temps/labels
what is the temp fresh meat is supposed to be received at?
28-41
if oil will not come back up into the fryers?
what if it pumps it back up slowly?
checkthe pump filter circuit breaker and the thermal overload
make sure filter paper is in and strainer cap is not clogged and check to make sure the waffle rack is under the filter paper
Food Management System
black potato means?
been out of water too long and needs to be thrown away
can not do while open or close to close?
take hoods back
clean grills
clean the salad bar
clean the milkshake machine
turn off the fryers
turn off the grill
filter the fryers
run fry station with less than 6 baskets
removed cajun or salt bin
removed or drain hot holding unit or cheese or drink ice
scrub or op flloors
put up chairs
focus on BOH
freeze by date is?
pack date?
run time?
21 days from the pack date
date when meat needs to be thrown out
when meat was ground
when meat was was packed
fryers wont turn on?
make sure the power cord is fully plugged in
the drain valve is properly connected
the gas hose is connected properly
3 food contaminants?
biological-pathogens passed to food
chemical-cleaning agents contaminate food
pyschical-hazardous or natural objects are in the food
fry water temp for cut potatos in sink?
55
setting up the FOH open?
bacon
milkshake
fries
all hot holds
lobby
salad bar
drink station
hot foods temp?
cold foods temp?
140
33-41
grill wont start?
check power cord fully plugged in
make sure the gas line is properly connected
gas shutoff valve is open)
make sure the circuit breaker isnt tripped
k5?
sanatizer?
50-100ppm
150-400ppm
pink potatos?
has not had enough water can be solved with corrective action of adding water to them or placing back into the water
closing BOH?
all dishes
all buckets
all garabge
floors
refill ketchup and mustard
sanitize tables
milkshake mix
case?
bag?
50
25
fryer temp?
345
shops happen how many times a year?
how many phantom shops per quarter?
what is a phantom shop?
96
1
a shop 30 minutes before closing to ensure no pre closing is happening
acid affect?
in water too long
closing grill and fry?
take all vents off
filter
wipe down top to bottom
hoses
hot and cold untis bring it all back
break down milkshake
break down salad bar
floors sweep n scrub n sciwigie
shelf life;
meat;
cheese?
hotdogs?
lettuce?
tomatoes?
onions?
lettuce wraps?
3
4
3
4
4
4
2
grill for meat?
grill for bacon?
350
400
what is BOH?
back of house is the store finicial system
potato shelf life?
3 shifts
what nights are the milkshake machines taken apart?
mondays and thursdays