Triple Western & Fries Quality Check

• Audit Title

• khb

• Rest:

  Select 0700 0702 0735 0762 0809 0810 0818 0893 1023 1097 1105 1157 1173 1334 1387 1410 1474 1519 1520 1757 1854

  • 0700
  • 0702
  • 0735
  • 0762
  • 0809
  • 0810
  • 0818
  • 0893
  • 1023
  • 1097
  • 1105
  • 1157
  • 1173
  • 1334
  • 1387
  • 1410
  • 1474
  • 1519
  • 1520
  • 1757
  • 1854

• Conducted on

  Date

• Daypart

  Breakfast

  Lunch

  Afternoon

  Dinner

  Late Night

• Prepared by

WESTERN SEASONING

• Two 1/6 size 6” deep stainless steel pans and one solid lid and one slotted lid are used to hold the new Western Seasoning and to gently toss and season French Fries.

  Yes

  No

  N/A

• 

• Pan is 1/4 full of Western Seasoning; a stainless steel bar spoon is added to the pan, covered with a slotted lid and labeled with a 48-hour hold time.

  Yes

  No

  N/A

• 

• The empty “fry tossing” pan is covered with a solid lid and held with the Western Seasoning pan for Western Fries preparation.

  Yes

  No

  N/A

• 

• Excess Western Seasoning from the tossing pan is emptied after every 4-5 orders to avoid coating French Fries with clumped seasoning.

  Yes

  No

  N/A

• The tossing pan is washed, rinsed and sanitized every 4-hours.

  Yes

  No

  N/A

WESTERN FRIES ASSEMBLY

• Western Seasoning is added per fry size. Small Fry - 1 level bar spoon, Medium & Large Fry - 2 level bar spoons.

  Yes

  No

  N/A

• The appropriate fry carton is emptied into the fry tossing pan. The fry carton is replaced with a new one at least every 4-hours or sooner if heavily soiled.

  Yes

  No

  N/A

• Pan is covered with solid lid and fries are gently tossed 5 times to coat the fries.

  Yes

  No

  N/A

• The seasoned French Fries are poured into the appropriate size Clamshell. Small Fries – Finger Food Clamshell, Medium or Large Fries – Yellow Pioneer Clamshell.

  Yes

  No

  N/A

WESTERN BBQ SAUCE PORTIONING

• Western BBQ sauce is poured into each portion cup (3/4 full) and covered with a lid.

  Yes

  No

  N/A

• Portioned BBQ sauce cups are placed into an empty pan for holding at room temperature. Label with a 48-hour hold time.

  Yes

  No

  N/A

• Team Members have been trained to include one portion cup of Western BBQ Sauce with every order of Western Fries.

  Yes

  No

  N/A

ASSEMBLY & PACKAGING

• Dine-In Packaging

  

• Drive-Thru/To-Go Packaging

  

• The Triple Western Bacon Cheeseburger and Western Fries preparation and packaging is demonstrated to standard.

  Yes

  No

  N/A

• A full .50 oz. of BBQ Sauce is spread on each side of the bun to avoid a dry and unacceptable product.

  Yes

  No

  N/A

GUEST SERVICE & EXECUTION

• Cashiers are scripting the Double Western Bacon Cheeseburger and Western Fries.

  Yes

  No

  N/A

• Cashiers are properly trained and have tasted the new products so they can describe them to Guests.

  Yes

  No

  N/A

TRAINING MATERIAL

• Job-aids are posted on the cook’s line and Fry Station.

  Yes

  No

  N/A

• Nutritional information has been placed near the Frontline area for employees to reference.

  Yes

  No

  N/A

• FSDS Sheets are available for reference to ensure food safety and proper storage and handling.

  Yes

  No

  N/A

PERSON IN CHARGE (General Manager, Shift Leaders, Station Leaders)

• Person in Charge knows the sales projections (ADQs) for the new products.

  Yes

  No

  N/A

• ADQs Triple Western

  

• ADQs Western Fries

  

• Person in Charge is demonstrating MODEL-COACH-REQUIRE as needed to enforce proper standards and procedures to deliver a HOT, HIGH QUALITY products 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