Quality Check-Baby Back Rib

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

Honey BBQ Sauce

• Squeeze Bottle: Needed amount of Honey BBQ Sauce is placed into a clean sanitized squeeze bottle (with nozzle tip uncut). The squeeze bottle is used to portion the sauce onto the bun. Squeeze bottle or cook line chart is labeled with a 48 hour hold time and place at the cook line. <br>

  Yes

  No

  N/A

• Amber Pan: Needed amount of heated sauce is placed into a 1/6 size pan and covered with a solid lid. The sauce is held hot in the heatwell for dipping the ribs before placing onto the bun.

  Yes

  No

  N/A

• Opened jugs of sauce are covered under refrigeration and labeled with a 10 day discard date.

  Yes

  No

  N/A

• 1/6 size amber pan of sauce is placed into the microwave and heated according to the microwave time standards.

  Yes

  No

  N/A

• 6 hour hold time of heated sauce is monitored, using an approved timing system.

  Yes

  No

  N/A

Baby Back Rib Meat

• Bags of rib meat are placed onto clean, sanitized thaw trays (no more than 3 bags per tray). Trays are labeled with a 7 day discard date. <br>

  Yes

  No

  N/A

• Trays are placed on thaw rack shelves in walk-in, above all raw products and thawed for 48 hours. <br>

  Yes

  No

  N/A

• Using a metal dough scraper, ribs are cut into 2 rib portions starting from the wide side of the rack.

  Yes

  No

  N/A

• Rib portions are placed onto a plastic lined tray or in a 1/6 or 1/3 size pan and covered with plastic wrap or a solid lid. Tray is labeled with a 5 day discard date.

  Yes

  No

  N/A

• Using Angus tongs, rib portions are placed at the end of the belt with the short side of the ribs facing INTO the charbroiler. <br>

  Yes

  No

  N/A

• If rib portions are used immediately, they are dipped into the heated Honey BBQ Sauce and place onto crown. <br>

  Yes

  No

  N/A

• For holding, no more than 8 rib portions are placed into the Prince Castle drawer (with lid) or into a covered 1/6 or 1/3 size pan in the heatwell. 20 minute hold time is being monitored using an approved timing system. <br>

  Yes

  No

  N/A

Crispy Onion Strings

• Crispy Onion Strings are cooked for 1:30 minutes in fryer #2, using fryer #3 as a back-up

  Yes

  No

  N/A

• Crispy Onion Strings are transferred to a dual handled amber pan (no lid) and held in the Prince Castle or Overshelf. 30 minute hold time is monitored using an approved timing system.

  Yes

  No

  N/A

Service and Friendliness

• Cashiers are knowledgeable of the product and are able to explain the product to Guests.

  Yes

  No

  N/A

• Cashiers know how to key in the Baby Back Rib Burgers and Combos.

  Yes

  No

  N/A

• Service times are within standards (including drive-thru).

  Yes

  No

  N/A

• All Frontline Crew Members have tasted the Baby Back Rib Burgers.

  Yes

  No

  N/A

Training Materials

• Job-Aids are posted at the cook line?

  Yes

  No

  N/A

Person in Charge

• Person in Charge knows product sales projections (ADQs).

  Yes

  No

  N/A

• Person in Charge is Modeling - Coaching - Requiring, Praising good performance / correcting issues.

  Yes

  No

  N/A

POP Posting

• Baby Back Rib Burgers POP has been posted correctly with correct pricing.

  Yes

  No

  N/A