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Project correct amount of meat needed. (See “Grill Staging and Projection.”)
Always have meat done and ready to serve.
Always load fresh meat to begin cooking prior to serving cooked meat. Failure to
do so will result in frequent product outages.
Stay in position to maintain staging and quality and be prepared to interrupt post-
rush or nonservice tasks in order to serve guests.
Serve meat to the heel of the bun within 3 seconds of when the sandwich was
started to ensure smooth flow of service.
Communicate stock level of buns and MPHC products.
Ask line coordinator how many guests are in line to help determine projection.
Communicate with PUW grill operator regarding projections and staging.
CLEANLINESS/
The grill operator will use two towels to clean and sanitize the grill area throughout
SANITATION
the day.
A dry, disposable, pink colored towel will be used every 15 minutes or as needed to
wipe meat blood and grease from the grill area. This towel will be contaminated
with meat blood and must not be used to wipe any other surface.
This towel will be discarded and replaced every hour with a clean, dry
towel.
Discarding the towel each hour helps to minimize the possibility of
contaminating foods or work surfaces with meat blood.
The second disposable, pink colored towel will be stored in a pan of sanitizer
solution near the grill area. Use this solution exclusively for the grill towel.
Use this towel after using dry towel, at least every 15 minutes, (when
product stir timer goes off), to clean and sanitize the grill area. This
includes the grill board and splash walls around the grill.
Each hour discard the towel and sanitizer solution and replace both.
A clean pan should be used for the fresh sanitizer solution.
Return pan of sanitizer solution to grill area.
The hourly discards can be monitored in one of three ways.
Coordinate with hourly readings.
Program multi-product timer if space is available.
Purchase a one-hour egg timer.
If the sanitizer solution on-line becomes dirty and greasy before the hourly
replacement, it should be discarded and replaced sooner. The sanitizer
effectiveness is reduced as soil from the towel is placed in the pan. Ineffective
sanitizer will not kill bacteria which may exist on the grill board.
Clean when there is a break in customer flow, or at least every 15 minutes.
Scrape grill, with grill spatula, when there is heavy carbon build-up on surface.
Organize and restock meat as needed.
GRILL OPERATION - LOADING MEAT
FREE-
Remove lid from meat pan and carefully separate the end stack of meat patties
STANDING
from the other stacks of meat patties in the sleeves.
MEAT WELL
Load patties from this stack of meat until it is completely used, then carefully
separate remaining stacks in the sleeve. This procedure will minimize the amount
of meat that could be damaged when removing meat from the pan.
Continue to load and cook meat per standard operational procedures.
During busy periods when a 4-ounce meat sleeve has two stacks or fewer, transfer
the stack(s) of 4-ounce meat to the
back
1/3-sized pan and rewrite the remaining
hold time on the hold time bar along side the 1/3-sized pan.
During busy periods when a 2-ounce meat sleeve has three stacks or fewer,
transfer the stack(s) of 2-ounce meat to the
front
1/3-sized pan and rewrite the
remaining hold time on the hold time bar along side the 1/3-sized pan.
