARNING — *** Items

Six items below are marked with ***. Failing ANY SINGLE ONE results in 0 points for the entire 2,575-point section — which auto-fails the evaluation. Check these 6 temperatures FIRST, every shift, every day. There is no recovery if one fails during the eval.

🚨 Critical *** Temperature Items — Section Zero-Out

***No food found in temperature danger zone 42°F to 139°F 100

***Walk-in holds proper temperature — 41°F or below 100

***Pizza make station holding proper temperature — 41°F or below 100

***Chicken make table holding proper temperature — 41°F or below (ice if needed) 100

***Stand up refrigeration holding proper temperature — 41°F or below 100

100Freezer holding proper temperature — 0°F ± 10°F (required to have one)

Sanitation & Cleaning

50Sani-buckets set up in all work stations, rotated regularly, register 100–200 PPM

25Test strips available; team members can demonstrate their use

25Towels (when in use) stored in sani-buckets in sanitizer solution

25All utensils washed, rinsed, sanitized prior to use and at regular intervals

25Serviceware air dried after washing, rinsing, and sanitizing

25All food contact surfaces washed, rinsed, sanitized as needed

50Dishwasher temperature (180°F) and/or sanitizer at appropriate level

25Three-compartment sink properly labeled, set up during business hours, sanitizer checked

100Hot and cold running water available at all sinks @100F

Food Handling & Storage

100Team members demonstrate proper hand washing procedures

100Log kept for temperatures and on file for 60 days (DOL or Shakeys.net)

25Thermometers properly stored, calibrated, sanitized, and in use

25Chicken breaded separately from all other items

100All raw product stored below ready-to-eat food; no risk of cross contamination

100No bare hand contact with ready-to-eat food (gloves for prep, salads, finishing pizzas)

25All food items on proper shelving, at least 6" off floor

100All food items properly rotated (FIFO)

25Can opener clean, sanitized regularly, well-maintained

50All food items properly labeled/dated

25All food items properly stored in food-safe, covered containers

100All perishable items within code dates — no expired food or drink items in use

50Proper cooling procedures used for buffet

100All Buffet items at or above 140°F

100All Salad Bar items 41°F or lower

Equipment, Compliance & Safety

100Corrective action taken if food found in temperature danger zone

100All refrigerated equipment incl. freezers equipped with working internal thermometers

50Chemicals stored properly in original container or labeled per OSHA standards

50Water filters up-to-date with installation and replacement dates

50Floor drains and floor sinks clean, maintained, required air gap

25MSDS lists chemicals found in restaurant; team members have access

25Pest control system in place; most recent service report (within 30 days) available

100Most recent health department evaluation is 90% or higher

50Slip-resistant shoes worn by crew

50Wet floor signs available and in use when needed

🚨 Manager Focus — Food Safety

🌡 Probe ALL 6 *** temperatures at every shift start — walk-in, pizza make, chicken make, stand-up fridge, food temps, freezer.
📋 Temperature log must be on file for 60 consecutive days — evaluator will spot-check random days.
🧤 No bare hand contact with ready-to-eat food — ever. Watch for salad prep and pizza finishing.
🔄 FIFO must be verifiable — older product in front, labeled with dates.
🧪 Verify sani-bucket concentration at 100–200 PPM at every station, every shift.
🤲 Ask a random team member to demonstrate proper handwashing — they must know the full procedure.

📋

Operating Systems — 375 Points

Minimum 285 points (76%) to pass · Static compliance items — should be a guaranteed perfect score

Compliance & Documentation

25Current Operations Manual is available

25Emergency phone numbers posted (Corporate, Franchisee, Supervising Partner, etc.)

25Daily management systems in place (Redbook, DOL, cash control, etc.)

25Compliance posters current (Federal, State, mandated government posters)

50Business/Health/Liquor licenses current and posted appropriately

50Food Handler's (ServSafe®) certification posted for ALL management

25Most recent health department evaluation available

50All employees who handle alcohol are RBS certified

50All employees have food handler cards

50First Aid kit stocked and available

💡 Manager Focus — Operating Systems

📁 Build a compliance binder — licenses, certs, posters, emergency numbers — all in one place.
📅 Set 30-day renewal reminders for every cert and license. One expired ServSafe® = 50 pts lost.
👥 Cross-reference your 7Shifts team list against food handler cards monthly — catch new hires.
🍺 Verify all alcohol handlers are RBS certified — check new hires within first shift.
🩹 Check First Aid kit monthly — restock expired items. This is an easy 50 points to protect.

🎯

Manager Game Plan — Ongoing Readiness

Daily habits that keep you evaluation-ready at all times

🌡Probe all 6 *** temperatures at every shift start — log in DOL / Shakeys.net

🚶Walk the restaurant as an evaluator at shift open — exterior → dining → kitchen → back

👨‍💼Manager on the floor touching tables during peak — do not stay in office

🚻Check both restrooms + supplies every hour during service

🚫Verify zero handwritten signs in any guest-visible area

📞Call your own restaurant mid-shift — phone must be answered in 4 rings

🧪Verify sani-bucket concentration at 100–200 PPM at every station

📋Monthly: review compliance binder for upcoming expirations

🏗Weekly: assign and rotate zone ownership across the team

🎭Pre-shift: 2-minute guest service role-play (greet → upsell → thank)

8-Week Evaluation Readiness Timeline

Week	Focus
1–2	Food Safety: *** temps, handwashing procedure, sani-buckets, cross-contamination prevention
3–4	Quality Products: dough specs, oil filtering, buffet/salad bar timing, spec charts posted
5–6	Building & Grounds: zone ownership assignments, deep clean schedule, restrooms, HVAC checks
7	Guest Service: role-play drills, phone answering, table touching · Operating Systems: binder audit
8	Full mock evaluation — walk the entire checklist as if corporate is here. Score yourself. Fix gaps.