Title Page
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Store Name and/or Number
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Prepared by
PREPARATION
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Participant's Name
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Did the participant follow the 20/20 hand wash rule?
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Was the participant in proper and neat uniform (apron, shirt tucked in, name tag, slip resistant shoes)?
WORKING THE STATION
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Monitor each product cooked and answer based on your observations.
4 oz Meat Patty
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Correct tongs
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Correct placement
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Correct seasoning
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Timer used
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Doneness test
2 oz Jr. Meat Patty
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Correct tongs
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Correct placement
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Correct seasoning
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Timer used
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Doneness test
Scrambled Egg
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Was butter on grill prior to egg?
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Correct placement
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Correct seasoning
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Was egg cooked properly?
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Was yellow spatula used?
Chicken, sausage or steak
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Indicate product
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Correct tongs
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Correct placement
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Timer used
PROCEDURES
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Did the grill person use proper utensils for moving a held meat patty?
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Did grill person properly scrape grill after each run of product?
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Did grill person properly store tongs/spatulas when not in use?
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Did grill use proper procedure for grilling onions?
TEAM WORK
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Did grill person communicate to rest of kitchen?
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Did grill person help any other stations to expedite service?
GENERAL
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Did the grill person keep their station properly clean?
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Did grill person avoid cross contamination?
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Did grill person exhibit a sense of urgency?
