front swamp

1

2

front swamp

3

INTRODUCTION

FOUR STEP TRAINING METHOD

FRONT SWAMP RESPONSIBILITIES

FRONT SWAMP CHECKLIST

FINAL EXAM

CONTENTS

4

INTRODUCTION

WELCOME TO THE SONIC STAR PROGRAMKeep in mind, as you follow this guide, that you are a team member, and as part of a team, you

are responsible for more than your own station. A good team member will learn how to help

other stations and strive to qualify for those stations as well.

In this STAR Guide, you will find information needed to work the Front Swamp position at Sonic.

The Front Swamp is responsible for preparing all hot dogs and all items that have chili and/or

cheese added.

To be certified in the Front Swamp station you will need to complete:

• Guest Service e-STAR Course

• This Training STAR Guide

• Proficiency Checklist

• Certification Test

• Watch Training Videos

• Sonic Safe Training Video Course

• Joe Zacher Food Safety Training Video Course

• Hands on Experience

All Sonic crew members must also be certified in Sonic Safe™, Sonic’s food safety and sanitation

program. To be certified you must complete the Sonic Safe e-STAR Course.

See Guest Service e-STAR Course for Appearance and Uniform Standards

and Sonic Safe e-STAR Course for Sonic Safe procedures.

As you follow the entire training process,

remember the Sonic Mission Statement:

TO BECOME AMERICA’S MOST

LOVED RESTAURANT BRAND

front swamp

5

PREPARE: REVIEW ALL MATERIALSThe trainer must:

• Be well prepared, organized, and set-up for the trainees success!

• Have all materials ready in advance and be comfortable that you as a trainer

understand the materials as well as the required results. If not, then study and

practice before you train!

• Put the trainee at ease.

• State what the trainee will actually be doing.

• Explain the importance and relevance of the task(s).

DEMONSTRATE: SHOW AND TELL• Through proper communications; VERBAL (What you say), VOCAL (How you

say it), and VISUAL (Show them), demonstrate the required procedure(s) and

expected results!

• Use simple words when explaining and keep them consistent to the training

materials.

• Explain step by step what you are doing as you demonstrate.

• Don’t assume the trainee understands, ask probing questions.

• Point out safety measures and possible difficulties.

PRACTICE: PERFORM WITH SUPERVISION• Ask the trainee if they have any questions and if they are ready to try the task(s).

• Practice the demonstrated procedure(s) as often as needed to achieve the

required results! Remember repetition in training is the key to long term results!

• Stay with the trainee during their practice performance.

• Give feedback to trainee throughout the training process as to how they are

doing and provide positive or corrective feedback as needed.

6

FOLLOW-UP: TRAINER TESTS FOR KNOWLEDGE• “Check-Back” on the trainee often throughout the process and after the

training has been completed to ensure that procedure(s) as well as results are

ongoing as required!

• Have the trainee critique their own practiced performance.

• Provide any additional feedback – positives, opportunities, and end on a

positive.

• Trainee should be tested for skill comprehension by way of written testing and

proficiency testing.

• When ready, assign the trainee to perform the task(s) on their own.

Trainees only retain 20% of what they hear, 50% of what they hear and see,

but retain 90% of what they hear, see, and do!

front swamp

7

PREPARATION & COOKING• Cook all hot dog products to an

internal temperature of 165°F. or

greater.

• Cook and hold chili at 165°F or

greater.

• Keep all products properly

covered at all times.

• Prepare all products using Sonic

approved procedures.

The Front Swamp Station is responsible for the hot dogs, burritos, coney items requiring chili

and/or cheese, and all items requiring steaming. When working the Front Swamp you must

closely watch the monitor display for orders. You are responsible for the quality of items created

at this station.

The ability to make orders accurately with high quality and speed is critical in meeting our guests’

needs. To ensure food quality, prepare all food items by:

• Using approved Sonic procedures.

• Following all Sonic Safe procedures.

While stocking the Front Swamp Station, follow the (FIFO) Rule when food handling meaning

“First In/First Out!”

FRONT SWAMP RESPONSIBILITIES

HOLD & SERVE• Do not hold products longer than

the allowed time.

• Hold products using approved

Sonic Safe procedures.

• Hold cooked products at a

minimum temperature of 165°F

or greater.

REVIEW QUESTIONThe ability to make orders accurately and of high quality and speed is critical in meeting our _______________________________ .

8

USING TONGS AND SPATULASThe following procedures have been developed to minimize the risk of cross-contamination

between products. Different colored tongs and spatulas are used to handle different food items

at certain points in their preparation. This reduces the likelihood of tongs/spatulas becoming

confused and causing cross-contamination.

SONIC SAFE REMINDER: Follow all Sonic Safe procedures. Thoroughly clean and sanitize

equipment using hot soapy water and sanitizer solution prior to use.

1. Tongs and spatulas should be washed and sanitized at least every 2 hours.

2. If dropped on the floor, or any other unsanitized surface, the tongs or spatula must be washed

and sanitized before being used again.

3. If the tong or spatula handle touches any uncooked product the tongs or spatula must be

washed and sanitized.

4. If your hand touches a spatula or a pair of tongs that has touched uncooked product, you

must immediately wash and sanitize your hands to avoid cross-contamination.

5. Special care should be taken around hot surfaces, these utensils are heat resistant only!

Remember that handles will melt.

STORAGE GUIDELINES

• All tongs and spatulas should be kept at their workstations for easy access.

• Tongs must be stored on a dry, clean and sanitized surface (such as a tray), in an NSF certified

storage container, in the product itself (as long as the handles do not touch the product) or in

an approved holder.

FRONT SWAMP TONGSRED HANDLE

• Use red handle tongs, (separate set than grill area), to place tempered, uncooked hot

dogs onto the hot dog grill. Do not use Front Swamp red tongs for anything other than

uncooked hot dogs.

STAINLESS STEEL

• Only use stainless steel, non-colored tongs to handle cooked hot dogs, cooked eggs, cooked

sausage, cooked grilled chicken, or finished fried products.

front swamp

9

STOCKING YOUR STATIONMake sure the Front Swamp Station is stocked and ready for all shifts, with an adequate supply of

products for the drive-in’s anticipated business, including both food and paper goods.

The Front Swamp should be stocked with these products and items:

• Chili

• Hot Dogs - 6” Premium Beef and Footlong

• Buns - Regular, Footlong, and Poppy Seed

• Boats - Footlong, 6” and 4”

• Foil Bags - Footlong, 6” and 4”

• #200 Trays

• Diced onions, chilled

• Shredded and sliced cheese, chilled

• Tortilla, 8’ and 10”

• Pickle Relish (chilled)

• Lettuce

• Sliced Tomatoes (chilled)

• Pickle Spears (chilled)

• Sport Peppers (chilled)

• Sauerkraut (chilled)

• Jalapenos (chilled)

• Celery Salt (in dredger)

• Mustard, Ketchup, Spicy Mustard, Baja

Cheese Sauce and other appropriate

condiment squeeze bottles (chilled)

• Wrapped forks

• Towels and sanitizer bucket

• Foil Wrap

• Other miscellaneous items as needed for

Limited Time Offers, etc.

PRODUCT TEMPERING PROCEDURESThis is the process of bringing frozen food products to a temperature where they can be safely

cooked. If a food product is not tempered (thawed) properly (34°F - 40°F) then it may be frozen

inside and will not reach the right serving temperature of 165°F even though the outside is

cooked.

REQUIREMENTS• Products are tempered by moving frozen product from the walk-in freezer to the walk-in

cooler; except frozen bread, which is tempered at room temperature.

• Whenever possible it is best to temper product in NSF certified containers rather than in

original packaging. This will help to allow for even tempering. Sonic products require 24 to

36 hours to temper.

• A product is tempered when it has reached an internal temperature of 34°F to 40°F; (bread

excluded).

• All tempered products must be held at 34°F to 40°F for a maximum of 4 days, except bacon,

which can be held for 6 days. Make sure that all containers are dated so that older products

are placed in front of newer products in the cooler so that they are used first.

• Product must never be tempered at room temperature (except Frozen Bread) or in hot water.

10

HOW TO CORRECTLY USE A TEMPER TAG1. Remove the desired amount of product from walk-in freezer.

2. Place in a clean and sanitized NSF certified container with lid.

3. Fill in Temper Tag (refer to illustration below) and place on container.

4. Place in walk-in cooler (remember FIFO – First In, First Out). Do not mix new product with old.

Product that has reached its discard date must be discarded.

PRODUCT TEMPER/DISCARD LISTProduct Temper Discard

Hot Dogs Regular and Footlong 24-36 hours 4 days

Chili 24-36 hours 4 days, unopened

Poppy Seed Buns* 4-6 hours 72 hours (3 days)

*Poppy Seed Buns must be tempered and held at room temperature (allow 4-6 hours for tempering).

Item: _________

Pull/Prep: ______

Discard: _______

Initials: ____

Date/Time

Date/Time

ampm

TEMPER TAGEXAMPLE

Product Name

Your Initials

Today’s Date

Discard Date*Add number of days that product can be held to Today’s Date to arrive at the Discard Date: ie., today is 03/01/15, the discard date would be 03/05/15.

*Example:

• Grilled Chicken can be held tempered for 4 days.

• If today is the 1st, pull product at opening on the 1st.

• Product will be tempered (34°F-40°F) by opening the morning of the 2nd.

• Product must be discarded at the end of business on the 5th.

As part of the Prep Procedures every morning, remove the desired amount of product from the

Walk-In Freezer; enough for one day’s usage.

front swamp

11

CHILI PREPARATIONGRILLNote: Do not heat chili in the fryer and never heat chili in plastic bag.

1. Wash and sanitize hands

2. Portion tempered chili to be heated for estimated six hours of use into clean and sanitized

stainless steel pans. Place 1 pan on the 400°F section of the grill for cooking. Cover and place

all other pans in the walk-in cooler for later use.

3. Stir chili frequently while cooking.

4. Chili should be heated on high at 400°F until the product reaches a minimum internal

temperature of 165°F.

5. Place cooked chili in the front of the warmer/cooker unit of the Coney Table. Do not combine

old chili with new! Always wash and sanitize utensils when changing pans.

6. Frequently check the internal temperature of chili with a clean and sanitized thermometer.

The chili’s temperature should be maintained at a minimum of 165°F.

Holding Time: Not to exceed 6 hours. Chili heated within 3 hours of closing, if cooled properly,

may be reheated and carried over the following day for no more than 3 hours.

CONEY TABLE AND COUNTER TOP COOKER1. Wash and sanitize hands.

2. Add hot water, greater than 190°F, to a level that touches the bottom of the pans in the

reservoir.

3. Place appropriate pans in cooker and turn temperature control dial to No. 6 or the

appropriate setting to reach 190°F.

4. Allow water to preheat for 30 minutes, or until the water has reached 190°F, before placing

chili into the cooker.

5. Portion tempered chili for an estimated 6 hours of use into clean and sanitized stainless steel

inserts. Place 1 insert into the front pan of the cooker unit. Cover the other pan and place

it in the walk-in cooler for later use. Do not combine old chili with new! Always wash and

sanitize utensils when changing pans.

6. Stir chili frequently while cooking.

12

7. Chili takes approximately 40-50 minutes to reach an internal serving and holding

temperature of 165°F.

8. Using the Counter Top Cooker, when chili reaches 165°F or greater transfer chili to the front

part of the cooker unit at the Coney Table to hold.

9. Frequently check the internal temperature of the chili with a calibrated, clean and sanitized

thermometer. The chili temperature should be maintained at a minimum internal

temperature of 165°F. NOTE: If chili falls below 150°F then discard it and heat a fresh batch

of chili.

Holding Time: Not to exceed 6 hours. Chili heated within 3 hours of closing, if cooled properly,

may be reheated and carried over the following day for no more than 3 hours.

FOLLOW THESE TWO APPROVED METHODS OF COOLING FOOD:1. Divide product into shallow pans. Split product and place in shallow pans as this increases

the surface area and decreases the volume, therefore, decreasing the cooling time of the

product.

2. Use an ice bath. Place a pan of product in a larger pan full of ice. When the top pan is in

place, stir the product to decrease cooling time.

Temperature abuse occurs anytime potentially hazardous food is exposed to the temperature

danger zone of 41°F to 140°F. Food being prepared, cooked, cooled and reheated should pass

through the temperature danger zone as quickly as possible to avoid growth of disease-causing

microorganisms.

front swamp

13

HOT DOGS & CONEYSHOT DOG AND CONEY PREPARATIONOne of our most popular items at Sonic is our hot dogs/coneys. The general procedures to follow

when making hot dogs and coneys are listed:

• Cooked product must be 165°F or greater.

• The first step is to always place the hot dog bun in the coney tray.

• Use stainless steel tongs whenever handling cooked hot dogs.

• Add chili and cheese before placing in steamer.

• Always use shredded cheese for any items that have chili.

• Add sauerkraut before placing in steamer.

• Steam for 10 seconds.

• Add any additional condiments (mustard, onions, etc.) after steaming.

• Check product for accuracy, quality and eye appeal before serving.

• Place in the appropriate foil bag.

Your Manager/Trainer will review with you in detail this and all other procedures for items

prepared in the Front Swamp.

NOTE: Hot Dogs are shipped and must be tempered before cooking. Hot dogs should be

tempered in the walk-in cooler for 24 to 36 hours. Hot dogs must never be tempered at room

temperature. Hot dogs are cooked at the Coney Station using the hot dog roller grill.

14

GRILLING PROCEDURES: HOT DOG ROLLER GRILLSIDE BY SIDE - HEATING ELEMENTS

The hot dog roller grill is designed so the grill surface is on a slant with a grate that moves up

and down. The grate movement and the slant of the grill surface turns the hot dogs. The grill is

divided into 2 sections: the left side (250°F) for cooking and the right side (200°F) for holding.

NOTE: If the holding section temperature is not keeping the hot dogs at or above 165°F, turn

up the temperature until desired internal temperature is obtained.

1. Wash and sanitize hands.

2. Using red handled tongs, place the desired quantity of tempered hot dogs on the left side

of the grill and cook Footlongs and 6” Premium Beef Hot Dogs for 12 minutes. A timer is

provided to measure cooking time. Be sure to set the timer when you place hot dogs for

cooking.

3. After the timer sounds, use a digital thermometer to check and verify multiple hot dogs to

confirm the internal temperature has reached 165°F or greater.

NOTE: Verify internal temperature of hot dogs are at 165°F or greater with a calibrated,

clean and sanitized digital thermometer before serving.

PROPER HOT DOG ROTATION

It is important to properly rotate the hot dogs on the grill to ensure first on, first off. Once

cooked, use stainless steel tongs to transfer hot dogs to the holding side (on right). Rotate hot

dogs by placing product to be cooked on the cook side (on left). Starting at the top of the grill,

work your way down the grill when placing the remaining hot dogs. Example: If you need to cook

5 hot dogs, the first one would go on row 8, the second on row 7, the third on row 6 and so on.

Once hot dogs are cooked, use stainless steel tongs to move hot dogs to the right side (holding

side) of the grill. Place the first row of cooked hot dogs on row 10, the second row on 9 and so on.

If there are hot dogs holding, move the newly cooked to the first empty row below the older hot

dogs. To assure proper rotation, when row 10 has been used, move row 9 up to form row 10 and

so on.

Holding Time: 2 Hours. Do not carry over. Discard cooked hot dogs at closing.

front swamp

15

GRILLING PROCEDURES: HOT DOG ROLLER GRILLTOP TO BOTTOM - HEATING ELEMENTS

The hot dog roller grill is designed so the grill surface is on a slant with a grate that moves up and

down. The combination of the grate movement and the slant of the grill surface turns the hot

dogs. Additionally, the grill surface is divided into two sections: the top half for holding and the

bottom half for cooking.

GRILL TEMPERATURE SETTINGS:

TOP HALF - Holding set at 200°F or dial 6 (or setting to achieve temperature).

BOTTOM HALF - Cooking - set at 250°F or Dial 9.

NOTE: If the holding section temperature is not keeping the hot dogs at or above 165°F, turn

up the temperature until the internal temperature of 165°F or greater is obtained.

1. Wash and sanitize hands.

2. Using red handled tongs, place the desired quantity of tempered hot dogs on the bottom

of the grill; begin with row 5 and work down to row 1 (based on product needs) and cook

Footlong and 6” Premium Beef hot dogs for 12 minutes. A timer is provided to measure

cooking time. Be sure to set the timer when you place hot dogs for cooking.

NOTE: Verify internal temperature of hot dogs is at 165°F or greater with a calibrated, clean

and sanitized digital thermometer before serving. Refer to the Quality Assurance section of

the Operations Manual for instructions on how to use and calibrate a thermometer.

PROPER HOT DOG ROTATIONIt is important to properly rotate the hot dogs on the grill to ensure first on, first off. Once

cooked, use stainless steel tongs to transfer hot dogs to the top holding section of the grill. Place

the first run of cooked hot dogs on row 10 (right to left) of the grill. The second run of cooked hot

dogs should be placed on row 9 and so on. If there are hot dogs holding, move the newly cooked

hot dogs to the first empty row below the older hots dogs. To ensure proper rotation, when row

10 has been completely used, rotate row 9 up to form a new row 10 and so on.

REVIEW QUESTIONUse __________________________ when handling cooked hot dogs.

16

BACK-UP GRILLING PROCEDURES(FLAT) HAMBURGER GRILL

Hot dogs must only be cooked by using the Round-Up Roller Grill. However, the 350°F Section of

the Flat Grill may be used as a back-up by following these approved procedures.

Important! Hot dogs are shipped frozen and must be tempered before cooking. Hot dogs

should be tempered in the walk-in cooler for 24 to 36 hours. Hot dogs must never be

tempered at room temperature.

1. Wash and sanitize hands.

2. Using red handled tongs, place necessary amount of tempered 6” Premium Beef Hot Dogs and

Footlong hot dogs on the center of the 350°F section of the grill.

3. After 1 minute, using red handled spatula, roll the hot dogs approximately ½ inch. Do not move

the hot dogs from the 350°F section of the grill.

4. Cook an additional 6:15 minutes, rotate hot dogs after each minute, or until the hot dogs have

reached an internal temperature of 165°F or greater.

5. Using stainless steel tongs, transfer cooked hot dogs to the appropriate Holding Pan, (see

approved Holding Procedures), with trivet/grate at the Coney Table or to the APW Cooker.

Hot dogs should be cooked in “batches” based on volume on the Roller Grill. Flat Grill procedures

should only be used as a back-up Cooking Procedure. Place the fully cooked hot dogs into the

appropriate section of the pan divider. Ensure that the FIFO method and holding times are being

followed; this will make certain that a quality product is being served.

Verify internal temperatures of hot dogs are 165°F or greater with a calibrated, clean and

sanitized digital thermometer before serving. Refer to the Quality Assurance Section for

instructions on how to use and calibrate a thermometer.

Holding Time = 2 Hours. Do not carry over hot dogs to next day!

REVIEW QUESTIONWhat is the cooking temperature for cooking hot dogs? ___________

front swamp

17

HOT DOG HOLDING PROCEDURES (APW HOLDING UNIT ONLY)

1. Wash and sanitize hands.

2. Add enough hot water, 190°F or greater, which can come from the coffee maker, to fill the

reservoir of the cooker.

3. Place appropriate pans (1/3 or ½ size) in the cooker and turn control dial to #6 or the

appropriate setting to reach a water temperature of 190°F.

4. Place the perforated “divider” in the ½ size pan or appropriate trivet/grate for 1/3 size pan.

5. Add enough hot water, 190°F or greater, to just below the holes of the perforated “divider” or

trivet/grate in the pan. Ensure hot dogs are not immersed in the water.

6. After using the Hot Dog Roller Grill or Flat Grill for cooking, using stainless steel tongs,

transfer cooked hot dogs to the appropriate pans at the Coney Table or APW Cooker. To

ensure proper rotation, new hot dogs are placed to the back of the pan divider (Follow FIFO

- Always keep product covered with a lid). Hot dogs should be cooked in “batches” based on

volume on the Roller Grill. Place the fully cooked hot dogs into the appropriate section of the

pan divider. Ensure that the FIFO method and holding times are being followed; this will make

certain that a quality product is being served.

NOTE: Ensure hot dogs are not immersed in water, as this will prevent them from steaming

and will cause them to lose their taste and color.

7. Check water levels of the cooker frequently. If water levels are low, add hot water to bring

water up to required levels.

Holding Time = 2 Hours. Do not carry over hot dogs to next day!

18

ITE

MH

OT

DO

GB

UN

MU

STA

RD

KE

TC

HU

PO

NIO

NS

RE

LIS

HC

HIL

IO

TH

ER

Pre

miu

m B

eef

A

ll-A

mer

ican

Do

g6

” P

rem

ium

B

eef

Ho

t D

og

Reg

ula

r 6

” C

on

ey B

un

¼ o

z.¼

oz.

¼ o

z.½

oz.

Pre

miu

m B

eef

Ch

icag

o D

og

6”

Pre

miu

m

Bee

f H

ot

Do

g6

” P

op

py

See

d B

un

¼ o

z.¼

oz.

½ o

z.1

To

mat

o S

lice

(hal

ved

)1

Dill

Pic

kle

Sp

ear

2 S

po

rt P

epp

ers

Cel

ery

Sal

t

Pre

miu

m B

eef

Ch

ili C

hee

se

Do

g**

6”

Pre

miu

m

Bee

f H

ot

Do

gR

egu

lar

6”

Co

ney

Bu

n¼

oz.

*¼

oz.

*1

oz.

½ o

z. S

hre

dd

ed

Ch

edd

ar C

hee

se

Pre

miu

m B

eef

New

Yo

rk D

og

6”

Pre

miu

m

Bee

f H

ot

Do

gR

egu

lar

6”

Co

ney

Bu

n1

oz.

Sau

erkr

aut

¼ o

z. S

pic

y M

ust

ard

½ o

z. G

rille

d

On

ion

s

Fo

otl

on

g Q

uar

ter

Po

un

d C

on

ey**

Fo

otl

on

g

¼ lb

. Ho

t D

og

Fo

otl

on

g

Bu

n¼

oz.

*¼

oz.

*2

oz.

¾ o

z. S

hre

dd

ed

Ch

edd

ar C

hee

se

Reg

ula

r 6

” H

ot

Do

g6

” H

ot

Do

gR

egu

lar

6”

Co

ney

Bu

n¼

oz.

*¼

oz.

*¼

oz.

*

HO

T D

OG

BU

ILD

CH

AR

T

On

ly m

and

ato

ry p

rod

uct

s o

r p

rod

uct

item

s h

ave

bee

n li

sted

; op

tio

nal

item

s h

ave

bee

n e

xclu

ded

.

*If

req

ues

ted

.

**In

clu

de

Wra

pp

ed F

ork

ITE

MF

RIE

ST

OT

SC

HE

ES

E

SL

ICE

SS

HR

ED

DE

D

CH

EE

SE

CH

ILI

PA

CK

AG

ING

Fre

nch

Fri

es W

ith

Ch

ili/C

hee

se, M

ini

2 o

z.¼

oz.

½ o

z.4

” C

on

ey B

oat

, 4”

Fo

il B

ag

Fre

nch

Fri

es W

ith

Ch

ili/C

hee

se, S

mal

l3

.75

oz.

½ o

z.1

oz.

4”

Co

ney

Bo

at, 4

” F

oil

Bag

Fre

nch

Fri

es W

ith

Ch

ili/C

hee

se, M

ediu

m4

.50

oz.

¾ o

z.2

oz.

6”

Co

ney

Bo

at, 6

” F

oil

Bag

Fre

nch

Fri

es W

ith

Ch

ili/C

hee

se, L

arg

e6

.75

oz.

1 o

z.3

oz.

Fo

otl

on

g C

on

ey B

oat

, Fo

otl

on

g F

oil

Bag

Fre

nch

Fri

es W

ith

Ch

ili/C

hee

se, F

amily

13.5

0 o

z.2

oz.

6 o

z.2

Fo

otl

on

g C

on

ey B

oat

s,

2 F

oo

tlo

ng

Fo

il B

ags,

#2

00

Tra

y

Tat

er T

ots

Wit

h C

hili

/Ch

eese

, Min

i6

To

ts¼

oz.

½ o

z.4

” C

on

ey B

oat

, 4”

Fo

il B

ag

Tat

er T

ots

Wit

h C

hili

/Ch

eese

, Sm

all

10 T

ots

½ o

z.1

oz.

4”

Co

ney

Bo

at, 4

” F

oil

Bag

Tat

er T

ots

Wit

h C

hili

/Ch

eese

, Med

ium

16 T

ots

¾ o

z.2

oz.

6”

Co

ney

Bo

at, 6

” F

oil

Bag

Tat

er T

ots

Wit

h C

hili

/Ch

eese

, Lar

ge

32

To

ts1

oz.

3 o

z.F

oo

tlo

ng

Co

ney

Bo

at, F

oo

tlo

ng

Fo

il B

ag

Tat

er T

ots

Wit

h C

hili

/Ch

eese

, Fam

ily6

4 T

ots

2 o

z.6

oz.

2 F

oo

tlo

ng

Co

ney

Bo

ats,

2

Fo

otl

on

g F

oil

Bag

s, #

20

0 T

ray

SO

NIC

BU

ILD

CH

AR

T

FR

EN

CH

FR

IES

WIT

H C

HE

ES

E/C

HIL

I A

ND

TA

TE

R T

OT

S W

ITH

CH

EE

SE

/CH

ILI

ALL Chili Items are served with a Wrapped Fork.

20

ITE

MT

OR

TIL

LA

EG

GS

SH

RE

DD

ED

C

HE

DD

AR

C

HE

ES

EM

EA

TO

TH

ER

Bre

akfa

st B

urr

ito

10”

Flo

ur

4 o

z. B

urr

ito

Mix

(1

po

rtio

n)

¾ o

z.(I

ncl

ud

ed in

B

urr

ito

Mix

)

Bac

on

an

d E

gg

B

reak

fast

Bu

rrit

o10

” F

lou

r4

oz.

Scr

amb

led

E

gg

(1

po

rtio

n)

¾ o

z.B

aco

n,

2 w

ho

le s

trip

s

Su

per

So

nic

B

reak

fast

Bu

rrit

o10

” F

lou

r4

oz.

Bu

rrit

o M

ix

(1 p

ort

ion

)¾

oz.

(In

clu

ded

in

Bu

rrit

o M

ix)

¼ o

z. D

iced

On

ion

4 c

oo

ked

Tat

er T

ots

2 s

lices

To

mat

o6

-8 J

alap

eno

Slic

es

Ult

imat

e M

eat

and

C

hee

se B

reak

fast

B

urr

ito

10”

Flo

ur

4 o

z. B

urr

ito

Mix

(1

po

rtio

n)

¾ o

z.B

aco

n,

2 w

ho

le s

trip

s1

oz.

Baj

a C

hee

se S

auce

4 c

oo

ked

Tat

er T

ots

Jr.

Bre

akfa

st B

urr

ito

8”

Flo

ur

2 o

z. B

urr

ito

Mix

½

oz.

(In

clu

ded

in

Bu

rrit

o M

ix)

SO

NIC

BU

RR

ITO

BU

ILD

CH

AR

T

front swamp

21

BURRITO HOLDING PROCEDURES These procedures are ONLY for the sausage, egg, and cheese burrito. Any request for bacon /

ham burritos should be made to order and SHOULD NOT be held using the holding methods noted

below. It is important to know product mix by hour which will assist in determining the build-to-

levels used at the drive-in.

• All burritos must use burrito mix that is fresh off the grill and NOT mixture that has been held

in the APW Heatwell or any other holding unit.

• Burrito temperature going into the designated holding unit should be 140°F or greater.

Burritos will gradually increase temperature through the hold time.

• Follow current Sonic Procedures for making the sausage, egg and cheese burrito, (see Sonic

Operation Manual, Vol. 1 - Recipes), while wrapping burrito in foil wrap, leaving one end open.

Closing both ends has a negative impact on product quality.

• Burritos must be rolled completely to ensure no part of the tortilla is exposed. Exposed parts

of the tortilla will become dry and brittle.

• All premade burritos may be held for a maximum of 30 minutes to ensure delivery of the

highest quality product possible to our guests.

• A maximum of 10 burritos may be held following one of the approved methods.

• If any burritos do not sell prior to the 30 minute hold time frame expiring, discard burritos.

• These holding procedures should only be used until 10 a.m. However, some drive-ins may

experience burrito sales volumes that warrant extending the holding procedures beyond that

time frame.

WINSTON WARMING DRAWER• IMPORTANT: Ensure there is water in the drawer’s water reservoir.

• Hold temperature should be a minimum of 195°F.

• Burrito should be placed on the bottom of the drawer and NOT in a stainless steel pan as this

will lead to inconsistent temperatures.

ROUNDUP HOT DOG HOLDING DRAWER• Hold temperature should set dial to “MIN” obtaining a 190°F to 200°F (lowest temperature dial

setting = “MIN”).

22

APW HEATWELL• Ensure water is placed in the heatwell and it is 190°F target.

• Place a ½ sized, no smaller, stainless steel pan at the APW Heatwell station, with a stainless

steel false bottom, do not put water in the pan.

• After placing the burrito in a ½ sized stainless steel pan, place a ½ sized stainless steel lid

on the top, lid must be without a notch. Do not place a plastic lid on top as this will result in

added moisture.

PRINCE CASTLE HOLDING CABINET• Internal temperature should be 165°F or greater.

• Burritos should be placed side by side in a clipper pan with lid.

Holding Equipment

SpecificsHold Temperature

Hold Time

Hold Amount

Winston Warming Drawer

195°F 30 mins 10 burritos

RoundUp Hot Dog Warming Drawer

Set dial to “MIN” 190°F - 200°F 30 mins 10 burritos

APW Heatwell½ pan (SS), ½ false bottom, ½ lid no notch (SS)

190°F or greater (water)

30 mins 10 burritos

Prince CastleHolding Cabinet

Clipper pan w/lid190°F or greater

30 mins 3 burritos

INTERNAL TEMPERATURE OF COOKED PRODUCTS SHOULD ALWAYS BE 165°F or GREATER.

front swamp

23

FOLDING BURRITOS

1. Fold in side end of tortilla.

2. Fold front side of tortilla up.

3. Tuck and roll tortilla, leaving one end

of burrito open (move back to center if

necessary).

4. Fold side end of foil wrap in.

5. Fold front side of foil wrap up.

6. Fold side top end of foil wrap in.

7. Tuck and roll burrito over remaining foil.

8. Label appropriately (if needed).

9. Serve to guest.

1

This standard wrap

creates a guest-friendly

“pocket” (#5).

2

3 4

5 6

7 8

24

FRONT SWAMP CHECKLIST

OPEN__ Follow all Sonic Safe Procedures.

__ Have available the following clean and sanitized equipment:

___(1) Red Tong ___(1) Sliver Tong ___Spoodle ___Chili Spoon

__ Turn Heatwell/APW Cooker on and add hot water; set thermostat to reach water temp of

190°F.

__ Turn on Hot Dog Roller Grill; (Cook on bottom at 250°F and hold on the top at 200°F). *Set

top and bottom to cook at 250°F if Holding Drawer is in use.

__ Clean towels properly stocked and sanitizer bucket(s) refreshed with sanitizer solution.

__ Stock station with paper products as needed.

__ Ensure Coney buns are stocked properly.

__ All condiments stocked, (cheese, onions, jalapenos, pickle spears, sauerkraut, etc.), are placed

on ice and chilled per Sonic Safe Procedures.

__ Fill and have available mustard, spicy mustard, and ketchup squeeze bottles.

__ Check temperature of Hot Dog Roller Grill.

__ Take temperatures of all food items: Hot = 165°F or greater and Cold = 40°F or less.

PRE AND POST RUSH READY__ Follow all Sonic Safe Procedures.

__ Check temperature, clean and sanitize Hot Dog Roller Grill.

__ Clean and restock station. DO NOT add new product to old product!

__ Restock and rotate Coney buns as necessary by date; FIFO (First in - First out).

__ Clean towels properly stocked and sanitizer bucket(s) refreshed with sanitizer solution.

__ Wipe down, clean and sanitize work area.

__ Check and add water to steamer; distilled water only.

__ Check water levels of cookers; Add hot water only.

__ Bag trash. DO NOT take trash out back door after dark!

__ Sweep and mop floors as assigned.

front swamp

25

CLOSE__ Follow all Sonic Safe Procedures.

__ Turn off Cooker/Warmer; (drain water from reservoir).

__ Turn off Steamer.

__ Remove and store Chili in Walk-in Cooler, place and cover in pan.

Follow proper Chili Handling procedures as outlined in the Sonic Operations Manual.

__ Turn off/Clean/Sanitize hot dog roller.

__ Discard hot dogs: absolutely no carry-over!

__ Remove and store in clean pans, cheese, onions and condiments in Walk-in Cooler.

__ Remove mustard, spicy mustard, and ketchup from squeeze bottles, place product in clean

bottles and store in Walk-in Cooler. (Wash, rinse and sanitize dirty bottles).

__ ColdMaster Pan cleaned and placed in freezer.

__ Ensure all Coney bun bags are closed securely.

__ Restock paper supplies.

__ Wash/Rinse/Sanitize dirty utensils and smallwares. After air drying place clean utensils/

smallwares where they belong.

__ Discard gravy, (wash/clean/sanitize Warmer unit).

__ Clean Steamer, Refill with distilled water only.

__ Wipe down, clean and sanitize work area.

__ Bag trash. DO NOT take trash out back door after dark!

__ Sweep and mop floors as assigned.

26

FRONT SWAMP EXAM

1. When serving a cooked hot dog, ____________ tongs must be used to place hot dog into the

bun.

A. Red Handled B. Stainless Steel

C. Green Handled D. Yellow Handled

2. A medium chili cheese tot receives a ____________ oz. portion of chili.

A. ½ B. 1

C. 1½ D. 2

3. Chili cooked on the grill should be heated on the _______°F section to an internal temperature

of 165°F.

A. 200 B. 250

C. 350 D. 400

4. Cooked hot dogs at close should be ____________.

A. Cooled to below 40°F B. Placed in a shallow pan

C. Covered D. Discarded

5. When working the Front Swamp you must closely watch the ____________ for orders.

A. parking lot B. monitor display

C. manager D. back swamp

6. Cook all hot dog products to a minimal internal temperature of ____________.

A. 145°F B. 155°F C. 175°F D. 165°F

7. Heat chili to a minimum temperature of ____________.

A. 165°F B. 155°F C. 145°F D. 175°F

8. How much sauerkraut goes on a New York Dog?

A. ¼ oz. B. ½ oz.

C. ¾ oz. D. 1 oz.

9. Hold products at a minimum temperature of ____________.

A. 145°F B. 150°F C. 165°F D. 170°F

front swamp

27

10. While stocking the Front Swamp Station, follow the ____________ rule.

A. Slide B. FIFO C. Sonic D. LIFO

11. The approximate time it takes to temper chili?

A. 12 -24 hours B. 24 - 36 hours

C. 12 - 36 hours D. 6 - 18 hours

12. Tempered hot dogs must be used within ____________.

A. 4 days B. 1 day

C. 10 days D. 5 days

13. What is the maximum hold time for chili?

A. 6 Hours B. 12 Hours

C. 18 Hours D. 24 Hours

14. The type of cheese to put on a Footlong Coney is ____________.

A. shredded B. Swiss C. sliced D. Blue

15. What is the holding time for cooked hot dogs?

A. 5 Minutes B. 4 Hours

C. 2 Hours D. 30 Minutes

28