HOTG Execution Visit

Is the restaurant serving fresh beef during the appropriate time for wither week 1,2 or 3?

Are Correct glove procedures being used?

Check two drawer refrigerator, is it laid out correctly, is thermometer in the top drawer?

Is the Food Safety Book filled out correctly for FROZEN 4:1 Patties?

Is the Food Safety Book filled out correctly for FRESH 4:1 Patties?

Is the internal temperature of cooked FRESH 4:1 Patties between 175° - 190°?

Is the Food Safety Book filled out correctly for Frozen 6:1 Patties?

Does the cook time in the Food Safety Book match the grill's setting?

Check ROP and confirm ordering is preformed correctly?

Is the thermometer hung on the wall close to the FRESH beef area?

Review walk-in, to endure FRESH beef is positioned correctly?

Is FRESH Beef positioned away from doorway as much as possible?

Is FRESH Beef positioned with only shell eggs on any side?

Check Mile-Hi Invoices, are temperatures and expiration dates being recorded?

Is a manager positioned in the kitchen giving direction and following up on FRESH Beef procedures?

Are two 24-hour secondary shelf life labels being used correctly (one label on blue container and one matching label on the front of the beef package) and are they being followed?

Are they using correct Lay/Season/Pull procedures for FRESH Beef?

Is the spatula being held at a 45° angle when removing FRESH Beef from the grill?

Is the scraper being held at a 15° angle when removing carbon from the grill?

Are the Grills free of carbon?

Are correct grill towel and grill squeegee procedures being followed?

Ask to see training plan/training documentation. Is there documentation available and is there a plan in place for training new crew, evening/weekend/overnight crew members?

Is the manager able to explain how to troubleshoot if there is pinking?