BURGER KING REV PRACTICE

August 19, 2021, 12:01 p.m. (EDT) By Adam Haygood

Location	8401 FLATLANDS AVE 8401 FLATLANDS AVE BROOKLYN, NY 11236 718-209-8400
BEST PRACTICES OBSERVED	Sandwiches properly built, uniforms properly worn, sanitizer at correct concentration
Name of Manager In Charge	Aqsa
Previous REV Score	0
Food Safety
Personal Hygiene Practices Standards
Hands are washed when required?	Yes
Explain
Handwashing procedure is executed properly i.e. Hands washed with soap for 20 seconds, hand sanitizer applied, paper towel used to turn off faucet. In-use paper towels not stored outside of dispenser?	Yes
Explain
Paper towel, soap, and hand sanitizer dispensers are stocked and easily dispensed?	Yes
Photo

Approved antibacterial hand soap and approved hand sanitizer in stock at hand washing sink?	Yes
Photo

No evidence of Team Members working while ill?	Yes
Explain
No team Member observed with uncovered sore on hand/arm?	Yes
Explain
Gloves are available and appropriately placed ONLY at hand washing station?	Yes
Photo

At least one handwashing sink in the back of house is functional?	Yes
Explain
Handwashing sinks are free from obstruction?	Yes
Photo

Handwashing sinks in kitchen meet a minimum of 100F/38C?	Yes
Photo

Blue Band-Aids are available (no flesh colored bandaids in stock)?	Yes
Photo

Bodily fluid clean-up kit available?	Yes
*Hand soap and sanitizer not expired and/or in the correct dispenser? Hand washing sink only used for hand washing? Gloves stored ONLY at hand washing sink?	Yes
Photo

Please Explain
Cooking Practices
Thermometer probe sanitized?	Yes
Please Explain
Patty not placed in back left lane (Duke) /left side belt (Nicco)?	Yes
Please Explain
Correct button pressed for Whopper?	Yes
Please explain
Manager waited 17 seconds before taking temperature?	Yes
Please Explain
Broiler adjusted when patty was below 155 degrees F?	Yes
Please Explain
PHU pan, tongs, tray, probe W/R/S when patty was belote 155 degrees F?	Yes
Please Explain
Manager is able to perform proper Cook-Out procedures and has daily logs completed?	Yes
Explain how the Cook-Out went
Contamination Protections
Sanitizer buckets are completely filled with sanitizer solution? (often when the sanitizer concentration in the buckets are low, it's because the solution level is low which means as it gets used, the sanitizer ppm is reduced faster)	Yes
Please Explain
Photo if necessary

Proper use of tongs- silver lift n grip tong handles not in contact with raw patties, red tongs only used for cooked product, blue tongs only used for uncooked non-beef products, green tongs only used for vegetarian products?	Yes
Photo

Please explain
Proper use of tongs observed?	Yes
Photo

Cooked and raw products are kept separate, with no potential for contamination?	Yes
Photo

Physical Contamination is not observed?	Yes
Photo

Allergen Guidelines and Procedures are properly followed?	Yes
Explain
Back of House areas are free from roof leaks?	Yes
Photo

All chemicals present are labeled and stored properly?	Yes
Photo

Restaurant is free from drainage back up?	Yes
Photo

Dented, Rusted, Swollen, or Leaking cans are segregated and marked "Do Not Use"?	Yes
Photo

Holding Practices
Hot PHFs meet the requisite minimum temperature guidelines?	Yes
Temperature	159.0 °F
Explain if Necessary
Cold PHFs meet the requisite minimum temperature guidelines?	Yes
Temperature	39.0 °F
Explain if Necessary
No expired PHF items held at room temperature are observed?	Yes
Photo

All PHF items held at room temperature are properly marked?	No
Photo

Lettuce, onion, and tomatoes missing expiration labels
Old and new PHFs are not mixed?	Yes
Photo

Soft serve and Shake mix in hopper meets requisite minimum temperature guidelines?	Yes
Temperature	36.0 °F
Explain if Necessary
Equipment Protection from Contamination
Sanitizer
Sanitizing solution strength does NOT meets minimum strength requirement (150-400 ppm)?	Not Checked
Photo of test strip

Sanitizer bucket NOT within 12 inches of open or unsealed food?	Not Checked
Photo

Sanitizer solutions are NOT in properly labeled and approved containers?	Not Checked
Photo

Sanitizing buckets/bottles NOT available for all stations	Not Checked
Photo

Approved clean cloths are NOT submerged in sanitizing solution?	Not Checked
Photo

Soft Serve Machine
Evidence of build-up in vat or carburetor tube	Not Checked
Photo

All required shake/soft serve brushes are NOT present, NOT clean, NOT in good condition, and NOT stored properly	Checked
Photo

Blue brush has black staining.
Soft serve machine sanitizer and approved lube is NOT available?	Not Checked
Photo

Small wares and PHU pans are properly maintained and not burned, no evidence of cracks on the food contact surface?	Yes
Photo

Food contact surfaces of Vegetable Slicers, PHU Pans, and Tongs are properly cleaned before storage with no build-up observed?	Yes
Photo

Wash/Rinse/Sanitize procedure is properly followed?	Yes
4 Shake brushes clean and stored by themselves in a clean container? Kay 5 sanitizer packets available with shake brushes?	Yes
Please Explain
Photo

Non-handwashing sinks in kitchen areas meet a minimum of 110F/42C?	Yes
Photo

Soda nozzles are properly cleaned with no build-up observed?	Yes
Photo

All equipment and prep washing sinks are functional?	Yes
Please Explain
Purchases are from Approved Sources
No employee food or drink in food prep areas, no unapproved beverage containers (no water bottle or flip top lid container)? AND Employee food stored separately from BK food and in its own container?	Yes
Please explain
Photo

No fans in use above the knees and no unapproved chemicals in BK areas?	Yes
Photo

Please Explain
All food present is approved?	Yes
Photo

Please Explain
All equipment, smallwares, and tools present are approved?	Yes
Photo

Please Explain
All chemicals present are approved?	Yes
Photo

Please Explain
All packaging and paper supplies are approved?	Yes
Photo

Please Explain
Employee food is properly stored and not prepared on/with restaurant equipment?	Yes
Photo

Please Explain
Pest Issues
Most recent pest control report on file?	Yes
Photo


Tin cats, fly lights, and/or roach monitors present and in correct location?	No
Photo


Please Explain	Glue monitors not checked and changed frequently
Live or Dead rodents, cockroaches, birds, bats, flies, etc. are NOT observed?	No
Photo


Please Explain	2 dead mice found in monitors
ANY kind of pest droppings are NOT observed?	No
Photo


Please Explain	Mouse droppings up under sandwich board
Food Safety Systems are in place and implemented appropriately
Sanitizer test strips available, not expired or water damaged?	Yes
Photo

Most recent report from NYS Dept of Agriculture on file and all observations corrected?	Yes
Photo


Critical issues on the Health Department Inspection are corrected within 10 days or the timeline specified on the inspection?	Yes
Please Explain
Daily Planner/Quality Check Logs are completed for the last 30 days?	Yes
Photo

Text
Approved calibrated thermometer is available?	Yes
Photo

Please Explain
Registered temperatures in the Cook-Out Log are within proper range?	Yes
Photo

Cook-Out Logs are completed for the last 30 days?	Yes
Photo

Text
ServSafe Certificate is available and unexpired for the person in charge and/or for team member on shift?	Yes
Name of Employee(s) that needs certification
Non-Critical issues on the Health Department Inspection are corrected within the necessary timeline?	Yes
Please Explain
Food Quality
French Fries, Hash Browns, and Side Items are Cooked Properly
French Fry fryer items are loaded into the fryer basket properly?	Yes
Please Explain
French Fry fryer items are cooked properly?	Yes
Please Explain
French Fry fryer items have the proper cook time programmed?	No
Please Explain	Fries programmed at 2:50 instead of 2:45
French Fry Fryer items are drained, placed, and salted as required within 10 seconds?	Yes
Please Explain
Batches of French Fry fryer items are rotated properly?	Yes
Please Explain
French Fry fryer items are properly and consistently packed?	Yes
Please Explain
Approved KMS is Present and In-Use
Approved Kitchen Management System is Present and Executed Properly?	Yes
Please Explain
Manager-in-Charge is able to explain how to use and adjust the Kitchen Management System?	Yes
Please Explain
Correct projections are used in the Kitchen Management System?	Yes
Please Explain
Kitchen Management System is Powered On and Functioning?	Yes
Photo

Team Makes Necessary Adjustments in Prepping Food for Slow Times So Waste is Limited?	Yes
Photo of Excessive Food

PHUs are Programmed and Used Properly
PHUs are programmed correctly?	Yes
Please Explain
Team Members are pushing the correct buttons?	Yes
Please Explain
Products are placed in the correct PHU cavity?	Yes
Please Explain
Ordered Products are Prepared Correctly
Sandwiches are built correctly?	Yes
Please Explain
Photo

Sandwiches are labeled/marked correctly?	Yes
Photo

Please Explain if necessary
Beverages and Desserts are prepared according to proper procedures?	Yes
Please Explain
Salads are prepared correctly?	Yes
Please Explain
Team Member behaviors support Accurate Orders
Sales and Service Leaders repeat the order when necessary?	Yes
Please Explain
Expediter uses tickets or screens to fill orders?	Yes
Please Explain
No Guests return with Incorrect Order?	Yes
Please Explain
All Thawed or Opened products are Labeled and not Expired?	Yes
Photo if necessary

Please Explain
All Drinks, FCB Syrup, Bag in Box, Milk Based Products, Juices, and Soft Serve Mix are Labeled and not Expired?	Yes
Photo if necessary

Please Explain
Products in the Cooler, Freezer, and Dry Storage are Labeled and not Expired?	No
Photo if necessary


Please Explain	Open cheese not labeled
Sliced tomatoes which have been washing in the anti-microbial wash (veggie wash) are held in the walk-in/reach-in cooler and are labeled for 24 hours? (the 4 hour time holding begins once the tomatoes are set out on the sandwich board)	Yes
Please explain
Buns are toasted to order and not held for more than 30 seconds?	Yes
Please Explain
Buns are toasted according to BK procedures and meet quality standards	Yes
Photo if necessary

Please Explain
Buns in use are in Good Condition and Stored Appropriately, I.e. bags closed, proper locations?	Yes
Photo

Please Explain if necessary
Preparation procedures are properly executed?	Yes
Please Explain
Produce meets minimum quality standards for color and condition?	Yes
Photo

Please Explain if necessary
Products in the PHU meet Quality Standards?	Yes
Please Explain
Photo

Expired PHU Products are Discarded?	Yes
Photo

Please Explain
Guests are not served Expired French Fries, Hash Browns, or Side Items?	Yes
Please Explain
Guests are not served any other Expired Items?	Yes
Please Explain
Equipment and Products are Stored Properly
All Equipment, Ingredients, and Packaging stored at least 6 inches/15 centimeters above the floor and at least 2 inches/5 centimeters from the wall in coolers and freezers?	Yes
Photo

Please Explain
First In, First Out (FIFO) rotation is used?	Yes
Please Explain
Open Bags of Products are Stored Properly?	Yes
Please Explain
Photo if necessary

Frozen Products are stored at 0F +/- 10F or -23C to -12C?	Yes
Photo of Thermometer

Items are loaded into the Fryer Basket Properly?	Yes
Please Explain
Items are Cooked using the Proper Procedure?	Yes
Please Explain
Fryers are Programmed Properly?	Yes
Please Explain
Side Items are Portioned, Packed, and Served according to Ops Procedures?	Yes
Please Explain
Photo

Shortening Test Kit (Color or TPM) and Skimmer are Available?	Yes
Please Explain if necessary
All Fryers pass Shortening Test?	Yes
Please Explain if necessary
Photo

Oil Levels are not below fill line or over fill line?	Yes
Photo

Excess Breading and Broken Pieces are Skimmed Regularly?	Yes
Photo

Fresh and Ready (Shelf Life), Condiment, and Thaw Charts are Posted/Available/Current?	Yes
Photo of Expired Chart

Effective Waste Management System is in Place?	Yes
Please Explain
Managers and Team Members are able to Demonstrate use of Prep and/or Thaw System?	Yes
Please Explain
People
All Uniforms (including long-sleeved undershirts) worn by Team Members and Managers are approved image and in good condition?	Yes
Photo

Please Explain if necessary
All Team Members and Managers in complete uniform including BKC Marketing approved shirt, Black Pants/Skirt, WHOPPER® Stripes nametag, and belt if belt loops are present?	Yes
Photo

Please Explain if necessary
Uniforms are worn at all times, freshly laundered, wrinkle free, and the appropriate size?	Yes
Please Explain
There are no other Uniform opportunities observed?	Yes
Shoes are solid black leather or vinyl, slip resistant, and cover the entire foot?	Yes
Photo if necessary

Please explain
All Team Members are wearing a hat or visor that is clean and in good condition?	Yes
Please Explain
Hair is pulled back and properly restrained, all hair and facial hair meets standards?	Yes
Please Explain
Necklaces are worn inside of uniforms, watches are only worn by managers?	Yes
Please Explain
Piercings are in ears only and less than 1/2 inch in diameter?	Yes
Please Explain
Rings are limited to one on each hand, are plain, and unadorned?	Yes
Please Explain
Nails (real and artificial) are less than 1/8 inch beyond the finger tip. Artificial Nails (if allowed) are in good condition and covered by a glove if handling food?	Yes
Please Explain
BK LINK
Variance of active Team Members in BK Link (compared to the roster) is NOT 5 or greater?	Yes
Photo

The restaurant is at 80% or greater overall scorecard completion?	Yes
Please Explain
Manager-in-Charge has a valid Foundations Certificate?	Yes
Please Explain
Restaurant is using a Positioning Guide?	Yes
Please Explain
Guest Service & Experience
Team member observed appropriately suggestive selling?	Yes
Explain
More than 1 Team member and a Manager on shift?	Yes
Please Explain
Please and Thank You observed with every Guest?	Yes
Please Explain
Team Member is present when Guest arrives?	Yes
Please Explain
Guest is greeted within five seconds?	Yes
Please Explain
Greeting includes an initial welcome to the restaurant and an offer to help the Guest?	Yes
Please Explain
Team member smiles at Guests?	Yes
Please Explain
Team Member makes eye contact with the Guest?	Yes
Please Explain
Team Member gives their full attention?	Yes
Please Explain
A Manager or Team Member asks for specific feedback on visit from Guest?	Yes
Please Explain
Manager takes action on feedback?	Yes
Please Explain
Warm parting phrase used?	Yes
Please Explain
Tray or bag presented to the Guest?	Yes
Please Explain
Expediter asks Guest if they need additional condiments?	Yes
Please Explain
Receipt is included with the order?	Yes
Please Explain
B.L.A.S.T. is used in case of a Guest complaint?	Yes
Please Explain
Team Members behave in a manner that demonstrates to Guests that they are welcome at Burger King?	Yes
Please Explain
Guest Trac is visibly posted and is current (current week or 3 month report)?	Yes
Please Explain
Guest recovery log is available and has at least one entry within the last 45 days?	Yes
Please Explain
Guest Relations sticker is posted on the front door?	Yes
Please Explain
Restaurant is compliant with GuestTRAC ® and Relations Program requirements?	Yes
Please Explain
Toasted buns are acceptable color?	Yes
Photo

All items advertised on the menu are available for Guests to purchase?	Yes
Please Explain
Photo

P.O.P. elements are clean, current, and in good condition?	Yes
Photo

Please Explain
Restaurant is free from unapproved or unprofessional P.O.P.?	Yes
Photo

Please Explain
Orders are being fulfilled immediately?	Yes
Please Explain
Restaurant is Rush Ready?	Yes
Please Explain
Manager-in-Charge is coaching team to work with urgency?	Yes
Please Explain
The Delivery Tablet/POS is on, has more than 10% charge, is charging, or the Restaurant is using POS Injection for Delivery Orders?	Yes
Photo

Please Explain if necessary
There is a designated/labeled pick-up area for Third Party Delivery or a designated Delivery area for Self-Managed Delivery?	Yes
Please Explain
Delivery Orders are stored appropriately before pick-up?	Yes
Please Explain
Deliveries are packaged in accordance with required procedures?	Yes
Please Explain
Self-Order Kiosks are powered on and accepting orders?	N/A
Please Explain
Self-Order Kiosks are clean and free from damage?	N/A
Photo

Please Explain
Self-Order Kiosk pricing matches those on the Menu board?	N/A
Please Explain
Self-Order Kiosks are displaying updated promotions and products?	N/A
Please Explain
Back-up hash brown dispensers, back-up french fry dispensers, AND back-up Whopper seasoning dispensers available?	No
Cleanliness & Maintenance
Dumpsters are clean and in good condition?	Yes
Photo

Walls, Roof, and Exterior Doors/Windows are clean and in good condition?	Yes
Please Explain
Menu Board and Preview Board Frames and Bases/Doors/Panels are clean and in good condition?	Yes
Please Explain
Photo

Walls in the Dining and Restroom Areas are clean and in good condition?	Yes
Photo

Please Explain
Windows in the Dining and Restroom Areas are clean and in good condition?	Yes
Photo

Please Explain
Restroom Areas are clean and in good condition?	Yes
Photo

Lights in the Dining and Restroom Areas are clean and in good condition?	Yes
Please Explain
Photo

Ceilings and Ceiling Vents in the Dining and Restroom Areas are clean and in good condition?	Yes
Photo

Please Explain
Trash Receptacles are Clean, Lined, and free from Damage?	Yes
Photo

Beverage and Condiment Stations are clean, free of litter, and in good condition?	Yes
Photo

Front Counter and Dine-In Menu Boards are Clean and in good condition?	Yes
Photo

Dining Room Furniture and Décor meets standard?	Yes
Photo

Floors in the back of house meet standard?	No
Photo

Floors behind broiler and fryers need more cleaning.
Walls in the back of house meet standard?	No
Photo


Walls by shake machine and in back room by coffee brewer soiled.
Lights in the back of house meet standard?	No
Photo

Lights in the kitchen burned out or has different color warmth.
Ceiling and Ceiling vents in the back of house meets standard?	Yes
Photo

Handwash, Warewash, Prep, and Mop Sinks are clean and in good condition?	Yes
Photo

Mop Buckets Empty & Dry AND Mops Hung to Drip Dry?	Yes
Photo of Mop Bucket and/or Mop

Shelves are clean and in good condition?	Yes
Photo

Trash Receptacles in the back of house are clean and in good condition?	Yes
Photo

Broilers and Broiler Hoods meet standards?	Yes
Photo

Please Explain if necessary
Fryers and Fryer Hoods meet standards?	No
Photo


Please Explain if necessary	Fryer has encrusted hold-up
Ovens meet standard?	Yes
Photo

Please Explain if necessary
Toasters meet standard?	Yes
Photo

Please Explain if necessary
Microwaves meet standard?	Yes
Photo

Please Explain if necessary
Walk-In Coolers meet standard (Gaskets on walk-in/reach-in cooler doors are free of build-up and black debris and are not torn)?	No
Please Explain	Gasket on walk-in cooler torn
Photo


Walk-In Freezers meet standard?	Yes
Please Explain
Photo

Reach-In Coolers are clean and in good condition?	Yes
Photo

Please Explain if necessary
Reach-In Freezers are clean and in good condition?	Yes
Photo

Please Explain if necessary
PHU Exteriors, Slots, Faceplates, and Timer Bars meet standard?	No
Please Explain	Fry station PHU soiled.
Fry Holding Station meets standard?	Yes
Photo

Please Explain if necessary
Non-food contact surfaces of smallwares meet standard?	Yes
Photo

Please Explain if necessary
Non-food contact surfaces of slicers meet standard?	Yes
Photo

Please Explain if necessary
Containers holding smallwares as clean (such as bins) meet standard?	Yes
Photo

Please Explain if necessary
Main Sandwich Board meets standard?	Yes
Photo

Specialty Sandwich Board meets standard?	Yes
Photo

Please Explain if necessary
Prep Tables meet standard?	Yes
Photo

Please Explain if necessary
Heat Chute meets standard?	Yes
Photo

Please Explain if necessary
Beverage Stations meet standards?	Yes
Photo

Non-Food Contact Surfaces of the FCB machine meet standard?	Yes
Please Explain
Photo

Non-Food Contact Surfaces of the Shake/Soft Serve machines meet standard?	Yes
Please Explain
Photo

Other Equipment meets standard?	Yes
Photo

Please Explain if necessary
Final Remarks?	Please focus on detailed and consistent cleaning
Photo OF DUMPSTER AREA


Photo of HAND WASHING SINK AREA


Photo OF WALK-IN COOLER AND WALK-IN FREEZER/REACH-INS


Photo OF BOARDS INCLUDING PHU's


Photo OF OVEN


Photo OF FRYERS & FRYER INTERIOR


Photo OF MOP SINK


Photo of FRONT COUNTER


Photo OF KIOSK(S) IF APPLICABLE

Photo OF CUSTOMER POV OF BOARD OF INGREDIENTS


Photo OF RESTROOM


SCORE	93.72
Signature Certifying Survey