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Date and Time of Audit
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Daypart
TRUFFLE CHEESE SAUCE
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Bags of frozen Cheese Sauce are placed onto a tray (no more than 4 bags), marked with a 3-day discard date and placed in the walk-refrigerator above raw products. Bags are thawed for 24-hours.
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Microwave heat times are written onto the all-in-one microwave chart for easy reference.
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Single & Double Batch Procedures – <br>8 oz. (6 portions) or 16 oz. (12 portions) of Cheese Sauce is weighed into an amber pan, covered with a lid and heated in the microwave following the heat times chart.
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Single Serving Procedures – <br>Cheese Sauce is covered with a slotted lid and a #40 food disher and is held under refrigeration near the cook’s line. Single portions are heated following the heat times chart.<br>• For Burger - One heaping food disher (1 oz.) is portioned into a micro-tray boat.<br>• For Fries – Two heaping food dishers (2 oz.) is portioned into a micro-tray boat.
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High Volume Procedures –<br>• Half a bag is poured into a 1/6 size amber pan. Pan is covered with a solid lid and labeled with a 48-hour discard time and placed in the walk-in refrigerator.<br>• The other half of the bag is poured into a 1/6 size amber pan. Pan is covered with a solid lid and placed in the microwave to heat. (Use a scraper to remove all cheese sauce from the bag)
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Cheese Sauce is heated to a minimum temperature of 165˚F.
Cheese Sauce Temp.
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Cheese Sauce is held in the Heatwell with 30-minute stir timer activated. The 8-hour hold time is monitored using an approved timing system.
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Cheese Sauce is maintaining a temperature of 140˚F during the 8-hour hold time. Product is stirred every 30-minutes.
Cheese Sauce Temp.
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Water is never added to Cheese Sauce. Cheese Sauce is discarded when it becomes discolored and lumpy or at the end of 8-hour hold time.
ONION STRINGS
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Fryer timer buttons, fryer #2 (button #1) & Fryer #3 (button #4) are reprogrammed to a 1-minute cook time.
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Onion Strings are cooked for 1-minute. Excess shortening is drained for 10-15 seconds.
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Cooked Onion Strings are dumped into the salting pan. Onion Strings are NOT salted.
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Cooked Onion Strings are held in the Prince Castle or Overshelf. 30-minute hold time is monitored using an approved timing system.
BACON BITS
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Bacon Bits are poured into a 1/6 size covered amber pan and placed into the microwave for heating following the heat times chart.
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Pan of heated Bacon Bits are placed at the cook’s line with a 10” plastic spoon for portioning. Pan is labeled with a 6-hour hold time.
ASSEMBLY & PACKAGING
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Bacon Truffle Angus Burger(s) and Fries preparation and packaging is demonstrated to standard.
GUEST SERVICE & EXECUTION
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Cashiers are scripting the Bacon Truffle Angus Burger and Bacon Truffle Fries.
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Current schedules and deployment are reviewed to anticipate the potential increase in ADQs.
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Cashiers are properly trained and have tasted the new Bacon Truffle Angus Burger & Fries so they can describe them to Guests.
SUPPORT MATERIAL
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Job-aids are posted on the cook’s line and near the fry station.
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Nutritional information has been placed near the Frontline area for employees to reference.
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FSDS Sheets are available for reference to ensure food safety and proper storage and handling.
PERSON IN CHARGE (General Manager, Shift Leaders, Station Leaders)
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Person in Charge knows the sales projections (ADQs) for the new products.
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Person in Charge is demonstrating MODEL-COACH-REQUIRE as needed to enforce proper standards and procedures to deliver a HOT, HIGH QUALITY products to Every Guest, Every Time!
POP POSTING
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The POP is posted correctly, in a timely manner and with correct pricing.
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Mgt. Signature
