This document is a quality compliance report that details inspection criteria for an 82 American Diner outlet. It includes 3 sections that evaluate quality control points, service control points, and cleanliness control points. Each section lists various criteria and assesses them on a grading scale of A to F. The inspection aims to ensure food safety standards are met and identify any areas for improvement.

1. Page 1 of 5
QCR
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QUALITY COMPLIANCE REPORT
(Monthly Outlets Inspection)
Inspection Manager Waqas Anjum
Outlet
Date
Time

2. Page 2 of 5
QCR
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Grading System
Grade Score/Level Action
A 90% & Above, Excellent Level No Improvement Needed
B 80% - 89%, Good Level Good But Can Be Improved
C 70% - 79%, Acceptable Level Acceptable But Much Improvement Needed
F Below 70%, Unacceptable Level
Failed, Critical Level,
Need Immediate Corrective Action

3. Page 3 of 5
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1. Quality Control Points
Description Grade Action
Daily checklists file kept clean and filled daily?
Meat receiving logs file kept clean and filled on each meat receiving?
Temperature log sheet pasted on all chillers/freezers and filled twice daily?
Pest control & grease trap cleaning planned/completed as per schedule?
High risk food items kept out of danger zone?
Date tags (max. 3 days expiration) pasted on all items in chillers?
Is any item out of stock/run-out?
Weekly physical stock inventory completed without discrepancies?
Expired items removed from kitchen & kept in storage with demarcation for discarding after inspection?
Chillers & freezers stocked properly with food items stacked as per food safety standards?
Visual inspection of raw & tasting of cooked beef patty?
Visual inspection of raw & tasting of cooked steaks?
Visual inspection of raw & tasting of cooked chicken products?
Visual inspection of vegetables (raw)?
Visual inspection of dry storage items (Canned etc)?
Sinks separated for food items washing and dishwashing and procedures adhered?
Equipment & utensils including grill, fryer, pans, spatulas, probe thermometer well maintained, clean and
not chipped/broken?
Chemicals kept away from food area and if in food area, kept in a specific place with clear demarcation?

4. Page 4 of 5
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2. Service Control Points
Description Grade Action
Staff positioned and scheduled to cover all areas in BOH & FOH?
Grade of service speed report (Annex – I)?
Menu cards neat & clean, free of any kinds of marks or damages?
Staff welcoming each guest on entrance?
POS working properly and outlet has sufficient stock of printing rolls & printer ribbons?
Each cashier has sufficient cash change?
Promotional material displayed in customer area and staff well aware of it?
Inquire at least 2 staff members (1 from BOH, 1 from FOH) about current ongoing promotions?
Inquire about 2 recipes (at least) from kitchen staff?
Request at least 2 guests for their feedback (comment card attached ANNEX – II)
Outlet signages, lights and AC working?
RM observing service time and continuously coordinating with both BOH & FOH teams?
Service staff aware of any run-out items and taking orders keeping those items in mind?
Tables/Chairs are not shaky, broken or chipped?
Plates, bowls, cutlery not chipped/broken?

5. Page 5 of 5
QCR
Contact Us:
www.82americandiner.com
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3. Cleanliness Control Points
Description Grade Action
Staff wearing neat, clean & proper uniform?
All tables/chairs cleaned & sanitized and if moved, floor underneath is also clean?
Staff adhering to hand washing procedures? Ask 4 employees about hand washing procedures
Is kitchen area clean including walls, floor and sinks?
Weekly deep cleaning was done including behind & under the equipment areas, ceiling vents,
exhaust vents?
Chillers/freezers doors, seals, fans, vents clean and free of stains?
Eggs being washed and placed in clean container in chillers?
Outlet has hand-washing sinks stocked with liquid soap, paper napkins, sanitizer and hot water?
Is kitchen stocked with enough small utensils/pans/cutting boards/knives to avoid cross
contamination?
Garbage containers/receptacles clean from both inside/outside?
Visual signs of pests & rodents?
Check at least 4 employees nails, hair, shave, and any signs of injuries/illness/sickness?
Storage area clean and items stacked properly?
Vegetables washing procedure being adhered to? Ask 2 kitchen employees about it
Check equipment that is not being used at that time for after use cleaning procedures i.e. meat
slicer, dishwasher, etc