BFC & Fish Quality Check

Title Page

ANGUS BEEF PATTY

Handwashing requirements are being followed to standard.
Angus Beef Patties are being thawed for 24-hours (single-stacked), or 36-hours (double-stacked)
Staged UNWRAPPED Angus Beef Patties are following the 4-hour hold time using Feeder Holding Chart.
Thawed Angus Beef Patties are removed from the that tray using a wide spatula and are properly seasoned before being placed on the charbroiler
Cooked Angus Beef Patties are held no longer than 20-minutes using an approved timing system.
Surfaces and utensils that come into contact with Angus Beef Patties are properly monitored and cleaned on schedule
A designated sanitizer bucket is set up at Feeder station

Fryer oil is to standard
Fryer 1 or Fryer 2 are used to cook Fried Cheese Discs.
Fryers 1 and 2 are programmed and chart is labeled with Fried Cheese Disc cooking time of 2:30-minutes.
Fried Cheese Discs are cooked using slotted fry baskets for 2:30-minutes
Cooked Fried Cheese Discs are held on overshelf on biscuit pan with wire grate and are not stacked or shingled so heat is evenly distributed, and Fried Cheese Discs stay crispy
Cooked Fried Cheese Discs are intact with no excess cheese oozing.
Cooked Fried Cheese Discs are held for no longer than 30-minutes, and maintain an internal temperature between 140°F and 165°F
Cooked Fried Cheese Discs have the desired stretchy, stringy texture when pulled apart.

Fryer oil is to standard
Fryer 2 or Fryer 3 are used to cook Fish Fillets
Fish Fillets are cooked for 4-minutes using slotted fry baskets.
Cooked Fish Fillets are removed from fryer and drained for 10-seconds.
Fish Fillets reach a minimum internal temperature of 155°F after cooking
Use “OTHER” column to record “Fryer Temperature” on Daily Temperature Tracking Form.
Fish Fillets are held on overshelf on biscuit pan with wire grate OR in Prince Castle without lid
Fish Fillets are held for 30-minutes using an approved timing system
During holding, Fish Fillets are not stacked or shingled so heat is evenly distributed, and fillets stay crispy
Fish Fillets are held at a minimum internal temperature above 140°F
Use one of the “OTHER” columns to record “Holding Temperature” on Daily Temperature Tracking Form

Sauces are held in a 12 oz. squeeze bottle with nozzle tip cut to the 2nd line.
Sealed bottles are labeled with a 48-hour hold time and placed on the cook’s line
Opened bags of sauces are sealed and labeled with 7-day discard date (not to exceed expiration date on bag) and held under refrigeration.
Portion cups of Boom Boom Sauce (Blazin’ Star Sauce) are prepared and stored in a pan on the front line and labeled with a 48-hour hold time

Boom Boom Sauce (Blazin’ Star Sauce) is portioned in an even .40 oz. spiral on top bun, and an even .40 oz. spiral on bottom bun.
New “Wrap Quick LTO” is being used as a collar wrap on all sandwiches that require a collar wrap
The BFC Angus Thickburger® is packaged following standards
Designated Fish Sandwiches are built to standard.
Designated Fish Sandwiches are packaged correctly.

Cashiers are scripting the BFC Angus Thickburger® during the lunch/dinner dayparts
Cashiers are properly trained and have tasted the new products so they can describe them to Guests
Scripting Cards are placed at cashier’s stations for team member reference
Cashiers have the FAQ card available to describe BFC, Fried Cheese Disc, and Boom Boom Sauce (Blazin’ Star Sauce) to guests

Job-aids are posted on the cook’s line
BFC Product Build
Breakfast
Nutritional information has been placed near the frontline area for employee reference

BFC ADQ
Fish ADQ
Person in Charge knows the sales projections (ADQs) for the new product
Person in Charge is demonstrating MODEL-COACH-REQUIRE as needed to enforce proper standards and procedures to deliver a HOT, HIGH QUALITY product to Every Guest, Every Time!