ROE

Internal temperature of cooked filet is 140°F or higher

Clamshell should be securely closed with both locking tabs secured, product not protruding from clamshell.

Sandwich is served in sandwich sleeve inside clamshell

Outside of clamshell is free of excessive staining due to product

Multigrain Brioche bun is not torn or crushed, with no flaking or peeling

Multigrain Brioche bun is unbuttered

Multigrain Brioche bun heel is toasted evenly to correct color

Multigrain Brioche bun crown is toasted evenly to correct color

**QUALITY DRIVER**: Grilled filet has acceptable bun coverage

Best grill marks of grilled filet are facing up

**QUALITY DRIVER**: Grilled Chicken is correct color

Weight of cooked filet is at least 2.7 oz

There are 2 whole slices (3 if small) of tomato (3/16" thick)

Tomato slices have no visible core, no hole in center, no end slices

There are 2 Green Leaf lettuce leaves on grilled sandwich

Lettuce leaf diameter is approximately 4" (+/- 0.5")

**QUALITY DRIVER**: Taste of Grilled Sandwich is correct, based on experience

Why not?

**QUALITY DRIVER**: Is the internal temperature of fries 170 or higher?

The medium Waffle Potato Fries package is filled correctly.

Outside of packaging is free of residue, product, or excessive fingerprints, or smudges due to handling

Fries are evenly cooked (crisp on outside and soft inside) not scorched, soggy or discolored

There is not and excessive number of broken fries

**QUALITY DRIVER**: Waffle Potato Fries meet color standards.

Are the fries salted correctly?

Waffle Potato Fries meet taste and texture requirements.

**QUALITY DRIVER**: - The internal product temperature of boxed Chick-fil-A Nuggets is 140°F or higher.

Chick-fil-A Nuggets are in the correct menu tab box and the box is closed and marked correctly.

The Chick-fil-A Nuggets menu tab box is free of excessive stains/smudges from the product.

Outside of menu tab box is free of residue, product, or excessive fingerprints, or smudges due to handling

Nuggets are at least 4.2 oz

There are 8 nuggets in box

There are no scraps in Nugget Box

**QUALITY DRIVER**: Chick-fil-A Nuggets meet color standards (golden brown).

**QUALITY DRIVER**: Chick-fil-A Nuggets are entirely covered in a generous layer of seasoned coater, free of large lumps uncooked coater.

Nuggets are free of bare spots

Chick-fil-A Nuggets meet taste and texture requirements.

**QUALITY DRIVER**: - The internal product temperature of Chick-fil-A chicken filet in the Chick-fil-A Chicken Sandwich is 140°F or higher.

The Chick-fil-A Chicken Sandwich foil bag is free of excessive stains/smudges due to product.

The Chick-fil-A Chicken Sandwich foil bag is free of excessive stains/smudges due to handling.

Top of foil bag is pressd in and folded down twice (each fold 1/2" in width) to cover and secure opening of bag

Bun is not torn or crushed, with no flaking or peeling

Bun is buttered with butter-flavored oil

Bun heel is toasted evenly to correct color

Bun crown is toasted evenly to correct color

**QUALITY DRIVER**: Chick-fil-A chicken meets bun coverage standard on the Chick-fil-A Chicken Sandwich.

**QUALITY DRIVER**: The Chick-fil-A Chicken Sandwich filet meets color standards and is golden brown.

**QUALITY DRIVER**: The Chick-fil-A Chicken Sandwich filet is entirely covered in a generous layer of seasoned coater and is free of large lumps of coater or uncooked coater.

Total area of bare spots no larger than a quarter.

Weight of cooked filet is at least 3.3 oz

There are 2 well drained pickle chips (3 if small)

Pickles are spread out on center of bun bottom (heel); overlapped by no more than a quarter of pickle area, not hanging off bun heel

**QUALITY DRIVER**: The Chick-fil-A Chicken Sandwich meets taste and texture requirements.

Why not?

Nuggets are placed into milk and egg wash in perforated pan/wire basket, separated where clumped together

**QUALITY DRIVER **: Nuggets are rolled with gentle pressure in seasoned coater until all surfaces are completely and generously covered.

Nuggets are gently shaken in wire basket to remove excess coater.

Breaded Nuggets are immediately taken for cooking

Breaded Nuggets are taken in wire basket

Breaded Nuggets are immediately taken in correct transfer pan

**QUALITY DRIVER **: Seasoned coater in seasoned coater pan meets Operational requirements.

Raw fileted filet is between .5 inch and .75 inch thick at thickest part of filet

Raw filets are fileted properly, with all tendons broken along center of filet (rough side)

**QUALITY DRIVER**: Raw Chick-fil-A chicken has no sign of excessive loose/hanging fat/bone fragments/veins/blood spots/cartilage.

Raw Chick-fil-A chicken is held correctly in breading table pan according to operational requirements.

Coater is held in 6" deep pans

Seasoned coater pans have 2"-3" of coater at all times

**QUALITY DRIVER**: Filets are held by the tips

Filets are dipped into milk and egg wash, one or two at a time

Filets are fully submerged into milk and egg wash

Raw chicken is completely and generously covered with evenly-distributed season coater by placing no more than 2 filets at a time

Breaded filets are immediately taken for cooking

Breaded filets are transferred in correct transfer pan.

New grill brush is available for the Garland Grill 2.0

Grilled filets are loaded from front to back

Grilled filets are loaded from left to right

**QUALITY DRIVER**: Tips of grilled filets point to outside of grill (not overlapping outer edges of grill grate) so that thickest portion of filet is in center of grill

**QUALITY DRIVER**: Filets are loaded smooth side down to create the best grill marks

**QUALITY DRIVER**: No more than 10 grilled filets (5 rows of 2 filets) are loaded onto grill

**QUALITY DRIVER** Only 1 type of grilled product is cooked in same batch

**QUALITY DRIVER**: Grilled filets do not touch or overlap on grill

**QUALITY DRIVER**: If less than a full batch, filets are loaded after the first row (1.0) behind partial load line (2.0)

**QUALITY DRIVER **: Appropriate product button and start button is pressed for lid to close and start cooking cycle.

Lid is closed correctly

Product button is pressed immediately after lid is closed to start cooking cycle.

Nuggets are cooked in pressure mode

**QUALITY DRIVER**: Fries are filled no higher than the top metal bar in basket.

**QUALITY DRIVER **: The frozen Waffle Potato Fries are cooked immediately after placing them in fryer basket(s).

The basket of fries is gently shaken after being lowered into oil.

After cooking fries, the fryer basket is drained over fryer for a few seconds before fries are transferred to fry warming station.

After draining Waffle Fries are transferred within 5 seconds to warming station

Fries are salted with approved salt dispenser

Waffle fries are salted with appropriate portion (number of clicks) based on batch size

Filets are positioned correctly on tiered basket shelves with rough side facing down

Filets are not overlapping

The tiered basket is lowered, raised about 4 inches and then lowered again into oil.

Fryer lid is closed correctly

Product Cycle button is pressed immediately after lid is closed to start cooking

Filets are cooked in pressure mode

Spicy filets are cooked in open fryer mode.

Batches of waffle fries are separated in the warming station

**QUALITY DRIVER**: Packaged Waffle Potato Fries are held in chutes under 2 minutes (120 seconds).

Grilled chicken products are held in merco or duke holding system

**QUALITY DRIVER **: Grilled chicken is within maximum holding time of 30 minutes (from time cooked until served).

A tan collar is used for grilled chicken filet pans

Pans have a low rise false bottom

Holding pans in holding station are pushed in fully with no air gaps present

Level of juices is below insert, not touching chicken

**QUALITY DRIVER **: Duke/Merco holding system is set up correctly for grilled chicken.

Grilled chicken is held in the grilled filets compartment

Grilled chicken is covered with solid, black or brown lid in Duke or a solid metal lid in merco

Daypart setting is set correctly in Duke or Merco

All breaded chicken kanbans have legible identifiers

**QUALITY DRIVER**: There are 2 kanbans in use for each type of chicken.

**QUALITY DRIVER**: The timer device is used correctly for all hot chicken in kanbans.

**QUALITY DRIVER**: Chicken left in pull kanban(s) (if any) is removed at end of holding time.

All Team Members are wearing the correct upper uniform items.

All Team Members are wearing correct lower uniform items.

All Team Members are well groomed and jewelry (if any) is worn in good taste, according to appearance requirements.

Team Member seeks to make eye contact as guest approached counter.

Team Member smiles.