SOC (Station Observation Checklist) Quality

Buns & Dressings (Grilled Direct)

Are you ready to work? Dressing Products
q Uniform neat and clean, name badge, apron and hairnet in place (where
q © What are the customers’ expectations for assembled main menu
applicable). Apron is removed to perform cleaning tasks
q © Hands are washed and dried thoroughly whenever they could have products?
been contaminated, and following the timed handwashing system Right ingredients, fresh ingredients, neatly dressed and not messy
(every 30 minutes when working in the kitchen, and hourly when q © Products assembled correctly:
working front counter, drive-thru and dining area) • Positions tray of toasted crowns
• Separates buns and places in boxes (where necessary)
Shift Preparation • Adds required number of shots of sauce
• Adds required condiments. Each bun is dressed with the correct
q © Checks stock, rotation and ‘use by’ dates on station of responsibility, quantity of condiments placed neatly and centred
and informs Manager of any products that have exceeded their shelf life. q Hamburgers and Cheeseburgers
Discards buns and other products which have exceeded their shelf life q Double Cheeseburger
q Checks secondary shelf lives are implemented and followed q Quarter Pounder with Cheese
q Checks product rotation is adhered to. Remaining product is resealed with q Big Mac
Open Box Use First tape q Correct tongs used
q Why must you use cooked products only when they are within their
holding times?
Cooked items stay fresh for a limited amount of time. Quality check
q Checks toaster settings/equipment
q © Finished product is passed to Production Caller. Dressings must be
completed prior to upper platen rising on grill
Toasting Buns q © Only products with neat, centralised dressings and the correct amount
of condiments are served
q What are the customers’ expectations for buns?
Hot, evenly toasted and not crushed
q Repeats production call
Station Maintenance
q © Buns are laid correctly on tray q How should dressing table area be cleaned?
Regular/Quarter: Places a clean bun trayliner on the bun tray. Places bun Surfaces periodically wiped with clean sanitised red border cloth
crowns cutside up on the bun tray. Stages heels and crowns on the bun q © Station maintained throughout shift
spatula, cutside down • Surfaces periodically wiped with clean sanitised red border cloth
Big Mac: Places a clean bun trayliner on the bun tray. Places heels • Cloths changed every 30 minutes
cutside up on the front of the tray. Places clubs on the front edge of • Dressing table area swept and mopped as needed with broom, dustpan
the bun spatula. Places crowns, cutside down on the handle end of the and the correct mop and then dry mopped
spatula • Enough products and packaging available to prevent regular
q Inserts buns into toaster; lowers the handle to activate timer interruptions for restocking
q © When buzzer sounds:
Regular/Quarter: Inserts heels and removes crowns
Big Mac: Inserts crowns and removes heels and clubs
q Communicates to Grill Person. For example, says: “Buns out. Six meat
down, please”
q Responds to grill call
Regular/Quarter: Takes heels out of the toaster using bun spatula and places
on dressed crowns
Big Mac: Takes crowns out of the toaster using bun spatula and places on
dressed clubs

Quality check
q © Bun surface is caramelised to a uniform golden brown and not crushed
q © Product not meeting quality standard is discarded into red waste bin.
Manager is informed if any problems occur

Feedback/comments (eg strengths/opportunities):

q Number of checkboxes achieved /27. (80% needed to pass). % © All Critical Factors passed? (All required) Y / N Date:
Observer’s Name: Trainee’s Name:
Observer’s Signature: Trainee’s Signature:

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