What is the audit form that our AMs will use to check GSC conformance once every 2 months?

Highly controllable SDs that we can eliminate during operations

The following are the probable cause of Soggy Noodles EXCEPT

TRUE or FALSE:

Spaghetti Sauce Flavor and Aroma is: Right blend of sweet & spicy, sour, meaty tomato taste and spices

The following are the probable causes of Dry Patty except

TRUE or FALSE:

Disposable gloves of grill crew must be replaced at maximum of 2 hours or as needed

The following are the probable causes of Not crispy/soggy/oily skin except

What is the Chicken Holding Equipment Warmer Temperature

During room temp thawing of chickenjoy, transfer partially thawed chickenjoy in chiller when temperature reach _____

TRUE or FALSE:

On QM Quick visit Audit, Having a rating of 95% on Spaghetti, 85% on Chickenjoy and 90% on Regular yum is a Major deviation on Food

On Escalated C&S, what is the standard dilution of APS at End of Day.

TRUE or FALSE:

Check the final cooked temperature of the sauce at least 4 points

What is the operating temperature of bun toaster?

This pertains to measures that will prevent deliberate contamination of food

What is the ppm of the sanitizing solution for outside purchased lettuce?

What is the standard Thermometer Calibration?

What is the standard portion of noodles ( including portioning basket)?

TRUE or FALSE:

General Appearance of Chickenjoy is Golden yellowish to golden brown skin with off-white meat

What is the shelf life of spaghetti sauce