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.
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.
Opened jugs of sauce are covered under refrigeration and labeled with a 10 day discard date.
1/6 size amber pan of sauce is placed into the microwave and heated according to the microwave time standards.
6 hour hold time of heated sauce is monitored, using an approved timing system.
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.
Trays are placed on thaw rack shelves in walk-in, above all raw products and thawed for 48 hours.
Using a metal dough scraper, ribs are cut into 2 rib portions starting from the wide side of the rack.
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.
Using Angus tongs, rib portions are placed at the end of the belt with the short side of the ribs facing INTO the charbroiler.
If rib portions are used immediately, they are dipped into the heated Honey BBQ Sauce and place onto crown.
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.
Crispy Onion Strings are cooked for 1:30 minutes in fryer #2, using fryer #3 as a back-up
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.
Cashiers are knowledgeable of the product and are able to explain the product to Guests.
Cashiers know how to key in the Baby Back Rib Burgers and Combos.
Service times are within standards (including drive-thru).
All Frontline Crew Members have tasted the Baby Back Rib Burgers.
Job-Aids are posted at the cook line?
Person in Charge knows product sales projections (ADQs).
Person in Charge is Modeling - Coaching - Requiring, Praising good performance / correcting issues.
Baby Back Rib Burgers POP has been posted correctly with correct pricing.