Burrito and Bowl Assembly Portion Control SOP

Standard operating procedure for consistent burrito and bowl assembly, including portion control, tortilla warming, pan rotation, and station-level finished product standards.

Steps

• Verify the station build sheet and product photos
• Check the tortilla warmer temperature
  The line lead verifies tortilla warmer temperature is 165–175°F using a calibrated thermometer; record the reading on the station log; if outside range, escalate to the shift supervisor and do not use the warmer until corrected.
• Load and label the food pans
• Portion each ingredient with the approved scoop size
  The assembler portions each ingredient using the approved scoop size for that ingredient and keeps portions level without overfilling or compressing product.
• Assemble the burrito or bowl in the approved order
• Rotate pans before product quality declines
• Compare the finished item to the reference photo
• Change gloves before handling allergen-sensitive ingredients
  Wash hands and change to a fresh pair of gloves before starting a new order, after touching raw or allergen-containing ingredients, after handling money or personal items, and any time gloves become torn, dirty, or contaminated.
• Sanitize shared utensils on a defined interval
  Sanitize scoops, ladles, tongs, and other shared utensils at the start of service, every 2 hours during continuous use, and immediately after contact with a contaminated surface or allergen-containing ingredient.
• Keep allergen-containing ingredients segregated
  Store, label, and handle allergen-containing ingredients separately from non-allergen items according to site policy, and use dedicated utensils when required by the build sheet or allergen matrix.
• Check refrigerated ingredient temperatures every 2 hours
  Measure the temperature of refrigerated ingredients on the line and in cold holding every 2 hours during service, using a calibrated thermometer and the approved probe method for the product.
• Confirm cold-hold tolerance is within ±2°F
  Accept refrigerated ingredients only when they remain within the approved cold-hold target range, allowing a tolerance of ±2°F; if the reading is outside tolerance, move the product to corrective action immediately.
• Document and escalate out-of-range readings
  Record each temperature check on the station log and notify the shift supervisor if any refrigerated ingredient is out of range, so the product can be evaluated before further use.
• Discard contaminated or unsafe product
  Discard any product that has been dropped, contaminated, held outside temperature tolerance, or exposed to cross-contact that cannot be corrected safely.
• Stop service on affected ingredients
  Remove the affected ingredient or pan from service immediately, label it as non-conforming, and do not return it to the line until a supervisor approves corrective action.
• Escalate repeated or unresolved issues
  Escalate repeated portion, temperature, labeling, or contamination issues to the shift supervisor or kitchen manager and document the corrective action before service continues.