Sweetclean
Prep Station Cleaning Standard
-Wipe down scale with citrukleen and sanitizer after each use.
-Scrub the walls behind prep sinks with a screen scrub pad ad citrukleen spray.
-Use citrukleen spray and green scrub pad to scrub down pipes and area underneath the prep sink. Remove all food debris.
What menu ingredients do serve that contains gluten?
focaccia bread, sourdough wheat bread, breadcrumbs, crispy onions,
Kale and Romaine cut size
Kale: 1/2" wide-strips
Romaine: 2" x 3/4" strips
Smile
Welcome
Engage
Educate
Thank
What ppm should qa sanitizer be?
200 ppm
Hand sink maintenance
1. Hand sinks must remain clean and free of food debris, and in good working order with both hot and cold water. When needed use green scrub pad and Citrukleen spray to clean.
2. Approved soap must be available at all times along with disposable paper towels, gloves, and a trash can within arms reach.
3. Never store any items in front of the sink, blocking access. The pathway to the sink must remain clear.
4. Hot water must reach 100 F at all hand sinks including restrooms.
5. Hand washing signs must be posted at each hand sink, including the restroom.
6. Hand sinks must be used for hand washing only.
Name all of our protein plates and their build.
Hot Honey Chicken Plate
2 scoops of herbed quinoa, 2 scoops of blackened chicken, warm sweet potatoes, veg slaw, crispy onions, and cupped hot honey sauce.
Miso glazed salmon
2 scoops of basmati white rice, miso glazed salmon, pickled onions, cucumbers, avocado, nori on the rice, crispy onions on avocado, cupped spicy cashew dressing.
Caramalized garlic steak plate
2 scoops of wild rice, steak, warm sweet potatoes, tomatoes, broccoli, cupped pesto.
Cupped dressing measurements
Dressings are cupped: 1.5 oz or 3/4 full cup
Hot sauce: 1oz or 1/2 full
Balsamic Vinegar: 1oz or 1/2 full
EVOO: 1oz or 1/2 full
What does it mean to be customer obsessed.
Customer First
Anticipate needs
All hands on deck
Exceed Expectations
List the 9 Major Allergens
Tree nuts, peanuts, soy, sesame, eggs, dairy, fish, shellfish, wheat
What is the procedure for compost, trash, & recycling?
Compost uses a green bag- food scraps all sweetgreen packaging including utensils, date code genie labels, and paper towels.
-When full, tie the bag and dispose of in composting dumpster.
Trash uses a black bag- plastic wrap, plastic bags, gloves, receipts, and raw chicken bags.
When 2/3 full, tie clear trash bag and place in designated toter.
Recycling uses a clear bag- rigid plastic containers, aluminum cans, glass bottles, chits, and paper.
-When 2/3 full, tie black trash bag and place in a designated toter.
Name all of our drink offerings.
Harney and Son's Lemonade, Green Tea, Hibiscus Clover Tea, Olipop Lemon Lime, Olipop Vintage Cola,Health-aide Pink Lady Apple Kombucha, Health-aide Passionfruit-tangerine, Honest kids apple juice, Open still water, Open Sparkling water, Spindrift grapefruit and spindrift raspberry lime. Tap water.
Cut Spec for Warm sweet potatoes and mushroom.
Warm Sweets: 2" x 1" chunks
Mushrooms: 1" pieces
Add the Sweet touch
- Remember familiar faces and nurture newcomers
-Personalize the experience
-Surprise + delight
- A little something extra
What is SDS stand for, where can you find it in the building and what is it used for?
SDS stands for Safety Data sheet. You can find it at the entrance of the office door above the employee drink area. It is used to store chemical information SDS allows workers and emergency personnel to know the proper procedures for handling or working with a toxic or dangerous substance.
How to clean reach-ins and coolers.
1. Remove shelving pieces from unit. Remove food if necessary.
2. Clean interior using Citrukleen spray and a clean towel. Pay attention to corners. Sanitize.
3. Clean shelving with citrukleen spray and a clean towel. Sanitize.
4. Wipe down door gaskets with citrukleen spray and a clean towel. Gently move the gasket to clean inside the crease and remove food debris. Be careful not to tear. Sanitize.
5. Move the unit and sweep behind and underneath.
6. Scrub and clean the floor behind unit according to sweet clean standard. Sweep, Scrub, and mop.
7. Double check that the unit is still plugged in, and move unit back into place.
8. Wipe down handle and outside of for with citrukleen spray and a clean towel. Sanitize.
Name all of our vegan dressings.
Balsamic vinegar, EVOO, Lime cilantro, miso sesame ginger, pesto vinaigrette, red wine vinaigrette, spicy cashew, and hot sauce.
Cut spec for protein:
Roasted, Blackened,tofu and steak.
Roasted: 3/4" cubes
Blackened: 3/4" cubes
Steak: 1/2" cubes
Tofu: 3/4" cubes
Deliver Sweet Service
-Genuine connection
-Pep in your step
- Sweet service
- Look the part-clean and professional
Name 5 Critical food safety violations
Any 5 works
Raw animal foods cooked to proper internal cooking temperature
TCS foods ≤ 70°F within 2 hours of cooling
TCS foods ≤ 40°F within 4 hours of cooling
Service line: Items in hot holding ≥140°F
Online ordering (olo) line: Items in hot holding ≥140°F
Warming cabinet: Items in hot holding ≥140°F
Walk-in cooler: TCS foods held in cold holding ≤ 40°F
Service line: TCS foods held in cold holding ≤ 40°F
Salad wall: TCS foods held in cold holding ≤ 40°F
Single door cooler: TCS foods held in cold holding ≤ 40°F
Double door cooler: TCS foods held in cold holding ≤ 40°F
Products are time and date labeled when time is used as a control (including
greens or products using TPHC on an emergency basis)
No product using time as a control is expired when Time is a Public Health Control
Written procedures are available for time used as a control
Only institutional/food-grade/company approved chemicals are used (7-202.11)
Chemicals are properly labeled and stored
Pesticides are applied by approved personnel only. Rodent bait is contained in a covered, tamper-resistant bait station
Containers previously used for chemicals not used for food storage
First aid supplies and employee medication are properly labeled and stored
No pest activity is observed
No sewage backed-up into facility; no water service.
Hot and cold water are available at the facility
Warming Cabinet
-Unplug unit and let cool
- remove pans and wash, rinse and sanitize in the dish area or wash in dish machine. Scrub with green scrub pads as necessary.
- Remove the drawers. Wash with citrukleen spray and a clean towel.
-Lift drawer rails off the bottom pins and slide off top pin. Clean with citrukleen and a towel.
-Wipe control panel, drawer vents, drawer handles, and gaskets using citrukleen and a towel.
- Use a green scrub pad to remove hard food debris.
-Completely submerge one clean towel into the sanitizer bucket.
-After sanitizing contact surfaces immediately return towel to the sanitizer bucket. Do not drape.
-Plug unit back in.
Name all of our current OLO exclusive bowls and their builds.
Supergreen goddess, garden Cobb, Fish taco, and buffalo chicken bowl.
SGG
Kale, spinach, sweet potato, broccoli, cabbage, carrots, chickpeas, almonds and green goddess.
Garden Cobb
Romaine, Spring Mix, sweet potatoes, onion, tomatoes, avocado, egg, almonds, blue cheese, and balsamic vingrtte.
Buffalo Chicken Bowl
Kale, Romaine, pickled onions, tomatoes, carrots, cilantro, blackened chicken, breadcrumbs, blue cheese, hot sauce, caesar.
Fish Taco
Arugula, quinoa, cabbage, cilantro, avocado, salmon, tortilla chips, lime-cilantro jalapeno, hot sauce.
Weight of 1 portion of protein in grams:
Blackened, Roasted, Steak, Tofu
Blackened: 80g
Roasted: 78g
Steak: 100g or 90g ?
Tofu: 75g
Make it Right
Actively listen
Apologize sincerely
Offer solutions
Express gratitude
List all the Critical Alert/Auto-fail
• Power Outage
• No water service and/or no hot water present in the facility
• Sewage Backup
• Toilet facilities not operable
• Vermin
• Fire
• Two or more Team Members ill with gastro-intestinal illness and/or have been diagnosed with an illness that can be transmitted through food
• Walk-in cooler not working, and store is not actively addressing the issue (e.g.: no work order in place).