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Run: Burrito and Bowl Assembly Portion Control SOP

This SOP template standardizes burrito and bowl assembly with portion control, warmers, pan rotation, and finished-product checks. Use it to reduce waste, ke...

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Steps

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.
The assembler portions each ingredient using the approved scoop size for that ingredient and keeps portions level without overfilling or compressing product.
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 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.
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.
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.
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.
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 any product that has been dropped, contaminated, held outside temperature tolerance, or exposed to cross-contact that cannot be corrected safely.
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 portion, temperature, labeling, or contamination issues to the shift supervisor or kitchen manager and document the corrective action before service continues.

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