Guacamole Dbl Cheeseburger Quality Check

• Audit Title

• Rest:

• Conducted on

  Date

• Prepared By

CLEANING LETTUCE HEADS

• Lettuce heads are cleaned properly following the procedures in the New Product Guide

  Yes

  No

  N/A

• The first layer and any soiled or badly damaged leaves are removed from the lettuce head. To prevent possible contamination, the lettuce is not held above prep sink area when removing and discarding leaves

  Yes

  No

  N/A

• Holding head of lettuce in hand with core end down, the core is hit on counter. Washington State Restaurants ONLY - Rinse the lettuce head with cold running water. Allow soil & debris to flush down the drain

  Yes

  No

  N/A

• The core is removed by either lifting or twisting out and discarded. A knife is NOT used to remove the core

  Yes

  No

  N/A

• The clean, sanitized sink or tub is filled 1/2 full of cold water and one scoop of ice

  Yes

  No

  N/A

• Lettuce heads are soaked for 5-minutes in cold water to remove dirt. Lettuce heads are pushed 3/4 under water. Lettuce heads are not floating above water

  Yes

  No

  N/A

• When removed from water, lettuce heads are drained cored-side down on a clean sanitized tray for 15-minutes

  Yes

  No

  N/A

• Lettuce heads are cut into quarters with a clean, sanitized knife on a clean, sanitized cutting board. Quarters of lettuce are inspected for any dirt, insects or foreign matter

  Yes

  No

  N/A

SHREDDING LETTUCE

• Wearing clean safety glove with disposable gloves outside, the adjustable slicing blade is set at #3 by turning the adjusting screw

  Yes

  No

  N/A

• Lettuce heads are cut into quarters with a clean, sanitized knife on a clean, sanitized cutting board prior to slicing. A clean, sanitized large pan or container is placed below the slicer to catch the shredded lettuce. It is unacceptable to shred only the yellow or whitecore portions of the lettuce for the Cook’s Line.

  Yes

  No

  N/A

• Once all lettuce is shredded, using clean disposable plastic gloves, mix shredded lettuce to blend outer and inner lettuce thoroughly

  Yes

  No

  N/A

• Transfer shredded lettuce to a clean, sanitized 1/3 or 1/6 size pan with a drain insert and/or a clean, sanitized large food box

  Yes

  No

  N/A

• Cover and label with 24-hour hold time and store under refrigeration

  Yes

  No

  N/A

SHREDDED LETTUCE – HOLDING AT COOK’S LINE

• A drain pan insert is placed into a clean, sanitized 1/3 or 1/6 size pan and filled with shredded lettuce. Shredded lettuce on the cook’s line has a 4-hour hold time

  Yes

  No

  N/A

• Shredded lettuce is properly drained, not wet or stored in water

  Yes

  No

  N/A

• Shredded lettuce is green and crisp, not yellow or turning brown

  Yes

  No

  N/A

ASSEMBLY & PACKAGING

• The new product and value burgers preparation and packaging is demonstrated to standard

  Yes

  No

  N/A

• 

GUEST SERVICE & EXECUTION

• Cashiers are scripting the 1/3 lb. Jalapeno Thickburger

  Yes

  No

  N/A

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

  Yes

  No

  N/A

TRAINING MATERIAL

• Job-aid is 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)

• 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