Store Visit Report

Music is appropriate in nature and not excessively loud:

Drinks fridge is clean and organised according to BW guidelines:

External signage and windows are clean & tidy:

Menu board and store lights are functional and clean:

Walls are of clean and well maintained standard:

Grill, splash back and hood is clean:

Floors are swept, mopped and of a clean food safe standard:

Preparation surfaces are clean and sanitised to food safe standard:

Insides of all chillers and freezers are clean, sanitised and have been defrosted recently:

Bathroom is in a working and clean condition:

All promotional material including posters and brochures are displayed correctly:

Flag and advertising board placed outside:

All Orders including discounted orders are processed correctly:

Control Sheets/Rap’s are completed correctly each shift:

Customer is greeted when entering the store and served promptly:

Every customer is upsold an additional item, including a suggestion:

Customers orders are read back to them and told an accurate wait time for their order:

Customer is thanked and wished a good afternoon/evening:

All Staff have good menu and product knowledge:

Phone is answered “Burger Wisconsin (store name), (staff member name) speaking”:

Staff member ensures phone order is complete and accurate before hanging up the call:

Customer complaints are recorded and dealt with correctly:

Full Burger Wisconsin Uniform is worn by all staff and is in good condition including closed-toe shoes:

Long hair is tied back, away from face and any loose strands are tucked in :

Hands should be free from jewellery, Where this is not possible, jewellery must be covered with a glove:

2 Commercial fryers with functional working thermostats or all probes that reach correct temperature:

Conveyor toaster. Top and bottom elements are functional and buns are able to be toasted correctly:

4 Slice pop toaster for gluten free buns:

Food processor is present and operational with both plastic mixing and mental cutting blades

Grill has at least three fully functional burners and is in adequate condition:

Extraction system has been serviced/cleaned in the last 12 months and is able to keep the shop smokefree without being too loud:

Chillers operate at 0-40C and Freezers operate at -180C

Milkshake machine is operational with at least two working spindles

Bacon slicer blade is sharp, able to be set to 5mm , and does not damage product:

Hotbox is functional with at least three working lamps:

Microwave is present and operational:

Colour coded tongs and boards with enough containers for store other products:

Disposable gloves are used for handling all raw meats:

Staff wash and dry or sanitise hands correctly every 10 minutes or when switching stations :

Temperature probs is present, calibrated and sanitized between each use:

Staff practices are food safe at all times (I.e, anything dropped on floor is discarded):

At the end of shift, sauces that have been stored at ambient on the assembly bench, are transferred to a clean and sanitised container and labelled to expire the following day:

All meat are stored in fridges during service, making sure chicken containers are placed at the bottom of the fridge:

All fresh produce is washed and dried before using:

All defrosted products are removed from their manufacturers packaging then stored in clean and sanitised container:

FCP is filled in and up to date, this includes temperature probing and poultry cooking records:

A food safe pest control system is in place (either a self monitoring system or contracted) and is effective:

All staff training records are up to date:

Daily and weekly cleaning schedules completed and filled:

All bases are defrosted, labelled and stored correctly (2 days from defrosted for chicken and 3 days for beef):

Fresh chicken tenderloins are prepared, stored and labelled with the date specified by supplier:

Vegetarian patties are removed from manufacturers packaging and stored frozen, in a sealed container for service:

Salad ingredients are of an authorised supplier and are prepared and stored correctly:

All manual standards and recipes are followed, these products are manufactured using the correct equipment and then labelled:

All cheese is sliced and packaged to give a single slice portion of 30 grams:

Gluten free buns are defrosted, stored and labelled correctly (5 days from defrosted):

Sides are pre-portioned and stored correctly:

Tempura nibbles are defrosted, stored and labelled correctly (2days from defrosted):

All bases are cooked following all manual practices:

Sourdough buns and gluten free buns are toasted following all manual practices, to order, just in time for assembly:

All extras are cooked to follow manual practices and portioning:

Correct avocado portion of 35grams is used:

Cheeses are softened before burgers are removed from the grill:

Bottled sauces are added on the grill and correct portions are used:

Mayos are spread to within 5mm of the bun edge and correct portions are used:

All burgers are assembled to manual standard:

All manual standards are followed when dealing with GF or allergy customers/ products:

Side portions are correct (fries-360 grams, junior fries-180 grams, kumara fries- 400 grams)

All sides are cooked following manual standards:

Sides are cooked in a deep fryer that is topped up with oil and operating at 180C:

Shake, bang and hung (20-30 seconds) process is followed correctly:

Milkshakes are made following all manual standards (65mls syrup, 165g shake mix and trim milk):

Milkshakes are handed out with wrapped straws and if there is more then one shake per order a cardboard cup holder is used:

Orders are timed so that each component is ready at the same time and within 10/15 Minutes:

Orders are packed correctly incl. bag stuffer into branded packaging:

Fryer Reference Sheets:

Recipes:

Burger Assembly Sheet:

Product Shelf-Life Sheet:

Food Manual:

Current Promo briefer: