Make-Up Table: Difference between revisions

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 == Microwave ==
 Amana & Panasonic microwaves should be programmed as follows:
+{| class="wikitable"
+!1
+!2
+!3
+!4
+!5
+!6
+!7
+!8
+!9
+!0
+|-
+|6 secs
+|10 secs
+|12 secs
+|33 secs
+|18 secs
+|
+|30 secs
+|55 secs
+|1 min 30 seconds
+|30 secs
+|}
+Oncue Microwaves should be programmed as follows:
+{| class="wikitable"
+!1
+!2
+!3
+!4
+!5
+!6
+!7
+!8
+!9
+!0
+|-
+|5 secs
+|8 secs
+|10 secs
+|33 secs
+|15 secs
+|
+|28 secs
+|50 secs
+|1 min 30 seconds
+|20 secs
+|}
+=== CARE OF THE MICROWAVE ===
+* Do not slam door.  Gently push door closed.
+* Operate oven only with food inside.  Never operate empty.
+* Always keep a clean deli liner on the bottom of the microwave to prevent spills from sticking to the interior
+* Do not put any type of metal or foil in the microwave
+* Clean oven interior daily  Use warm soapy water to clean the inside
+* Do not open while operating.  Open oven door only at end of cycle.
+* Never use oven cleaner to clean the microwave oven
+* Clean microwave filter and grease shields regularly.  Do not operate oven without them in place.
+* Provide sufficient ventilation.  Do not block oven vents.
+* Do not lift on handle while closing door
+* Do not lift oven by door or lean on door
+* Do not spray anything into the interlock (door) switch
+=== CALIBRATING THE MICROWAVE ===
+* Place 1 liter (a liter is a little more than a quart) of cold tap water in a plastic 2-quart container
+* Record the temperature of the tap water
+* Place the container with the water into the microwave and close the door
+* Press the “TIME ENTRY” button
+* Press “33” and then “START”
+* When the timer sounds, remove the container of water from the microwave and record the temperature of the water
+* The temperature of the water should have increased by 21 degrees + or – 1 degree
+* Microwaves are 2100 watts, and the water temperature should increase 1 degree for every 100 watts of power in 33 seconds
+* If the results are not satisfactory, call the microwave service company
+== PRE-CLOSE ==
+* Refill condiment squeeze bottles
+* Restock wrap station including wraps and 3 lb food trays
+* Remove all products from reach-in cooler. Wash and sanitize reach-in cooler including shelves and rubber gaskets.
+* Wipe down wrapping station and shelves
+== CLOSE ==
+* Serve all customers
+* Discard any remaining lettuce, tomatoes and onions
+* Rotate pickles to clean pan. Cover and store in walk-in cooler.
+* Wrap cheese in plastic wrap and store in walk-in cooler
+* Rotate condiments to clean pans. Cover and store in walk-in cooler.
+* Drain water from make-up table
+* Remove all spoons, condiment spatulas, and pans from make-up table and wash. Allow to air dry.
+* Remove any remaining ice from make-up table wells
+* Scrub the wells with scouring pad and soapy water. Rinse and wipe dry.
+* Wipe down make-up table and surrounding area with hot soapy water
+* Sanitize all food contact surfaces with a clean towel and sanitizing solution
+* Turn off product holding cabinet
+* Wash product pans, lids, perforated meat spatula, and tongs. Allow to air dry.
+* Use warm soapy water to wipe down the exterior and interior of the product holding cabinet
+=== BUN TOASTER (See BUN TOASTING section in the OPS manual.) ===
+== BISCUIT WARMER ==
+* Turn biscuit warmer off
+* Allow the biscuit warmer to cool for 20 minutes before cleaning
+* Remove sliding doors (Henny Penny only) and wash
+* Wipe outer cabinet with a clean sanitized towel
+* Wipe out inside with a clean sanitized towel
+* Reassemble parts when dry