CFV: Curbside

Store*

Cleanliness: Is the exterior of restaurant clean and free of litter?*

Cleanliness: Were crew wearing uniforms that were clean and in good condition?*

Messaging: Were Curbside spaces clearly signposted, easily identifiable and positionednear restaurant entrance doors, and a minimum of two Curbside spaces available?*

Present: Was Presenter friendly and did they greet you by name?*

Present: Did Presenter have condiments readily available (in apron, cart, tray, caddy, etc.),and asked if you have everything you need? Was presenter wearing a high visibility safetyvest per safety requirements?*

Speed: Was service time (R2P + Fulfillment) 135 seconds or less? Time starts once the baynumber is entered and the button "Done" is clicked, stops when the last item is presented. *

Accuracy: Did you receive all the food and drink items as ordered and were they served asa full portion?*

Accuracy: Did you receive the condiments (whether required or requested), along with utensils , napkins, and straws?*

Quality: Was your sandwich/entrée served neat, at proper temperature, fresh, and did ittaste good?*

Quality: Were the french fries hot, salted, and crisp -OR- hash browns hot and crisp and didthey taste good?*

Quality: Was your drink served neat, at the proper temperature, and did it taste good? *

Quality: Was your dessert served neat, at the proper temperature, and did it taste good?*

Tempering & Prep: Were product levels sufficient per posted product level charts/eProductionmonitor for the volume of business? *

Tempering & Prep: Were products correctly labeled and within secondary shelf lives?*

Were UHC product holding times and holding levels being adhered to? 3 Comments: Not following appropriate process (e.g., setting timers, FIFO)*

Fries/hash browns: Were french fries/hash browns available to meet demand, followingcooking and holding procedures and french fries station set up/maintained correctly? *

Beverages: Were drinks placed on appropriate cart/table identified? Were drinks placedseparately, grouped by order and served correctly?*

Order Assembly: Were orders assembled correctly, once all items were available? Wereassembly Stations/Landing Tables utilized appropriately and orders checked for accuracy?*

General Cleanliness Production and Service Areas: Did restaurant display general shiftcleanliness in production and service areas? *

People Positioning: Are employees positioned and adjustments made, as conditions dictate,throughout the shift? *

Leading Operations: Shift and Area Leaders conduct travel paths, identify danger zones andtake appropriate actions to prioritize & reduce operational barriers to deliver Gold Standardproducts and a great customer experience.*

Operational Focus: Was the Shift Leader aware of the restaurant's priorities, goals and actions,and progress?*

Who was Shift Manager?*

First NameLast Name

Who was Kitchen Manager?

First NameLast Name

Curbside CFV

Behind Counter