Boh operations This section of the Shane s Operations Manual addresses procedures associated with keeping the kitchen running smoothly. This information includes: Daily Line Checks Prep Lists Packer s Checklists Kitchen Clean-up Dishwashing Food Handling Recipes Any forms that are included in this section are examples. All printable forms can be found in the OPERATIONS MANUAL section on the INTRANET http://intranet.shanesribshack.com -BOH-1-
conducting a line check Line Checks are a necessary step to success before and during each shift. They enable a manager to quickly monitor food and maintain quality control. Line checks guarantee 2 things: Quality food is served All appropriate par levels and proper temperatures are adhered to. The following tools are necessary to conduct a proper line check: Thermometer Blank Line Check Sheet (sample included on next page) Pen Clipboard What to do: 1. Fill in the date, and the name of the manager on duty on the appropriate lines. Person doing the line check: enters the time of the check, and initials. 2. Start at the top of the Line Check Sheet and work your way down. Recommendation: Place a check in the quantity box if the item fulfills the requirement. Place an N in the quantity box if the item is needed to fulfill the requirement. Place a check over the N when the unsatisfactory item has been corrected. 3. Make sure that you have enough of every food item, plate ware, and utensils. 4. Check the 4 qualities (sight, smell, feel, taste) of every food item. Make note of the temperature in any areas where a temperature is required. 5. Check the temperatures of the food items indicated. You may add any additional items, or areas, on the blank lines on the actual form. Should any item be out of temp, take immediate action! 6. Items that pertain to the health and welfare are to be corrected ASAP. 7. Perform as many line checks as needed: at a minimum, you will conduct a pre-lunch, postlunch, shift change and post-dinner if open past 9:00 pm. You can never do too many line checks! BOH -BOH-2-
Boh operations line check BOH Walk-In Par Temp Quantity Toaster Par Temp Quantity Ribs Butter loaded? 1/2 Chickens Pan underneath? Brunswick Toaster set 425? Mac Tables Clean? Baked Beans Texas Grilled Tenders Big Buns BU Slaw Kid Buns BU Salads Warming Cabinet Par Temp Quantity Line Cooler Par Temp Quantity Butts week /we Wings Ribs lunch/dinner Chicken Salad BU Pork Pans Lg Salads BU Chicken Pans Sm Salads Beef Brisket Lg Pot Salad Collard Greens Sm Pot Salad Baked Beans Lg Slaw Cobblers Sm Slaw 1/2 Chickens Fries Stove Par Temp Quantity Chz Stix BBQ dbl boilers American Chz BU Mac Tenders BU Brunswick Okra Expo Table Par Temp Quantity Water in Pans? Burger Sets Fry Station Par Temp Quantity Dressings Fryer 1 @ 325 / 375 2 oz BBQ Fryer 2 @ 325 / 375 Lined Baskets Fryer 3 @ 325 / 375 Steam Table Par Temp Quantity Pork Fryers clean? Chicken Chop Brisket Misc Par Temp Quantity Brunswick Trash cans empty Macaroni Tables Clean Collard Greens Floors clean Baked Beans Crew in uniform Green Beans Counter Par Temp Quantity Corn Cups stocked To Go Supplies Menus available Temps at 160 Promo Materials Bread Rack Par Temp Quantity Cookies and Brownies Texas Misc Big Buns Small Buns -BOH-3-
4 line check qualities QUALITY WHAT TO LOOK FOR... SIGHT Make sure product is Clean Prepped according to Spec Fresh Good color SMELL Does product smell Fresh No strong odors FEEL Check for Textures, not slimy or sticky Firmness Temperature Correct for product 40 degrees or lower 140 degrees or higher TASTE Make sure The product tastes fresh and is prepared according to the recipe When in Doubt, Throw It Out! -BOH-4-
weekly prep list PAR LEVELS M-W Monday Tuesday Wednesday THUR Thursday W/E Friday Saturday Sunday RIBS/CHICKEN PAR O H Prep O H Prep O H Prep PAR O H Prep PAR O H Prep O H Prep O H Prep Smoke Ribs Smoke 1/2 Chickens Smoked Tenders Smoked Wings Fried Wings Fried Tenders Grilled Tenders Chicken Salad SALADS Portion Small Slaw Portion Med Slaw Portion Small Pot Salad Portion Med Pot Salad Side Salad (Base) Large Salad (Base) STEAM TABLE Baked Beans Collard Greens Green Beans Corn Brunswick Stew Mac Cheese SAUCES BBQ Original Spicy BBQ HOT BBQ BUFF-Q DESSERTS Peach Cobbler Brownies SMOKE BUTTS -BOH-5-
Kitchen Prep by Time Shift Leader: Date: Complete by 8:00 Turn on equipment (Stove, Steam Table, Fryers, Grill, Toaster, and Convection Oven) Thaw and smoke ribs as needed (Check with Manager for amounts) Get 3 double boilers heating on stovetop Take out pork butts from previous night and properly wrap and cool Put cold butts in smoker for 1 hour @ 295 degrees (Check temps, may require additional time) Smoke Chicken (Wings, ½ Chicken, Tenders - as needed for Chicken Salad, BBQ Chicken) Complete by 9:00 Begin to reheat all previous days food Chop Pork Fry wings and tenders Make baked beans Add stew and mac to double boilers Heat BBQ sauce Complete by 9:30 Chop Smoked Tenders for BBQ Chicken Make salads Portion slaw Make chicken salad if needed Sit out wing sauces (fill if necessary) Get out tossing bowls for wings and tenders Complete by 10:00 Make peach cobbler Reheat ½ Chicken and Smoked wings Portion okra, fries, pickles, nacho chips, and sweet potato fries Complete by 10:30 Grill tenders Remove ribs from cooler and reheat for lunch Restock bread product Fill Toaster wheel pan with butter Taste all products to ensure quality!!!! At 10:30, do a complete LINE CHECK!!! -BOH-6-
PACKERS QUICK REFERENCE GUIDE SALADS Salads: 2x dressings Side Salad: 1x dressing *Salads = 1 slice of garlic toast cut into 4 s CHICKEN TENDERS *ALL TENDER ORDERS COME WITH SHACK SAUCE UNLESS NOTED ON TICKET Kids/ 3pc/ 4pc: 1x dressing or sauce 6 tenders: 2x dressings SANDWICHES Big Dad: 1x BBQ sauce Smothered pork sand: 1x BBQ sauce MEAT ONLY Half pound BBQ: 2x BBQ sauce {2 TT} Pound BBQ: 8 oz. BBQ sauce {4 TT} BBQ chicken: 1x BBQ sauce PLATES BBQ plate (ck/pork): 2x BBQ {1 TT} Sampler : 1x BBQ sauce {1 TT} WINGS 3 celery and 1 dressing per 10 wings (ex. 6 celery and 2 dressings for 20 pc) Half Rack: 1x BBQ sauce {1 TT} Full Rack: 2x BBQ sauces {2 TT} Half Chicken: 1x BBQ sauce {1 TT} Whole Chicken: 2x BBQ sauces {2 TT} Two Meat: 2 oz per meat choice {1 TT} -BOH-7-
closing duties for kitchen Shift Leader: Date: All prepared food is labeled, dated, and covered before storing (corn, mac and cheese, collards should be discarded) Take all bread from under table and put with all other bread Smokers without pork butts are clean All pans under smokers have been emptied into grease and cleaned All dishes, utensils, etc. washed and properly put away Floor brush scrubbed with floor break (cleaning agent) then mopped Line is cleaned and flushed with water to make sure no food still in line Rib grill has been cleaned and the pans underneath have been emptied Mats taken outside and cleaned (degreased and then sprayed) Spray outside with hose and make sure dumpster is cleaned Use new spray for outside to spray concrete in back of store to reduce grease Clean all tables top and bottom, as well as all prep counters Clean all doors and door handles Clean toaster by taking apart and making sure all black is off Clean can opener Clean scale Clean fryer trays and make sure they are turned off and grease is cleaned Rub appropriate amount of pork butts Put a small amount of bleach in each drain Clean floor in walk-in and mop Clean ice off freezer door and floor Clean stove(s) inside and outside Check walk-ins all foods properly stored, labeled and rotated Reach-in remove food, remove and clean racks, wipe all walls and bottom Wipe all stainless above hood vents Printer paper stocked if low All trash/garbage cans empty, clean and back in their designated areas Boxes broken down, and all trash/garbage taken to dumpster Soiled linens (towels, aprons) are in designated area All chemicals are in their designated areas Visual inspection note items that need repairs or replacing (lightbulbs, etc.) -BOH-8-
Dishwashing Dishwashing is vital to the success of our restaurant and one of the most challenging duties. Washing dishes is a part of Prep, Line and Pit positions. Our responsibility to our customer is to ensure that we provide food safety by having clean and sanitized utensils, cutting boards, bowls, dishes, pans, etc. We need to know and follow all sanitation guidelines, dishwashing instructions and how to properly use the three-compartment sink, and understand the use of sanitizing chemicals. Listed below are objectives to focus on for your training: Communication keep an open channel with other kitchen team members. Complete Sanitation Review read and utilize sanitation and safety materials. Continuous sanitation and hygiene practices are essential. Schedule everyone is responsible to check their own schedule and request schedule changes with manager. BOH Three-Compartment Sink Although it may seem obvious how to correctly wash dishes, there are some important steps to properly washing dishes in a restaurant. The purpose of washing dishes is to clean dishes and, more importantly, to sanitize dishes. Tools needed: Three Compartment Sink Dish Soap Sanitizer Sanitizer Test Strips Scouring Pad Garbage Can Three-Compartment Sink Set-Up The first sink is for washing, the center for rinsing, and the third for sanitizing. The shelf at the end, after the third sink, is for air drying. Three-Compartment Sink Use Clean and sanitize all three sinks. Scrape and rinse all dishes that require cleaning. Fill the first sink with a solution of detergent and hot water at least 110 Fahrenheit. If required by your local health department, fill your center sink with 110 Fahrenheit water and rinse agent. This should only be done in jurisdictions that require immersion rinsing. Fill the third sink with at least 75 Fahrenheit water. Add the appropriate amount of chemical sanitizer. Use a chemical test strip to ensure proper chemical strength. Change the water in the sinks frequently. When the soapy water in the wash sink becomes diluted, drain and rinse the sink. Add fresh water and detergent. Change the -BOH-9-
sanitizing water in the third sink when the test strip indicates that the sanitizing solution is no longer at the appropriate strength. Four-Compartment Sink Set-Up Follow the guidelines above for using a three-compartment sink, except: The first sink is used for Rinsing or Soaking the dishes after you have scraped them, and before you wash them. The second sink is for Washing. The third is for Rinsing. The fourth is for Sanitizing. The shelf is for Air Drying. Food Handling The Labeling System All food products in cold, dry, or frozen storage must be appropriately labeled. Each products label must include: Item Name, Date and Time Prepped or Opened, Expiration Date, and Employee Initials Any product sitting out and stored on ice, i.e. Hamburger Toppings and Salad Toppings, must be labeled as follows: Item Name, Date and Time Set Out, Discard Time, and Employee Initials. Discard time will be 4 hours from the time the product was set out. After 4 hours take the temperature of the product to ensure it is still at 41 degrees or less and change the ice. Any product sitting out at room temperature, i.e. Grilled Tenders and Peach Cobbler, must be labeled as follows: Item Name, Date and Time Set Out, Discard Time, and Employee Initials. Discard time will be 4 hours from the time the product was set out. Product must be discarded after 4 hour of sitting at room temperature. Shelf Life begins once a product is either prepped or opened The following is an example of how a label should look: The LABELING CHART can found in the OPERATIONS MANUAL section on the Intranet -BOH-10-
Protein Labeling- Pack Size Dates Difference between Pack Date and Received Date Items received from your food vendor should have a pack date (if not refuse product) Remember Pack Date differs from Received Date. Pack Date refers to the date the Vendor packed the items. Every case should have a listed pack date. Sometimes the pack dates are not obvious. For example, 051508 may stand for May 15th, 2008, but at first glance is not apparent. Check with your manager if you are unsure the exact pack date. As always, product should be inspected for quality control regardless of expected expiration date. Make sure to date the outside protein boxes with the following expiration dates; Poultry Items- (1/2 Chickens, Chicken Wings, Chicken Tenders) Label 14 Days from Pack Date- Pork Butts- (Butts we receive for Chopped Pork) Label 21 days from Pack Date- Ribs- Label 7 Days from Received Date. Beef Brisket- Label 35 Days from Pack Date. -BOH-11-
The Waste Sheet (Example) The WASTE SHEET should be used for EVERY item that is not able to be used, no matter what the reason. It is hard to know where food and other products are going without this type of accurate recording. As you can see on the example sheet below, there are many reasons why a product is unable to be used. Sometimes, the Waste Sheet will point to opportunities for additional training. Below you will notice: On shifts when JD is working, there are a lot of wings being thrown away. He also had to throw out 5 orders of fries that were too cold to be served. This might indicate that JD needs to be a little more aware of what the need is for so much pre-cooking. He might be thinking that he s really doing a great job of planning ahead and being prepared for a rush. RS has dropped a half chicken and rack of ribs on the floor. He also spilled about a fourth of a bottle of wing sauce. He might be trying to rush because he s always moving and getting things done quickly, and becomes careless. GL has undercooked tenders twice. This could be that he s not paying attention to cooking times, the tenders are larger than normal, the fryers not set to the proper temperature or not holding the temperature and in need of calibration, or some other factor. We don t want anyone becoming sick from undercooked foods. He also served several orders of cold fries. Make sure the fries in the warmer will be okay to serve when the other foods are ready. Plan ahead, but not too far ahead. Sometimes the Waste Sheet shows us opportunities to improve our cooking skills and other times, items are past their shelf life and must be discarded. This is still good information, it may educate management as to areas where adjustments need to be made in ordering. Date Initials Quantity Item Cost Reason BOH 9/15/10 JD 30 wings 8.50 not sold 9/16/10 RS 1 half chicken 1.65 dropped on floor 9/17/10 GL 4 tenders 1.25 under cooked 9/17/10 JD 5 orders fries 1.25 cold 9/17/10 RS 1 full rack 1.60 dropped on floor 9/20/10 BR 1 lb. potato salad 1.30 past shelf life 9/20/10 GL 10 tenders 2.75 under cooked 9/23/10 JD 10 wings 2.25 not sold 9/2510 GL 3 orders fries.75 not sold -BOH-12-
Walk-In Refrigeration Temperature and Storage Temperature must remain between 34 and 40 degrees Fahrenheit. If the temperature fluctuates severely it must be reported to your supervisor. All food packaged in containers must abide by the following: The lid must fit securely or must be wrapped tightly with plastic wrap. Label all items with: Item name, time & date made, discard date, and employee initials Any perishable item that is to be refrigerated must be properly cooled then stored as follows: - Sauces must be chilled in an ice bath to a temperature not higher than 45 degrees Fahrenheit. - Must be placed into containers no deeper than six (6) or nine (9) inches. - Lid must fit securely and item must be labeled with Item name, time & date made, discard date, and employee initials - All shelving must be plastic coated and at least six (6) inches off the ground to provide adequate room for sweeping and mopping. - No items may be stored directly on the floor. - Any non-perishable item (cut vegetables, etc ) may be put into any size or shape container - The container must be labeled using the Day Dot System. - Food Products (Meat, Dairy, Produce, etc ) must be kept in their proper places in the refrigerator, and kept properly organized. - Do not combine raw meat with cooked meat. - Always place cooked food on a higher shelf than raw food. - Do not combine different kinds of raw meat on the same sheet tray (example: poultry with pork or beef) - All food items must be rotated upon delivery. Deck Brushing will be done as follows: - After Lunch - After Dinner - As needed Set-Up and Product Handling Sauce Section Refill sauces after lunch for dinner shift. Change containers of sauces everyday. BOH -BOH-13-
Produce Section All fresh produce must be checked in upon delivery for the following: Freshness Bruises Mold Firmness or Softness Weight/Count applicable No wilt or brown spots Color Smell Taste if necessary Meat Section (All Pork, Beef and Poultry All meats must be checked, weighed, and matched against bill for correct amount. Contact supervisor with any discrepancies. All meats should be placed in the Walk-In in their original boxes, rotated and labeled All prepped meats should be covered with plastic and labeled with Item name, time & date made, discard date, and employee initials To prevent cross-contamination, never mix raw meat items. (Example: beef, chicken and pork are always kept separate.) To prevent cross-contamination, always store cooked food above raw food. Walk-In Freezer Temperature and Storage Temperature should be 10 degrees to (-10) below Fahrenheit. If temperature fluctuates severely it must be reported to your supervisor. All shelving must be at least six (6) inches off the ground to provide adequate room for sweeping and mopping. No items may be stored directly on the floor. All food packaged in containers must contain the following: - Lid, must fit securely or must be wrapped tightly with plastic wrap. - Labeled using the current labeling method. Any item wrapped in plastic wrap must be placed on sheet tray when being placed into freezer. When removing frozen items from freezer for thawing, the following procedure must be followed: - Item must be placed directly into Walk-In Refrigerator for 2-3 days for thawing. - Place item in sink with cool running water (70 degrees Fahrenheit or below) until item is thawed...never in standing water. -BOH-14-
Only single serving items may be placed directly into cooking process from the frozen state. No whole poultry, beef, or pork may be cooked from the frozen state, as there is the potential for food poisoning. Walk-In Freezer must be swept every day. Walk-In Freezer must be deck brushed every day with appropriate freezer cleaning solution to prevent ice build-up on floor of freezer. Walk-In Freezer Sections: Meat check against bill for correct amounts. Report discrepancies. - Ribs Vegetables check against bill for correct amounts. Report discrepancies. - Corn - Fries - Okra Miscellaneous check against bill for correct amounts. Report discrepancies. - Cheesesticks - Macaroni and Cheese - Brunswick Stew Dry Goods Storage All deliveries must be checked in and matched against invoice for correct amount. Contact supervisor with any discrepancies. All canned goods that are severely dented at the rim and the body must be returned for credit and noted on the invoice. Rotate stock using the FIRST IN FIRST OUT rule (FIFO). Rotate stock top to bottom. All shelving must be six (6) inches above the floor to provide adequate room for sweeping and mopping. No items may be stored on the floor. Fruits that need to be kept in dry storage must be dated and rotated upon delivery. -BOH-15-