Title Page
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Conducted on
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Prepared by
1 FOOD SAFETY
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Dialing-in temperatures at or above 175 degrees F (All temps are above 175 degrees and not pink or raw sign)
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Quality temperatures between 175 degrees F to 190 degrees F (Temp between 175-190)
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All platens program with HOTG 4:1 Fresh Beef setting (Check 4:1 Fresh settings)
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Cook time on grill match food safety cook times (Check book to match cook times)
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Hand washing procedures being followed (Observe hand washing for a while, and no double gloving)
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Blue Gloves available and used correctly (Remove from top of hand)
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All Fresh beef stored, rotated properly, and within code (Match R2D2 Item Detail Report for 2 hrs, no blue pans in walk in, plastic top completely off, code dates 1 in pan and 1 in front of package
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Restaurant using a labeling timing system and used correctly to identify secondary shelf life
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No pinking observed during the restaurant visit (Order a QP and split open for pink or raw, make sure is not dry as well)
2 KITCHEN EQUIPMENT
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Grill certification is current
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Correct gap settings, only one HOTG 4:1 settings
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Use the GO NO GO tool to check current gap using the mushroom menu setting .425
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Grill scrapers and spatulas sharp and well maintained. Are extra blades in the restaurant and regularly changed? (Every 7 to 10 days, not burrs or bent corners and not tearing meat)
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Grills clean and maintained throughout the day (Scraped and squeegees after every run, no carbon build up and clean and steamed every 15 mins)
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Observed crew cleaning the grill using the correct procedures (Clean carbon free grills)
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Correct grill seasoning dispenser being used (Amber base black bottom, must have 4 total)
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Fresh beef small wares being used as recommended (4 gray for side 1, and 2 black for side 2, big blue box, thermometers in reach cooler, clock thermometer in walk in)
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Grill beef monitor working, including sound alert
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4:1 program has been removed from all UHC cabinets also from grill
3 REFRIGERATION
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Grill side refrigerator within temperature 34 - 40 degrees F (Check temperature)
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All code dates properly labeled on the beef packaging and blue beef tray (grill side, 2 drawer refrigerator)
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Walk in cooler in good working condition (Door closes right, all curtains in good shape, freezer door closes properly, check temperature)
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Walk in cooler thermometer displayed with correct temperature 34 to 40 F
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Product properly stored on lower shelf using recommended layout, cases stacked not higher than 9 (Proper rotation, nothing but eggs on same shelf, away from freezer and entrance door, no blue pans)
4 TRAINING
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Crew have been properly trained on new fresh beef procedures (Observed, ask questions, not tearing beef off grill)
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Restaurant crew training system supports fresh beef training
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Grill team has a sense of urgency on laying fresh beef parties (Check overall speed and Hot beef with a Hot bun)
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Observed and validate crew using properly cooking procedures (Lay procedures, removing parties, only max 3 at a time, not tearing meat)
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Ask service crew to describe HOTG (Ask when order)
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Ask a different service crew person and a manager how they address a customer pinking complaint
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Ask a shift manager to walk you through the steps to troubleshoot the meat
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Ask the GSM or GM to walk you through the steps to troubleshoot service (Parking cars and telling the customers Why? How long? And Where to park?
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Observed crew using properly blue and clear glove procedures
5 RESTAURANT INFORMATION AND OUTCOME
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Store number and manger signature:
