HOTG Restaurant Certification Form

• Conducted on

  Date

• Prepared by

• Location
  Address

FOOD SAFETY

• Dialing-in temperatures at or above 175FQ

• Quality temperatures between 175F to 190F

• All platens programed with HOTG 4:1 Fresh Beef setting

• Cook time on grill match food safety cook times

• Hand washing procedures being followed

• Blue Gloves available and used correctly

• All fresh beef stored, rotated properly, and within code R

• Restaurant using a labeling timing system and used correctly to identify secondary shelf life

• No pinking observed during the restaurant visit

KITCHEN EQUIPMENT

• Grills certification is current

• Correct gap setting, only one HOTG 4:1 setting

• Use the "Go-No-Go" tool to check current gap using the Mushroom menu setting .425

• Grill scrapers and spatulas sharp and well maintained. Are extra blades in the restaurant and regularly changed?

• Grills clean and maintained throughout the day

• Observe crew cleaning the grill using the correct procedures

• Correct grill seasoning dispenser being used

• Fresh beef small wares being used as recommended

• Grill beef monitor working, including sound alert

• 4:1 program has been removed from all UHC cabinets

REFRIGERATON

• Grill side refrigerator within temperatures 34F-40F

• All code dates properly labeled on the beef packaging and blue beef tray (grill side, 2-drawer refrigerator)

• Walk-in cooler thermometer displayed with correct temperature 34F-40F

• Walk-in cooler in good working condition

• Product properly stored on lower shelf using recommended layout, cases stacked not higher than 9

TRAINING

• Crew have been properly trained on new fresh beef procedures

• Restaurant crew training system supports fresh beef training

• Grill team has a sense of urgency on laying fresh beef patties

• Observe and validate crew using proper cooking procedures

• Ask service crew to describe HOTG

• Ask a different service crew person and manager how they address a customer pinking complaint

• Ask a shift manager to walk you through the steps to Troubleshoot the Pink

• Ask the GSM or GM to walk you through the steps to Troubleshoot Service

• Observe crew using proper blue and clear glove procedures

• Restaurant National Number:

• Owner Operator

• Completed By:

• Select date

  Date

• Overall Comments:

• Follow up visit if failed:

• Date to be completed:

• Action items:

• Person responsible: