Grill
Which stove top food(s) receive lids while cooking?
What is
barbacoa and carnitas?
Portion sizes for
Fresh tomato, Tomatillo-green, tomatillo-red, roasted chili-corn, shredded cheese, sour cream, taco lettuce, guacamole
What is
Fresh tomato 4 ounces
Tomatillo-green 2 ounces
Tomatillo-red 2 ounces
Roasted Chili-Corn 4 ounces
Shredded Cheese 1 ounce
Sour Cream 2 ounces
Guacamole 4 ounces
Taco lettuce 1 ounce
When do you use pure and purell?
What is
open, shift change, closing
Parts per million for victory wash
What is
60-80 ppm
The daily budget for manager comps
What is
$15 daily
What are the correct cut sizes for chicken and steak?
and
What are the correct shred sizes for barbacoa and carnitas?
What is
3/4 inch and 1/4 inch
The portion sizes for
supergreens, sofritas, fajitas, barbacoa, brown rice, pinto beans, steak, carnitas, white rice, black beans, chicken, queso blanco
What is
supergreens 3 ounces
brown rice 4 ounces
white rice 4 ounces
sofritas 4 ounces
pinto beans 4 ounces
black beans 4 ounces
fajitas 2 ounces
steak 4 ounces
chicken 4 ounces
barbacoa 4 ounces
carnitas 4 ounces
queso blanco 2 ounces
How often do we clean the ice chute inside the soda machine?
What is
weekly
What is
3 lb bell pepper 2 lb onion
The 3 F's of creating an excellent guest experience
What is
Food, Feel, Flow
What are the proper recipes for
white rice for the line
brown rice for the line
black beans
pinto beans
What is
1/2 cup citrus, 2 cups cilantro, 2 tbs salt
1/4 cup citrus, 2 cups cilantro, 1 tbs salt
1 cup water, 1/3 citrus, 1 tbs salt
1 cup water, 1/3 citrus, 1 tbs salt
Average call times for
brown rice, white rice, sofritas, pinto beans, black beans, fajitas, steak, chicken, barbacoa, carnitas, queso blanco
What is
brown rice 5 minutes
white rice 5 minutes
sofritas 10 minutes
pinto beans 20 minutes
black beans 20 minutes
fajitas 10 minutes
steak 10 minutes
chicken 20 minutes
barbacoa 10 minutes
carnitas 10 minutes
queso blanco 10 minutes
Cleaning and maintenance procedure for markers
ie how often (time)
and
how do you do it?
What is
1. Wash, rinse, and sanitize markers every four hours
2. Spray markers with Purell. Markers should be sprayed/cleaned away from food to prevent Purell from getting in food.
3. Allow markers to air-dry
4. Once dry, place markers back where they belong for safekeeping
The cut sizes for
jalapenos, onions, taco lettuce, cilantro, fajitas, salad lettuce
What is
jalapenos 1/8 in -1/4 in
onions 1/8 in -1/4 in
cilantro 1/8 in -1/4 in
fajitas 1/4 in
taco lettuce 1/4 in
salad lettuce 1 in
The 12 ares of the owner's path
What is
1. outside
2. dining room
3. drink station
4. restroom
5. front line
6. digital make line
7. grill and prep
8. dish area
9. back of house
10. walk-in
11. rear door/trash
12. manager's office
The proper way to make fajitas (woodstone full batch)
What is
1. Wash, rinse, and sanitize hands. Put on disposable gloves.
2. Spray oil on the small section of the Woodstone.
3. With gloved hands, fill deep 1/6 pan to the line with fajita mix and sprinkle fajita mix evenly across the Woodstone.
4. Set a timer for 3 minutes.
5. At the end of 3 minutes, use fajita spatula to flip over.
6. Sprinkle the fajitas with a light layer of salt and add 2 teaspoons of dried oregano.
7. Transfer fajitas into deep 1/3 pan.
8. Taste to ensure proper seasoning and texture. Remove and throw away gloves. Wash, rinse, and sanitize hands. Put on new disposable gloves.
9. Bunch fajitas into a corner of the pan. Using a clean and sanitized thermometer, temp the middle of fajitas without touching the pan to ensure fajitas are at least 140F.
10. Place on the line.
What do you side ingredients do you put in a portion cup, large portion cup, burrito bowl?
What is
Portion cup: rice, beans, fajitas, queso blanco, salsas, sour cream, cheese, guacamole, lettuce
Large portion cup: large queso blanco, large guacamole
Burrito bowl: Meats, sofritas
True or false
Police comps can be applied towards alcoholic beverages
What is
false
1. using paper towels, wipe away food and any other debris from prep table/sink and surrounding areas
2. scrub all surfaces with towel from green bucket filled with detergent
3. rinse all surfaces with hot water
4. wipe all surfaces with a clean, tightly wrung towel from red bucket filled with sanitizer
5. apply 1-2 sprays of purell to all surfaces and wipe with the same clean sanitized towel
What does one do with a lost credit card, wallet, or phone?
Who is responsible after taking possession of an item?
Can you leave a lost item on the desk in the office or by the POS?
What if it is too big for the typical designated area where one would place lost items?
What if they leave a wallet, purse, or phone for more than a week?
What is
Manager on duty must lock it in the SAFE
Once employees take possession of an item, they are responsible for it.
You cannot leave it on the desk or by the POS, must always be secured in the safe.
If it is too big, leave it in full view of a camera at all times.
If a valuable is left for more than 1 week, call local law enforcement, report the item, and follow their instructions.
What are the hot hold times for the line items.
(Brown rice, white rice, plain brown rice, plain white rice, sofritas, fajitas, barbacoa, carnitas, steak, pinto beans, black beans, chicken, queso)
What is
Brown rice 30 minutes
White rice 30 minutes
Plain brown rice 4 hours
Plain white rice 4 hours
Sofritas 2 hours
Fajitas 30 minutes
Barbacoa 2 hours
Carnitas 2 hours
Steak 30 minutes
Pinto beans 2 hours
Black beans 2 hours
Chicken 1 hour
Queso blanco 2 hours
What is the fryer oil temperature and frying times for chips and taco shells
and
how many oz for kids, regular, and large chips, what is the fold size of the bag for each one
What is
chips 50 sec, taco shells 35 sec
kids 1 oz
regular 4 oz
large 6 oz
1/4 in fold for kids chips
2 in fold for regular and large chips
What is the procedure for a customer buying a gift card with a total value of $50 or more?
What is
when a customer is purchasing gift cards totaling $50 or more, the cashier must ask the guest for photo ID and compare it to the name on the credit or debit card
The procedure to prepare an ice bath
what is
1. using an ice scoop, fill a hotel pan 1/2 full
2. using a measuring pitcher, slowly add cold water from prep sink to the hotel pan to fill the spaces between the ice. The water level should be approximately 1/2" below the top of the ice
3. sprinkle 1 tablespoon of salt over the ice-water mixture
4. place the pans of food into the hotel at an angle, being careful not to spill any water or ice. Ensure that all 4 sides of the pan are touching the ice bath. The pans should be no more than 2/3 full of food to ensure the ice bath comes to the same level of the food in the pans
5. slowly add more ice and water to ensure ice bath comes up to the same level as the food in the submerged pans. Remember the ice bath ratio of 75% ice to 25% water
6. Place the ice bath in the walk-in on any shelf above raw foods
7. When ice melts, remove the pans of food and drain the water
8. Use a thermometer to ensure the food has reached 41F or below. If not 41F below, repeat from step 1. If it has not reached 41F below in 4 hours, discard food.
What is the procedure for a broken walk in?
What is
1. Call SSR
2. Call your field leader and GM
3. Submit service channel request
4. pack necessary food items on ice
-this includes all meat, sofritas, sour cream, cheese, diced tomatoes, beans, queso blanco, cut lettuce, prepped food
5. move iced items back into walk-in or transfer to reach-in cooler with ice. Remove lid from prepped food and place on top shelf
6. keep walk-in door closed as much as possible
7. Contact your DC if expecting a delivery and repairs will not be done in time.