Complaint Review: Burger King

#1
Hello. This is a letter of report and neglect that requires your attention. First off regardless of how small or large the fire in which case was the fryers on the afternoon of December 9, 2006 at about 1600 hours.
My wife and I were present dining in your establishment with no recollection of what was taking place in your kitchen area. Until we witnessed a couple of employees scattering around like horseplay. Describing it, well has if someone had farted, passed gas, well you get the drift.

After a few minutes had passed a smell of disgust took over the restaurant. We had no idea what was happening accept seeing your teenage employees running around like children. Laughing about the actions of the smell and the reactions of the other employees has if a big joke.
There were other patrons in your establishment has well with the same kind of look.

After a few more minutes passed I got up to check out what the heck was going on, till I saw the white powdery mess on the floor created by what I know has chemicals used to put a fire out in which case behind the front counter wall where the fryers are located.

To say the least, my wife and I were pretty upset that not one employee notified any of the patrons of a fire regardless of again of how small or large the fire was. Then after another few minutes the Bloomington Fire Department arrived confirming the fire in the back even though it was extinguished.

We looked into this and talked with a friend who is a attorney and explained to him the same thing were telling you here in this letter. He told us that we could handle this on our own and if further assistance was needed he would take over the case if we so decided.
He agreed fully that under the circumstances because my wife and I were not informed of said danger that you would be liable for neglect of not informing your patrons of a possible dangerous situation. Also said if you failed to respond to this letter that you would be admitting to your fault in which case further action would be granted and extra court cost fees would be calculated.

This is to advise of you of said lawsuit to start at $10,000 with a settlement agreement to possibly negotiate settlement amount. That in the future that your employees no matter what kind of danger immediately notify the patrons of your establishment so they have time to react and get to safety.

Again if no response is heard from you regarding said incident this letter will also be used has admission in court. According to receipt the time was 1543 on December 9, 2006 sitting aside the picture wall with your photo of Kirby Puckett and Mark Hultgren.

#2
Hello. This is a letter of report and neglect that requires your attention. First off regardless of how small or large the fire in which case was the fryers on the afternoon of December 9, 2006 at about 1600 hours.

In reference to our dated phone conversation on December 14, 2006 about 1029 hours.

I understand clearly you are refusing to comply with incident that took place in your establishment regarding fire. Also to note, clearly understand that you fail to address the safety issue that could have effected our lives not to mention the other patrons. Understand that you stated that the doors were immediately locked. Understand that you refuse to put any response in writing. Understand that your phone call was the response. Understand that your statement was setting up a meeting then later you refused too. Understand that you clearly stated that your attorney, fire department, and the police department says you complied with everything fully and that there was no danger present. Understand you have a broiler with a flame always on cooking the food whereby flames are present. Understand that you clearly stated it was a candle fire. And lastly understand that you also stated this is a restaurant before hanging up the phone.

1. Doors were not locked immediately afterwards.
2. You were not present except for Bruce Hultgren who arrived a short time later.
3. Not one person including patrons and employees were evacuated.
4. Not one fire alarm was sounded or the public notified while in your facility.

For some reason this does not surprise me. Therefore I am obligated to say, that reports will be filed with the appropriate agencies to make aware that because of your carelessness and lack of responsibility towards the public, you fail to comply with safety issues regarding my wife and I who were present and who witnessed the entire sequence of events.

If you wish to reach a settlement offer, the offer will and can be negotiated. And all further communication will be instructed in writing between parties of incident dated, December 9, 2006.

Mr. Hultgren, this is not a joke and its about time you and your employees are accountable for there actions. It may have not been serious and no one got hurt or possibly worse but the fact remains your staff failed to comply with safety.

#3
After filing a report with the Minnesota Better Business Bureau immediately after. A few days went passed were the BBB would not assist me.

#4
12-12-2006 After letter writings and contacts a State Farm agent notified me of said action and stated clearly, no action will be taken of this case or matter and therefore we will not pay a dime to you.

#5
Burger King Report #208

To Whom This May Concern,

This report is about the Burger King number 208 at 100 W. 98th St. in Bloomington, MN, 55420 whereby a Mr. Mark Hultgren is the Owner and also shared with his brother Bruce Hultgren. Its been about 15 to 20 years of ownership with many violations that have taken place, not to mention that I used to be a employee.

This report is based on my own eye witness of accounts that have taken place solely at this location. This report will contain truthful but yet disturbing issues that warrant any inspector to see for themselves and warrant a extensive investigation

Ill start this by simply saying, its amazing what a customer can see just alone when ordering food from the counter with the kitchen being exposed to the public. Has a Burger King slogan states, have it your way, meaning on my understanding of making your order the way you would like it to be. The other part of this report will be from hands on experience and being directly involved with the operation of the said Burger King has a employee.

Sanitation:
When waste receptacles (garbage cans) obviously get filled up with all kinds of garbage containing many kinds of dangerous oddities, it creates bacteria that can become dangerous to humans and food if exposed.
During this period of time, often times the bag would slipped down over the edges creating garbage to be exposed in such a way that it would be hanging out, not inside the bag until it was manually placed in the bag, then tied securely and removed. However on numerous occasions there would be a leak in the bag itself leaving a trail of liquid through out the restaurant, further adding with no gloves present by the employees. The disturbing part is bringing the garbage though the kitchen area were the food is being prepared and were the back door is located. The most concern, is that sometimes employees would forget to wash there hands returning to there station or just use hand sanitizer.

Washing Hands:
A major issue that has been neglected numerous times whether starting work or doing other duties. Especially food order takers whereby money is handled and the same order taker preparing the food order for the customer regardless of filling the french fry containers or grabbing the wrapped sandwich and placing it in the bag.

Bathrooms:
Again, no washing of hands or just using sanitizer.

Food Preparations:
How many times I have seen mishandling of food is positively taking a risk to the public. On the side wall near drive thru side, there are 3 kitchen sinks that are supposed to be used in the proper methods of food and or washing of dishes which contains, warm bubbly water, rinse water, and sanitized water. Under no circumstances should this water be contaminated when used and drained with new water replaced frequently. Numerous times the water has just sat there while other dishes including food such as the tomatoes that are in need of coring and other foods.

The storage of food is a disgrace with all the shortcuts even to go with old and new food together improperly wrapped. Or new food open and left open on the shelf. Having meat unthawing at room temperature.
Many times tools that are supposed to be used were not used or on a limited basis meaning whenever supervision was around. Bare hands were always used on food regardless of preparation.

Having food being dropped on the floor numerous times, witnessing food being picked up and used with the excuse of it only fell a few seconds.

After a food item is cooked then placed in the holding heated container for future orders and allowing the time to expire but serving the food anyways.
Having inconsistent food regulated temperatures using the temperature probe. Or having the food come out the broiler raw in the middle and then placed in the microwave for cooking the rest of the way. Having more then the allotted food being cooked then just placed in a container to have on hand.

Inspection:
Never in my life have I seen such preparedness on a scheduled inspection meaning, the only time things get done right when there is a inspection but even then during the inspection, the employees get caught. It amazes me on how many times that the store had low numbers whether or not inspections passed later. Then after the inspections were over, it would go back to the original ways of short cuts.

Maintenance:
Several times I have noticed things that are out of date or broken or just simply needed replaced. Whereby the same problem exists or is ignored until something happens. The one excuse I have heard repeatedly is the lose of money or someone forgot to order or place in the call.

Teenagers & Adults:
Upon numerous occasions have teenagers done adult things with equipment used that are supposed to be operated by adults. Even with permission of adult supervision where by the adult gets sidetracked on a different duty allowing the teenager to continue.

Cleaning:
When cleaning whether the floors, bathrooms, tables, kitchen area, broiler or whatever needs cleaning, often times chemicals were used improperly such as not measured accurately or just added freely. The drainage in the side back room would always be used for any kind of spills and other cleaning operations. Such as floors with dirty water, or wash clothes used by other methods with food prep area or thrown into a bucket on the floor then used to wipe down tables and other areas were food was being served or prepared.

Especially at the end of shifts namely closing were by the broiler break down with parts removed and sprayed off in the side back room on the floor containing greasy substances going down the drain.

Being a Employee:
Starting this segment is hard enough being that I was terminated for the some of the reasons I have placed in this report and being accused. The sad thing was I was a exceptional employee who ran things by the book and always placed safety above anything else I did. But when I addressed certain issues I was always brushed aside like it didnt make a difference to Mark Hultgren and other management personal. Then came a time my at the time of which is my X-girlfriend was also hired, whereby I had the luxury of training her in on the procedures. I was the best at the burger board and I loved it. I did pretty much everything that included numerous duties and procedures.

When I was terminated for the reason of after making a formal complaint instead of making verbal requests and complaints with no corrections made I was being blamed for all kinds of things. The one that stands out is being blamed for missing money. Which opened a new kind of complaint not only to protect myself but to actually see for myself the ways of the records being falsified by other managers or having drug use or dealing present while in the restaurant. There was the one manager who just happened to be a woman that created all kinds of suspicious activity which later was caught and fired but I was the one who got the blame for most everything because I was the only one who spoke up.

During the time of getting paid, often times, Mark or other managers would cash the employees checks right from the cash register, safe or petty cash safe drawer even to charge the employees for cashing there checks. At the same time Mark would always collect on any money owed automatically or deduct the money owed without including it on the pay stubs. It came to my attention that after my X-girlfriend and I broke up he had taken money from her on a repeated basis the same way he did with other employees including me. I never did get my last paycheck and when I confronted Mark about it he then replied with, you owed money for food during your breaks. He and the other managers always had some excuse to cover up there ways and whenever we said something or whatever, he would always take it has a threat and kicked the people out.

Has far as food goes, I can only say it was amazing how much food he gave a way free to his family but when other people were involved, no way not at all except on wrong food orders with customers. Talking about a very discriminatory ways. Often times it would be good for other people or employees but when it came to others, it wasnt proper. It was like Burger King did whatever they wanted to do.

This concludes my report. Safety is Priority.

#6
In Closing, after finally exhausting all the avenues of this matter my wife and I have not even received anything from this experience. Not even a refund or a replacement or a apoligy from anyone. Even after contacting the Bloomington Fire Department for further action, even they did not produce anything to help or even say anything about it directly leaving me wonder if anything was done at all. And finally before this incident happen a fire did occur or severe vandilism occured a year or so ago where by the entire store was replaced with much more newer look inside. Gee I wonder how he got that paid but doesn't care about how he or the employees effects customers.

David
Bloomington, Minnesota
U.S.A.

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