Inspection Template: Auntie Anne's Operational QSC

Group:

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Resource:

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Inspected By:

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Date Inspected:

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It is important to take pictures of compliance issues,

especially in this section.

Food Safety

HACCP program properly implemented.

All CCPs monitored and recorded
accurately. Temperatures and sanitizer
strength recorded accurately

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

All sinks equipped with soap and paper

towels

Yes

No

All products stored in appropriate

containers and labeled

Yes

No

Yes

No

Yes

No

A minimum of one employee has

required food handler certification

Yes

No

Illness Agreements current and available

for review

Yes

No

Yes

No

Products being cooked to 165 degrees

or higher, and hot held at 135 degrees
or higher (optimal hold temp for butter is
150 degrees)
Products stored in cold hold at 41
degrees or below. Frozen products
stored at 0 degrees or below.
Two Approved thermometers on-site;
checked and recorded daily, calibrated
and sanitized
Approved sanitizing methods for
surfaces appropriately used; cloths
stored in red sanititizing bucket(s) with
water at 200-300ppm
Triple sink properly set up, with sanitizer
water at 200-300ppm. Sanitizing strips
present and used daily.
Proper hand washing practiced using
hot water and soap for 20 seconds or
more. Handwashing signs posted

Purge chart posted and updated weekly

Effective pest control program in place

The following items are refrigerated

within shelf life as indicated on the
refrigerated food rotation chart: butter,
hot dogs, cheese (3-cheese blend,

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mozzarella, if other cheese list them),

pepperoni, cream cheese, creamers,
lemonade conc., shake mix
Product Quality
Pretzel products discarded after 30
minutes; freshness tracking system used
effectively

Product Quality

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

All lemonade products fresh-tasting and

prepared properly

Yes

No

Only Auntie Anne's approved

products/ingredients used

Yes

No

Minimum necessary inventories

maintained

Yes

No

Yes

No

Yes

No

Yes

No

Pretzel dough properly prepared,

fully-risen, domelike and handled
correctly. All pretzel products fully
baked, not floppy, and within acceptable
golden brown range
Pretzel products sized and shaped
correctly; toes pinched on pretzels
Dip solution prepared and used
correctly; towel rinsed and wrung out as
needed
Proper use of trays based on current
sales volume (3,6,8,9 - depending on
oven)
Teflons used with meat products in
accordance with current procedures
Products properly buttered, drained
10-15 seconds, and immediately placed
in warmer or served
Proper display and rotation of products
in warmer (FIFO)
Pretzel warmer properly used (approx
150-160 degrees F, or 64 degrees C).
Oven operating at correct temperature
(575-625 F or 300-333 C)

Proper product storage and inventory

rotation practices followed (first in, first
out - FIFO)
All required products sold; products sold
match those on menuboard
The following items are stored properly
and discarded at shelf life: sour cream
and onion, cinnamon and garlic
toppings, almond crunch, flavored
syrups, and retail items (including any
item with an expiration date on the
container and is sold to guests)
Service/Store Operations

Service/Store Operations

Samples are fresh and offered as

appropriate

Yes

No

Staff properly trained to fulfill Threefold

Philosophy

Yes

No

Appropriately staffed to execute the

Threefold Philosophy

Yes

No

Greeting: Greet every customer

immediately in a friendly manner

Yes

No

Yes

No

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Urgency: Display a sense of urgency

when interacting with guests and
preparing products
Eye contact: Maintain regular eye
contact during the order

Yes

No

Yes

No

Thoughtful closing: Close the transaction

in a friendly manner

Yes

No

Smile: Positive voice inflection and smile

during guest interaction

Yes

No

Employee teamwork, positive attitude,

and high morale apparent

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Sincere offer: Offer specific items e.g.,

caramel dip with almond pretzel, upsell
when appropriate, or offer manager's
special

All uniform standards followed

Gloves worn if hands have
cuts/wounds/acrylic nails (all
positions)/nail polish (floater, roller,
dipper, oven positions); gloves used only
one time
Hair up and properly restrained; longer
than 4" need further restraining; facial
hair well-groomed
Employee food and drink kept in back
room; no gum chewing
Appropriate opening and closing
procedures followed. Store opened and
closed on time.
Cleaning and Maintenance
All equipment in good working condition
and NSF approved. Preventative
maintenance performed

This section is solely for cleaning items

Yes

No

Approved cleaning and sanitizing

products used and labeled

Yes

No

Ice bins and machine clean; scoops

cleaned, used and properly stored

Yes

No

Sinks, pans and smallwares washed,

rinsed, and sanitized

Yes

No

Pretzel warmer clean inside, outside and

around

Yes

No

Pretzel trays and Teflon sheets clean

and in good condition

Yes

No

Dip station cleaned thoroughly and

frequently

Yes

No

Yes

No

Lemonade and other beverage

dispensers clean

Yes

No

Counters and island clean and clutter

free

Yes

No

Storage containers and lids clean and in

good condition

Yes

No

Seating and/or customer service area

clean

Yes

No

Yes

No

Soda dispenser and tea urn clean

(including nozzles); coffee brewer and
pots cleaned daily

All glass clean and streak-free

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Trash areas, including trash cans, clean

and clutter free
Grout, tile, and other wall surfaces clean
Light fixtures clean and working
Exterior signage clean, illuminated
Interior signage, including menuboard, is
clean
HVAC grids/vents/ceiling tiles clean
Floors clean, including edges, corners,
drains, and under equipment
Cabinets clean inside and out
Oven is clean
Stainless steel/chrome surfaces
polished daily
Duratran pictures and holder clean, in
good condition (no scratches), and
properly lit
Refrigerator and freezer clean and
organized
Microwave clean, including filter
Back room and off-site storage
areas/shelving organized and clean
Mop sink/janitorial area clean
Restroom clean
Dust pans, brushes, brooms and mops
clean and in good condition
Grease trap clean and free of odor
All required smallwares present, in good
condition, and NSF approved
Approved water filtration system in good
working order; water filters replaced as
needed and labeled with replacement
dates
First-aid kit on-site and stocked
Beverage locking devices utililized (if
applicable); CO2 tanks secured
Store free of construction and
maintenance issues (cracked tile,
chipped Formica or Corian, etc.)

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Miscellaneous

Miscellaneous

All sales information is current and

accurately reported

Yes

No

Auntie Anne's branded paper products

used

Yes

No

Auntie Anne's manuals on-site, current,

and available

Yes

No

Cleaning checklists and QSC posted in

back room

Yes

No

Current Food Safety Management

Manual (FSMM) on-site and available

Yes

No

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Current customer informational materials

available

Yes

No

Loyalty Program in place. Employees

properly trained.

Yes

No

Gift Cards accepted; employees

properly trained

Yes

No

Menuboard current and properly

displayed

Yes

No

Yes

No

Yes

No

Yes

No

Only approved advertising and decor

displayed

Yes

No

Product PLUs programmed in register

and reported accurately

Yes

No

All other Auntie Anne's procedures and

standards implemented

Yes

No

National event point-of-purchase

materials current and properly displayed.
Campaign coupons distributed and
accepted
No tip jars allowed
Protective film in good condition

Comments:

01/28/16