BK Rev 2020

• Conducted on

  Date

• Prepared by

• Location
  Address

Team Members and Managers Use Please and Thank You

• Please and Thank You observed with every Guest

  Yes

  No

  N/A

Team Member behavior at the start of the Guest interaction meets Standards

• Team Member is present when Guest arrives

  Yes

  No

  N/A

• Guest is greeted within five seconds

  Yes

  No

  N/A

• Greeting includes an initial welcome to the restaurant and an offer to help the Guest

  Yes

  No

  N/A

Team Member behavior through the duration of Guest interactions meets Standards

• Team member smiles at Guests

  Yes

  No

  N/A

• Team Member makes eye contact with the Guest

  Yes

  No

  N/A

• Team Member gives their full attention

  Yes

  No

  N/A

Restaurant conducts at least Two Table Touches and one Travel Path per Hour

• A Manager or Team Member Conducts at least two table touches per hour

  Yes

  No

  N/A

Restaurant asks for specific feedback on visit from Guests

• A Manager or Team Member asks for specific feedback on visit from Guest

  Yes

  No

  N/A

Manager takes action on feedback and/or observations during Travel Paths

• Manager takes action on feedback

  Yes

  No

  N/A

Team Member closes the transaction in a positive manner

• Warm parting phrase used

  Yes

  No

  N/A

• Tray or bag presented to the Guest

  Yes

  No

  N/A

• Expediter asks Guest if they need additional condiments

  Yes

  No

  N/A

Receipt is included with the Order

• Receipt is included with the Order

  Yes

  No

  N/A

B.L.A.S.T. is used in case of a Guest Complaint

• B.L.A.S.T. is used in case of a Guest Complaint

  Yes

  No

  N/A

Team Members behave in a manner that demonstrates to Guests they are welcome at Burger King

• Team Members behave in a manner that demonstrates to Guests they are welcome at Burger King

  Yes

  No

  N/A

The restaurant team is aware of GuestTRAC ® Results

• The restaurant team is aware of GuestTRAC ® Results

  Yes

  No

  N/A

Restaurant is compliant with GuestTRAC ® and Relations Program Standards

• Restaurant is compliant with GuestTRAC ® and Relations Program requirements

  Yes

  No

  N/A

All Menu Items are available

• All items advertised on the menu are available for Guests to purchase

  Yes

  No

  N/A

P.O.P. meets Burger King Standards

• P.O.P. elements are clean, current, and in good condition

  Yes

  No

  N/A

• Restaurant is free from unapproved or unprofessional P.O.P.

  Yes

  No

  N/A

Drive-Thru Total Time is 2:45 or below

• Is the Drive-Through time 2:45 or below

  Yes

  No

  N/A

• Select ONE of the below:

• Drive-Thru Total Time from the previous month is 2:45 or below

• Drive-Thru Total Time from the previous month is between 2:46 and 2:50

• Drive-Thru Total Time from the previous month is between 2:51 and 2:55

• Drive-Thru Total Time from the previous month is between 2:56 and 3:00

• Drive-Thru Total Time from the previous month is over 3:00

• The restaurant is unable to provide the previous month of Drive-Thru Speed of Service (regardless of work-order status) or the restaurant does not have an approved Drive-Thru Timer

• The restaurant does not have a Drive-Thru

Window Time is 1:00 or below

• Window Time is 1:00 or below

  Yes

  No

  N/A

• Select ONE of the below:

• Drive-Thru Window Time from the previous month is 1:00 or below

• Drive-Thru Window Time from the previous month is between 1:01 and 1:05

• Drive-Thru Window Time from the previous month is between 1:06 and 1:10

• Drive-Thru Window Time from the previous month is between 1:11 and 1:15

• Drive-Thru Window Time from the previous month is greater than 1:15

• The restaurant is unable to provide the previous month of Drive-Thru Speed of Service (regardless of work-order status) or the restaurant does not have an approved Drive-Thru Timer

• The restaurant does not have a Drive-Thru

Dine-In Total Time is 2:45 or below

• Dine-In Total Time is 2:45 or below

  Yes

  No

  N/A

• Select ONE of the below:

• Dine-In Total Time during the REV is 2:45 or below

• Dine-In Total Time during the REV is between 2:46 and 2:50

• Dine-In Total Time during the REV is between 2:51 and 2:55

• Dine-In Total Time during the REV is between 2:56 and 3:00

• Dine-In Total Time during the REV is greater than 3:00

Required number of working headsets are available and in-use

• The Restaurant has the required number of headsets available and in-use

  Yes

  No

  N/A

Approved Drive-Thru Timer is installed and working properly

• An Approved Drive Thru Timer is installed and is working correctly

  Yes

  No

  N/A

Order Confirmation Screen and Speaker are installed and working properly

• OCU Speaker is present and can be clearly heard

  Yes

  No

  N/A

• Approved Order Confirmation Screen is Installed and Order is being displayed as it is taken

  Yes

  No

  N/A

Team Member behaviors support Speed of Service

• Orders are being fulfilled immediately

  Yes

  No

  N/A

• Restaurant is Rush Ready

  Yes

  No

  N/A

Manager behaviors support Speed of Service

• Manager-in-Charge is coaching team to work with urgency

  Yes

  No

  N/A

Delivery Orders are being accepted in restaurants that offer Delivery

• The Delivery Tablet/POS is on, has more than 10% charge, is charging, or the Restaurant is using POS Injection for Delivery Orders

  Select Yes No N/A

  • Yes
  • No
  • N/A

Deliveries waiting for dispatch are handled appropriately

• There is a designated/labeled pick-up area for Third Party Delivery or a designated Delivery area for Self-Managed Delivery

  Yes

  No

  N/A

• Delivery Orders are stored appropriately before pick-up

  Yes

  No

  N/A

• Deliveries are packaged in accordance with required procedures

  Yes

  No

  N/A

Self-Order Kiosks are in acceptable physical condition

• Self-Order Kiosks are powered on and accepting orders

  Yes

  No

  N/A

• Self-Order Kiosks are clean and free from damage

  Yes

  No

  N/A

Self-Order Kiosks are updated with the latest menu and offerings

• Self-Order Kiosk pricing matches those on the Menu board

  Yes

  No

  N/A

• Self-Order Kiosks are displaying updated promotions and products

  Yes

  No

  N/A

French Fries, Hash Browns, and Side Items are Cooked Properly

• French Fry fryer items are loaded into the fryer basket properly

  Yes

  No

  N/A

• French Fry fryer items are cooked properly

  Yes

  No

  N/A

• French Fry fryer items have the proper cook time programmed

  Yes

  No

  N/A

French Fries, Hash Browns, and Side Items are Prepared and Stored Properly

• French Fry Fryer items are drained, placed, and salted as required within 10 seconds

  Yes

  No

  N/A

• Batches of French Fry fryer items are rotated properly

  Yes

  No

  N/A

• French Fry fryer items are properly and consistently packed

  Yes

  No

  N/A

Approved KMS is Present and In-Use

• Approved Kitchen Management System is Present and Executed Properly

  Yes

  No

  N/A

• Manager-in-Charge is able to explain how to use and adjust the Kitchen Management System

  Yes

  No

  N/A

• Correct projections are used in the Kitchen Management System

  Yes

  No

  N/A

Kitchen Management System is Powered On and Functioning

• Kitchen Management System is Powered On and Functioning

  Yes

  No

  N/A

Kitchen Management System is Powered On and Functioning

• PHUs are programmed correctly

  Yes

  No

  N/A

• Team Members are pushing the correct buttons

  Yes

  No

  N/A

• Products are placed in the correct PHU cavity

  Yes

  No

  N/A

Ordered Products are Prepared Correctly

• Sandwiches are built correctly

  Yes

  No

  N/A

• Sandwiches are marked correctly

  Yes

  No

  N/A

• Beverages and Desserts are prepared according to proper procedures

  Yes

  No

  N/A

• Salads are prepared correctly

  Yes

  No

  N/A

Team Member behaviors support Accurate Orders

• Sales and Service Leaders repeat the order when necessary

  Yes

  No

  N/A

• Expediter uses tickets or screens to fill orders

  Yes

  No

  N/A

No Guests return with Incorrect Order

• No Guests return with Incorrect Order

  Yes

  No

  N/A

All Thawed or Opened products are Labeled and not Expired

• All Thawed or Opened products are Labeled and not Expired

  Yes

  No

  N/A

All Drinks, FCB Syrup, Bag in Box, Milk Based Products, Juices, and Soft Serve Mix are Labeled and not Expired

• All Drinks, FCB Syrup, Bag in Box, Milk Based Products, Juices, and Soft Serve Mix are Labeled and not Expired

  Yes

  No

  N/A

Products in the Cooler, Freezer, and Dry Storage are Labeled and not Expired

• Products in the Cooler, Freezer, and Dry Storage are Labeled and not Expired

  Yes

  No

  N/A

Buns are Toasted Properly

• Buns are toasted to order and not held for more than 30 seconds

  Yes

  No

  N/A

• Buns are toasted according to BK procedures and meet quality standards

  Yes

  No

  N/A

Buns in use are in Good Condition and Stored Appropriately

• Buns in use are in Good Condition and Stored Appropriately

  Yes

  No

  N/A

Produce meets Holding and Quality Standards

• Preparation procedures are properly executed

  Yes

  No

  N/A

• Produce meets minimum quality standards for color and condition

  Yes

  No

  N/A

Products in the PHU meet Quality Standards

• Products in the PHU meet Quality Standards

  Yes

  No

  N/A

Expired PHU Products are Discarded

• Expired PHU Products are Discarded

  Yes

  No

  N/A

Guests are not served Expired French Fries, Hash Browns, or Side Items

• Guests are not served Expired French Fries, Hash Browns, or Side Items

  Yes

  No

  N/A

Guests are not served any other Expired Items

• Guests are not served any other Expired Items

  Yes

  No

  N/A

Equipment and Products are Stored Properly

• All Equipment, Ingredients, and Packaging stored at least 6 inches/15 centimeters above the floor and at least 2 inches/5 centimeters from the wall in coolers and freezers

  Yes

  No

  N/A

• First In, First Out (FIFO) rotation is used

  Yes

  No

  N/A

• Open Bags of Products are Stored Properly

  Yes

  No

  N/A

Frozen Products are stored at 0F +/- 10F or -23C to -12C

• Frozen Products are stored at 0F +/- 10F or -23C to -12C

  Yes

  No

  N/A

Specialty Items and Items Cooked in the Multi Pot Fryer are Cooked Properly

• Items are loaded into the Fryer Basket Properly

  Yes

  No

  N/A

• Items are Cooked using the Proper Procedure

  Yes

  No

  N/A

• Fryers are Programmed Properly

  Yes

  No

  N/A

Side Items are Portioned, Packed, and Served according to Ops Procedures

• Side Items are Portioned, Packed, and Served according to Ops Procedures

  Yes

  No

  N/A

Shortening Test Kit (Color or TPM) and Skimmer are Available

• Shortening Test Kit (Color or TPM) and Skimmer are Available

  Yes

  No

  N/A

Oil in the Fryers meets standard

• All Fryers pass Shortening Test

  Yes

  No

  N/A

• Oil Levels are not below fill line or over fill line

  Yes

  No

  N/A

Excess Breading and Broken Pieces are Skimmed Regularly

• Excess Breading and Broken Pieces are Skimmed Regularly

  Yes

  No

  N/A

Fresh and Ready (Shelf Life), Condiment, and Thaw Charts are Posted/Available

• Fresh and Ready (Shelf Life), Condiment, and Thaw Charts are Posted/Available

  Yes

  No

  N/A

Effective Waste Management System is in Place

• Effective Waste Management System is in Place

  Yes

  No

  N/A

Managers and Team Members are able to Demonstrate use of Prep and/or Thaw System

• Managers and Team Members are able to Demonstrate use of Prep and/or Thaw System

  Yes

  No

  N/A

Uniform elements relating to image are approved, worn appropriately, and in good condition

• All Uniforms (including long-sleeved undershirts) worn by Team Members and Managers are approved image and in good condition

  Yes

  No

  N/A

• All Team Members and Managers in complete uniform including BKC Marketing approved shirt, Black Pants/Skirt, WHOPPER® Stripes nametag, and belt if belt loops are present

  Yes

  No

  N/A

• Uniforms are worn at all times, freshly laundered, wrinkle free, and the appropriate size

  Yes

  No

  N/A

• There are no other Uniform opportunities observed

  Yes

  No

  N/A

Uniform elements relating to Food or Team Safety are approved, worn appropriately, and in good condition

• Shoes are solid black leather or vinyl, slip resistant, and cover the entire foot

  Yes

  No

  N/A

• All Team Members are wearing a hat or visor that is clean and in good condition

  Yes

  No

  N/A

• Hair is pulled back and properly restrained, all hair and facial hair meets standards

  Yes

  No

  N/A

• Necklaces are worn inside of uniforms, watches are only worn by managers

  Yes

  No

  N/A

• Piercings are in ears only and less than 1/2 inch in diameter

  Yes

  No

  N/A

• Rings are limited to one on each hand, are plain, and unadorned

  Yes

  No

  N/A

• Nails (real and artificial) are less than 1/8 inch beyond the finger tip. Artificial Nails (if allowed) are in good condition and covered by a glove if handling food

  Yes

  No

  N/A

Modules are completed as required on BK LINK or RTT is present and complete

• Which are you using

  BK line

  RTT

• Variance of active Team Members in BK Link (compared to the roster) is 5 or greater

  Yes

  No

  N/A

• Module completion is at or above 95%

  Yes

  No

  N/A

• Module completion between 90% and 94.9%

  Yes

  No

  N/A

• Module completion between 85% and 89.9%

  Yes

  No

  N/A

• Module completion between 80% and 84.9%

  Yes

  No

  N/A

• Module completion less than 80%

  Yes

  No

  N/A

• RTT materials are available and properly posted

  Yes

  No

  N/A

• Select ONE of the below:

• Proficiency chart is at "3" for any three Team Members working by themselves on a station without trainer supervision

  Yes

  No

  N/A

• Proficiency chart is at "3" for two out of any three Team Members working by themselves on a station without trainer supervision

  Yes

  No

  N/A

• Proficiency chart is at "3" for one out of any three Team Members working by themselves on a station without trainer supervision

  Yes

  No

  N/A

Team Members working in position have been verified and certified in that position on BK LINK or the RTT Restaurant Training Plan is in place

• Which are you using

  BK line

  RTT

• The restaurant is at 80% or greater overall scorecard completion

  Yes

  No

  N/A

• If above line item is "N," check the Performance Scorecards for any 3 Team Members working by themselves without trainer supervision (with at least one from front and one from back of house) and select ONE of the below:

• Three Team Member scorecards have been signed off by a Manager

  Yes

  No

  N/A

• Two Team Member scorecards have been signed off by a Manager

  Yes

  No

  N/A

• One Team Member scorecards have been signed off by a Manager

  Yes

  No

  N/A

• If using RTT, the restaurant has posted a training plan in the restaurant

  Yes

  No

  N/A

Manager-in-Charge has current Foundations Certificate

• Manager-in-Charge has current Foundations Certificate

  Yes

  No

  N/A

Manager Command Station has all required elements and is up-to-date

• Half Hour Sales are posted or available through the Kitchen Management System

  Yes

  No

  N/A

• Restaurant is using a Positioning Guide

  Yes

  No

  N/A

• Speed of Service performance is tracked by the Manager-in-Charge

  Yes

  No

  N/A

Paved Exterior areas meet standard

• Paved Exterior areas like sidewalks, parking lots, drive-thru lane, and dumpster pad are clean, free of build-up or debris, and in good condition

  Yes

  No

  N/A

Landscaping and Furniture meets standard

• Landscaping and Exterior Furniture are clean, free of build-up or debris, and in good condition

  Yes

  No

  N/A

Trash Receptacles meet standard

• Trash Receptacles (including the Dumpster) are clean and in good condition

  Yes

  No

  N/A

Exterior Building Structure meets standard

• Walls, Roof, and Exterior Doors/Windows are clean and in good condition

  Yes

  No

  N/A

Exterior Signage and Lighting meets standard

• Exterior lights and signage (including building lights, parking lot lights, and directional signs) are clean and in good condition

  Yes

  No

  N/A

Menu Boards meet standard

• Menu Board and Preview Board Frames and Bases are clean and in good condition<br>

  Yes

  No

  N/A

• Menu Board and Preview Board Panels are clean, in good condition, and installed appropriately<br>

  Yes

  No

  N/A

• Menu Board and Preview Board Doors and lenses are clean, in good condition, and installed appropriately<br>

  Yes

  No

  N/A

OCU Screen and OCU overhang meets standard

• OCU Screen, Pedestal, and Overhang are clean and in good condition

  Yes

  No

  N/A

Dining Room and Restroom Building Structure meets standard

• Walls in the Dining and Restroom Areas are clean and in good condition

  Yes

  No

  N/A

• Windows in the Dining and Restroom Areas are clean and in good condition

  Yes

  No

  N/A

• Doors and Door Frames in the Dining and Restroom Areas are clean and in good condition

  Yes

  No

  N/A

• Partitions in the Restroom Areas are clean and in good condition

  Yes

  No

  N/A

Dining Room and Restroom Lights and Ceilings meet standard

• Lights in the Dining and Restroom Areas are clean and in good condition

  Yes

  No

  N/A

• Ceilings and Ceiling Vents in the Dining and Restroom Areas are clean and in good condition

  Yes

  No

  N/A

Guest facing Trash Receptacles meet standard

• Trash Receptacles are Clean, Lined, and free from Damage

  Yes

  No

  N/A

• Trash Receptacle Housings are clean and free from damage

  Yes

  No

  N/A

Playground meets standard

• Playgrounds (including safety flooring, netting, shoe holders, tunnels, and slides) are clean and in good condtiion

  Yes

  No

  N/A

Beverage and Condiment Stations meets standard

• Beverage and Condiment Stations are clean, free of litter, and in good condition

  Yes

  No

  N/A

Front Counter and Menu Boards meet standard

• Front Counter and Dine-In Menu Boards are Clean and in good condition

  Yes

  No

  N/A

Dining Room Furniture and Décor meets standard

• Dining Room Furniture and Décor meets standard

  Yes

  No

  N/A

Restroom Fixtures and Dispensers meet standard

• Restroom Fixtures meet standard

  Yes

  No

  N/A

• Restroom Dispensers meet standard

  Yes

  No

  N/A

Back of House Building Structure meets standard

• Floors in the back of house meet standard

  Yes

  No

  N/A

• Walls in the back of house meet standard

  Yes

  No

  N/A

• Lights in the back of house meet standard

  Yes

  No

  N/A

• Ceiling and Ceiling vents in the back of house meets standard

  Yes

  No

  N/A

Sinks and Shelves meet standards

• Handwash, Warewash, Prep, and Mop Sinks are clean and in good condition

  Yes

  No

  N/A

• Shelves are clean and in good condition

  Yes

  No

  N/A

Trash Receptacles in the Back of House meet standards

• Trash Receptacles in the back of house are clean and in good condition

  Yes

  No

  N/A

Boilers, Fryers, and their Hoods meet standard

• Broilers and Broiler Hoods meet standards

  Yes

  No

  N/A

• Fryers and Fryer Hoods meet standards

  Yes

  No

  N/A

Ovens, Toasters, Microwaves, and Egg Cookers meet standard

• Ovens meet standard

  Yes

  No

  N/A

• Toasters meet standard

  Yes

  No

  N/A

• Microwaves meet standard

  Yes

  No

  N/A

• Egg Cookers meet standard

  Yes

  No

  N/A

Walk-in Coolers and Freezers meet standard

• Walk-In Coolers meet standard

  Yes

  No

  N/A

• Walk-In Freezers meet standard

  Yes

  No

  N/A

Reach-In Coolers and Freezers meet standard

• Reach-In Coolers are clean and in good condition

  Yes

  No

  N/A

• Reach-In Freezers are clean and in good condition

  Yes

  No

  N/A

PHUs meet standard

• PHU Exteriors, Slots, Faceplates, and Timer Bars meet standard

  Yes

  No

  N/A

Fry Holding Station meets standard

• Fry Holding Station meets standard

  Yes

  No

  N/A

Smallwares (Non-Food Contact Surfaces) meet standard

• Non-food contact surfaces of smallwares meet standard

  Yes

  No

  N/A

• Non-food contact surfaces of slicers meet standard

  Yes

  No

  N/A

• Containers holding smallwares as clean (such as bins) meet standard

  Yes

  No

  N/A

Sandwich Boards meet standard

• Main Sandwich Board meets standard

  Yes

  No

  N/A

• Specialty Sanwich Board meets standard

  Yes

  No

  N/A

Prep Tables and Heat Chute meet standard

• Prep Tables meet standard

  Yes

  No

  N/A

• Heat Chute meets standard

  Yes

  No

  N/A

Ice Machines (Non-Food Contact Surfaces) meet standard

• Ice Machines (Non-Food Contact Surfaces) meet standard

  Yes

  No

  N/A

Drive-Thru Beverage and Coffee/Tea Stations meet standard

• Drive-thru Beverage Stations meet standard

  Yes

  No

  N/A

• Coffee and Tea Stations meet standard

  Yes

  No

  N/A

Other Beverage Stations meet standard

• Non-Food Contact Surfaces of the FCB machine meet standard

  Yes

  No

  N/A

• Non-Food Contact Surfaces of the Shake/Soft Serve machines meet standard

  Yes

  No

  N/A

Fry Holding Station meets standard

• Other Equipment meets standard

  Yes

  No

  N/A

Personal Hygiene Practices meet Standard

• This section is worth 8 points

• Hands are washed when required

  Yes

  No

  N/A

• Handwashing procedure is executed properly

  Yes

  No

  N/A

• Paper towel, soap, and hand sanitizer dispensers are stocked and easily dispensed

  Yes

  No

  N/A

• No evidence of Team Members working while ill

  Yes

  No

  N/A

• Team Member observed with uncovered uncovered sore on hand/arm

  Yes

  No

  N/A

• Gloves (if required) are available and used appropriately

  Yes

  No

  N/A

• At least one handwashing sink in the back of house is functional

  Yes

  No

  N/A

Personal Hygiene Practices meet Standard

• This section is worth 4 points

• Handwashing sinks are free from obstruction

  Yes

  No

  N/A

• Handwashing sinks in kitchen meet a minimum of 100F/38C

  Yes

  No

  N/A

• Blue Band-Aids are available

  Yes

  No

  N/A

Cooking Practices are adequate

• This section is worth 8 points

• Manager is able to perform proper Cook-Out procedures

  Yes

  No

  N/A

Contamination Protections are in place

• This section is worth 8 points

• Proper use of tongs observed

  Yes

  No

  N/A

• Cooked and raw products are kept separate, with no potential for contamination

  Yes

  No

  N/A

• Physical Contamination is not observed

  Yes

  No

  N/A

• Allergen Guidelines and Procedures are properly followed

  Yes

  No

  N/A

• Back of House areas are free from roof leaks

  Yes

  No

  N/A

• All chemicals present are labeled and stored properly

  Yes

  No

  N/A

Contamination Protections are in place

• This section is worth 4 points

• Restaurant is free from drainage back up

  Yes

  No

  N/A

• Dented, Rusted, Swollen, or Leaking cans are segregated and marked "Do Not Use"

  Yes

  No

  N/A

Holding Practices are implemented appropriately

• This section is worth 8 points

• Hot PHFs meet the requisite minimum temperature guidelines

  Yes

  No

  N/A

• Cold PHFs meet the requisite minimum temperature guidelines

  Yes

  No

  N/A

• No expired PHF items held at room temperature are observed

  Yes

  No

  N/A

• All PHF items held at room temperature are properly marked

  Yes

  No

  N/A

• Old and new PHFs are not mixed

  Yes

  No

  N/A

• Soft serve and Shake mix in hopper meets requisite mimimum temperature guidelines

  Yes

  No

  N/A

Equipment Protected from Contamination

• This section is worth 8 points

• Sanitizing solution strength meets minimum strength requirement

  Yes

  No

  N/A

• Sanitizer solutions are in properly labeled and approved containers

  Yes

  No

  N/A

• Sanitizing buckets/bottles available for all stations and/or not close to open food containers

  Yes

  No

  N/A

• Approved clean cloths are submerged in sanitizing solution

  Yes

  No

  N/A

• No evidence of build-up or Cross Contamination in the soft serve vat

  Yes

  No

  N/A

• All required shake/soft serve brushes are present, clean, in good condition, and stored properly

  Yes

  No

  N/A

• Soft serve machine sanitizer and approved lube is available

  Yes

  No

  N/A

• Smallwares and PHU pans are properly maintained and not burned, no evidence of cracks on the food contact surface

  Yes

  No

  N/A

• Food contact surfaces of Vegetable Slicers, PHU Pans, and Tongs are properly cleaned before storage with no build-up observed

  Yes

  No

  N/A

• Wash/Rinse/Sanitize procedure is properly followed

  Yes

  No

  N/A

Equipment Protected from Contamination

• This section is worth 8 points

• Non-handwashing sinks in kitchen areas meet a minimum of 110F/42C

  Yes

  No

  N/A

• Food Contact surfaces of the Ice Machine are free of mold

  Yes

  No

  N/A

• Soda nozzles are properly cleaned with no build-up observed

  Yes

  No

  N/A

• All equipment and prep washing sinks are functional

  Yes

  No

  N/A

Purchases are from Approved Sources

• This section is worth 8 points

• All food present is approved

  Yes

  No

  N/A

• All equipment, smallwares, and tools present are approved

  Yes

  No

  N/A

• All chemicals present are approved

  Yes

  No

  N/A

Purchases are from Approved Sources

• This section is worth 4 points

• All packaging and paper supplies are approved

  Yes

  No

  N/A

• Employee food is properly stored and not prepared on/with restaurant equipment

  Yes

  No

  N/A

Pest Issues are not observed

• This section is worth 8 points

• Live or Dead rodents are not observed

  Yes

  No

  N/A

• Rodent droppings are not observed

  Yes

  No

  N/A

• Live or dead cockroaches are not observed

  Yes

  No

  N/A

• Flies are not observed landing on food

  Yes

  No

  N/A

• Birds and/or bats are not nesting inside the restaurant

  Yes

  No

  N/A

• Excessive fly activity is not observed

  Yes

  No

  N/A

Pest Issues are not observed

• This section is worth 2 points

• Ant trails are not observed in the back of house

  Yes

  No

  N/A

• Pest Control report is on file in the restaurant

  Yes

  No

  N/A

Food Safety Systems are in place and implemented appropriately

• This section is worth 8 points

• Critical issues on the Health Department Inspection are corrected within 10 days or the timeline specified on the inspection

  Yes

  No

  N/A

• Daily Planner/Quality Check Logs are completed for the last 30 days

  Yes

  No

  N/A

• Approved calibrated thermometer is available

  Yes

  No

  N/A

• Registered temperatures in the Cook-Out Log are within proper range

  Yes

  No

  N/A

• Sanitizer test strips are available

  Yes

  No

  N/A

• Cook-Out Logs are completed for the last 30 days

  Yes

  No

  N/A

• ServSafe Certificate is available and unexpired for the person in charge

  Yes

  No

  N/A

Food Safety Systems are in place and implemented appropriately

• This section is worth 4 points

• Most recent Health Department Inspection is Available

  Yes

  No

  N/A

• Non-Critical issues on the Health Department Inspection are corrected within the necessary timeline

  Yes

  No

  N/A

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• Brand standards

• Food Safety

• Overall