In the company hit a rough spot and was purchased by some of its franchisees located in Miami Florida, James McLamore and David R. The two ran the company together for the next 7 years and sold it to Pillsbury in
Print old in ice machines at six stands at Miller Park in Milwaukee. A cockroach crawling over a soda dispenser in a private club at Mellon Arena in Pittsburgh.
Food service workers repeatedly ignoring orders to wash their hands at a Burger king case study questions at Detroit's Ford Field. But the violations catch the eyes of inspectors who poke, prod and probe stadium kitchens that dish out a range of foods from burgers to sushi, for tens of millions of fans who eat at major professional sports venues from coast to coast each year.
At 30 of the venues 28 percentmore than half of the concession stands or restaurants had been cited for at least one "critical" or "major" health violation. Such violations pose a risk for foodborne illnesses that can make someone sick, or, in extreme cases, become fatal.
Find your stadium The interactive map above shows stadium ratings and excerpts from health inspection reports.
To see the complete list of findings sorted by state, click here. Three of the four stadiums show no violations, but inspectors showed up when the stadiums were not hosting games, with no food being served or prepared, and no workers present.
A new, billion-dollar stadium didn't translate to pristine health inspection reports. All stadiums scored among the worst when it came to violations cited by inspectors. Inspections are performed by a state agency, and officials say that makes their standards more uniform and stringent. Ten of its 12 stadiums had among the lowest percentages of vendors in violation.
California inspections are handled by each county health agency.
Health inspectors, stadium managers and food service company representatives agree that it is a massive task to serve thousands of burgers, brats, hot dogs, beers, sodas and more-exotic fares nightly at venues of all types. The pressure to serve so much food fast -- food that's often prepared by part-time workers in cramped conditions -- leads some food safety experts to believe that the risk to consumers calls for more oversight and more frequent inspections, even though no mass foodborne illness outbreak has occurred from food served at a professional stadium.
His background includes 10 years overseeing food safety research at the U. Food and Drug Administration, which sets the guidelines by which most U. Many stadiums have multiple teams calling the facilities home; food service vendors are selected by stadium owners and teams rather than leagues.
Health inspections at the venues can vary widely by state, from when a facility can be inspected to whether fines can be imposed to even how the same violation in two places should be categorized. At most stadiums, inspectors separately review each location, from the concession stands and restaurants to the kitchens supplying vendors hawking food in the aisles, but a few health departments lump several locations into one report.
Examples of critical or major violations: Letting hot or cold foods reach temperatures at which dangerous bacteria can grow, or not cooking hot foods to a temperature sufficient to kill bacteria.
Exposing cooked foods to raw foods, such as using a cutting board to chop chicken and then using that same board to cut ready-to-eat tomatoes. Employees not washing their hands or changing their gloves after touching their face, using the restroom, or handling something that might make hands dirty.
Kitchens lacking hot or cold water for hand washing or dish cleaning; refrigerators not keeping cold foods cool enough; and holding units, such as heat lamps, that don't keep cooked food hot enough.
Evidence that rats, mice, cockroaches, flies or other pests have been contaminating work surfaces or food. Rats and mice don't make him queasy, but he'll be reluctant to eat at a restaurant where employees don't have access to a working meat thermometer. All reports obtained by "Outside the Lines" classified improper temperatures as a critical or major violation because that's what promotes growth of dangerous bacteria, which can make someone sick and, in rare cases, be fatal.
Some inspectors cited food establishments with critical violations if employees allowed the handle of an ice scoop to touch the ice in a cooler or if employees used a plastic cup to scoop ice.
A year-old boy in Phoenix died in after playing in a golf tournament at which he and several other young golfers got sick. The ice had been contaminated with Norovirus, a gastrointestinal illness that officials believe was most likely transmitted by a sick employee who didn't wash his hands before handling the ice.I interviewed at Burger King (Miami, FL) in February Interview One phone or on-campus interview with behavioral questions, followed by another phone/skype round with market sizing/brainteaser questions.
Find U.S. Department of State programs for U.S. and non-U.S. citizens wishing to participate in cultural, educational, or professional exchanges.
Health inspectors, stadium managers and food service company representatives agree that it is a massive task to serve thousands of burgers, brats, hot dogs, beers, sodas and more-exotic fares. If you’re careful about what you eat, you probably don’t frequent chains like McDonald’s or Burger King, but where do you go when you want a burger?There are several higher-end and “farm-to-table” burger chains popping up, advertising their “all natural”, “organic” and “grass-fed” burgers.
Burger King were brave. Bravely they acknowledged that a sharper communications strategy might be the route to improving market share, bravely they sought to talk to the agencies with reputations for visible, effective work and bravely they went to Florida.
My classmates and I created this presentation to develop a solution to Burger King's current branding problem. Enjoy. Note - I can't take any credit for the .