Quality
Why do we prime the Ice Cream machine?
1. To force out remaining sanitizing solution.
2. To make sure finished product has proper texture/air-to-mix ratio.
Mix-to-air ratio: Priming the machine ensures that a cup of liquid icedream will produce 1.33 cups of frozen icedream by adding the correct amount of air into the product during the priming process.
When the machine is not primed, you can have a denser end product (less air in the frozen icedream) and this will negatively impact food cost.
Why should we clean the deadweight every day?
1. The deadweight valve is a calibrated weight that releases a set amount of pressure at the end of the cook cycle. If a deadweight is not thoroughly and frequently cleaned, condensation and debris can build up causing an irregular amount of pressure to release. Often, this leads to over-pressured Henny’s and may even cause cracking in the crossbar.
Why is a moving change fund Inc.’s recommended change fund method?
A moving change fund will ensure you are placing larger bills into the SmartSafe on a regular basis, thus reducing the amount of money in the Change Fund Safe up front and reducing the amount of cash on hand that the Operator is liable for.
Why would the breading or coater easily fall off of a cooked filet?
1. Milk wash was not applied to every portion of the filet prior to breading. Milk Wash helps serve as a coater adhesive and also protects coater from burning and flaking.
2. Pressure was not fully applied during the coater stage. It is important to apply full upper body weight to each side of the filet to ensure coater sticks.
3. Occasionally, if the basket is not fully submerged in the oil and then elevated 4” above the oil before final submersion and cooking, coater can stick to the tiered basket causing it sheer off in the transfer station.
4. When filets are breaded and not cooked immediately, in a matter of minutes the coater soaks up the moisture from the filet and the milk wash causing the coater to separate from the filet during the cooking process.
5. When filets are left sitting in the milk wash for too long, this causes an excess of milk and egg wash which prevents the coater to stick to the filet fully.
Why would Icedream leak into the drip pan in the Ice Cream machine?
1. If the drive shaft is missing.
2. If the drive shaft seal is missing or worn.
Why do we use Kay-5 sanitizer in the ice cream machine instead of the Quat-based sanitizer?
1. Quat sanitizer is not used in the ice cream machine due to it causing the coagulation of the milk protein molecules instead of breaking them down. Chlorine removes milk fat and protein residues from dairy equipment.
2. Due to a certain bacteria found in milk products known as Listeria, Taylor requires chlorine to be used inside the machine to properly sanitize the surfaces and create easier cleaning.
What causes fries to not taste salty enough even though you’ve added the appropriate amount of salt to the fries?
1. WPF can taste under salted whenever the salt is not mixed well within the batch. It is important to always toss fries inside the warming station.
2. The salt dispenser is one of the least frequently cleaned smallwares. Condensation can build up inside the dispenser and reduce the amount of salt portioned from each click. Always check the fidelity of smallwares when food quality procedures do not appear to achieve the desired result.
3. The fries were not immediately salted after being cooked so the salt fell off of the fries rather than sticking and melting onto them. The salt we use on our fries has a high melting point. When it is added to cooler fries, it can fall off rather than sticking.
Why should we never start a cooking cycle on a pressurized Henny before closing the lid?
1. At the beginning of each cook cycle, a locking pin engages with a U-shaped notch at the bottom of the spindle. This ensures the spindle will not rotate under pressure during cooking. If a timer is started before the lid is closed and locked, the limit stop will not engage and could pose a safety risk if the Henny violently opened.
2. It could also cause the locking pin to break over time.
Why do we use paper towels to dry hands after handwashing, rather than electric hand dryers?
1. Paper towels remove any other contaminates from hands due to the friction of the towel.
2. Paper towels provide a way to turn off the faucet (if it’s not automatic) which is an important last step in the Chick-fil-A hand washing procedure.
3. Blowing air dryers tend to blow more particles around that could be lead to cross contamination in the Restaurant.
4. Not all health departments approve use of electric hand dryers.