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 on your observations.
Was butter on grill prior to egg?
Was egg cooked properly?
Was yellow spatula used?
Did the grill person use proper utensils for moving a held meat patty?
Did grill person properly scrape grill after each run of product?
Did grill person properly store tongs/spatulas when not in use?
Did grill use proper procedure for grilling onions?
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?