TM: Tim Hortons Survey

November 3, 2021, 1:37 p.m. (EDT) By Adam Haygood

Location	Kings 2115 Linden C-Store 2115 Linden Boulevard Elmont, NY 11003 516-285-1971
BEST PRACTICES OBSERVED (ANSWER AT END OF SURVEY)	Positive guest interaction, drinks properly made,
MOST URGENT ISSUES (ANSWER AT END OF SURVEY)	Unsanitary food contact surface, improperly stored employee beverages,
Hand Washing:
1. Hand washing sinks NOT blocked?	Yes
Photo of Sink (Make sure to have station clear sink for photos in next question)

Please Explain & Corrective Action
2. Hand washing sink stocked with hot water, antibacterial hand soap, hand sanitizer, paper towels, hand washing job aid?	Yes
2a. Wide-angle photo of ALL hand washing sinks properly stocked


IF QUESTION NUMBER 2 IS NO, EXPLAIN WHY AND SOLUTION
3. Hand soap and hand sanitizer NOT expired?	Yes
Please Explain & Corrective Action
4. Hands properly washed when required?	Yes
Please Explain & Corrective Action
Cross Contamination:
5. Egg tongs and egg tweezers NOT in same container?	Yes
Please Explain & Corrective Action
6. Detergent spray bottle NOT near egg cooking surfaces?	Yes
Please Explain & Corrective Action
7. Sanitizer buckets NOT stored next to or over food?	Yes
Please Explain & Corrective Action
8. Raw eggs stored with nothing below or next to them?	No
Please Explain & Corrective Action	English muffins stored next to eggs in reach in cooler
9. Food contact surfaces clean and in good condition?	No
Please Explain & Corrective Action	Tomato slicer has encrusted food debris on it. Steam wand has long standing encrusted build-up. Powdered mix nozzles have build-up
Photo of food contact surface



10. Insert pans NOT wet stacked?	Yes
Photo of Pans

Please Explain & Corrective Action
11. No food or food packaging stored on the floor?	No
Please Explain & Corrective Action	Fondant and donut transfer pans stored on the floor.
12. Tim Hortons food and food packaging stored away from non-Tim Hortons items?	Yes
Please Explain & Corrective Action
12a. ONLY Approved and Containers in-use?	Yes
Photo of unapproved equipment

Please Explain & Corrective Action
Cleaning and Sanitizing:
13. Dumpster lids and gates closed?	Yes
Please Explain & Corrective Action
14. Sanitizer test strips available and not expired?	Yes
Please Explain & Corrective Action
15. Sanitizer solution in buckets between 200 ppm?	Yes
15a. Photo of sanitizer concentration against color chart, and test strips expiration date


16. Sanitizer buckets and Iced Capp cup labeled as "SANITIZER"?	Yes
Please Explain & Corrective Action
17. Red towels in sanitizer buckets in food prep areas, and blue towels in sanitizer buckets in front counter area?	Yes
Please Explain & Corrective Action
18. In-use towels stored only in sanitizer buckets?	Yes
Please Explain & Corrective Action
19. Cleaning chemicals in spray bottles properly labeled?	No
Please Explain & Corrective Action	Bleach stored in spray bottle labeled glass cleaner. Unknown liquid stored din sanitizer spray bottles.
20. Chlorine veggie wash packets and test strips available?	Yes
20a. Photo OF VEGGIE WASH PACKETS AND TEST STRIPS


IF NUMBER 20 IS NO, EXPLAIN WHY NOT AVAILABLE AND SOLUTION
21. All chemicals in Tim Hortons area approved?	No
Please Explain & Corrective Action	Bleach in spray bottle stored amongst Tim Hortons cleaning chemicals
22. Dish machine final rinse temperature reaches at least 180 degrees?	Yes
Please Explain & Corrective Action
22a. TAKE PHOTO OF UNDERSIDE OF DRAIN TRAY IN THE DISH MACHINE


23. Coffee urn cleaner available?	Yes
Please Explain & Corrective Action
24. Espresso cleaning tablets available?	Yes
Please Explain & Corrective Action
25. MilkPURE cleaner available?	No
Please Explain & Corrective Action	Need to order.
26. Mop hung to drip dry, and mop bucket empty?	No
Photo of mop bucket drip drying

27. Walls, floor, sinks, and other non-food contact surfaces clean and in good condition?	No
Please Explain & Corrective Action	Floor and floor drain underneath three compartment sink need cleaning. Walls by three compartment sink soiled. Glazing station and drawers have long standing debris.
Photo of Problem






28. Egg station and egg utensils clean?	No
28a. Photo of egg station:

28b. Ice machine interior clean with no mold or slime accumulation? (REMOVE ICE DEFLECTOR AND INSPECT FOR CLEANLINESS)	No
Please Explain & Corrective Action	Red slime accumulation on ice deflector and inside ice bin by top ice chute.
Photo of dirty ice machine



28c. Only approved pest control devices utilized?	Yes
Please Explain & Corrective Action
28d. ANY SIGNS OF PEST ACTIVITY	Yes
Photo OF PEST ACTIVITY

Please Explain & Corrective Action
Temperature Control:
29. Digital/thermometer probe and alcohol wipes available?	Yes
Please Explain & Corrective Action
30. Food in HHU over 165 degrees?	Yes
30a. Photo of thermometer probe in food


30b. Food in sandwich station under 41 degrees?	Yes
30c. Photo of thermometer probe in the meat or tomatoes


31. All refrigeration and freezer units have internal analog thermometers? (NOT digital thermometers) Also, are they easily viewable?	Yes
Please Explain & Corrective Action
Paperwork & Compliance
31a. Shift checklist filled out and in use?	No
31b. Photo of yesterday's 3 shift checklists

32. Pest control report posted and not older than 30 days?	Yes
Photo of current pest control report


33. Health department report posted and available?	Yes
Photo of health department Report


34. Servsafe available and posted for person in charge? (PHOTO REQUIRED IF YES)	Yes
34a. IF YES, ENTER NAMES OF CURRENT SERVSAFE EMPLOYEES. IF NO, ENTER NAMES OF PERSONS TO BE TRAINED HERE	Victor
34b. PHOTO OF PROOF OF CERTIFICATION, IF APPLICABLE


34.5. Please attach a photo of the most recently completed order guide with date

Not available
35. 30 days of production sheets available and fully completed with initial heating temperatures?	No
35a. Photo OF BOTH PAGES OF YESTERDAYS PRODUCTION SHEETS

35.5. 30 days of temperature logs (sandwich station, HHU, coolers) available and fully completed?	No
35a. Photo OF YESTERDAYS TEMPERATURE LOGS

36. Lid marking guide available?	Yes
37. Photo of lid marking guide


38. Tuesday calibration logs available and accurately completed?	Yes
39. PHOTO OF MOST RECENTLY COMPLETED CALIBRATION LOG


40. Guest feedback form visibly posted and not older than 30 days?	Yes
40A. PHOTO OF GUEST FEEDBACK FORM


IF QUESTION NUMBER 40 IS NO, EXPLAIN WHY AND SOLUTION	.
41. Shelf life chart for food and beverage both visibly posted?	Yes
Please Explain & Corrective Action
42. Blue bandages in first aid kit available?	Yes
42a. Photo of INSIDE first aid kit:


43. 2 Bodily fluid cleanup kits available?	Yes
Please Explain & Corrective Action
44. MSDS available?	No
Please Explain & Corrective Action	Need to order
46. TAPP training completion 100%?	No
46a. Enter current completion percentage:	81%
Brand Standards:
47. All opened AND THAWED food items labeled including fondant, fillings, toppings, sandwich ingredients, cold foam, coffee, etc.?	No
Please Explain & Corrective Action	Open fondant buckets, fondant in warmer, Oreos, filling unlabeled, opened American cheese, Java mix in machine, thawed chicken and steak uncovered and unlabeled, thawed cold foam unlabeled, thwawed bread in walk-in cooler unlabeled. All opened and thawed food must be covered and labeled
47a. Food in HHU properly timed and meets quality standards?	Yes
Photo

Please Explain & Corrective Action
48. Coffee urns labeled with hold times?	No
Please Explain & Corrective Action	Not being done.
49. No expired products?	No
EXPLAIN WHAT IS EXPIRED	Dark roast 10/25, Powder mixes 10/25, tuna salad expired 10/15,
50. FIFO used?	Yes
Please Explain & Corrective Action
51. Shelves in walk-in cooler, walk-in freezer, dry storage organized AND all items removed from boxes?	Yes
51a. Photos of at least one shelf from each area


IF QUESTION 51 IS NO, EXPLAIN WHY AND SOLUTION
52. All items in coolers and freezers in storage properly covered?	No
Please Explain & Corrective Action	Multiple open boxes of food in the walk-in freezer
53. Fondant not more than 115 degrees?	No
53a. Photo of digital probe in fondant:

IF QUESTION 53 IS NO, EXPLAIN WHY AND SOLUTION	Fondant 120°
Customer Service:
54. Customer side front counter clean?	Yes
Please Explain & Corrective Action
55. Customer greeted within 5 seconds?	No
Please Explain & Corrective Action	Customers must be greeted even if you’re busy
56. Suggestive selling?	No
56a. Video OF TRANSACTION SHOWING SUGGESTIVE SELLING
57. Hot coffee cup lids properly marked?	No
Please Explain & Corrective Action	Nor bring done
58. Team members in correct uniform? (Black pants, nametag, hat, black shoes, no hand or wrist jewelry)	No
58a. Head-to-toe photo of team member:

IF QUESTION NUMBER 58 IS NO, EXPLAIN WHY AND SOLUTION	All team members missing name tags. One team member wearing black sweat pants.
59. All menu items available?	Yes
Please Explain & Corrective Action
60. Please and thank you used with every guest?	Yes
Please Explain & Corrective Action
61. Friendly parting phrase used when guest is given food?	Yes
Please Explain & Corrective Action
62. Guest handed receipt and told about survey?	No
Please Explain & Corrective Action	Not being done
63. Current POP posted and expired POP removed?	Yes
Please Explain & Corrective Action
64. Donut case is full, clean, and has all necessary signage?	No
64a. Photo of entire donut case:

Chocolate glaze label missing.
65. Donut quality meets standards?	No
65a. Close-up photo of 1 tray of donuts:


IF NO, EXPLAIN WHY DOES NOT MEET QUALITY STANDARD	Maple fondant hard and chocolate fondant has bubbles and ripples.
66. Breakfast and lunch sandwich build cards posted?	Yes
Please Explain & Corrective Action
67. Beverages build cards posted?	Yes
Please Explain & Corrective Action
68. Scale available & functional?	Yes
Please Explain & Corrective Action
69. LTO build cards posted?	Yes
Please Explain & Corrective Action
70. Proper portioning tools available?	No
Please Explain & Corrective Action	Egg tweezers missing.
Signature CERTIFIED HONEST AND ACCURATE COMPLETION OF THE Tim Hortons TM SURVEY