Show:
Sanitation/
Temperatures
Burgers
Miscellaneous
People
Prep
100
165 degrees
What is internal temp for 15 seconds to kill off bacteria
100
lettuce, ketchup, American Cheese
What is Great American
100
Sliced, red ripe and ready
What is a tomato slice
100
Eddie Smith
Who is our HOH manager
100
3.5 oz
What is the turkey patty portion
200
300 degrees
What is temperature to blanch fries
200
Jalapenos, Sautéed Onions, Pineapple
What is the Ono Burger
200
diced, 1 inch pieces, firm, no brown spots
What is chopped romaine
200
Aaron Van Kuren
Who is our MP
200
5 oz
What is the shaved beef portion size
300
280 degress
What is the temperature for the veggie grill
300
sautéed onions, bacon, bbq, lettuce, tomoto
What is the Bacon BBQ Burger
300
cheddar, egg, fries, railhouse
What is the Train Wreck
300
Matt Blankenship
Who is the SERVER manager
300
The machine used for diced onions, julienne onions and sweet chips
What is RoboCoupe
400
350 degrees
What is temperature of the beef grill
400
Guacamole, chipotle, romaine, tomato
What is the Sante Fe Chipotle burger
400
Clean hat, clean shirt, clean apron, black pants, black shoes- non slip, belt- SMILES
What is the proper HOH uniform
400
Brandon, Tony, Chris, Dylan, Lex
Who are our HOH trainers
400
Needs to be filled out everyday and has pars on it
What is the prep sheet
500
41- 135 degree
What is the temperature danger zone
500
Tortilla chips, guac, sour cream, pico de gallo
What is the Nacho Average Burger
500
Jamie Kane- BOOM goes the dyNAMIte!
Who is the coolest girl ever???!
500
Mike Lichocki
Who is our Director of Operations
500
done by a trainer or a MGR everyday before each shift starts. Ensures integrity on the line and to ensure we have everything we need
What is the line check