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INTRODUCTION
FOUR STEP TRAINING METHOD
FRONT SWAMP RESPONSIBILITIES
FRONT SWAMP CHECKLIST
FINAL EXAM
CONTENTS
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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
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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.
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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!
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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 _______________________________ .
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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? ___________
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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!
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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”).
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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.
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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
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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.
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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.
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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
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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
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