McDonald's

hot, fresh tasting. Crisp outside, moist inside. cooked properly chicken is tender, fish is flaky

you can collect bacteria because they are both raw

345 for all chicken and 350 for fish

6 potions in a 2 segment half- size basket

30 mins

4 portions in a 2 seg half size basket

6 portions in a white uhc tray

60 mins

2 bags i a 4 segment half- size basket

48 pieces 1/2 size uhc try maximum 

20 mins 

1 bag (12 pieces) in an open fry basket

60 mins max

8 portions  if using 1/2 size tray and 6 if it's the 1/3 size try

30 mins

• carbon
• air
• salt
• heat
• detergent
• water

min of every 30 mins 

to prevent slips or fails and reduce fire risks

sometimes it's possible to handle some closing tasks ahead of close

• remove unneeded equipment
• stock grill area
• turn off and clean unneeded equipment
• wipe down equipment surfaces with clean, sanitizer - soaked towels 
• clean and polish stainless steel. 
• prepare mop water for production area
• sweep and mop the floor
• clean/ shutdown grills
• clean filters
• empty greas traps
• empty fryer vent hood grease traps

if used daily polish daily if used less frequently you polish once a week

• cover and date remaining products
• count waste
• turn off remaining equipment
• restock cheese
• take items to sink. wash rinse and sanatize
• clean surfaces
• clean fryer and fryer prep area+ fryer filters
• wash and sanatize freezer and fridge at the fryer station
• clean grill and grill area
• clean all grill area equipment
• return all cleaned equipment and utensils
• take out breakfast equipment
• sweep and scrub the floor with hot solid sense floor care solution
• retrace your steps
• colpete your pull

• polish
• sweep mop
• clean the service area surfaces
• clean lobby
• clean the restrooms
• wash soiled towels
• clean back- up areas
• clean stock room walk in fridge and freezers

• return all milk, cremers, and juice to walk in 
• turn off remaing equipment
• clean fryer and fryer prep area
• remove and clean fryer filters
• clean pie holder
• clean espresso machine
• remove and clean the pumps from the syrup bottles. replace and clean pumps
• take unsweet tea dispensers, sweet tea, and iced coffee dispensers to back sink for washing and sanitation
• clean drink towers
• clean coffee machines and cream dispenser
• clean fridge display case
• check and clean milkshake and soft serve machine
• record complete waste
• turn off heated landing zone
• wipe down front counter
• return cleaned equipment and utensils
• sweep and mop floor with floor cleaner 
• check area

• clean hands
• turn on biscuit oven
• turn on grill- side freezers
• turn on heated landing zone
• turn on pie holder
• turn on table and UHC table
• prepare grills
• prepare hash brown fryers (temp is 360)
• turn on muffin toaster
• plug in Q-ing oven
• position waste cans and trash cans
• check grill tool organizer
• check breakfast tool organizer 
• position egg equipment 
• positoin all supplies

first in frist out

• remove half the days supply of sauces from the walk in 
• thaw burrito mix for the next day

• wipe down and sanitize work surface
• clean hands
• prepare ingredients
• cook first runs of product

• 9- 9:30 for 10:30 changeover
• 9:30- 10 for 11 changover

• turn on toaster
• turn on table
• sharpen spatulas and scraper
• turn on fried product station freezers
• turn on fried prodects fryers 
• empty garbage
• wash breakfast utensils
• check towel buckets 

• stock regular menu product
• check oil levels
• place baskets for nuggers, chicken and filer at station
• stock grill area
• stock prep table

• adjust product selector settings
• quickly recheck all stock levels
• clean and scape grills 
• begin to transition uhcs for regulare menu products 
• steam the grill
• prepare product
• evaluate product food saftey
• ensure KVS monitors show 4 orders
• set up both sides of the prep table

• turn off breakfast equipment
• clean and sanitize breakfast utensils and equipment
• discard and remaining cooked or heated products
• store opened products to the walk in fridge 
• temper enough sandwich sauces for the rest of the day and enough cheese for the next 6 to 12 hours
• remove breakfast product needed for the next day

• check stock levels 
• targets
• promotions
• clean hands 

3 min and 30 seconds

10 secs

20 to 25 secs 

• suggestive selling
• dont interupt 
• clarify
• direct to cashier
• store order

2 or more drinks

• use ice scopop for ice.
• lid it
• use carrer for 2 or more
• and keep orders together

12 to 16 seconds

10-15 sec

10- 15 sec

• stage it
• transfer it
• remove it
• clean it
• prime it

14 days stored cap down

• read it
• fill it
• open it
• pour it
• clip it
• close it
• press it
• check it

• remove it
• replace it
• clean it
• clear it

hot right perefectly made and fresh

• pick it 
• mark it
• pump it
• - 5 for medium
• press it
• stir it
• - 12 x's
• dress it 
• cap it

• pick it
• mark it
• ice it
• pump it
• press it 
• stire it
• dress it
• cap it

• place it
• press it
• pick it
• mark it
• flip it
• rinse it
• dress it
• cap it

3 small or 2 of either medium or large

• place it
• press it
• pick it
• mark it
• fill it
• rinse it
• cap it

• check trash 
• clean windowns and doors
• clean floors use wet floor sign
• stock straws, napkins, bibs, and condiment center
• clean dining room

• clean every 30 mins
• every 15 if busy
• rubber gloves
• make sure hand dryers work
• clean mirrors 
• check hand soap and paper towels
• make sure faucets work
• empty trash
• check toilet paper
• sweep and mop
• removes gloves before leaving 
• wash hand

• check trash 
• pick up all visible trash
• sweep up
• remove spills
• mop sidewalk
• take trash to corral

• inspect the play area
• check cleanliness 
• check trah
• close area if needed