Shift Lead Questions

Question 1

Reg/Best Meat Temps

Answer 1

155-190 degrees faren.

Question 2

Quarter Meat Temps

Answer 2

175-190 degrees faren.

Question 3

Chicken Temps

Answer 3

165 or higher degrees faren.

Question 4

Fish Temps

Answer 4

155 or higher degrees faren.

Question 5

Non-Food spill should be cleaned up with?

Answer 5

Non-Food spill cleanup kit from supply closet.

Question 6

Back door should be?

Answer 6

Shut at all times.

Question 7

In case of fire we meet where?

Answer 7

Corral/Drive Thru

Question 8

In case of tornado we meet where?

Answer 8

Women’s Restroom

Question 9

HOTG stand for?

Answer 9

Hot off the grill.

Question 10

Proper way to lay regular meat on the grill?

Answer 10

Front to back, right to left.

Question 11

All fridges must be?

Answer 11

At most, 40 degrees faren.

Question 12

All product should be how far from walk in wall?

Answer 12

2 inches no less.

Question 13

If product doesn’t meet temp?

Answer 13

Clean/sanitize utensils and grill, Retemp product after adjustments are made.

Question 14

Proper uniform?

Answer 14

Shirt tucked in, black slacks, black non slip, clean shaven.

Question 15

Blue gloves are for?

Answer 15

RAW PRODUCT ONLY!!

Question 16

Fry baskets on fry station screen show?

Answer 16

How many baskets should be down at any given time

Question 17

Big six are reasons to not come into work. Where are these posted?

Answer 17

Board by break room. Reasons are:
Jaundice! (Don’t eat this shit every day!! IT WILL KILL YOU…)
Diarrhea
Nausea
Coughing
Lesions/cuts

Question 18

Complaint line?

Answer 18

833-602-2202. NOT THE MANAGER.