mcds manager notes

PPE

Personal protection equipment

OEPE

Order ends present ends

KVS

Kitchen video system

How do you know c02 is leaking

If there is ice on the c02 tank

Danger zone

More than 3 orders

How often should tea be brewed

Every 8 hrs or until empty

How long does coffee stay fresh/up to temp

1 hour

When should Travel path be done

30 mins regularly or every 15 during peak

Production leader

the manager should be the assembler if in position

GC/sales

Guest count transaction

When should dspt forms be filled out

24-48hrs in advance

What are Burgandy hrs

Floor hours

What are red hours

Fixed hours

Gold hours

Prep & maintenance

what is VLH

Variable labor hours

Window is called FC why?

The first McDonald’s only had a window

What are pink hours

Front counter

What are yellow hours

Fries or hashbrowns

what are green hours

Drive thru

What are fixed hours

Task jobs with no customer interaction

What does SSEHN mean

Send sick employees home now

SSEHN or send sick employees home

Salmonella shigella E.Coli hepatitis A norovirus

Any associate displaying the following symptoms can not work

Vomiting

Diarrhea

Sore throat with fever

Jaundice

Unprotected & infected wounds

6 diseases you need to know SERIOUSLY SEND SICK EMPLOYEES HOME NOW

Samonella

Shigella typhoi

Shigella non typhodial

E. coli

Hepatitis A

Norovirus

4 reasons to close the restaurant immediately

Fire

No running water

Food illness breakout

Pest infestation

No electricity

What temp should the coolers be

40 or below

When do In app points expire

Expires in 6 months

What are the 3 W’s when parking cars

Where-where to park

Why-why are they being parked/what are they waiting on

When-when they should expect their order

Not following the e production board lead to?

Food cost

Waste

Times

24/7

24hrs a day 7 days a week

1st priority when doing pre shift in the kitchen

food safety

What is the Hazcom app

Shows all approved chemicals being used in the restaurant and employees trained on how to access and understand safety data sheets(SDS)

3 W’s for parking cars

Where

Why

When

How long is regular meat good for

10-15mins

How long are nuggets good for

20 mins

How long are crispy good for

1hr

How long are fish good for

20 mins

How long are tenders good for

45 minutes

How long are mcchicken good for

30 mins

10:1/sausage temp requirements?

155+

4:1 temp requirements?

175-190

Chicken temp requirements?

165+

Fish temp requirements?

155+

How many fish are considered a full round?

8

How many crispy are considered a full round?

4

How many mcchicken are considered a full round?

6

How many 4:1 are considered a full round?

3

How many 10:1 are considered a full round?

6

EProduction

Shows the times everything should be dropped, & how much product is to be dropped. It is based on the last 6 weeks

EProduction- pink means?

Bad or expired

EProduction- green yellow red 10%

Green exceeding

Yellow meeting 10%

Red below 10%

EProduction- White box

increase

EProduction- black box

Decrease

EProduction percentage

How often we are hitting projections for that item

B.L.A.S.T meaning?

Believe

Listen

Apologize

Solve problem

Thank customer

What should the freezer temp be?

0° or less

Fridge & cooler temps should be?

40° or less

Sink temperatures should be?

110°

4 reasons to close the restaurant immediately?

Fire

No running water

Food illness breakout

Pest infestation

No electricity