BurgerKing MCIA REV Preparation

• Store number

  2387

  8759

• Prepared by

• Manager on Duty

  Select Tomi Williams Angie Stevens Matt Peters Alex Welter Britney Pilgar Tanner Brown Danielle Larsen Cierra Salisbury Toni Lupo Heather Fuctman

  • Tomi Williams
  • Angie Stevens
  • Matt Peters
  • Alex Welter
  • Britney Pilgar
  • Tanner Brown
  • Danielle Larsen
  • Cierra Salisbury
  • Toni Lupo
  • Heather Fuctman

• Conducted on

  Date
• Location
  Address

Travel paths

• Minimum 1 travel path observed during the visit

  Yes

  No

  N/A

• If the travel path checklist is not initialed take the opportunity

Cleaning exterior

• Front entrance

  Media

Exterior trash and dumpster

• Are trash cans over flowing?

  Safe

  At Risk

  N/A

• Front trash

  Media

• Are all lids, chutes, and exteriors of trash cans clean and free of build up?

  Yes

  No

  N/A

• Is there an odor.

  Safe

  At Risk

  N/A

• Are trash cans lined?

  Yes

  No

  N/A

• Are dumpster pads free of grease and rust stains?

  Yes

  No

  N/A

• All bases and frames are clean and free of build-up

  Yes

  No

  N/A

• OCU screen is clean and free of build up?

  Yes

  No

  N/A

• Walls free of build up

  Yes

  No

  N/A

• Doors and windows clean and free of build up and cobwebs

  Yes

  No

  N/A

• Window sills free from build up and dead insects

  Yes

  No

  N/A

• Window cracks or holes

  Media

• Free of gum

  Yes

  No

  N/A

• Free of oil

  Yes

  No

  N/A

• Free of trash

  Yes

  No

  N/A

• If more than 4 pieces are present take opportunity

• Are windows and walls free of finger prints and build up

  Yes

  No

  N/A

Exterior lights and signage

• Lights and signs clean

  Yes

  No

  N/A

• Parking lot lights free of bugs

  Yes

  No

  N/A

• Signage clean and free of build up

  Yes

  No

  N/A

• Exterior 3 points

  3

  2

  1

  0

Dining room

• Doors, threshold, and windows are clean

  Yes

  No

  N/A

• Door handles and knobs free of build up.

• Window sills free of bugs

• Thresholds free of build up

• Windows free of fingerprints. More than 2 windows/doors must not meet mini I, standard in order to be considered a line item

Wall, floors and baseboards

• Walls clean

  Yes

  No

  N/A

• If soil observed in more than one area take opportunity. Or if there are more than 2 pieces of trash on the floor.

• Baseboards clean

  Yes

  No

  N/A

• If soil observed in more than one area take opportunity. Or if there are more than 2 pieces of trash on the floor.

Beverage station and front counter

• Drive thru beverage station clean

  Yes

  No

  N/A

• Countertops
  Nozzles
  Drain
  Ice chute
  Soda labels
  Dispenser

• Drive thru beverage station

  Media

• Dining room beverage station

  Media

• Front counter clean and floors in queue line clean

  Yes

  No

  N/A

• No more than 2 pieces of trash on the floor

• Front counter

  Media

Tables

• Are tables free of gum

  Yes

  No

  N/A

• If more than 2 pieces take opportunity

• Tables clean and free of build up

  Yes

  No

  N/A

• If 3 or more tables are not clean within 10 minutes take opportunity

Seats, booths, and high chairs

• Chairs clean

  Yes

  No

  N/A

• Frames
  Legs
  Seat
  Underneath

• If 3 or more chairs do not meet minimum standard take opportunity

• Booths

  Yes

  No

  N/A

• Seat
  Frame
  Legs

• High chairs

  Yes

  No

  N/A

• Seat frame

• If 2 or more chairs do not meet standard take opportunity

Vents

• Ceiling clean and free of dust and soil build up

  Yes

  No

  N/A

• Vents clean

  Yes

  No

  N/A

Trash cans

• Exterior/interior trash cans clean

  Yes

  No

  N/A

• Lids clean and free of build up

  Yes

  No

  N/A

• Trash cans lined

  Yes

  No

  N/A

• Unfavorable odor present

  Safe

  At Risk

  N/A

• Dining room 2 points

  2

  1

  0

  N/A

Back of the house

• Back of the house items not clean

  Select walls floors and baseboards clean ceiling lights and vents clean shelves clean

  • walls floors and baseboards clean
  • ceiling lights and vents clean
  • shelves clean

• Walls, floors, baseboards

  Yes

  No

  N/A

Kitchen equipment

• Cooking equipment soiled

  Select broiler and hood fryers and hood ovens clean toasters clean microwaves clean egg cooker clean

  • broiler and hood
  • fryers and hood
  • ovens clean
  • toasters clean
  • microwaves clean
  • egg cooker clean

• Dirty equipment

  Media

Walk-in cooler and freezer

• Items not clean in the walk in cooler and freezer

  Select floor wall ceiling door door handle door gasket light fixture fan unit fan guard

  • floor
  • wall
  • ceiling
  • door
  • door handle
  • door gasket
  • light fixture
  • fan unit
  • fan guard

• Cooler

  Media

• Freezer

  Media

Reach in coolers/freezers

• Front fridges clean

  Yes

  No

  N/A

• Back freezers clean

  Yes

  No

  N/A

PHU's and fry bagging station clean

• PHU's clean-tops, sides, exterior, interior

  Yes

  No

  N/A

• If 3 or more cavities are below minimum standard take the line item

Prep and production equipment

• Onion slicer clean

  Yes

  No

  N/A

• Tomato slicer clean

  Yes

  No

  N/A

• Prep tables clean

  Yes

  No

  N/A

• Main and specialty boards clean

  Yes

  No

  N/A

Small wares clean

• Small wares clean

  Yes

  No

  N/A

Ice machine

• 2 points kitchen equipment clean

  2

  1

  0

  N/A

Drive thru

• Drive thru SOS time

  2:45 and below

  2:46-3:00

  3:01-3:15

  3:16-3:30

  3:31 and above

• Ask manager for monthly times. If manager can't 0 points.

Dine In

• Dine in SOS time

  2:45 and below

  2:46-3:00

  3:01-3:15

  3:16-3:30

  3:30 and above

• Record 7 manual times

• Time starts when guest is ready to order

• Do not count times where 4 or more combo meals are ordered.

• OCU speaker working and team and guests clearly understood

  Yes

  No

  N/A

• If manager can provide service order for any maintenance do not take points

• Are necessary SOS tools in place and working properly?

  3

  2

  1

  0

Manager behavior drives speed of service

• Manager tracks speed of service

  3

  2

  1

  0

• Does team show sense of urgency

French fries/ hash browns

• Oil fryer 1

  Pass

  Fail

• Oil fryer 2

  Pass

  Fail

• Oil fryer 3

  Pass

  Fail

• Oil fryer 4

  Pass

  Fail

• Oil in use passes shortening test

  Pass

  Fail

• Loaded into the basket correctly

  Yes

  No

  N/A

• Cooked properly

  2

  1

  0

  N/A

• Procedures to evaluate
  Correct fryer button pushed
  Shakes basket after 30 seconds
  Not over cooked
  Not under cooked
  Salted correctly
  Rotated properly
  No expired served to guest

PHU monitoring system

• Expired product discarded

  Yes

  No

  N/A

• Product placed in correct PHU

  Yes

  No

  N/A

• Correct buttons pushed

  Yes

  No

  N/A

Order accuracy

• Sandwiches marked correctly

  Yes

  No

  N/A

• Hold times marked properly

  Yes

  No

  N/A

• Sandwiches build properly

  Yes

  No

  N/A

• Order taker repeats orders when necessary

  Yes

  No

  N/A

• Expediter uses tickets to fill orders

  Yes

  No

  N/A

• Did guest return with incorrect order

  Yes

  No

  N/A

• Receipts included with every order

  Yes

  No

  N/A

• Guests orders 2 points

  2

  1

  0

  N/A

No expired product

• Restaurant does not have any expired product

  Safe

  At Risk

  N/A

Buns properly toasted

• Toasted to order and one working toaster available on each board

  Yes

  No

  N/A

Procedure meets quality standard

• Temperature of tomatoes

• Temperature of onions

• Prep procedures properly executed

  Yes

  No

  N/A

• Procedure meets minimum quality standard

  Yes

  No

  N/A

• Lettuce not wilted or browning

• Products meet quality standards

  Yes

  No

  N/A

Food storing

• All equipment, ingredients and packaging held at least 6 inches off ground<br>FIFO system used

  Yes

  No

  N/A

Side items

• Expired onion rings and fries not served to guest <br>Fries held on ribbon rack no longer then a minute <br>Chicken nuggets properly cooked shaken after 45 seconds and drained for 5 seconds

  Yes

  No

  N/A

Suggestive selling

• Are they suggestive selling

  Yes

  No

  N/A

• If not observed on more than 2 occasions take the points

Menu items

• Does restaurant have all required menu items

  Yes

  No

  N/A

Command station

• Photo of command station

  Media

• Half hour sales posted and used to manage business flow

  Yes

  No

  N/A

• MIC has team members positioned properly

  Yes

  No

  N/A

• Cleaning tasked assigned and followed up by manager

  Yes

  No

  N/A

• SOS tracked and communicated by MIC

  Yes

  No

  N/A

P.O.P.

• Only current P.O.P. is posted

  Yes

  No

  N/A

• P.O.P. Elements clean and in good condition

  Yes

  No

  N/A

• Menu board 1

  Media

• Menu board 2

  Media

• Menu board 3

  Media

• Menu board 4

  Media

Fresh and ready system

• Chart posted<br>Labels in place <br>Effective waste management system in place

  2

  1

  0

  N/A

Guru

• Completed modules average

  >=50

  35-49

  25-34

  0-24

M.A.T. in guru

• M.A.T. in guru matches current schedule

  Yes

  No

  N/A

• If more than 4 difference take the opportunity

M.I.C. can navigate the guru

• Manager able to access bk guru <br>Can use the ops manual <br>Demonstrates how to use different tiles <br>Shows how to use calendar

  Yes

  No

  N/A

Serve safe

• M.I.C. has serve safe and foundations

  Yes

  No

  N/A

Scorecards

• Each team member working has a scorecard and are certified in the station they are working

  Yes

  No

  N/A

Please and thank you

• Please and thank you observed with every guest.

  3

  2

  1

  0

• Observe a minimum of five interactions on drive thru.

• If not observed with more than 2 guest, take the opportunity.

Team member gives a quick and courteous greeting.

• Is the greeting prompt(within 5 seconds)

  2

  1

  0

  N/A

• If multitasking as long as they acknowledge the guest in a friendly manner. Of observed more than one occasion take the point.

• Greeting must include an initial welcome to the restaurant and offer to help the guest.

• Does the team member smile?

• Does the team member make eye contact

Manager in charge conducts table touches

• Manager conducts 2 table touches during each travel path.

  2

  1

  0

  N/A

• If no guests are present do not take the opportunity.

Team member present at the drive thru window when guest arrives

• Team member ready and available to assist when guests arrive.

  2

  1

  0

  N/A

• If order taker is in the process of another order allow five seconds for the team member to greet.

• Observe a minimum of five interactions on drive thru.

• If observed on more than one occasion take the opportunity.

Send off

• Warm parting phrase used e.g. Thanks for choosing Burger King have a great day.

  2

  1

  0

  N/A

• Observe a minimum of five transactions

• Tray or bag handed to the guest
  

• Expediter asks guests of the appropriate condiments are needed.

Uniform and hygiene

• All managers and team members must wear approved restaurant uniforms

  2

  1

  0

  N/A

• If non compliant on more than one item take the opportunity.
  Tucked in uniform shirt
  Black pants/shirt and belt
  Name tags
  Hat/visor
  Vulgar tattoos covered
  Hair pulled back
  Shoes must be black and cover entire foot
  Necklaces must be inside of uniform
  Piercings must be in ears only
  
  
  

Guest feedback program is active

• Restaurant team aware of guest trac results

  2

  1

  0

  N/A

• Results posted and visible

• Guests relations phone number posted.

Dining room

• Doors and windows are well maintained

  Yes

  No

  N/A

• Walls, floors, and baseboards are well maintained

  Yes

  No

  N/A

• Tables and booths are well maintained

  Yes

  No

  N/A

• Seats and high chairs are well maintained

  Yes

  No

  N/A

• Ceiling, lights, and vents are well maintained

  Yes

  No

  N/A

• Front counter, beverage and condiment station, trash cans are well maintained

  Yes

  No

  N/A

• Temperature is comfortable

  Yes

  No

  N/A

• No safety hazards are present in dining room

  Yes

  No

  N/A

• 2 points dining room repair

  2

  1

  0

  N/A

• Ceiling, lights, and vents are well maintained

  Yes

  No

  N/A

Back of the house

• Walls, floors, and baseboard are well maintained. Mop sinks are functional and in good repair with no leaking pipes, drains or faucets

  Yes

  No

  N/A

• Ceiling, lights, and vents are well maintained

  Yes

  No

  N/A

• Sinks are well maintained

  Yes

  No

  N/A

• No safety hazards are present in back of the house

  Yes

  No

  N/A

• 2 points back of the house repairs

  2

  1

  0

  N/A

Kitchen equipment

Required equipment is present and well maintained

• Broiler

  Yes

  No

  N/A

• Oven fryers

  Yes

  No

  N/A

• Filter frying system

  Yes

  No

  N/A

• Kitchen minder

  Yes

  No

  N/A

• PHU

  Yes

  No

  N/A

• Bun toaster

  Yes

  No

  N/A

• Register system

  Yes

  No

  N/A

• Ice machine (BOH)

  Yes

  No

  N/A

• Oven

  Yes

  No

  N/A

• Under counter reach in cooler

  Yes

  No

  N/A

• Meat well

  Yes

  No

  N/A

• Walk in cooler

  Yes

  No

  N/A

• Walk in freezer

  Yes

  No

  N/A

• Egg cooker

  Yes

  No

  N/A

• Water filter

  Yes

  No

  N/A

• Manager Signature

  Sign

• Inspectors signature

  Sign