Opening
This is the time the restaurant opens and ALL food should be ready to be served.
What is 6:00 AM?
This is the time the restaurant closes and the time ALL food should be available until.
What is 10:00 PM?
This is how often the filters should be changed.
What is every day?
This is how long chicken can be held in the warming station.
What is 20 minutes no matter what the temperature?
This is how many kanbans there are for Lean Chicken Entrees.
What is eight?
This is how the thaw cabinets should be left when the morning crew leaves.
What is FULLY STOCKED!?
This is when you can go down to one kankan.
What is 9:15 PM at the earliest?
This is the oil that is used in the open fryers.
What is Canola Oil? (The white box)
This is our chicken cool-down process.
What is below 70o by two hours and below 40o by four more hours?
This is the correct temperature to cook cookies in the oven.
What is 325o Low Fan?
This is the time biscuits should be in the oven no latter than.
What is 5:45 AM?
This is the time when you can close down secondary.
What is 8:30 PM?
This is the only time you can leave the Henny Pennys open during a cook cycle.
What is when the fryer is in open fryer mode?
(Open fryer mode is the preferred method for Spicy only)
This is the temperature that the chicken should temp at when it comes out of the Henny Penny.
What is 165o for 15 Seconds?
These are used to ensure hold times are followed on all products.
What is Date Dots?
This is the time truck issues/ short expiration dates should be reported by.
What is 10 AM?
This is what you should do after scrubbing the floors.
What is dry mop and ensure all trash has been taken out?
This is the proper way to set up the cold rails to ensure proper temp is held and motor does not over work.
What is set up the full rail before turning on and ensure there are no gaps so that air does not escape?
This is when you can touch something outside of the raw area with yellow gloves and the yellow apron on.
What is NEVER!!?
This is the proper hold time for waffle potato fries.
What is 5 min in the warmer and only 2 min once boxed but not extending the total of 5 min?
This is the time soup should be in the pot heating up.
What is 9AM?
This is the time you should leave when you are scheduled to close.
What is only after all tasks have been completed and ensuring no corners have been cut?
This is how often the grill should be cleaned every day.
What is quick clean after each batch, wipe and sanitize outside every two hours, and midday/end of day clean?
This is the Food Safety 5.
What is Cleaning and Sanitation,
Cross Contamination,
Time and Temperature,
Pests,
and Health and Hygiene?
This is the proper weight of a medium fries.
What is 4.4 oz?