Title Page
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Conducted on
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Prepared by
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1. Can the crew person accurately describe the new cooking process. when asked?<br>
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2. (3) 4:1 patties is a maximum run, once cooked the patties are turned, seasoned with 86/14 mixture and placed in the designated tray?
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3. Can the crew and managers describe food quality temperature requirements?
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4. The cooked internal temperature of the 4:1 patty is between 175-190•F?
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5. Are the grills clean and well maintained? (No visible carbon).
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6. Can the crew and manager describe the fresh beef product when asked?
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7. Was your quarter pounder beef patty hot and juicy?
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8. Was your quarter pounder beef patty fully cooked (no pinking)?
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9. If you were pulled forward/parked were you given the following information?
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10. Why do I need to pull Forward? (Reason given)
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11. How long will it take for my order to be delivered?
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12. Where specifically do I move to?
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13. When order is delivered: eye contact is made by the runner, and waits until you had a chance to check the order (if nothing is missing runner should say thank you before leaving)?
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14. Does crew know how to handle a pink patty complaint and did they execute all of the steps below?
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15. Apologize?
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16. Take care of it ASAP (replace sandwich or offer refund)?
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17. Thank the customer for bringing this to our attention?
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18. Next let the shift mgr know what their concern was so they can fix the issue with the fresh beef ( utilizing the troubleshooting the pink pocket card)?
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19. All managers and crew have attended a HOTG training session?
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20. Is the walk-in cooler and grill side refrigerator temperature between 34-40•F?
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21. Look for wall thermometer in walk-in cooler, and a small thermometer in top and bottom drawer of grill side refrigerator and freezer?
