Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Quality and Safety Standards
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Team member is wearing clear food service gloves
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Sanitizes and keeps area clean throughout shift
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Understands the holding times for fries:<br>Pan: 5 min max<br>Pass-thru chute: 2 min max
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Has a grasp on acceptable standards of fry quality and discards anything less
Dropping fries
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Handles the fry bag correctly:<br>1. Rips it open in a corner<br>2. Never seen slams it down or against anything <br>3. Replaces remaining fries immediately into the fry freezer<br>4. Uses previously opened fries
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Pulls fry basket up and allocates up to have a bag per basket <br>(Level should be under the double-welded wires on basket perimeter)
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Upon dropping the fries, hits the correct cooking timer
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Shakes the basket to separate and settle fries within 30 seconds of dropping
Picking up and dumping fries
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Allows oil to drain from fries for a few seconds upon pickup<br>
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Preps the fry pan to allow for FIFO of existing fries before dumping newer fries
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After dumping fries, uses fry scoop to separate fries and aid in further draining of oil
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Salts fries with an even coat using a zigzag pattern from front to back
Preparing fries for guests
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Team member is familiar with fry sizes and the box it corresponds with
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Fry box is opened correctly and filled to a visually appetizing level
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Fry box is within the proper weight range corresponding to its size<br><br>Small: 3.4 oz<br>Medium: 4.4 oz<br>Large: 5.8 oz<br><br>Differential: +/- 0.2 oz
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Fry box is void of any staining
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Fries are above 170 degrees
Buttering Buns
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Is using the 2 to 1 method of buttering<br>(i.e. One half twice and one half once)
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Buns are void of excessive amounts of butter on the top of the crown
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Are covering exposed buns with another tray and are not stacking them
