Title Page
-
Audit Conductor Name
-
Employee Name
-
Employee Clock-in Number
-
Conducted on
Quality and Safety Standards
-
Knows all the different types of chicken and their designated color<br>- Should be able to tell you off the top of their head
-
Yellow apron, gloves, and equipment used when handling raw chicken only<br>
-
Changes gloves after Breading marinated filets (Spicy, Grilled, or Strips) according to procedure<br>
-
Knows where to get sanitizer and wipes Hennys thoroughly keep area clean during a break in breading<br>
-
Team member is familiar with the Ansul fire prevention system and how to use it<br>- where to engage the system<br>- when to engage the system<br><br>- where system is<br>- where class K extinguisher is<br>- the difference on what to do during a closed Henry fire and open
-
Understands how to put out a lidded Henny fire and an open Henny fire (Using the class K fire extinguisher)
-
Washes hands between tasks (i.e. When dropping food, running trash,etc.)<br>*Make sure TM washes hands before touching Ready To Eat (RTE) surfaces (i.e. before dropping or picking up and/or pushing any buttons on Henny)
-
Maintains their table at appropriate levels and in proper order
-
Closes table lid when not in use
Evaluation for Breading all chicken categories
-
Breads chicken filets (blue) and spicy filets (purple) correctly<br>- Holds filet at the tip while submerging fully into milk wash <br>- Allows for excess milk wash to drip from filet<br>- Places in coater, covers and presses, flips and repeats <br>- Ensures coated filet meets CFA standards for size and coverage<br>- Filet is the correct size
-
Breads nuggets (pink) and strips (green) correctly<br>- Fully submerges in milk wash<br>- Separates them while milk wash is draining<br>- Places them in the coater so that they are not clumped together <br>- Sifts the nuggets until they are a light pink color<br>- Transfers correctly
Breader Speed
-
Filets (1 run - If not a run, do the math the cut the time.)<br>Demonstrate - 5+ min<br>Imitate - 3.5+ min<br>Repeat - 2.5+ min<br>Proficient - -2 min<br><br>*Does not include placing on the basket
-
Nuggets / Strips<br>Demonstrate - 5+ min<br>Imitate - 3.5+ min<br>Repeat - 2.5+ min<br>Proficient - -2 min
-
Takes advantage of stagnant business and NEVER stands around doing nothing<br>* Their pace should be productive and full of energy (This is an eval standard all are graded on)
Grilled Chicken Processes
-
Places grilled filets correctly on grill.<br>- ensures grill has been buttered<br>- ensures chicken has been filleted (stretches filet out before placing on grill)<br>- rough side up<br>- thicker portion turned inward<br>- no more than 5 to each side
-
Places grilled nuggets correctly on grill.<br>- ensures grill has been set up with grates and butter<br>- no more than 30 to a side<br>- nuggets are not stacked on top of each other<br>
Understands Thawing Process / Fileting / LCE
-
Knows how to effectively filet chicken<br><br>- have them do a few
-
Can verbalized the flow of chicken <br><br>- when to layout <br>- how much to build to (on thaw cabinet)<br>- how to FIFO<br>- when to filet<br>- what to do with small filets
-
Communicates Lean Chicken Entree (LCE) numbers to boards person<br><br>*This calibrates boards person on lean calls, builds kitchen communication, increases the rest of kitchen's awareness on business flow<br>
-
Can verbalize how to use the kanban system<br><br>- should be asking about 'resting kanbans' when present<br>- should be breading in order of kanbans<br>
