BURGER KING - Restaurant Excellence Visit Report - duplicate

Title Page

BK #
Manager
Date
Assessed By
Prepared By
Location

C.A.R.E Checklist

INSTRUCTIONS
_______________

1. Please answer all the questions below.
2. Add Photos in "Images" and Comments in "Notes" on each question.
3. Add a Corrective Measure in "Action" Provide a description, assign to a member, set priority, and due date
4. Complete the audit by providing a digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link.

C.A.R.E

CA101: Team Members and Managers use please and thank you GUIDE: Please and Thank you observed with every Guest
CA102: Team Members provide a quick and courteous greeting to each Guest GUIDE: 1) Team member is present when Guest arrives 2) Guest is greeted within 5 seconds 3) Greeting must include an intial welcome to the restaurant and offer to help Guest 4) Team member smiles at Guest 5) Team member makes eye contact with Guest 6) Team member gives Guest full attention
CA103: Manager in Charge successfully conducts table touches during Travel Paths GUIDE: 1) Manager asks for specific feedback on visit from Guest 2) Manager takes action on feedback 3) Manager conducts at least 2 table touches during Travel Paths
CA104: Team provides a positive Guest Interaction GUIDE: 1) Warm parting phrase used 2) Tray or bag presented to the Guest 3) Expeditor asks Guest if they need appropriate condiments 4) Receipt was included with the order 5) L.A.S.T. is used in case of guest complaint
CA105: Team Members and Managers meet uniform and hygiene standards GUIDE: 1) All uniforms worn by the team members and managers are approved and in good condition 2) Complete uniform consists of: tucked in uniform shirt, black pants/skirt 3) Uniforms must be: worn at all times, freshly laundered, wrinkle free, appropriate size 4) Black long-sleeve shirts may be worn under uniform 5) Shoes must be black leather or vinyl, slip-resistant, and cover the entire foot 6) All team members use name tag, cap or visor, both clean and in good condition 7) Hair is pulled back and properly restrained, and all hair and facial hair meets standards 8) Necklaces must be worn inside of uniforms 9) Piercings must be in ears only and less than 1/2 inch in diameter
CA106: Guest Feedback Program is active and in use GUIDE: 1) The restaurant team is aware of GUEST TRAC® results 2) Restaurant compliant with GUEST TRAC ® standards 3) Restaurant compliant with Guest Relations standards

Food Quality Checklist

Food Quality

FQ101: French Fries and Hashbrowns are cooked and held properly GUIDE: "1) French Fries or Hash Browns are loaded into basket properly 2) French Fries or Hash Browns are cooked properly 3) French Fries or Hash Browns are drained, placed and salted (if applicable) in holding station within 10 seconds 4) Fresh and older fries or Hash Browns are properly rotated 5) Expired French Fries or Hash Browns are not served to Guest 6) Fries or Hash Browns are consistently portioned and/or packed properly 7) French Fries or Hash Browns have proper cook time programmed "
FQ102: Kitchen Management System is Present and PHU Monitoring System is Properly Executed GUIDE: "1) Expired product in PHU discarded 2) Product placed in correct PHU cavity 3) Team Members pushing correct button(s) 4) Kitchen Management System is present and executed properly 5) Manager in Charge can explain how to use and adjust Kitchen Management System (KMS) only"
FQ103: Guests’ Orders Are Accurately Prepared and Delivered GUIDE: 1) Sandwiches built correctly 2) Sandwiches are marked correctly 3) Beverages and Desserts prepared according to BK® procedures 4) Sales & Service Leaders repeat order when necessary 5) Expediter uses tickets or screen to fill orders 6)No Guests return with incorrect order 7) Salads are prepared correctly
FQ104: Restaurant Does Not Have Any Expired Product GUIDE: 1) All thawed or opened products have hold times and are not expired 2) All drinks/ICEE, bag in box, milk based product, juices, shake mix, etc not expired 3) Products in cooler, freezer and dry storage not expired
FQ105: Sandwich Buns Meet Quality Standards and Are Properly Toasted GUIDE: 1) Buns are toasted to order and not held for 30s or more 2) Buns are toasted according to BK procedures and meet BK quality standards
FQ106: All Produce and Products Meet Holding and Quality Standards GUIDE: 1) Produce is held at proper temperature range ( 65 - 85º) 2) Prep procedures are properly executed 3) Produce meets minimum quality standards 4) Product in PHU meets quality standards
FQ107: Products/Condiments Are Stored Properly GUIDE: 1) First In, First Out (FIFO) rotation system is used 2) Open bags and products are stored properly 3) All equipment, ingredients and packaging stored at least 6 inches/ 15 cm above the floor 4) Frozen Products are stored at 0F degrees +/- 10F
FQ108: Specialty Products and Multi-Pot Side Items Are Cooked and Held Properly GUIDE: 1) Specialty products and side items are loaded into basket properly 2) Specialty products and side items are cooked using proper procedures 3) Multi vat fryers are correctly programmed 4) Specialty products cooked from frozen 5) Expired side items held in fry station are discarded 6) Side items are portioned, packed and served according to Ops procedures 7) Specialty products placed in holding unit promptly after cooking
FQ109: Shortening in all French Fry and Multi-Pot fryers meets standard GUIDE: 1) All fryers pass shortening test 2) Shortening test kit and skimmer available 3) Oil levels are not below fill line 4) Excess breading and broken pieces are skimmed regularly

Profitability & Shift Management Checklist

Profitability & Shift Management

PS101: Suggestive Selling is Effectively Used to Maximize Sales
PS102: All Menu Items are Available GUIDE: 1) Does restaurant have all items they communicate on their menu available
PS103: Management Command Station is Present, up to date and in use GUIDE: 1) Half hour sales posted and used to manage business flow 2) Restaurant is using a positioning guide 3) Speed of Service performance tracked and SOS pace communicated by MIC throughout shift
PS104: P.O.P. elements are posted, current and correctly placed. POP is clean and in good condition GUIDE: 1) P.O.P. elements clean and in good condition 2) Handwriten note or unprofessional P.O.P. not present
PS105: Fresh and Ready System is Present and Effective Waste Management System in place GUIDE: 1) Current Fresh and Ready or Thaw and Prep chart posted 2) Effective waste management system in place 3) Condiment and thaw charts are posted and current 4) Managers and Team Members able to demonstrate use of Fresh and Ready system
PS106: Travel Paths are effectively Completed as Required GUIDE: 1) Minimum of 1 Travel Paths is observed during the visit 2) Manager takes action on Travel Path opportunities during or after travel path

Food Safety Checklist

FS101:C13:D22C13:D25C13:DC13:D24 Required Hand-Washing Procedures are Followed GUIDE: 1) Hand washing sink is not obstructed 2) Hands are washed when required 3) Hand washing procedure executed properly 4) Paper towel dispensers and gloves are stocked and easily dispensed 5) Approved antibacterial soap and hand sanitizer dispensers are stocked and functioning
FS102: Health Department Inspections are Available and Violations Have Been Corrected GUIDE: 1) Most recent health department inspection is available 2) Items noted on the inspection are corrected within 10 days, or within timeline specified
FS103: Hot Water is Available GUIDE: 1) The hand washing sink meets a minimum of 100.0F/38.0C 2) Non-hand washing sinks meets a minimum of 110.0F/43.0C
FS104: Potentially Hazardous Foods Meet Temperature Standards GUIDE: 1) Hot PHF's meet a minimum of 140.0F/60.0C 2) Cold PHF's meet a maximum of 40.0F/4.0C 3) Soft serve and shake mix in hopper meets temperature standard 4) Approved calibrated thermometer available 5) Daily Planner observed complete for last 30 days (If transitioned to BK Link, Cookout and Quality Check Logs observed complete for the last 30 days)
FS105: Sanitizing Solutions Are Properly stored/Labeled/Used GUIDE: 1) Sanitizing solution strength is according to standards 2) Sanitizer solutions are in properly labeled and approved containers 3) Sanitizing buckets/bottles available for all stations and/or not close to open food containers 4) Approved and clean cloths submerged in sanitizing solution 5) Sanitizer test strips available
FS106: Shake/Soft Serve Machine Sanitized Properly GUIDE: 1) No evidence of build-up or cross-contamination in the soft serve vat 2) All required brushes are present, clean, in good condition, and stored correctly 3) Soft serve machine sanitiser and approved lube available 4) Brushes are stored in a clean and approved storage unit, or shake cabinet
FS107: Restaurant is Only Using Approved Items GUIDE: 1) All food present is approved 2) All packaging and paper supplies present are approved 3) All smallwares and tools present are approved 4) All chemicals present are found in the ABL and approved 5) All equipment present is approved
FS108: Prepped Items are Marked with Hold Time and are not Expired(PHF’s) GUIDE: 1) No expired items present 2) No items marked with incorrect hold time that is longer than permitted 3) No items missing hold times
FS109: Cross-Contamination is not Observed GUIDE: 1) Proper use of tongs 2) Cooked and raw products are kept separate 3) Old and new PHFs are not mixed 4) Ice machine free of dirt or mold 5) Physical contamination 6) W/R/S/(R) procedure is properly followed 7) Hands immediately washed, rinsed and sanitized, after coming into contact with raw product 8) Employee food properly stored 9) Smallwares properly maintained and not burnt, no evidence of cracks 10) PHU pans are properly maintained, no evidence of cracks 11) Vegetable slicers properly cleaned with no build-up observed 12) Allergen guidelines and procedures properly followed 13) Build-up observed inside soda nozzles
FS110: Effective Pest Elimination is in Place GUIDE: 1) No live or dead rodent observed 2) No rodent droppings observed 3) No live or dead cockroach observed 4) No birds nesting inside of restaurant 5) No ant trail observed in back of house 6) No flies landing on food 7) No excessive fly activity 8) Pest control report is on file and in the restaurant
FS111: Product Cook-Out Procedures/Temperatures Meet Standards GUIDE: 1) Beef cookout register log fully completed 2) Registered temperatures in the log within proper range 3) Manager able to perform proper cook-out procedures
FS112: No Other Food Safety Violations are Present GUIDE: 1) No drainage back-up 2) No evidence of Team Members working while ill 3) Food prep area is free from roof leaks 4) Chemicals are labeled and stored properly 5) ServSafe Certificate available for Manager(s) 6) All washing sinks are functional

Speed of Service Checklist

Speed Of Service

SS101: Drive-Thru total time is 2:45 or below GUIDE: 1) 2:45 and below = 6 points 2:46-2:50 = 4 points 2:51-2:55 = 2 points 2:56-3:00 = 1 point >3:00 = 0 points
SS102: Dine-in total time 2:45 or below GUIDE: 1) 2:45 and below = 4 points 2:46-2:50 = 3 points 2:51-2:55 = 2 points 2:56-3:00 = 1 point >3:00 = 0 points
SS103: Necessary SOS tools are in place and working properly GUIDE: 1) Required number of working headsets in use 2) Drive-thru timer is installed and working properly 3) OCU speaker is working and can clearly be heard 4) The order is displayed on the OCU screen
SS104: Manager in Charge Behavior Drives Speed of Service GUIDE: 1) Orders are being fulfilled immediately 2) Restaurant is Rush Ready

Training Checklist

Training

TR101: Team Members working in position have been trained in position GUIDE: 1) All modules have been completed for Team Member working position
TR102: Manager in Charge has Current Foundations Certificate
TR103: Team Members working in position have been verified /certified in position GUIDE: 1) Performance Scorecard has been completed for Team Member working position

Cleanliness Checklist

Cleanliness

BH100: Back of House is clean
BH101: Ceiling, Lights and Vents are clean and free of build-up GUIDE: 1) Ceiling clean and free of dust build-up 2) Accessible lights clean and free of bugs and build-up 3) Vents clean and free of dust and build-up
BH102: Fixtures and Shelves are clean and free of build-up GUIDE: 1) Shelves clean and free of build-up 2) Sinks clean and free of build-up
BH103: Walls, Floors and Baseboards are clean and free of build-up GUIDE: 1) Walls clean and free of build-up and trash 2) Floors and Baseboards clean and free of build-up and trash
DR100: Dining Room and Play area are clean
DR101: Doors, Thresholds and Windows are clean, free of build-up and fingerprints GUIDE: 1) Door handles/knobs free of build-up 2) Window sills free of bugs and build-up 3) Thresholds free of debris and build-up 4) Windows/Doors free of fingerprints and build-up
DR102: Walls, Floors and Baseboards are clean and free of build-up GUIDE: 1) Walls clean and free of build-up 2) Floors and Baseboards clean and free of build-up and trash
DR103: Beverage Station and Front Counter Area are clean and free of build-up, litter and debris GUIDE: 1) Beverage Station - Countertop, Dispenser, Condiment area, Nozzles, Drains, Shelving, Cabinets clean and free of build-up 2) Front Counter - Countertop, Queue line, Floor mats, Display units clean and free of build-up
DR104: Tables Are clean and free of build-up GUIDE: 1) Gum under tabletops 2) Tables clean and free of build-up
DR105: Seats, Booths, and High Chairs are clean and free of build-up GUIDE: 1) Chair (frame, legs, seat, underneath chair) 2) Booths (seat, frame, legs) 3) High Chairs (seat, frame)
DR106: Ceiling, Lights, and Vents are clean, free of dust and build-up GUIDE: 1) Ceiling clean and free of dust and soil build-up 2) Accessible lights clean and free of dead insects and build-up 3) Vents clean and free of dust and soil and build-up
DR107: Trash Cans are clean and free of build-up GUIDE: 1) Exterior/interior of trash cans clean with no build-up 2) Lids clean and free of build-up 3) Trash cans lined 4) Unfavorable odor present
DR108: Playground is clean and free of build-up, litter and debris GUIDE: 1) Tunnels 2) Pads/Post pads 3) Signage 4) Shoe Keeper 5) Screens 6) Play Equipment
EX100: Exterior of Restaurant is Clean
EX101: Exterior furniture, Parking Lot and sidewalks are clean, free of build-up, litter and debris GUIDE: 1) Parking lot free of trash and litter 2) Parking lot free of an excessive amount of foliage 3) Sidewalks free of trash and litter 4) Sidewalks free from traffic and gum build-up 5) exterior furniture clean
EX102: Exterior Trash Receptacles and Dumpster area are clean, free of build-up, litter and debris GUIDE: 1) Trash cans not overflowing 2) All lids, chutes, and exteriors of trash cans clean and free of build-up 3) Unfavorable odor present 4) Trash Cans Lined 5) Dumpster doors and lids closed 6) Dumpster pad free of trash 7) Dumpster pad free of grease and rust stains 8) Exterior of dumpster clean and free of grease and build-up
EX103: Drive-thru lane is clean, free of build-up, litter and debris GUIDE: 1) Drive-thru lane free from gum build-up 2) Drive-thru lane free from oil build-up 3) No trash or litter in the Drive- Thru lane
EX104: Drive-Thru Window(s) and wall are clean and free of build-up GUIDE: 1) Drive-thru windows free of fingerprints and build-up 2) No visible clutter in window(s) 3) Drive-Thru wall free from food, condiment and debris build-up
EX105: Landscaping is free of trash, litter and weeds GUIDE: 1) Landscaping free of trash or litter in grass or bushes 2) Landscaping free of trash or litter in mulch 3) Landscaping free of weeds
EX106: Drive-Thru Menuboards and OCU are Clean and free of build-up GUIDE: 1) All bases and frames are clean and free of build-up 2) All doors are clean and free of build-up 3) OCU screen is clean and free of build-up
EX107: Building Roof, Walls, Windows and Doors are clean and free of build-up GUIDE: 1) Walls free from build-up 2) Doors and windows clean and free of fingerprints, build-up and cobwebs 3) Window sills free from build-up and dead insects 4) Roof free of build-up
EX108: Exterior Lights and Signage are clean and free of build-up GUIDE: 1) All accessible parking lot lights and building lights free of bugs and build-up 2) Signage clean and free of build-up
KE100: Kitchen Equipment is clean
KE101: Cooking equipment is clean and free of build up GUIDE: 1) Broiler and Hood clean and free of build-up 2) Fryers and Hood clean and free of build-up 3) Ovens clean and free of build-up 4) Toasters clean and free of build-up 5) Microwaves clean and free of build-up 6) Egg Cooker clean and free of build-up
KE102: Walk-in Cooler and Freezer is Clean and free of build-up GUIDE: 1) Floors, Walls, Ceilings clean and free of build-up and/or mold 2) Light fixtures, fan units and fan guards clean and free of dust build-up
KE103: Reach-in Coolers/Freezers are clean and free of build-up GUIDE: 1) Interior and exterior of coolers/freezers clean and free of build-up 2) Shelves clean and free of build-up 3) Gaskets clean and free of build-up 4) Light fixtures, fan guards and fan units clean and free of build-up
KE104: PHU’s and Fry Bagging Station are clean and free of build-up GUIDE: 1) PHU cavities and faceplates clean and free of build-up 2) Tops and sides of PHU cavities clean and free of build-up 3) Exterior/interior of fry bagging station clean and free of build-up 4) Fry carton holders clean and free of build-up
KE105: Prep and Production Equipment are clean and free of build-up GUIDE: 1) Onion/Tomato slicer clean and free of build-up 2) Lettuce chopper clean and free of build-up 3) Prep tables clean and free of build-up 4) Main and specialty boards clean and free of build-up
KE106: Smallwares are clean, free of build-up and held properly GUIDE: 1) Smallwares clean and free of build up 2) Smallwares are clean and stored in container or on rack, items must be dry before storage 3) Containers, tongs, baskets, knives and condiments are clean 4) Seasoning Dispenser is clean and free of build-up and debris
KE107: Ice Machine is clean and free of build-up GUIDE: 1) Exterior of machine, walls and motor lid are clean and free of build up
KE108: Back of House beverage stations are clean and free of build-up GUIDE: 1) Drive-thru soda machine clean and free of build- up 2) Smoothie station clean and free of build-up 3) Frozen coke machine clean and free of build-up 4) Shake/Soft serve machine clean and free of build- up 5) Iced tea urn clean and free of build-up
RR100: Restrooms are clean
RR101: Walls, Floors, and Baseboards are clean, free of litter, debris and build-up GUIDE: 1) Walls 2) Floors and Baseboards
RR102: Ceiling, Lights, and Vents are clean and free of build-up GUIDE: 1) Ceiling clean and free of dust build-up 2) Accessible lights clean and free of bugs and build-up 3) Vents clean and free of dust and build-up
RR103: Sinks, Fixtures and Mirrors are clean and free of build-up GUIDE: 1) Exterior of sink and sink basin clean and free of build-up 2) Sink handles clean and free of build-up 3) Mirrors clean and free of fingerprints and build-up (if present) 4) Fixtures clean and free of build-up
RR104: Partitions and Doors are clean and free of build-up GUIDE: 1) Doors/partitions clean and free of build-up 2) Handles/knobs clean and free of build-up
RR105: Toilets and Urinals are clean and free of build-up GUIDE: 1) Exterior/interior of toilets clean and free of build-up (toilet) 2) Exterior/interior of urinal clean and free of build-up (urinal)
RR106: Restrooms are free of unpleasant odors GUIDE: 1) Unfavorable odor due to sewage, drainage or strong urine smell due to improper cleaning
RR107: Restrooms are properly stocked GUIDE: 1) Toilet Paper 2) Hand Soap 3) Paper Towels 4) Hand Sanitizer

Repair & Maintenance Checklist

Repair & Maintenance

RM100: Exterior
RM101: Landscaping is well maintained GUIDE: 1) Landscaping mulched and maintained with no large bare areas greater than a 2 foot x 2 foot area 2) All plants and shrubs trimmed with no dead plants/shrubs 3) Grass and lawn areas neatly trimmed 4) All fencing and retaining walls surrounding landscaped property in good condition, with no damage or peeling paint
RM102: Parking lot, dumpster and exterior trash cans are well maintained GUIDE: 1) Parking lot and lines in good condition 2) Parking spaces clearly striped 3) Parking blocks in good condition and not broken or crumbling with no exposed rebar which could cause a safety or vehicle hazard. 4) Bollards (bumper poles) in parking lot area in good condition 5) Dumpster area/enclosure (if present) in good condition 6) Dumpster lid and doors close properly and not in need of repair (cannot be properly closed)
RM103: Sidewalks are well maintained GUIDE: 1) Sidewalks in good repair with no major cracks 2) Railings (if present) in good condition with no rust or peeling/chipped paint 3) Handicap ramps in good condition with no peeling/worn paint or crumbling concrete
RM104: Walls and exterior furniture (if present) are well maintained GUIDE: 1) Walls in good condition with no holes, peeling or damaged paint 2) Awnings (if present) in good condition, free of damaged or peeling paint 3) Furniture in good condition with no damage, rust or peeling paint 4) Newspaper vending machines not damaged with peeling paint (if applicable)
RM105: Roof is well maintained GUIDE: 1) Roof in good condition with no broken or missing tiles/shingles 2) Paint in good condition 3) Gutters/downspouts in good condition and not rusted or leaking 4) Gutters/downspouts properly secured and not pulling away from the building
RM106: No safety hazards are present on the exterior of the restaurant GUIDE: 1) No safety hazards present on the exterior of the restaurant
RM107: No graffiti is present on the exterior of the building or exterior equipment GUIDE: 1) No graffiti present on the exterior of the building or exterior equipment
RM108: Drive-thru lane is well maintained GUIDE: 1) Drive-thru lane well maintained 2) Bollards (bumper poles) in the drive-thru lane in good condition 3) Windows in good condition with no cracks or broken glass. 4) Frames in good condition with no damaged paint 5) Latches/locks (if present) in good condition and functioning properly
RM109: Signage and Lights are well maintained GUIDE: 1) Signage in good condition with no peeling or missing paint on frames/poles. 2) Signage properly lit (evaluated if dark 3) Parking lot poles in good condition with no rust or peeling paint 4) Parking lot lights working (evaluated if dark) 5) Building lights in good condition with no damaged/missing light covers
RM110: Drive-thru menuboard and Order Confirmation Unit (OCU) are well maintained GUIDE: 1) Menuboards and preview boards free of damage and in good condition 2) Menuboards and preview board paint in good condition and not missing, chipped or peeling. 3) Locks on panels function properly 4) Lights in good repair and not burnt out (assess if dark) 5) Panels and slats free of scratches in good repair and not missing 6) Order Confirmation Unit (OCU) in good condition 7) Order Confirmation Unit screen not cracked or damaged
RM111: Clearance sign and pole are well maintained (if available) GUIDE: 1) Clearance pole in good condition 2) Clearance sign/bar present and in good condition
RM200: Dining Room and Play Area Repair and Maintenance
RM201: Doors and windows are well maintained GUIDE: 1) Doors, frames, handles and thresholds in good condition and function properly 2) Windows in good condition
RM202: Walls, floors and baseboards are well maintained GUIDE: 1) Walls in good condition 2) Wallpaper in good condition 3) Floor tiles and baseboards/cove tiles in good condition 4) Floor mats in good condition with no trip hazards 5) Floor drains in good repair with no missing drain covers
RM203: Ceiling, lights and vents are well maintained GUIDE: 1) Lights working with no burnt out bulbs 2) Light shields present, not damaged 3) Tiles not broken, missing or water stained 4) Tiles in Guest visible areas are mismatched 5) All vents and ceiling fans (if present) working and in good repair with no rust or peeling paint 6) Ceiling grid in good repair with no rust or chipped paint
RM204: No safety hazards are present in the dining room or play areas GUIDE: 1) No safety hazards present in the dining room or play areas
RM205: No graffiti is present in the dining room and play areas GUIDE: 1) No graffiti in the dining room or play area
RM206: Tables and Booths are well maintained GUIDE: 1) Table tops and bases in good condition and level 2) Booths in good condition
RM207: Seats and high chairs are well maintained GUIDE: 1) Chairs and booth seats in good condition 2) High chairs in good condition
RM208: Front counter, beverage and condiment station counters/cabinets, trash receptables and décor are well maintained GUIDE: 1) Front counter/countertop 2) Beverage station counter/cabinets 3) Condiment station counter/cabinets 4) Trash receptables and cabinets 5) Décor items
RM209: Temperature of dining room is comfortable GUIDE: 1) Temperature of dining room is comfortable
RM210: Play area structure is well maintained GUIDE: 1) Play area strucute is well maintained
RM300: Restroom Repair and Maintenance
RM301: Walls, doors, partitions, floors and baseboards are well maintained GUIDE: 1) Walls are in good condition 2) Doors are in good condition 3) Partition doors are in good condition 4) Partition walls are in good condition 5) Floors are in good condition 6) Baseboards/coving tiles are in good condition
RM302: Ceiling, lights, and vents are well maintained GUIDE: 1) Ceiling/ceiling tiles are in good condition 2) Light fixtures are in good condition 3) Vents in good condition
RM303: Sinks, dispensers, toilets, urinals and fixtures are well maintained GUIDE: 1) Sinks are in good condition 2) Counters are in good condition 3) Mirrors are in good condition 4) Soap dispensers are in good condition 5) Paper towel dispenser or hand dryers are in good condition 6) Sanitizer dispensers are in good condition 7) Toilets are in good condition 8) Urinals are in good condition 9) Toilet paper dispensers are in good condition 10) Baby changing stations are in good condition (if applicable) 11) Air freshening units are present and in good condition
RM304: No safety hazards are present in restrooms GUIDE: 1) No safety hazards are present in restrooms
RM305: No graffiti is present in the restrooms GUIDE: 1) No Graffiti present in the restroom
RM400: Back of House Repair and Maintenance
RM401: Walls, floors and baseboards are well maintained. Mop sinks are functional and in good repair with no leaking pipes, drains or faucets GUIDE: 1) Walls in good condition 2) Floors and drains in good condition 3) Baseboards/coving tiles in good condition 4) Mop sinks and drain in good condition
RM402: Ceiling, lights, and vents are well maintained GUIDE: 1) Lights working with no burnt out bulbs 2) Light shields present, not damaged 3) Ceiling Tiles not broken, missing or water stained 4) Tiles in Guest visible areas are mismatched 5) All vents and ceiling fans (if present) working and in good repair with no rust 6) Ceiling grids in good repair with no rust or chipped paint
RM403: Sinks are well maintained GUIDE: 1) All back of house sinks function properly with no missing parts, damaged or missing caulk or leaks
RM404: No safety hazards are present in the back of house GUIDE: 1) No safety hazards present in the back of house
RM500: Kitchen Equipment Repair and Maintenance
RM501: Required equipment is present and well maintained GUIDE: 1) All required equipment is present
RM502: Cooking equipment is well maintained
RM503: Prep equipment/Smallwares are well maintained
RM504: All freezers and coolers are well maintained
RM505: All beverage equipment is well maintained
RM506: Shake/Soft-serve machine is well maintained
RM507: Ice machine is well maintained
RM508: Holding equipment is well maintained
RM509: ICEE machine is well maintained

Sign Off

Completion

Completed By : (Name n& Signature)

BURGER KING - Restaurant Excellence Visit Report - duplicate

Go digital today!

Convert your paper checklists into digital forms

C.A.R.E

Food Quality

Profitability & Shift Management

Food Safety Checklist

Speed Of Service

Training

Cleanliness

Repair & Maintenance

Completion

Related checklists

BURGER KING - Restaurant Excellence Visit Report - duplicate

Free BURGER KING - Restaurant Excellence Visit Report - duplicate Checklist

Go digital today!

Convert your paper checklists into digital forms

C.A.R.E

Food Quality

Profitability & Shift Management

Food Safety Checklist

Speed Of Service

Training

Cleanliness

Repair & Maintenance

Completion

Related checklists