CHORIZO BURRITO & BISCUIT QUALITY CHECK

• Audit Title

• Rest:

• Conducted on

  Date

• Prepared by

• Location
  Address

CHORIZO THAWING

• Frozen bag(s) are placed onto a clean sanitized tray, no more than 2 bags per tray to allow for proper air circulation. Bags are labeled with 5-day discard date

  Yes

  No

  N/A

• Trays are placed in the walk-in refrigerator above raw products and thawed for 24-hours

  Yes

  No

  N/A

CHORIZO PREPARATION

• Bags of fully thawed Chorizo Crumbles are removed from the walk-in and emptied into a clean, sanitized, 1/3 size 6” deep pan

  Yes

  No

  N/A

• Using clean sanitized gloved hands, Chorizo is broken up into pieces

  Yes

  No

  N/A

• Pan is covered with a lid. Original 5- day discard date is transferred from bag onto pan

  Yes

  No

  N/A

CHORIZO PORTIONING

• Biscuits - Micro-tray boats are placed onto scale. Using clean sanitized gloved hands, 1 oz. of Chorizo Crumbles are portioned into a micro-tray boat. Trays of 1 oz. Chorizo portions are labeled with a “PROMO” label

  Yes

  No

  N/A

• Burritos - Micro-tray boats are placed onto scale. Using clean sanitized gloved hands, 2 oz. of Chorizo Crumbles are portioned into a micro-tray boat

  Yes

  No

  N/A

• Micro-tray boats of Chorizo Crumbles are placed onto clean sanitized trays and covered with plastic wrap. No more than 12 micro-tray boats per tray

  Yes

  No

  N/A

• Tray is labeled with 48-hour discard time, not to exceed original 5-day thawed discard date

  Yes

  No

  N/A

• Chorizo can be held in the pan with a lid under refrigeration (above raw products) for 5-days. Once the Chorizo is pre-portioned into the micro-tray boats, it must be used within the 48-hour discard time, not to exceed original 5-day discard time

  Yes

  No

  N/A

ASSEMBLY & PACKAGING

• Job Aid

  

• Packing Instructions

  

• The new products preparation and packaging is demonstrated to standard

  Yes

  No

  N/A

GUEST SERVICE & EXECUTION

• Cashiers are scripting the Chorizo Breakfast Burrito during breakfast daypart

  Yes

  No

  N/A

• Cashiers are properly trained and have tasted the new products so they can describe it to Guests

  Yes

  No

  N/A

TRAINING MATERIAL

• Job-aids are posted on the cook’s line

  Yes

  No

  N/A

• Nutritional information has been placed near the frontline area for employee reference

  Yes

  No

  N/A

PERSON IN CHARGE (General Manager, Shift Leaders, Station Leaders)

• ADQs

  

• Person in Charge knows the sales projections (ADQs) for the new product

  Yes

  No

  N/A

• 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!

  Yes

  No

  N/A

POP POSTING

• The POP is posted correctly, in a timely manner and with correct pricing

  Yes

  No

  N/A

• Mgt. Signature

  Sign