BURGER KING STORE MANAGER SURVEY

December 3, 2021, 11:31 a.m. (EST) By Bolla Manager

Location Kings Ramsey 842 C-Store
842 Route 17 North
Ramsey, NJ 07446
201-934-1113
HAND WASHING
1. ALL Employees Washing & Sanitizing Hands EVERY 30 MINUTES Properly OR when Necessary? Yes
2. Approved Antibacterial Hand Soap, Approved Hand Sanitizer Dispensers, Paper Towels Stocked, Gloves Stocked, & EVERYTHING Functional at Hand Washing Station? Hand washing job aid posted? Yes
2a. Photo of ALL Hand Washing Stations (PHOTOS MUST INCLUDE HAND SOAP DISPENSER, HAND SANITIZER DISPENSER, PAPER TOWEL DISPENSER, GLOVES, & SINK AREA **See Attached Photo Example Below**
HEALTH VIOLATIONS
3. Pest Control Report not older than 30 days? Yes
3a. Close-up Photo of Most Recent Pest Control Report/Invoice (NOT SIGN-IN SHEET)
4. ALL Sinks Functioning with Hot & Cold Water? Yes
If Not Working, Photo of Broken Sink with "DO NOT USE" Sign until Repaired
HOT WATER
5. Hand Washing Water Temp a Minimum of 100 Degrees Fahrenheit? Yes
5a. Take Photo of Thermometer Probe IN THE RUNNING WATER STREAM AND THERMOMETER'S TEMPERATURE DISPLAY
TEMPERATURE CONTROL
6. Perform a Beef Cookout. Yes
6a. Photo of Thermometer Probe IN the Beef Patty WITH TEMPERATURE DISPLAY Showing AT LEAST 155 Degrees F
SANITIZING
7. Sanitizer Solution PPM 200? Yes
7a. Take a CLOSE-UP Photo of Sanitizer Testing Strip Next to Color Chart AND CLEAR Expiration Date
CRITICAL
8. Shake Machine Functional, Under 41 Degrees, & Cleaned Regularly? Yes
8a. Close-up Photo of Digital Temperature Gauge on Front of Shake Machine OR if Machine has No Built-in Gauge, a Photo of Thermometer Probe in the Hopper
9. Are ALL Required Brushes Present? Yes
9a. Photo of the ENTIRE INTERIOR of Shake Brush Cabinet
10.No employee food or store-bought items in the Burger King area? Yes
11. Foods Held at Room Temperature Marked with Proper Hold Time? (Cheese, Sliced Tomato, Lettuce, Sliced Onions etc.) Yes
11a. Take a CLOSE-UP PHOTO OF LINE ITEM SLICED TOMATOES INCLUDING EXPIRATION STICKER
11b. Take a CLOSE-UP PHOTO OF LINE ITEM LETTUCE
11c. Take a CLOSE-UP PHOTO OF LINE ITEM SLICED CHEESE INCLUDING EXPIRATION STICKER
11d. Take a CLOSE-UP PHOTO OF LINE ITEM SLICED ONIONS
12. Metal Tongs Present in Meat Well in Correct Position? Yes
12a. Photo of Tongs in Meat Well Handle Up?
13. Inspect the tomato and onion slicer for cleanliness. Are there NO small food pieces stuck inside? Yes
Take a photo of both tomato slicer parts.
Take a photo of both onion slicer parts.
14. Front Counter Line Items Looks Fresh & Organized? Yes
14a. TAKE PHOTO OF FRONT COUNTER AREA
15. No Expired Goods in Inventory? Yes
UNIFORMS, POP, EQUIPMENT
16. Team Members & Managers Meet Uniform Standards? (Name Tag, Shirt) Yes
16a. TAKE PHOTO OF A TEAM MEMBER FROM HEAD TO TOE
17. Is Guest Trac report NOT older than 30 days? Yes
17a. Take a CLOSE-UP & CLEAR PHOTO of the Posted Guest Trac
17b. TAKE ANOTHER PHOTO OF THE GUEST RECOVERY LOG
18. Positioning Guide Properly Completed for the CURRENT SHIFT? Yes
18a. TAKE A CLEAR AND CLOSE-UP PHOTO OF THE POSITIONING GUIDE
19. ALL POP Current? Yes
19a. Photo of POP
20. ALL Equipment Working Properly & CLEAN? Yes
20a. Photo & Description of Problem
21. Only blue bandages in stock? (No brown bandages?) Two bodily fliud clean-up kits available? Yes
21a. Take a photo of the inside of the first-aid kit, and of BOTH bodily fluid clean-up kits.
CLEANLINESS
22. Kitchen Floor Cleaned? Yes
22a. Photo of Kitchen Floor Area
22b. Photo of Floor Under the Fryer
23. Ceiling & Air Vents Clean? Yes
24. Mop Buckets Empty & Dry AND Mops Hung to Drip Dry? Yes
24a. TAKE PHOTO OF ENTIRE MOP AND/OR MOP SINK AREA
25. Walk-In Freezer & Cooler Cleaned & Organized? All items removed from boxes? Yes
Take a photo of each shelf in walk-in cooler
Photo of shelf in walk-in cooler
Photo of shelf in walk-in cooler
26. DUMPSTER clean and closed? Yes
26a. Photo of OUTSIDE Dumpster
27. Team Makes Necessary Adjustments in Prepping Food for Slow Times So Waste is Limited? Yes
28. Waste Sheet AND Waste Bucket in use? Yes
28a. TAKE A CLEAR CLOSE-UP PHOTO OF THE WASTE FOOD BUCKET AND TODAY'S WASTE SHEET
29. Last 32 days of TEMPERATURE LOGS 100% complete? Yes
29a. Take a photo of the cookout logs from the last 32 days.
29.5. BK TRAINING LINK CURRENT? Yes
29.5a. TAKE A CLEAR PHOTO OF TEAM MEMBER POSITION SCORE CARD
30. ****VERY IMPORTANT***ASK ALL YOUR EMPLOYEES***Have ALL Store Level Employees Completed & SAVED MANDATORY Sexual Harassment Training? See instructions for details. Yes
30a. Please explain reason not complete and when will be completed.
Comments
Type First & Last Name
Signature Certifying Honest & Accurate Completion of Burger King Survey.