Memphis BBQ Thickburger Quality Check

Title Page

Memphis BBQ Sauce

The Squeeze Bottles of Memphis BBQ Sauce placed close to the cook's line for easy access.
Squeeze Bottles of Memphis BBQ Sauce are marked with a 48-hour discard time or labeled on the LTO section of the Cook Line Set-Up & Holding Chart. There is an approved timing system in place.
Opened bags of Memphis BBQ Sauce are sealed with plastic wrap and labeled with a 10-day discard date. Opened bags of Memphis BBQ can be labeled with a "Promo" label to prevent confusion with other similar looking sauces.
If using the "Coast-to-Coast" method, Memphis BBQ Sauce has been into a 1/6 or 1/9 size pan with a spreader. The pan is placed at the cook's line, the 48-hour discard time is being monitored. Any expired sauce is being discarded immediately.

No more than 4frozen bags of Pulled pork are placed onto a clean, sanitized tray. Trays are labeled with 7-day discard date.
Frozen bags of Pulled Pork have thawed for 24-hours prior to prepping the BBQ Pulled Pork Blend.
Once the Pulled Pork has been poured into the 1/3 size, 6" deep pan, the Pulled Pork is thoroughly separated by breaking up any large clumps. There isn't any visible large clumps in the shredded pork.
While pouring the 16oz. of Memphis BBQ Sauce over the shredded pork, it is being poured evenly over the pork. To eliminate waste and ensure proper portioning of BBQ Sauce, the pitcher/measuring cup is scraped to clean excess sauce.
Once the Pulled Pork and Memphis BBQ Sauce are mixed together thoroughly, the pan is covered with a solid lid and labeled with a 3-day discard date.

Prior to portioning micro-tray boats of BBQ Pulled Pork Blend, empty micro-tray boats are placed onto a scale and zeroed out. Micro-tray boats of BBQ Pulled Pork Blend have been accurately portioned with 2 oz. of the Pulled Pork Blend.
Pre-Portioned micro-tray boats are placed onto a tray and covered in a tempering bag or full size , 2 1/2 deep amber pan and labeled with a 48-hour discard time. There is an approved timing system in place.
To maximize Speed of Service, the BBQ Pulled pork Blend is the first step after the order displays on the kitchen monitor. While heating , the cook is saucing the bun and starting the assembly process.
The "Microwave Chart" is posted and the heat times for the BBQ Pulled Pork Blend are added to the chart.

The Battered Onion Strings Temporary Fryer Timer Labels are placed onto the fryer buttons following the label placement in the New Product Guide. Fryer buttons have been reprogrammed to 1:00 minute.
Battered Onion Strings are cooked in Fryer #2 or Fryer #3, Once cooked, Battered Onion Strings are transferred into a dual handled amber pan with no lid and transferred into the Prince Castle or Overshelf. 30-minute hold time is being monitored.
If preferred, a small fry carton is used during slow periods to accurately measure the Battered Onion Strings. The small fry carton is placed into pan with tongs at the fry station. The fry carton is being discarded every 4-hours.
Battered Onion Strings are not salted and they aren't being held in the salting pan. They are held in approved holding only.

Memphis BBQ Thickburgers preparation and packaging is demonstrated to standard. When observing employee behaviors while preparing the new products, proper procedures are being followed.

Job-Aids and BBQ Pulled Pork Blend Preparation Chart is posted on the backline.
Hardees Cashier Reference Card is posted at registers.
Nutritional information has been placed near the Frontline area for employees to reference.

Person In Charge knows the Memphis BBQ Thickburgers sales projections (ADQs).
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!