Misc Qdoba
When asked what time Dan is leaving for the day, what is his response?
When my job is done
What tool do we use that tells us how much to cook?
Prep and production chart
What position never moves during peak periods?
T-1
What is the first step when executing a recipe?
Grab the recipe card
What is the #1 practice to prevent foodbourne illnesses?
proper handwashing
Responsible for dining room cleanliness?
Everyone
How long is "impossible" good for in the hot box?
2 hours
DAILY DOUBLE QDOBA JEOPARDY!!!!
Wager????
What is the entire procedure for quesadillas?
Is this for here or to go? Flour or wheat tortilla? What is your protein?
Our quesadillas come with pico and cheese all melted down and sour cream and guac on the side, is that alright?
Tray and meat marker go in front of the quesadailla.
What is the shelf life of fried tortilla bowls?
48 hours
When washing hands, which comes first:
Soap
water
Water
What does "ALL HANDS" mean
Everyone stops what they are doing and reports to the line to tend to guests
How long do you have after chicken is cooked to cut it?
immediately
When is it OK to not wear gloves on the line?
never
What is one pillar of the Qdoba Recipe?
Hospitality
Positivity
Performance
What must all products on the hot line maintain to be safe?
135
Why do we rinse the rice?
to remove the excess starch
When there are multiple items needed for the line, what do we call back to the cook?
Line check
What does "JOL" stand for and how often is it performed?
Just open look and before anything else
What is our brand purpose?
To bring flavor to people's lives through our food, team and environment
What is breaking the cycle?
It is placing a dot on the cold items leftover at the end on the night. It tells the opening crew not to mix with new products.
DAILY DOUBLE QDOBA JEOPARDY!!!!
Wager????
Name:
The General Manager, District Manager and our restaurant number
Dan Gassaway
Kim Robinson
2920
What is the temperature danger zone?
41-135 degrees
Name all items for a full uniform:
Qdoba hat/visor, Qdoba shirt and apron, Dark slacks or jeans, Anti-slip shoes, Nametag, smile under your face mask
How often should you have the recipe card out when prepping an item?
Everytime
How often do we perform temperature checks on the line?
4 times daily