From store (name and/or number)
Did the participant follow the 20/20 hand wash rule?
Was the participant in proper and neat uniform (apron, shirt tucked in, name tag, slip resistant shoes)?
WORKING THE STATION
Monitor each product cooked and answer based off your observations.
Indicate which type of egg
Indicate chicken, steak or sausage
Did the grill person use proper procedures for moving a held meat patty?
Did the grill person use the timers on the prince castle holding cabinet?
Did grill person properly reheat bacon?
Did grill person follow proper cheese procedures?
Did grill person properly place meat on dressed product?
Did grill person properly scrape grill after each run of product?
Did grill person properly store tongs/spatulas when not in use?
Did grill person communicate to rest of kitchen?
Did grill person help any other stations to expedite service?
Did the grill person keep their station properly clean?
Did grill person avoid cross contamination?
Did grill person exhibit a sense of urgency?
How many ounces of liquid egg is used for one folded egg?
Is mandatory doneness test required on meat if placing in prince castle to hold?
What is the hold time of bacon?
Can a folded egg be chopped to use for a breakfast burrito?