Jenny Cajes BSTM102

BURGER KING
 - Internal Review Form -
 Indicators (questions) must be answered either by Yes or No. Tick N/A if the item is not
applicable/observable.
 Describe what needs to be done/fixed in the observations column.
 Corrective Action: what action was taken to overcome the problem? (If this is not addressed during
the time of observation, suggest what should be taken into action.)
 Signed and Dated: when the corrective action was completed?
A. Ordering/Delivery Y N N/A Observations
es o
Are all suppliers used found on the ✓ All the supplies came from the
Approved shop are approved by the
Suppliers List? supplier list.

Are all product deliveries checked in line
with
the procedure?
After receiving, are delivered products
stored in
their appropriate storage?
Are transport vehicles checked at regular
intervals prior to receiving the goods?
Are staff aware of the key factors in
checking
goods during delivery?
Are staff aware of the key factors to be
checked
when inspecting a vehicle?
Are staff aware of why these factors are
important?
Are the delivery record sheets completed?
✓ Yes, and I also observed that
all product came on time.
I observe that not all the
✓ product are stored in their
appropriate area.
✓
✓
All the staff identify all the
✓ product inside the vehicle.
✓
✓

Corrective Action Required:

Everyone of us are aware that there is no perfect ordering/delivery when it comes to food, but in
taking the proper practices and observation you’ll be able to exercise yourself to maintain the proper
ways in ordering and delivery food.

Date: January 31, 2022

Completed by:
 B. Preparation Y N N/A Observations
es o
Has the temperature time review been ✓
completed?
Has action been taken where problems ✓
arose?
Are work surfaces, utensils, and equipment ✓
clean?
Are cleaning schedules completed? ✓
Is thawing food protected ✓
from contamination
and done in the cold storage area?
Is there a risk of cross-contamination on raw ✓ All the staff are well aware of the
and/or cooked food items? cross-contamination on raw
and cooked food.
Is there a risk of contamination from ✓ As what we observe, there is no
chemicals? risk from chemical
contamination.
 B. Preparation Y N N/A Observations
es o
Is there a risk of contamination from foreign
bodies (physical items)? ✓
Are staff aware of the risks when handling
food ✓
items?
Are staff wearing appropriate protective ✓
clothing?
Are staff following good hygiene practices? ✓
Are there adequate hand washing and
drying ✓
facilities?
Are the staff knowledgeable in personal
hygiene practices? ✓
Are staff’s personal belongings stored
appropriately and not at risk of ✓
contaminating
food or equipment?
Is the equipment working and well-
maintained? ✓
Is the equipment installed to facilitate
cleaning? ✓
Are pest control measures adequate and ✓ The facility is made of gravel, so
effective in this area? they don’t do pest control inside
the facility.
Is food waste disposed of appropriately? ✓
Are waste bins emptied regularly? One of the staff told us that the
✓ waste truck that usually comes
every in their street sometimes
gets delay, so what they did on
the waste bin is put it on the
container
outside the facility.
Corrective Action Required:
In the preparation of food I didn’t see any mistake because all of the people who’s preparing food is
well aware about the proper handling of the food, maintaining hygiene, and even keeping their self
clean all the time.
Date: January 31, 2022
Completed by:
 C. Cooking/Post Cooking and Y N N/ Observations
Handling es o A
Has the temperature time review been Because the other customers
completed? ✓ didn’t want that the burger
bun is toast or toasted and
only for at a time by just
cooking it just a seconds, but
their patty has temperature
time completed
Has corrective action been taken where Every problem has a solution
problems ✓
arose?
Are cooking times and temperatures satisfactory
and ✓
monitored by staff?
Is there a risk of Raw-cooked food items ✓ I observed that they only use
one utensil by preparing their
burger to the patty and
post- cooking the vegetables or the lettuce
cross- Physical ✓ I observed that they are using a
contaminatio hand
plastic by cooking and
n? preparing their product
Chemical ✓ I observe that there is No,
because they managed it
properly
Are equipment and utensils clean before use? ✓
Is the temperature measuring equipment ✓ Because their output or the
accurate? finish product is excellent and
satisfied
Is food that is being cooled for later use done in I observed that their drinks
line ✓ are properly cold and the
with the temperature control practices? ingredients is crunchy or the
lettuce
Is the food protected from contamination during Because they properly manage
cooling? ✓ it and their surrounding is
clean
Hot ✓
 C. Cooking/Post Cooking and Y N N/ Observations
Handling es o A
Are food holding Cold ✓ I observed it is No, because
facilities their area is opened and
adequate for it? possible the dirty of the air
can be on the drinks
Does staff record Hot ✓ I didn’t observe but I think
the temperature they are aware of it, since
of holding they’re on foods
Cold ✓ I didn’t observe but I think
equipment? they are aware of it, since
they’re on foods
Frozen ✓
Hot above 60°C ✓ Because the other customers
Are food
didn’t want that the burger
displays
bun is toast or toasted and
operating
only for at a time by just
effectively?
cooking it just a
seconds, but their patty has
temperature time completed
Cold below 5°C ✓
Frozen -18°C ✓
Is serving carried out hygienically by staff? ✓ Yes, I observe that they are, by
using a plastic on their hands
and for always clean
their selves and equipments
Are staff aware of the risks of contamination? ✓ Yes, I observe that they are
Are display units clean before use? ✓ Yes, I observe that it is
because you can observed
that they will clean it and
sanitized their equipments
Are sufficient utensils available for use in display ✓ Yes, they have enough
units? utensils available for use
in display units
Are pest control measures adequate and ✓ The facility is made of gravel,
effective? so they don’t do pest control
inside the facility.

Corrective Action Required: In cooking , or about on cooking handling it is very important in the
business especially that the business is foods, it is always need a neat and clean in everywhere for
everybody in your business to become successful and to be known. It is always need to be exactly
always, and shouldn’t be missed specially when cooking and preparing the product.
Date: January 31, 2022
Completed by:
 D. Packaging Ye N N/ Observations
s o A
Is packaging material being stored ✓ Yes, I observe that the packaging
hygienically? material is being stored
hygienically
Does the label provide adequate product ✓ Yes, they are
information?
Are staff following food hygiene practices in No, because I observe sometimes
this ✓ that the staff missed their
area? assigned food hygiene
Are the area and equipment clean? ✓
Are cleaning agents and chemicals stored ✓ Yes, I observe it
separately?

Corrective Action Required: In packaging, like nowadays we need to follow the rules of the governments
that the package is needed to be recyclable and manageable even it is like that but it is safe to avoid
with the bacteria and etc.. and the dirty of the surroundings.

Date: January 31, 2022

Completed by:

E. Transport Y N N/ Observations
e o A
s
Are transport vehicles clean and are cleaning ✓ Yes, because they using it just
schedules completed? sometimes and they properly
managed it
Are temperature Chilled ✓
control records
completed for Frozen ✓
transport vehicles?
Is the vehicle in good repair? ✓
Are raw and ready-to-eat (R2E) food items ✓
delivered so that cross-contamination does not
occur?
Are transport staff aware of food safety ✓ Yes, they are.
practices?
Do transport staff have appropriate protective ✓
clothing?

Corrective Action Required: In transportation, it is very important that the transport vehicles are
clean and they are cleaning schedules completed even though it is just sometimes to use when
delivering products especially when it is all about the foods, and need to be always clean for to
prevent with the bacteria and the dirty of the surroundings especially that when delivering.
Date: January 31, 2022
Completed by:
 F. Customer Complaints Y N N/ Observations
e o A
s
Are customer complaints recorded? ✓
Is the action taken recorded as a result of this ✓
complaint?
Are staff aware of what to do when they receive ✓
a
customer complaint?
How does the business provide information to They put it one the menu or
customers with allergies? they could ask the employee.

Corrective Action Required:

Everything is OK, and they answer to customer complaints quickly.

Date: January 31, 2022

Completed by:

G. Personal Health & Hygiene Y N N/ Observations

e o A
s
Are staff aware of food safety practices and their
responsibilities? ✓
Are staff wearing suitable protective clothing? ✓
Are staff wearing proper headwear? ✓
Is the protective clothing worn by staff showing
signs ✓
of not being cleaned properly?
Are staff wearing jewelry or nail varnish not
consistent ✓
with the Food Safety plan?
Are staff aware they must not be at work when
they ✓
may be suffering from a food-borne
illness or condition?
Are staff washing their hands at the appropriate ✓ As what I observe, the staff are
times always washing their hands
as per the support program? before they touch kitchen
utensils.
Are staff (after training) complying with standards ✓ The staff didn’t undergo
on training but they are well
food hygiene? aware regards to this.
Did you observe staff touching their face, nose, ✓
and/or
hair?
Are staff removing aprons and towels before going ✓
on
break or to the comfort rooms?

Corrective Action Required: I notice that every staff has a mask whenever they enter the facility, and
also they sanitize their-self before entering the facility. Good hygiene is also evident with the staff
because they maintain cleanliness in every part of the facility.

Date: January 31, 2022

Completed by:

H. Cleaning Y N N/ Observations
es o A
Does the cleaning schedule include all the ✓
relevant information?
(Items, instructions, frequency, chemicals,
equipment)
Are cleaning schedules ✓
completed?
Is there adequate equipment to undertake cleaning
effectively? ✓
Is the cleaning equipment clean and stored
appropriately after use? ✓
Are all cleaning chemicals in clearly labeled
containers? ✓

Corrective Action Required:

Date: January 31, 2022

Completed by:

I. Premises, Equipment, Pests, and Y N N/A Observations

Waste es o
Storage area
Are the premises in ✓
good repair, is there Preparation
any areas where pests ✓
may enter the Cooking
✓
premises or breed?
Serving/Display
✓
Transport Vehicle
✓
Is all equipment in good repair and facilitate
cleaning? ✓
Is the maintenance and equipment record sheet
completed? ✓
Are externally stored waste bins lidded?
✓
Is the waste storage area and bins cleaned
regularly? ✓
Are waste bins in the food preparation area
emptied regularly? ✓
Are waste bins identifiable from food storage ✓
bins?
Corrective Action Required: I noticed that everything is clean, and that they clear the table
quickly after the last customer leaves.

Date: January 31, 2022

Completed by:
 - FOOD SAFETY CHECKLIST -
Date: January 31, 2022 Observer:

Directions: Determine areas in the operations requiring corrective action/s. Record corrective action taken and
keep completed records for future reference. Put N/A If a particular provision is not available or applicable.

PERSONAL HYGIENE Yes No Corrective Action

 Employees wear clean and proper uniform including shoes. ✓ □
 Effective hair restraints are properly worn. ✓ □
 Fingernails are short, unpolished, and clean (no artificial nails). ✓ □
 Jewelry is limited to a plain ring, such as wedding band and a watch
and no bracelets. ✓□
 Hands are washed properly, frequently, and at appropriate times. ✓□

 Burns, wounds, sores or scabs, or splints and water-proof

bandages on hands are bandaged and completely
covered with a foodservice
glove while handling food. ✓□
 Eating, drinking, chewing gum, smoking, or using
tobacco are allowed only in designated areas away
from preparation, service,
storage, and ware washing areas. ✓□
 Employees use disposable tissues when coughing or sneezing and
then immediately wash hands. ✓□
 Employees appear in good health. ✓□
 Hand sinks are stocked with soap, disposable towels, and warm water. ✓ □
 A hand washing reminder sign is posted. ✓ □
 Employee restrooms are operational and clean. □ □ There is no restrooms in this
 Food
 Establishment. We suggest to put at least one restroom.

FOOD PREPARATION Yes No Corrective Action

All food stored or prepared in the facility is from approved sources. ✓□

 Food equipment, utensils, and food contact surfaces are properly

washed, rinsed, and sanitized before every use. ✓□
 Frozen food is thawed under refrigeration, cooked to proper
temperature from frozen state, or in cold running water. ✓□
 Thawed food is not refrozen. □ ✓ No thawed food is refrozen.
 Preparation is planned so ingredients are kept out of the temperature
danger zone to the extent possible. ✓ □
 Food is tasted using the proper procedure. ✓ □
 Procedures are in place to prevent cross-contamination. ✓ □
 Food is handled with suitable utensils, such as single use gloves or
tongs. ✓ □ _
 Food is prepared in small batches to limit the time it is in the
temperature danger zone. ✓□
 Clean reusable towels are used only for sanitizing equipment and
surfaces and not for drying hands, utensils, or floor. ✓ □
 Food is cooked to the required safe internal temperature for the
appropriate time. The temperature is tested with a calibrated food
thermometer. ✓ □
 The internal temperature of food being cooked is monitored and
documented. ✓ □
HOT HOLDING Yes No Corrective Action
 Hot holding unit is clean. ✓□
 Food is heated to the required safe internal temperature before
placing in hot holding units. Hot holding units are not used to reheat
potentially hazardous food. ✓ □
 Hot holding unit is pre-heated before hot food is placed in unit. ✓□
 Temperature of hot food being held is at or above 135 ºF. ✓ □
 Food is protected from contamination. ✓ □

COLD HOLDING Yes No Corrective Action

 Refrigerators are kept clean and organized. ✓ □ _
 Temperature of cold food being held is at or below 41 ºF. ✓ □
 Food is protected from contamination. ✓ □
FOOD STORAGE AND DRY STORAGE Yes No Corrective Action
 All food and paper supplies are stored 6 to 8 inches off the floor. ✓ □
 All food is labeled with name and received date. ✓ □
 Open bags of food are stored in containers with tight-fitting lids and
labeled with common name. ✓ □
 The First In, First Out (FIFO) method of inventory management is
used. ✓ □
 There are no bulging or leaking canned goods. ✓ □
 Food is protected from contamination. ✓ □
 All food surfaces are clean. ✓ □
 Chemicals are clearly labeled and stored away from food and food-
related supplies. ✓ □
 There is a regular cleaning schedule for all food surfaces. ✓ □
 Food is stored in original container or a food grade container. ✓ □

REFRIGERATOR, FREEZER, AND MILK COOLER Yes No Corrective Action

 Thermometers are available and accurate. ✓ □
 Temperature is appropriate for pieces of equipment. ✓ □
 Food is stored 6 inches off the floor or in walk-in cooling equipment. ✓ □
 Refrigerator and freezer units are clean and neat. ✓ □
 Proper chilling procedures are used. ✓ □
 All food is properly wrapped, labeled, and dated. ✓□
 The First In, First Out (FIFO) method of inventory management is
used. ✓□
 Ambient air temperature of all refrigerators and freezers is monitored
and documented at the beginning and end of each shift. ✓ □
CLEANING AND SANITIZING Yes No Corrective Action
 Three-compartment sink is properly set up for ware washing. N/A
 Dishwashing machine is working properly (such as gauges and chemicals are at recommended levels).
N/A
 Water is clean and free of grease and food particles. ✓ □
 Water temperatures are correct for wash and rinse. ✓ □
 If heat sanitizing, the utensils are allowed to remain immersed in
171 ºF water for 30 seconds. ✓ □
 If using a chemical sanitizer, it is mixed correctly and a sanitizer strip
is used to test chemical concentration. Mixed correctly but sanitizer
test strips isn’t available at the establishment I suggest buying test trips for
everyone’s safety at the workplace.
 Smallware and utensils are allowed to air dry. ✓ □
 Wiping cloths are stored in sanitizing solution while in use. ✓□
UTENSILS AND EQUIPMENT Yes No Corrective Action
 All small equipment and utensils, including cutting boards and
knives, are cleaned and sanitized between uses. ✓ □
 Small equipment and utensils are washed, sanitized, and air-dried. ✓ □

 Work surfaces and utensils are clean. ✓ □

 Work surfaces are cleaned and sanitized between uses. ✓ □
 Thermometers are cleaned and sanitized after each use. ✓ □
 Thermometers are calibrated on a routine basis. ✓ □
 Can opener is clean. ✓ □
 Drawers and racks are clean. ✓ □
 Clean utensils are handled in a manner that prevent contamination of
areas that will be in direct contact with food or a person’s mouth. ✓ □
 LARGE EQUIPMENT Yes No Corrective Action
 Food slicer is clean. N/A
 Food slicer is broken down, cleaned, and sanitized before and
after every use. N/A
 Boxes, containers, and recyclables are removed from site. ✓ □
 Loading dock and area around dumpsters are clean and odor-free. ✓ □
 Exhaust hood and filters are clean. N/A

GARBAGE STORAGE AND DISPOSAL Yes No Corrective Action

 Kitchen garbage cans are clean and kept covered. ✓ □
 Garbage cans are emptied as necessary. ✓ □
 Boxes and containers are removed from site. ✓ □
 Loading dock and area around dumpster are clean. ✓ □
 Dumpsters are clean. ✓ □

Lifted and modified from https://www.doe.in.gov/sites/default/files/nutrition/foodsafetychecklist.docx. on 23 November 2020