☆ Q.A. Standard: Bun should be evenly toasted and golden brown. Sandwich should be neatly assembled.
Tools Needed
Yellow tongs
Sharpie
Work Safe
Wash hands before starting work and after handling anything not food related
Gloves -- If leaving workstation or changing tasks, wash hands and change gloves
Cook temp: Fillet 165°F/17 seconds
Hold temp: 135°F minimum all cooked foods
Wash, rinse, sanitize all utensils and surfaces every 4 hours
Never operate the microwave without food inside. This could result in damage to the equipment and cause a fire.
To prevent cross-contamination, always store raw meat and dairy products away from produce and condiments
To cut a sandwich in half if requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the bun. Do not hold bun from side while cutting.
Raw chicken filet breast must be time and temperature controlled for safety (TCS). Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
Raw chicken fillet breast must be stored on the dunnage racks in the walk-in cooler
CAUTION: You must take every step necessary to avoid cross-contamination when handling chicken. Clean and sanitize the breading station after breading chicken fillet breast. Do not store any other food item around the chicken where any chicken liquid can splash on the food item. Never store chicken above any other food item. Never store other food items on top of chicken boxes. Keep a good distance between any other food item and chicken.
Receiving and Storage
Raw chicken fillet breasts are received twice each week. The temperature of the chicken fillet breast at delivery must be between 28°F and 32°F. All cases of raw chicken fillet breast will have a “use by” (expiration) date marked on them. Never accept cases of raw chicken fillet breast that do not have at least 5 days remaining before it expires.
For example: If you have received a case of raw chicken fillet breast with an expiration date of the 22nd, you could not receive the case of chicken after the 18th. See chart below.
Date
9th
10th
11th
12th
13th
14th
15th
16th
17th
18th
19th
20th
21st
22nd
Days Remaining
14
13
12
11
10
9
8
7
6
5
4
3
2
1
SFM can deliver
SFM cannot deliver
Raw chicken fillet breast must be time and temperature controlled for safety (TCS). Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
Upon receipt of the raw chicken fillet breast, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink and pour the water down the mop sink drain.
Assembly (Chicken B.L.T. Sandwich)
Please Note: We will not be microwaving this sandwich
Always wear single use gloves when preparing sandwiches
When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain
Pull down the foil wrap. Ensure the word “special” is facing away from you.
Once toasted, remove the heel from the toaster
Use yellow tongs to place one chicken breast fillet on the heel of the bun
Place 4 - ½ slices of bacon on top of the fillet in a crisscross pattern
Bring the crown of the bun down from the toaster
Mayonnaise: Use a condiment spatula to apply 1/2 oz. of mayonnaise on the crown using a down and across motion
Pickles: Use fingers to place 4 pickles on the mayonnaise. Do not overlap.
Shredded lettuce: Use fingers to place ½ oz. of lettuce on sandwich
Tomato: Use fingers to place one tomato slice on sandwich
Place the dressed crown on top of fillet
Wrap Sandwich using the foil wrap and the square wrapping procedures
Use a sharpie marker to mark the sandwich “CB” for Chicken B.L.T.
Pre-Close
Filter chicken fryers (See “Fryer Filtering” section for detailed instructions)
Wipe down tops and sides of chicken fryers and other related equipment
Wash, rinse, sanitize and air-dry bottom breading tub and lug
Wipe down surrounding walls of breading machine
Closing
Serve all customers
Turn off power to fryers
Turn off display cabinet
Discard any remaining chicken fillet breast
Wash, rinse and sanitize yellow tongs, trays, and chicken baskets. Allow to air dry.
Clean display cabinet with sanitized towel
Sift breading into clean tub
Cover breading and store in the walk-in cooler
Wash, rinse and sanitize dip pot, dip basket, sifter, top breading tub and lug. Allow to air dry.
Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel.
