Burger Assembler. Burger Assembler. OPEN (Name: ) SHIFT CHANGE (Continued) CLOSE (Name: ) SHIFT CHANGE (Name: )
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- Clemence Hudson
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1 Burger Assembler Burger Assembler Turn ON Bun Caramelizer (w/ clean Teflon sheet in place) Heated landing Modular Holding Unit Check assembly table cooler temperature (33 F to 40 F) & prep Produce: lettuce, tomato slices, onion slice/ diced Pickle slices Cheese slices Salad Dressing, Papa & Spicy Papa Sauce Ketchup & mustard bottles Hamburger buns Butter Alternative Foil wraps & wax paper Food trays Boosting trays Tongs/ Spatulas Single-use gloves Prepare Sanitizer solution & towels & sanitize all food-contact surfaces Clean & sanitize assembly table Reach-in coolers All walls & shelves Clean & sanitize sandwich board Modular Holding Unit (outside) Microwave & boosting trays Tongs & spatulas Heated landing & bun storage area Sandwich wrap shelf & restock hand-wash sink Change out sanitizer & towels Produce: lettuce, tomato slices, onion slice/ diced Pickle slices Cheese slices Salad Dressing, Papa & Spicy Papa Sauce Cheese & Coney Sauce Ketchup & mustard bottles Hamburger buns Butter Alternative Foil wraps & wax paper Food trays Burger & hot dog clamshells Single-use gloves Turn OFF, disassemble, clean & sanitize Modular Holding Unit Bun Caramelizer & both sides of the Teflon sheet Heated landing Microwave & trays Cover pans & store properly Assembly Station/ Cooler inside & outside Remove sandwich board clean, sanitize & air-dry Wash, rinse & sanitize all utensils. Discard expired products Record all food waste Empty and clean trash receptacle Floor drains StationChecklists/Assembler
2 Grill Cook Grill Cook Turn ON exhaust fan(s) Prepare Sanitizer solution & towels Turn ON cooking platform Flat Grill (15 mins. before using) Broiler (one hr. before using) Clamshell (15 mins before using) Set up all tools & utensils Surface thermometers (Flat Grill & Clamshell) Blue tongs for raw proteins Yellow tongs for cooked proteins Spatulas (beef & chicken) Seasoning shaker Squeeze bottle/ water (Flat Grill only) Chicken cover (Flat Grill only) Grill scraper & squeegee (Flat Grill & Clamshell) Heat-resistant gloves cook s reach-in cooler and freezer Hamburger patties Thawed chicken fillets Thawed bacon & sanitize all food-contact surfaces Cook one hamburger patty before open; check temperature of the patty (155 F minimum) Cook bacon & date label (4hrs) Hamburger patties Chicken fillets Bacon Burger seasoning Squeeze bottle/ water (Flat Grill only) Check all products for hold times; replace as needed; record food waste Grease trough (Flat Grill & Clamshell) Change out sanitizer solution & towels Sweep & mop floor Wash smallwares Turn OFF cooking platform Record all food waste Hoods interior & exterior Reach-in & walk-in freezers & coolers Disassemble Modular Holding Unit Cook timers Cooking platform; Grease trough (Flat Grill & Clamshell) Countertops & shelving Refill Carter-Hoffmann s reservoir w/ filtered water Wash, rinse, sanitize & air-dry all tools & utensils Floor drains Mop sink Empty and clean trash receptacle StationChecklists/GrillCook
3 Fry Cook Fry Cook Turn ON exhaust fan(s) Turn ON fryers (remove covers first) Add oil as needed fryer filtering unit Set up 3-compartment Set up waste bucket Set up chicken tender & breading station Thawed & prepped chicken tender Breading pans Wet tong & dry tong Sanitizer solution & towels only for this station cook s reach-in freezer Fries Onion Rings Cheese Curds Crispy chicken fillet Corn Dog Nuggets LTO Products fryer dump Salt Fry bags Cheese Curd Box Wax paper Foil wraps Clamshells Food Trays exterior area Dumpster area Trash receptacles Parking lot, drive-thru lane & landscaping Place all trash cans w/ new liners and sanitize all food-contact surfaces Check oil temperature (350 F) Check walk-in freezer temperature (0 F ± 10 F) Check walk-in cooler temperature (33 to 40 F) Filter all fryers Change out sanitizer solution & towels Fryer baskets Outside of fryers Outside of hood Shelving Empty & clean 3-compartment sink Parking lot, drive-thru lane & landscaping Dumpster area Exterior trash receptacles Sweep & mop floor Turn OFF fryers Filter all fryers Cover fryer Record all food waste Fryer baskets Outside of fryers Outside of hood Empty & clean 3-compartment sink Wash, rinse, sanitize & air-dry all tools & utensils Empty and clean trash receptacle StationChecklists/FryCook
4 Hot Dog Hot Dog Turn ON Roller Grill (front 150 F; rear 170 F) Close drain; fill Hot Well w/ at least 2 of water Turn ON Hot Well (180 F to 190 F) Heat Coney & cheese sauce in microwave (165 F) Place sauce pans in Hot Well Add 1 oz. ladles & covers Date label 6hr-coney sauce; 8hr-cheese sauce Properly store back-ups of sauces Set tongs in container next to Roller Grill Thawed hot dogs in cook s reach-in cooler Remove frozen hot dogs from walk-in freezer to walk-in cooler to thaw (Date Label 3 days) Diced Onions Ketchup & mustard Hot dog buns Hot dog clamshells and sanitize all food-contact surfaces 20 mins Before open, place hot dogs on roller grill Turn OFF equipment Tightly wrap open bun packages Restock hot dogs & buns, FIFO Discard expired product; record waste Hot dog roller rack & exterior Hot dog station counters & shelving Reach-in cooler interior & exterior Microwave interior & exterior Wash, rinse, sanitize & air-dry all tools & utensils floor drain & store brooms & mops to air dry Have Manager check out station before clocking out StationChecklists/HotDog
5 Cashier Cashier StationChecklists/Cashier&Dining/ cleaning towels & scrub pads Prepare spray bottles w/ cleaner Sanitize counter top, front & sides of counter Beverage dispenser nozzles & check to make sure they work properly Cash register Restrooms: sink, fixtures, toilets & urinals Condiment stand Tables and seats use one towel for table tops & another towel for booths, seats & high chairs Windows & glass doors POP elements Draw Root Beer from each tower until it reaches 34 F - 37 F Assemble condiment pumps; refill condiments Ice bins Cups, lids, straws, dome lids & napkins Restroom: toilet paper, paper towels & hand soap Condiment stand: plastic utensils, sauce packs BIB & Root Beer Mug Froster & back-up pre-chill mugs Brix Root Beer (12-14) Set up mug washer Organize counter top & counter top items Turn on lights & music Check lighting & replace burned-out bulbs Empty trash & place all trash cans Sweep & mop floor Verify cash drawer w/ manager Check register receipt printer; stock receipt paper Ask manager for sales goals Dining room: Windows & glass doors Tables, booths & chairs Restroom: clean sinks, fixtures, toilets & urinals Spot clean menu board Put away all dishes Counter tops, front & sides; Counter top items Under counter Beverage dispenser and drains Clean & sanitize trays Cash register & printer Bussing station Sweep & mop floor including under tables Mop floor, use Wet Floor sign to warn customers Remove trash, clean & line trash receptacles Change out sanitizer solution & towels Ice bins Register receipt paper Under counter items Condiment Stand: Cups, lids, straws, dome lids, napkins, plastic utensils, sauce packs Mug Froster & back-up pre-chilled mugs Restroom: toilet paper, paper towels & hand soap Ice bins Paper products & condiments (see Shift Change) Line trays w/ tray liners Mug froster & pre-chill mugs in walk-in cooler Restroom: toilet paper, paper towels & hand soap Bag & tray area Sanitize all counters, shelves; stainless steel Dining room: tables, booths & chairs Restrooms: sink, fixtures, toilets & urinals Press defrost switch on Mug Froster Sweep & mop floor, under equipment & inside dining room Sweep & mop restrooms Empty trash, clean & line receptacles Count and verify cash drawer with Manager
6 Sweets & Treats Expeditor Prepare spray bottles w/ cleaner Check reach-in cooler temperature (33 F - 40 F) Check temp of Mug Froster (0 F +/-10 F) Reassemble syrup and 50/50 pumps Make 50/50 (33 F - 40 F) Set up and stock Syrup Mix-Ins (Candies) Ladles, tongs & mixing collars Cherries and whipped cream Cones Sundae cups and dome lids Soda spoons, straws and napkins Trays and tray liners Paper towels & hand soap in hand-wash sink Fill Soft Serve Machine Turn ON monitor(s) Draw Root Beer from each tower until it reaches 34 F - 37 F Brix Root Beer (12-14) Wipe down counters and shelving Turn ON lights at open Syrup Mix-Ins (Candies) Cherries and whipped cream Cones Sundae cups and dome lids 50/50 Mix StationChecklists/Expeditor/ Sweets & Treats Expeditor Mugs in Mug Froster and cooler Soda spoons and straws Trays and tray liners Paper towels & hand soap in hand-wash sink Fill Soft Serve Machine : Drink dispenser and drains Mixing spindle Ladles, tongs & mixing collars Bag and tray area Soft Serve Machine exterior and drip tray Sweep and mop floor. Clean mopping equipment Empty trash, clean & line trash receptacles Change out sanitizer solution & towels Restock Sweets & Treats table and paper products (see Shift Change) Syrup pumps Trays Bag & tray area Dispenser and drains; remove and soak nozzles Reach-in coolers (inside and outside) Floor drains, clean & line trash receptacles Cover and store syrup and candies (33 F - 40 F) Discard 50/50 Mix Press defrost switch on Mug Froster Sweep & mop floor including behind counter, under equipment & counter
7 Drive-Thru Drive-Thru EQUIPMENT READINESS - ALL SHIFTS Three headsets minimum w/ fully-charged batteries Ensure speaker system is working properly Drive-thru menu board Ensure drive-thru printer is working Printer paper stocked Drive-thru glass/ window Drive-thru countertops and shelves Place trash bag in receptacle Beverage dispenser nozzles & check to make sure they work properly Check reach-in cooler temperature (33 F - 40 F) Ice bin Soda spoons, straws and napkins Count and verify cash drawer with Manager Ask Manager for sales goals : Drink dispenser and drains Sweep and mop floor Change out sanitizer solution & towels Ensure back-up headsets and batteries are charging Restock paper products (see Shift Change) Bag & tray area Register monitor, key pad and printer Dispenser and drains; remove and soak nozzles Reach-in coolers (inside and outside) Floor drains Drive-thru glass/ window Sweep & mop floor including behind counter, under equipment & counter brooms and mops, allow air-dry Empty trash, clean & line trash receptacles Count and verify cash drawer with Manager Ice bin Soda spoons, straws and napkins StationChecklists/Drive-thru/
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