SATURDAY - Work Station Chart Daily Shift Communication, Goals, Contest & Training Plan :
Manager:
Date:
Daily Post Rush Duties
Daily Maintenance Duties
Post Rush - Dining Room/Prep
Peak Service Positioning Name
Schedule
Break
# Primary / Secondary 1. Cashier / DT / FL Runner 2. Backline Slicer / Fryer
Detail all trash cans inside and out
Lot and landscaping pick up
Detail/run spare toaster
Sweep, (dry) mop dining room floors
Detail condiment stand
Clean and stock rest rooms
Clean all floor drains
Prep any products / salads needed
Clean registers and area
Organize kitchen shelving, coolers
Scrub, clean dust pan
Post Rush - Fryers/Clean Up
4. Runner* / Fryer / Dining Room
Sweep, (dry) mop backline floors
Clean refrigeration and HVAC condensor fans
5. Backline Specialty* / Slicer / Fryer
Wash dishes and serving trays
Detail sandwich chutes
Wash, rinse and sanitize comp-sinks Refill comp-sinks with fresh water
8. Slider** Cash > Fry > BL > DR
Daily Zone Duties
9. Toaster / Specialty
Zone Duties are positional service tasks to be completed only during slow points in service.
11. BL / Fry Leader / Dining Room 12. Fryer 2 / Clean / Restock 13. Dining Room / FL Runner *Headsets should be worn by DT order taker, backline, fry manager and a manager, to ensure speed and accuracy. ** Slider Position #8 follows the flow of business demand. Typical flow would be: Dining Room > Cash > Fries > Backline > Dining Room.
Non-Peak Positioning # Primary / Secondary 1. Cashier / DT/FL Runner 2. Backline Slicer / Fryer 3. DT Cash / Order* / FL/DT/Fryer 4. Runner* / Fry/Dining Room 5. Backline Specialty* / Slicer / Fryer 6. Fryer / DT/FL Runner/DR 7. DT Order Taker* / DT Runner / Fryer Assign at least one person to be the “fry manager” when less than six people are scheduled.
Checked By
Detail mop buckets / sink Detail, wash and sanitize ice buckets and scoops
10. DT Runner* / Fryer
Break
Detail all reach in coolers
Empty outside trash cans if 2/3 full
Filter fryers
7. DT Order Taker* / DT Runner / Fryer
Schedule
Break down boxes/take trash out
3. DT Cash / Order* / FL / DT / Fryer
6. Fryer / DT / FL Runner / DR
Name
Assigned To
Duties
Guests first! Always stop tasks to serve the Guest.
ZONE 1 (Cashier 1) CLEAN Front service counters Front cash registers (only use clean, damp cloth)
STOCK Coffee / tea levels Receipt tape
ZONE 4 CLEAN Chutes Turnover display (stock) STOCK Paper goods Coolers Salads & dressings
ZONE 5 CLEAN Change over coldwell pans Cutting boards Toasters /microwaves STOCK Rotate, portions and salads in coolers Coldwell / sauces
ZONE 2 (Slicer)
ZONE 3 (DT Cashier)
CLEAN Scale 4-Hour Slicer Cleaning STOCK Rotate buns Cheese / sauce Sandwich wrappers
CLEAN DT service area counter DT cash registers (only
ZONE 6
ZONE 7 (Fryer)
CLEAN Drink / shake area Hand sinks (stock) Tea, coffee brewer, pots and brew funnel STOCK Shake machine
use clean, damp cloth)
STOCK Ice-bin Receipt tape
CLEAN Fry area / shelves Skim fryers STOCK Fry area paper products Fry freezer
ZONE 8 (Dining Room 3-Tier Responsibilities) QUICK CHECK (Done when very busy) Tables and seats using 3-in-1 cleaner spray bottle, clean towel and a tray High chairs / booster seats
SPOT CHECK (Done during service breaks) Complete all Quick Check items + Fill condiment stand Ensure all trash cans are emptied and clean
COMPLETE CHECK (Done during slow service periods) Complete all Quick Check and Spot Check items + Spot clean windows and doors Sweep, dry mop floors Clean carpets ARB-T-46A (Rev. 11/15)
Restaurant # ____________ Date: __________
DAILY OPERATIONS CHECKLIST
Mgrs on duty: ___________________________
Red italicized items represent Arby’s Safety First priorities
Opening Management Plan
10:30am
4:30pm
Initials
Initials
Post Rush Plan
__ Follow up maintenance / opening duties __ Assist with opening prep __ Follow up beef / product tempering __ Complete banking (as applicable) __ Test slicer sharpness (oil, sharpen as needed) __ Prep slicer washed, rinsed and sanitized __ Prep equipment clean __ Turn on sign, lights, music, DT speaker
__ Sink set up / handwashing __ Equipment turn on schedule __ Calibrate thermometers __ Follow beef cooking schedule __ Check close & paperwork __ Review Prep & SCL sheet __ Work station chart (plan breaks)
10:30am
4:30pm
Initials
Initials
PEOPLE
__ Zone / post rush duties complete __ Afternoon prep complete __ Breaks __ Banking complete / PM manager verified __ Check mail / email __ PM work station chart complete
Team appearance
•
•
Proper hygiene / handwashing
•
•
TM drinks / food designated area
•
•
PMA rally - TIP / TOP
•
•
Work station chart - zone duties
•
•
TMTP planned
•
•
Building, landscaping, sidewalks
•
•
Check exterior lights
•
•
Windows, frames, matts clean
•
•
Dumpster clean / gates closed
•
•
Readerboard, menuboard, POP
•
•
DT auto message / speaker
•
•
DT pad, ledge, wall area clean
•
•
Flag, patio, tables, umbrellas
•
Doors & windows clean
•
•
Trash cans clean, empty, no odor
•
•
Tables, chairs, highchairs, plants
•
•
Floors, baseboards, walls, pictures
•
•
Condiment stand clean & stocked
•
•
Temperature, music level
•
•
Turnovers & bags, hold times
•
•
Thermometers in all roasts
•
Paper goods stocked / organized
•
•
•
Oven mitts clean, kept near ovens
•
Condiments stocked / organized
•
•
•
Prep tables clean
•
Coolers stocked / organized
•
•
•
Hand sink clean & stocked
•
Tea, coffee, lemons, drink syrups
•
•
•
Thermometers clean & calibrated
•
•
Sinks clean & set up (150 - 400 ppm) •
•
Headsets, speakers, monitors on
•
•
Paper goods stocked / organized
•
•
Condiments stocked / organized
•
•
Coolers stocked / organized
•
•
Tea, coffee, lemons, drink syrups
•
•
Shake mix, shake syrups
•
/ dishes done
•
•
Paper goods stocked / organized
•
•
Condiments stocked / organized
•
•
Fry station / freezer stocked
•
•
Shortening tested / quality good
•
•
Floors, counters, equipment clean •
•
Fry station manager assigned
•
•
Par levels communicated
• •
surfaces clean
LADIES ROOM •
Hot water, soap, towels
•
•
Sink, mirror, floor, walls
•
•
Toilets, tissue
•
•
Sanitary box w/liner
•
•
Trash can / no odor
•
MENS ROOM
Clean walls, floors, baseboards
•
•
Trash cans clean, empty
•
•
Soda boxes full / Co2 level
•
•
Desk area
•
•
Beef tempered, dated - 3 stages
•
•
Other products tempered, dated
•
•
Products dated, rotated, off floor
•
SYSTEMS
BACKLINE
Slicer, food / hand contact
•
COOLER/FREEZER
FRY STATION
DINING ROOM •
BACKROOM
DRIVE-THRU
EXTERIOR
4:30pm
Initials
Initials
FRONTLINE
•
•
Heat lamp working, clean
•
•
Beef slice wafer thin, temp 138°F +
•
•
Cold well fill levels below 1”
•
•
Holding oven temp at 150°F
•
•
Beef sheet in place, used
•
•
Toaster on, proper settings
•
•
Liquid cheddar cheese stocked
• •
•
Hot water, soap, towels
•
•
Cheese / portions stocked, dated
•
Sink, mirror, floor, walls
•
•
Sauce, FIFO bottles, correct tips, 2/3 full •
•
Toilets, tissue
•
•
Produce fresh (LTO) and stocked
•
•
Trash can / no odor
•
•
Wraps stocked / prefolded
•
•
Buns / breads stocked, dated
•
•
Buns / breads organized / arms reach
•
•
Clean floors, trash cans in place
•
•
Par levels communicated
•
Temperature Log on HACCP Sheet Done: ___ AM ___ MID ___ PM ARB-T-41A (Rev. 11/14)
10:30am
•
Vinyl gloves available (right sizes) •
•
Slicer safety gloves
•
•
Fryer safety equipment
•
•
Chemical safety equipment
•
•
Sanitized waters & towels
•
•
Clean / Dirty towel system in place •
•
4-Hour cleaning caddy set up
•
•
Bathroom cleaning caddy set up
•
•
Waste buckets in place
•
•
Hold time systems in place
•
•
Thermometers in all holding units
•
Notes
_____________________________________
________________________ ________________________ ________________________ ________________________ ________________________ ________________________ ________________________ ________________________
CLOSING CHECKLIST Open
Close
Initials
Initials
Closing Manager: ___________________ Closing Team: ___________________________ Close
Open Initials
Initials
DINING ROOM •
Doors / DT window locked
•
Door windows spot cleaned
•
Tables, chairs, highchairs clean
•
Condiment stand clean, stocked
•
Sauce pump nozzles clean
• • • •
Close
BACKROOM
DRIVE-THRU •
•
Open
Initials
Initials
Walls, counters clean
•
•
Ovens, fans clean (off)
•
•
•
All monitors turned off
•
•
Floors, under equipment, clean
•
•
•
Tea urns, spigots clean
•
•
Walls, baseboards clean
•
•
•
•
Ice bin, scoop / ice maker clean
•
Shelves organized
•
•
•
Drink systems & nozzles / grates •
•
Dishes clean, stored properly
•
Beverage nozzles / grates clean • Trash cans clean, empty, no odor •
clean
•
Tables and sinks washed w/ Comet, •
•
Cup, lid dispensers clean, stocked •
•
Bags, kids bags stocked
•
•
Hand sink clean, soap, towels
•
•
DT condiment area clean, stocked •
•
Remaining trash consolidated
•
•
Coffee maker, airpots clean
•
•
Thermometers, pan, probes clean
•
•
Shake mixer clean and sanitized •
•
Mop sink, bucket clean
•
•
Shake machine clean & sanitized •
•
Ice machine, scoop, bucket clean
•
•
Dirty towels in Comet Cleaner
•
•
Spray bottles emptied (filled in AM) • • Dawn detergent • Quaternary sanitizer
•
3-day supply of beef, dated
•
•
Other products tempering, dated
•
•
Products dated, wrapped properly
•
•
Shelves organized, clean
•
•
Product off floors, floors clean
•
•
Freezer door closed, lights out
•
Desk area / office clean, organized
•
Floors / carpet clean (under tables) • Floor mats clean •
LADIES ROOM •
Hot water, soap, towels
•
•
Sink, mirror, floor, walls
•
•
Toilets, tissue
•
•
Sanitary box w/liner
•
•
Fry dump station, hoods clean
•
•
Trash can / no odor
•
•
Shortening full, fryers clean (off)
•
•
Utensils back in place, clean
•
•
Fry cartons stocked, area clean
•
•
Floors, walls, under equipment
•
•
Heating unit clean (off)
•
•
Check fry freezer
•
FRY STATION
MENS ROOM •
Hot water, soap, towels
•
•
Sink, mirror, floor, walls
•
•
Toilets, tissue
•
•
Trash can / no odor
•
BACKLINE • Slicer disassembled, washed,
FRONTLINE •
Turnover display clean (bags)
•
•
Walls, counters clean
•
•
Salad display, dressings stocked
•
•
Reach-in cooler / drawer clean
•
•
Sandwich chutes clean (off)
•
•
Trays: sanitized & air dried
•
•
Cup, lid dispensers clean, stocked
•
•
Au Jus warmer empty & clean
•
•
All monitors turned off
•
Grading System 0-2=A 3-4=B 5=C 6=D 7 or more = F
Evaluate each section and circle items/bullet points that do not meet standard. Deduct one point for each item circled.
•
rinsed, sanitized • Heat lamp clean (off)
COOLER/FREEZER
OTHER
•
• Scale(s) clean / calibrated
•
•
• Holding oven clean (on 150°F)
•
•
TM area clean
•
• Microwave clean, fans & filters
•
•
Exhaust system (off)
•
• Cheese machine / pump clean
•
•
Outside sign, music (off)
•
• Ranch pump clean, parts air dried
•
•
Pole lights left on
•
• Sauce (FIFO) bottles filled, clean
•
•
Back door firmly closed
•
• Buns, packages resealed
•
•
•
• Toasters clean (off)
•
HVAC adjusted to night temp (as applicable)
• Heated holding drawers clean (off)
•
• Waste bins empty, clean, no odor
•
•
Lock doors, turn off Arby’s sign
• Cold wells clean, empty
•
•
Equipment off
• Cutting boards washed w/
•
•
Close registers
•
Calculate register tills / deposit
•
Food difference check complete
•
Verify $ per roast - next day
•
Verify safe totals
•
Audit actions: meals, receipts, etc.
Comet, rinsed, sanitized (at sink) • Food contact surfaces washed,
•
rinsed, sanitized • Hand contact surfaces cleaned
•
with 3-in-1 cleaner
Communication/Closing Feedback
rinsed, sanitized
ADMIN
• Floors, under equipment clean
•
•
Verify void totals, staple to report
• All monitors turned off
•
•
Execute End of Day task list
•
Set up next days paperwork
•
Mgt. communication
•
Safe locked / cash drawers open
•
Alarm system armed
_______________________________________________________ _______________________________________________________ _______________________________________________________ _______________________________________________________ _______________________________________________________ _______________________________________________________ _______________________________________________________
• • • • • • • • • • • • • •
Daily Hourly Round Review Task 1 Start Hourly Reading 2 Happy, Smiling People 3 Customer Walk Dinning Room Parking Lot Restrooms Service Area 4 Skim Drawers 5 Sales, Cooking & Labor Activity 6 Beef Temperatures 7 OPS Wafer - Thin Beef Caramelized Buns Portion Weights Arby's Arch 8 Fresh, Appetizing Produce 9 Hot Fries that "snap" 10 Adjust Schedule (As Needed) 11 * Clean & Sanitize Beef Slicer 12 * Clean & Sanitize Prep Slicer
11*
12
1
2
3*
4
5
6
7*
8
9
10
11*
12
BEEF COOKING SHEET - HACCP and Cost Controls (Roast Beef Pull Temperature: 138°F - 143°F Minimum Roast Beef Dwell Time: 30 Minutes) IMPORTANT: Arby’s Roast Beef internal temperatures must be checked throughout the day and at closing. 138°F or higher: Insert thermometer and place into the holding oven (ensure original roast number is noted on the wrap). 130°F- 137°F: Heat in 200°F oven until beef reaches 138°F - 143°F, insert thermometer, note original roast number and place in the holding oven until needed. (Beef can only be heated once to re-establish roast temperature). Below 130°F: Discard Note: Roast may be held on a slicer at 138°F or in a hot holding oven set to maintain an internal temperature of 150°F.
Cook ‘n Hold Pods Overnight 200°F pod cook beef to 135°F Day Part 250°F pod cook beef to 138°F
COOKING CCP*
Date & Code
Roast #
Raw Weight In
Raw or Leftover Temp.
Time in Oven
Time Out Oven
Cook Time
*Pull Temp. CCP
Restaurant #
AM $/Roast
Date
PM $/Roast
HOT HOLDING CCP* Time in H.O.
Cooked Cooking Roast / Holding Weight Loss Oz. (Ouf of Bag)
Shrink %
Time Out H.O. ** A
B/C
* Temp. Out of H.O. CCP A
B/C
CCPs Team by: (Initial)
CCPs Mgmt. by: (Initial)
A
A
B/C
B/C
* Critical Control Point ** Minimum Dwell Time of 30 minutes or 45 minutes for Overnight Cook ‘n Hold Track shrinkage as needed in the gray columns. Reference the beef cooking section of the OSM for additional information.
L/O Beef L/O Beef L/O Beef
1
Oz. Cook
Cooking/Holding Loss Oz. ARB-T-BEEFSHEET
Rev. 11/15
Page 1
BEEF COOKING SHEET - HACCP and Cost Controls AM (
Temperature Log (Initials/Temp)
Temp
: Code
)
MID (
Initials
Temp
:
)
Code
Initials
PM ( Temp
:
)
Code
Temperature Corrective Action Code:
Initials
Note one of the following codes next to the product that is out of the ideal temperature range.
Walk-In Cooler (34°F - 40°F)
1. Discarded product
Freezer (0°F +/- 10°F)
2. Reheated product
Beef Oven (200°F)
3. Adjusted temperature
Turnover Oven (325°F)
4. Moved product to working equipment 5. Called maintenance / Supervisor
Fry Freezer (0°F +/- 10°F)
6. Moved to cooler / chilled
Fryer (350°F)
7. Fry Freezer is in defrost mode
Cheese Machine (145°F) Beef Holding Cabinet (150°F)
4-Hour Cleaning Schedule
Heated Holding Drawer (150°F) / Henny Penny (175°F) Coldwell Ingredient - Beef Side (34°F - 41°F) Cheese / Tomatoes
Roast Beef Pre-Slice Calculation
(Pre-Heat Pan Before Slicing) Projected Sales for Next 30 Min.
Dollars/$ per Roast
Coldwell Ingredient - Beef Side (34°F - 41°F) Deli Meats / Sauces
4AM-6AM
x 10 =
Coldwell Ingredient - Spec. Side (34°F - 41°F) Cheese / Tomatoes
8AM-10AM
x 10 =
Coldwell Ingredient - Spec. Side (34°F - 41°F) Deli Meats / Sauces
1PM-3PM
x 10 =
Slicer Table / Spec. Side Under Refrig. (34°F - 40°F)
4PM-6PM
x 10 =
8PM-10PM
x 10 =
12AM-2AM
x 10 =
Salad Cooler / Frontline Refrigeration (34°F - 40°F) Shake Machine Hopper (34°F - 40°F)
Pounds of Beef to Pre-Slice
Cleaning Log Slicer (Initials/Time)
Food & Hand Contact Surfaces (Initials/Time)
IMPORTANT: Wash hands and change gloves at least every hour. Wash, rinse & sanitize slicer and all food-contact surfaces at least every 4 hours.
Beef Tempering Schedule #1 3 Days Projected Sales
#2
#3
#4
# of Roasts Required
# of Roast On-Hand
# of Roasts to Temper
Todays Projected Sales
3 Days Projected Sales
Tempering Roasts
# of Roasts Needed for Next 3 Days
+ (plus) Next Day Projected Sales
+ (divided) Dollars/$ Per Roast
+ (plus) Roasts in Holding Oven
- (minus) Total Roasts on Hand
+ (plus) Next Day Projected Sales
= (equals) # of Roasts Needed for the Next 3 Days
+ (plus) Roasts in Cooking Oven
= (equals) Roasts to Temper
= (equals) 3 Days Projected Sales
= (equals) Total Roasts On-Hand
Page 2
Beef Temperature Log Sheet Date: Time
Temperature Initials
10:00 AM
Time
Clean Slicer and Mark on Beef Sheet
10:30 AM
5:30 PM
11:00 AM
6:00 PM
11:30 AM
6:30 PM
12:00 PM
7:00 PM
12:30 PM
7:30 PM
1:00 PM
8:00 PM
1:30 PM
8:30 PM
2:00 PM
9:00 PM
Clean Slicer and Mark on Beef Sheet
Temperature Initials
9:30 PM
2:30 PM
Clean Slicer and Mark on Beef Sheet
3:00 PM
10:00 PM
3:30 PM
10:30 PM
4:00 PM
11:00 PM
4:30 PM
11:30 PM
5:00 PM
12:00 AM
Clean Slicer and Mark on Beef Sheet
Clean Slicer and Mark on Beef Sheet
Sheet must be filled out 100%, not exceptions. Team and manager will be documented for missing information. Beef Temperature taken every 30 minutes regardless of how long it has been on the slicer.
