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Southern Fried Chicken Sandwich: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" !Product !Receiving !Storing !Quality Serving Temp !Once Opened/Prepped !Hold Time |- |Mayonnaise (Deluxe) |Dry Storage |Cooler - Once Opened |34°F - 41°F |34°F - 41°F | |- |Pickles |Dry Storage |Cooler - Once Opened |34°F - 41°F |34°F - 41°F | |- |Lettuce (Deluxe) |Cooler |Cooler |34°F - 41°F |34°F - 41°F | |- |Tomatoes (Deluxe) |Cooler |Cooler |34°F - 41°F |34°F - 41°F |End of Day |- |Chicken Filets |Cooler |Co...") |
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* Mark sandwiches prepared to special request with correct symbols using a Sharpie marker or use the printout from the grill printer if available | * Mark sandwiches prepared to special request with correct symbols using a Sharpie marker or use the printout from the grill printer if available | ||
== Pre-Close == | |||
Filter chicken fryers (See “Fryer Filtering” section for detailed instructions) | * 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. | |||
Serve all customers | * Clean display cabinet with sanitized towel | ||
* Sift breading into clean tub | |||
Turn off power to fryers | * Cover breading and store in the walk-in cooler | ||
* Wash, rinse and sanitize dip pot, dip basket, sifter, top breading tub and lug | |||
Turn off display cabinet | ** Allow to air dry. | ||
* Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel. | |||
Discard any remaining chicken fillet breast | * Reassemble the breading station | ||
Wash, rinse and sanitize yellow tongs, trays, and chicken baskets | |||
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 | |||
Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel. | |||
Reassemble the breading station | |||