PCF FBC Store Audit Form

PCF FBC Store Audit Form

A comprehensive checklist to ensure store compliance and safety standards.
Location:
FBC Performing Audit
Date of Visit
Time of Visit*

Hour Minutes

AM/PM Option
Manager on Duty (Name)*
Sales*
+/- ly (Last Year)
Health Department
Health Department - Last visit*

MonthDayYear
Date
Health Department Score*
YesNo
YesNo
Before the Compliance Check:
·Pull and analyze store’s last 30 days of sales data (daily sales, average ticket, order count).

·Check reviews on Google, Yelp, DoorDash, and other platforms. Take note of recurring complaints or compliments.

·Confirm operating hours are correct across all digital platforms.

·Reach out to operators or managers to confirm visit schedules unless the visit is to be unannounced.
Exterior & Trade Area Assessment
Drive around the trade area to assess visibility and surrounding competitors.Evaluate visibility of building and signage from roadInspect parking lot and sidewalk for cleanliness and safetyInspect dumpster: closed, clean surrounding area, gate locked and securedEvaluate entry area for cleanliness and upkeepConfirm hours of operation are posted on the door and match digital platformsCheck all POP in windows for cleanliness, accuracy, and brand compliance
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Guest Entry & Front of House
Note initial impression upon entering (smell, noise, greeting, cleanliness).Evaluate timeliness and friendliness of guest greeting.Confirm team members are in full uniform and PCF-approved attire.Music should be at an appropriate volume; PCF marketing content should be visible on display.Inspect selfie wall: no damage, well-lit, no clutter around area.Check all guest seating: chairs/stools stable, tables clean, no dust or grime underneath.Assess cleanliness of floors, baseboards, windows, wall décor, and fixtures.Ensure menu boards are illuminated and up-to-date with correct pricing and items.Ensure beverage coolers are fully stocked, clean, and product is front-faced.Cashier should use PCF upsell phrases and follow service scripting.No handwritten signs or non-compliant promotional materials allowed.Restrooms spotless and odor-free.All signage PCF approved and in perfect condition.Front counter clutter free with only branded and approved signage.Staging area clean, organized and clutter free.Wait time from entry to order placement.
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Back of House - Storage, Preparation, and Equipment
Dry goods must be labeled, dated, and stored at least 6 inches off the floor.FIFO (First In, First Out) inventory rotation process in place.Freezers and coolers must have visible calibrated thermometers.All products must be clearly labeled with use-by date, and initials.Prep areas must be clean, organized, and free of clutter and non-PCF items.Chemical storage must be segregated from food areas and clearly labeled.Three compartment sink must be clean and functioning (sanitizer strips available).Observe product prep to ensure recipes and specs are being followed exactly.Only approved PCF ingredients and products should be purchased—no unauthorized substitutions.Cold and frozen items are checked for proper temperatures upon delivery.Food is received from approved suppliers.Food storage areas are clean, organized, and pest-free.
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Food Safety & Temperature Control
Verify all refrigerators and freezers are within correct temperature ranges (log readings).Ensure no expired product is stored, prepped, or in use.Observe handwashing, glove use, and hygiene practices.Food safety certifications, allergen posters, and illness policies must be posted.Employees must demonstrate basic food safety knowledge when asked.Employees observed washing hands properly and frequently.Gloves and utensils are used to prevent cross-contamination.Food is thawed properly (refrigeration or running cold water).Cooking temperatures meet health department guidelines. (Hot foods held at 135°F+; cold foods at 41°F or below.)
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Cleaning, Sanitization & Hygiene
Surfaces, equipment, and utensils are cleaned and sanitized regularly.Dishwashing procedures meet sanitation guidelines.Cleaning logs are maintained and up to date.Restrooms are clean, odor-free and fully stocked with soap and paper towels.Trash is properly disposed of, and bins are clean and covered.Employees wear clean uniforms, aprons, and hair restraints.No jewelry (except plain bands) or long nails that can contaminate food.Sick employees are restricted from food handling.No eating, drinking, or smoking in food prep areas.
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Equipment & Facility Maintenance
Refrigerators and freezers are functioning at correct temperatures.Thermometers are calibrated and available in all cooling units.Kitchen equipment is in good condition and regularly maintained.Pest control measures are in place (no signs of pests or rodents).
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Documentation & Compliance
Food safety policies and procedures are documented.No personal food items / belongings stored out in open.Food safety certifications specified (e.g., ServSafe) and posted.Temperature logs for food, refrigeration and water are maintained.Staff is trained in food safety and hygiene practices.Health inspection records are available for review.Pest control records must be on file and show monthly service.Health inspection reports and corrective action plans must be visible or accessible (note any critical violations or trends).
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Brand Standards, Marketing & Legal
Brand guidelines are followed (logo, colors, fonts, packaging, signage).Standardized recipes, menu items, and portion control maintained.Uniform store layouts, design, and ambiance.Local marketing strategy being executed.Utilizes only corporate marketing toolkits (templates, digital assets).Monitors social media, online reviews, and brand reputation.Participates in system-wide promotions and campaigns.Updated labor laws, tax regulations, and food industry policies posted.County Food Establishment Certificate current and posted.Retail Merchants Certificate current and posted.Protects intellectual property (trademarks, proprietary recipes).Have a crisis management plan in place.SOPs for emergency procedures available and reviewed with staff / guest complaints.
Operational Support & Financial Metrics
Discuss sales trends and identify opportunities for growth or training.Review staff scheduling, labor performance, and team coverage during peaks.Address any training gaps and offer tools (prep sheets, recipes, service scripts).Document observations and share a clear written summary with operator.Set expectations and plan follow-up date or support visit, if needed.Clear financial benchmarks (sales, profit margins, food cost percentages).Monitors P&L statements regularly.Certificate of Insurance valid and on file.
Should be Empty:

PCF FBC Store Audit Form

Health Department

Before the Compliance Check:

Exterior & Trade Area Assessment

Guest Entry & Front of House

Back of House - Storage, Preparation, and Equipment

Food Safety & Temperature Control

Cleaning, Sanitization & Hygiene

Equipment & Facility Maintenance

Documentation & Compliance

Brand Standards, Marketing & Legal

Operational Support & Financial Metrics