DKT Checklist Grill Station

Store beef patties in the Super Cooler 26 to 28 degrees (If no Super Cooler mark yes)

Always double handwash and sanitize hands before and after handling raw beef patties. Follow other hand barriers as required by local health department.

Place (or store) beef patties in the walk-in cooler for 12 hours to bring patties to the required temperature of 34 to 38 degrees for cooking.

Cases of beef patties must have nothing stored underneath, or must be placed in a pan to catch any potential bloody juices. Properly date all cases and pans with "Use By" date & time : 24 hours from the time they are placed in the cooler.

Place large beef patties that are tempered to 34 - 38 degrees on the 350 degrees grill from back to front, then remove beef residue using the approved health department method before touching the seasoning shaker, spatula or timer. Beef patties must be 34-38 degrees when they go on the grill to cook properly in the stated cook time.

Season the beef patties and use the red-handled spatual to score them by lightly striking the beef patty to make 3 slight diagonal indentions, then turn the spatula to make 3 slight indentions in the other diagonal direction to form a crisscross pattern.

Press the corresponding Large Patty timer(s) for total cook time of 2:45 seconds. (set 2:00 first side timer if using 2 timers)

When the alarm sounds after 2:00, Use the appropriate spatula to turn the beef patties to a clean grill section. Turn away from the make-up table and Transfer zone to avoid cross contamination or splashing hot juices on team members. (set final timer if using 2 timers)

When the alarm sounds, quickly flip patties twice to sear off any potential bloody juices. First flip on the grill : with the second flip, place the cooked beef patties onto the Transfer Zone. Press the corresponding Transfer zone timer. Cook additional patties according to sales. Maximum Transfer Zone time:5:00 minutes.

The production person handling ready-to-eat foods adds cheese and bun heels, then uses the black-handled spatula to remove capped patties to dressed bun crowns, (NOTE: The Family Member handling raw food should NEVER touch the black-handled spatula. It is reserved for those handling ready-to-eat foods only)

MADE TO ORDER ONLY- There are no Whataburger-approved procedures for holding cooked beef patties. (No Pre-cook , No Warming Drawers)

Place small beef patties on the 350 degree grill, then remove beef residue using the approved health department method before touching the seasoning shaker, spatula or timer. Beef patties must be 34-38 degrees when they go on the grill to cook properly in the stated cook time.

Season the beef patties and press the timer . Total Cook Time; 1:45

When the pre-alarm sounds after 1:25, turn the beef patties to a clean grill section. turn away from the make up table and transfer zone to avoid cross contamination or splashing juices on team members.

When the alarm sounds quickly flip patties twice to sear off any potential bloody juices. First Flip on the Grill : with the second flip, place the cooked beef patties onto the Transfer Zone.

The small beef patty assumes the time that is on the Transfer Zone timer. If no timer is running , press the corresponding Transfer Zone timer. Maximum Transfer Zone time : 5:00 minutes.

The production person handling ready-to-eat foods adds cheese and bun heels, then uses the black-handled spatula to remove capped patties to dressed bun crowns.

Place up to two sheets of bacon on a 350 degree grill and remove the parchment paper immediately.

Place the Press on top of the bacon

Press the Bacon Timer. TOTAL COOK TIME: 1:30

When the timer sounds, remove the press, and place the bacon in a Cambro pan with a drain rack or trivet for hot hold.

Scrape the grill.

HOT HOLD TIME 1 HOUR

On the grill section farthest from the make-up table, spray the grill with 2 shots of bun oil per chicken breast.

Use the Blue-handled tongs to place up to four (4) chicken breast on the grill starting from the back of the grill. Place the smooth side of the chicken on the grill first. Place the thick, shoulder sides of the files pointing in alternating directions. Return the tongs to the pan inside the reach-in cooler.

Spray each chicken breast with 2 shots of bun oil. Cover the Chicken breasts completely with the chicken press and press the timer.

Prepare a section of the grill by spraying it with 1 shot of bun oil per chicken breast.

When pre-alarm sounds at 3:00 minutes, remove the press, and use the long sharp edge of the blue -handled spatula to turn the chicken to the section sprayed with bun oil, starting from the back of the grill and working to the front . (make sure you again alternate thick shoulder side in opposite directions ) Cover with press.

When the timer sounds, remove press, and follow proper procedures for checking the internal temperature of chicken. Use approved spatula to move chicken to the bun crown on the make-up table or to a holding pan.

Grilled chicken breasts must always be checked to make sure they have reached the proper internal temperature of 165 degrees.

If held in Prince Castle or Duke holding cabinet or Winston warming drawer moist environment, hot hold time is 30 minutes.

Completing double handwash and sanitizing procedures before touching black spatula or handling Ready-to-eat items, ( i.e. bun, cheese, or ant MUT items)

Make sure the thermometer has been calibrated correctly and sanitized.

Insert the thermometer into the thickest part of each chicken filet. starting at the back of the grill and working towards the front.

For grilled chicken also check the thinnest part of each filet, as the thinner parts may not contact both the grill and the press.

If the temperature is 165 degrees or above, continue to move the chicken to the bun.

If the temperature is less than 165 sanitize the thermometer before checking another piece of chicken and continue cooking the chicken in 30 second increments until the internal temperature is 165 degrees or above.

Use appropriate spatula (grilled) or tongs (fried) to move the chicken to the crown on the make-up table, or to a holding pan.

Place diced onions on the gril and spray them with one (1) shot of bun oil (per serving that is being grilled)

Spread the onions in a single layer on the grill and press the timer: TOTAL COOK TIME 2:45 (Use Large Meat Timer).

Use the spatula to stir the onions at least 3 times during cooking.

Grilled Onion HOT Holding On grill 20 minutes Peak Periods only: Doubled 4" deep sixth sized pans (no water between pans)

Grilled Onion HOT Holding On Grill 20 Minutes Peak Periods only. When serving from staged use a black handled spoodle to measure the proper amount onto the grill for approximately 15 seconds ( 1/2 scoop for small sandwiches. 1 scoop for large sandwiches.

Place frozen vegetables on the grill and spray them with one shot of bun oil (per serving that is being grilled)

Season the vegetables, then spread them in a single layer on the grill and press timer Total Cook Time 1:45

Use the spatula to stir the vegetables at least 3 times during cooking.

When the timer sounds, remove the vegetables to the product being assembled or to a pan for holding. Hot Hold 10 minutes during a rush only

Spray clean grill section with 2 to 3 shots of bun oil.

Use the yellow #20 scoop to place scoop of green chiles (2oz) on the grill for any large sandwich order or half scoop (1oz) for a small sandwich, fajita taco or breakfast item order. and spread them with the spatula for better heating.

Season green chiles and use the spatula to turn and mix them for 45 seconds.

Immediately remove grilled chilies to sandwich, fajita taco or breakfast item and scrape the grill

Spray grill with one (1) shot of bun oil for each portion of mushrooms being grilled

Place desired portion on the Grill * ( 1 portion = 1 level green (#12) scoop . Regular Mushroom Swiss Burger uses 2 portions . Small Mushroom Swiss burger uses 1 portion.)

Spray the mushrooms with one (1) shot of bun oil for each portion being grilled.

Season mushrooms

Spread the mushrooms out into a single layer

Press the Timer: TOTAL COOK TIME 2:45 Use Large meat timer

stir the mushroom 2-3 times during cooking

Cooked Mushrooms may be staged in the holding cabinets (moist environment) for 10 minutes during peak periods only, ( 1 portion cooked mushrooms = 1 black handled spoodle.