Chicken B.L.T. Sandwich: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| (8 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | {| class="wikitable" | ||
|- style="text-align:center; background-color:#BFDA6F" | |||
|'''Product''' | |||
|'''Receiving''' | |||
|'''Storing''' | |||
Serving Temp | |'''Quality Serving Temp''' | ||
|'''Once Opened/Prepped''' | |||
Opened/Prepped | |'''Hold Time''' | ||
|- | |- | ||
|Mayonnaise | |'''Mayonnaise''' | ||
|Dry Storage | |Dry Storage | ||
|Cooler - Once Opened | |Cooler - Once Opened | ||
| Line 17: | Line 16: | ||
| | | | ||
|- | |- | ||
|Pickles | |'''Pickles''' | ||
|Dry Storage | |Dry Storage | ||
|Cooler - Once Opened | |Cooler - Once Opened | ||
| Line 24: | Line 23: | ||
| | | | ||
|- | |- | ||
|Lettuce | |'''Lettuce''' | ||
|Cooler | |Cooler | ||
|Cooler | |Cooler | ||
| Line 31: | Line 30: | ||
| | | | ||
|- | |- | ||
|Tomatoes | |'''Tomatoes''' | ||
|Cooler | |Cooler | ||
|Cooler | |Cooler | ||
| Line 38: | Line 37: | ||
|End of Day | |End of Day | ||
|- | |- | ||
|Bacon | |'''Bacon''' | ||
|Freezer | |Freezer | ||
|Cooler | |Cooler | ||
| Line 45: | Line 44: | ||
|4 Hours | |4 Hours | ||
|- | |- | ||
|Chicken Filets | |'''Chicken Filets''' | ||
|Cooler | |Cooler | ||
|Cooler | |Cooler | ||
| Line 52: | Line 51: | ||
|30 minutes | |30 minutes | ||
|- | |- | ||
|Bun | |'''Bun''' | ||
|Dry Storage | |Dry Storage | ||
|Dry Storage | |Dry Storage | ||
| Line 86: | Line 85: | ||
* 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. | * 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 22<sup>nd</sup>, you could not receive the case of chicken after the 18<sup>th</sup>. See chart below. | * For example: If you have received a case of raw chicken fillet breast with an expiration date of the 22<sup>nd</sup>, you could not receive the case of chicken after the 18<sup>th</sup>. See chart below. | ||
* | |||
{| class="wikitable" | |||
|Date | |||
|9<sup>th</sup> | |9<sup>th</sup> | ||
|10<sup>th</sup> | |10<sup>th</sup> | ||
| Line 104: | Line 104: | ||
|22<sup>nd</sup> | |22<sup>nd</sup> | ||
|- | |- | ||
| | |Days Remaining | ||
|14 | |14 | ||
|13 | |13 | ||
| Line 120: | Line 120: | ||
|1 | |1 | ||
|- | |- | ||
| | | | ||
| colspan="10" | | | colspan="10" |SFM can deliver | ||
| colspan="4" | | | colspan="4" |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.''' | * 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. | * 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) == | |||
* [[File:Chik BLT.png|right|554x554px]]'''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. | |||
* Reassemble the breading station | |||