’ under the cross-contact column of the guide because of the use of shared fryers between foods.
For example, fried items are identified with a ‘ Limited time offers, test products, or regional items have not been included on these menus.ĭuring normal kitchen operations involving shared cooking and preparation areas, the possibility exists for food items to come in contact with other food products. Certain menu items may vary from restaurant to restaurant and may not be available at all locations. However, it is possible that ingredient changes and substitutions may occur due to the differences in regional suppliers, recipe revisions, preparation techniques, and/or the season of the year. Every effort is made to keep this information current. As part of this ongoing commitment, we provide the most current allergen menu information available from our food suppliers on the eight most common allergens including egg, fish, milk, peanut, shellfish, soy, tree-nuts, and wheat/gluten.
The health and safety of our guests are always top priorities.
