@@ Line 16: / Line 16: @@
 |To a B.L.T. salad, add 1 grilled  chicken fillet cut into ½ inch strips
 |}
+All prepared produce and salads MUST be discarded at the end of the day
+== Receiving and Storage ==
+{| class="wikitable"
+!Product
+!Receiving
+!Storage
+!Once  Opened / Prepped
+!Quality Serving
+!Hold  Time
+|-
+|Shredded Lettuce
+|Cooler
+|Cooler
+|2 days
+|34°F - 41°F
+|End of Day -  panned lettuce
+|-
+|Tomatoes
+|Cooler
+|Cooler
+|
+|34°F - 41°F
+|EOD
+|-
+|Shredded Cheese
+|Cooler
+|Cooler
+|Cooler
+|34°F - 41°F
+|4 days
+|-
+|Crumbled Bacon
+|
+|
+|Cooler
+|34°F - 41°F
+|
+|-
+|Dressing Packets
+|Cooler
+|Cooler
+|
+|34°F - 41°F
+|
+|-
+|Crouton Packs
+|
+|
+|
+|50°F - 70°F
+|
+|-
+|Salads
+|
+|
+|Cooler
+|34°F - 41°F
+|End of Day
+|}
+Q.A. Standard: Fresh, green bed of lettuce with fresh, crisp, vegetables and tomatoes. No rust spots on lettuce. No water sitting in bottom of platter. Keep all salad inside the bowl when placing the lid on the salad bowl.
+== Tools Needed ==
+* Tomato slicer
+* White cutting board
+* 12 x 18 x 6 White lugs with lid
+* Designated biscuit splitter for salads
+* Mesh safety glove
+* 2 – 2oz. spoodles
+* Tomato shark
+* 1/6 size 4” deep pas with lids
+* Yellow cutting board
+== Work Safe ==
+* Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
+* Always wear single use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
+* Always wear mesh safety glove for all steps requiring use of a knife or slicer
+* Mesh safety glove should be washed, rinsed, and sanitized after each use
+* Wash, rinse, and sanitize prep sinks prior to use
+* Wash, rinse, and sanitize cutting boards and biscuit splitters every four hours or anytime they become contaminated
+* Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
+=== Yield Specifications for B.L.T. Salad, Crispy Salad, and Grilled Chicken Salad ===
+{| class="wikitable"
+!INGREDIENT
+!AMOUNT
+!PACKAGING
+!AVERAGE
+|-
+|Shredded Iceberg Lettuce
+|Level Bowl
+| 6/5# Bags per case
+|40 salads per case
+|-
+|Tomatoes
+|4 half slices
+|25# case/350 slices per case
+|175 salads per case
+|-
+|Shredded Cheese
+|2 oz. by volume
+|4 /5# Bags per case
+|80 salads per bag
+|-
+|Crumbled Bacon
+|2 oz. by volume
+|330 slices per case
+|3 slices per salad
+|}
+== Station Set-Up and Maintenance ==
+Set-up a bucket with sanitizing solution and clean towels. The solution should be changed when it becomes dirty, or the proper concentration is not met.
+=== Shredded Cheese ===
+* Pour the amount of shredded cheese needed into a 1/6 size, 4-inch-deep pan
+=== Crumbled Bacon ===
+* PLEASE NOTE: When crumbling bacon for B.L.T. salads, you can add to the same 1/6 size 4” deep pan for THAT DAY. EACH day you need to begin with a clean 1/6 size 4” deep pan for crumbled bacon. Never add todays crumbled bacon to yesterday’s pan of crumbled bacon
+* We will hold bacon pieces in a 1/6 size 4” deep pan
+* Crumbled bacon will hold for 2 days
+* Any broken pieces or bacon waste will be used for making B.L.T. salads
+* If needed, pull bacon from the line & place into the 1/6 size 4” deep pan
+* ENSURE you have drained as much of the bacon grease from the bacon as possible prior to crumbling
+* Use a gloved hand to crumble the bacon to pieces no larger than dime size (see picture)
+* Place bacon that will be used for B.L.T. salads into the walk-in cooler for a minimum of 2 hours after crumbling (overnight is best)
+* Use a dissolvable label & sharpie to mark the 2-hour cool time
+* After bacon has been crumbled, use a dissolvable label and sharpie to make discard time and date for crumbled bacon (add 1 day to date crumbled)
+== Preparing ==
+=== B.L.T. Salad ===
+* Ensure you are wearing single use gloves when preparing B.L.T. salads
+* Mark the discard date (current day’s date) on the bottom of the salad bowl
+* Portion shredded iceberg lettuce into the salad bowl
+* The lettuce should be level with the top of the bowl from side to side and front to back
+* Portion a level 2 oz. spoodle to portion crumbled bacon (be careful not to over portion the spoodle), and then pour on the top right corner of the salad
+* Portion 2 ounces of shredded cheese into a 2-ounce spoodle, and then pour on the bottom left corner of the salad
+* Place the lid on the salad and mark the discard date (current day’s date) on the side of the bowl.
+* Place the salad in the walk-in cooler.
+* B.L.T. salads can be held until close on the day they are prepared
+== Serving ==
+=== B.L.T. Salad ===
+* When a B.L.T. salad is ordered, remove a salad from the reach-in cooler
+* Remove the lid
+* Take 2 tomato slices from the makeup table
+* Using the designated cutting board and a biscuit splitter designated for salads cut the tomatoes slices in half
+* Place two half slices of tomato in the top left corner of the salad. Ensure that the tomato slices overlap.
+* Place the other two half slices of tomato in the bottom right corner of the salad. Ensure that the tomato slices overlap.
+* Replace the lid and pass it to the front line
+* Dine in – Place salad on tray along with a fork and a knife, 1 package of dressing, and 1 pack of croutons
+* Dine out – Place salad into a plastic bag along with a fork and knife, 1 package of dressing, 1 pack of croutons, and 2 napkins
+* Customers may receive additional packages of dressing at no extra charge if requested
+=== Crispy Chicken Salad ===
+* When a crispy salad is ordered, remove a B.L.T. salad from the reach-in cooler
+* Remove the lid
+* Take 2 tomato slices from the makeup table
+* Using the designated cutting board and a biscuit splitter designated for salads (cutting chicken and tomatoes), cut the tomatoes slices in half
+* Place two half slices of tomato in the top left corner of the salad. Ensure that the tomato slices overlap.
+* Place the other two half slices of tomato in the bottom right corner of the salad. Ensure that the tomato slices overlap.
+* Using the yellow cutting board and a biscuit splitter designated for salads (cutting chicken and tomatoes), cut three breaded chicken fingers from the display cabinet into ½ “squares
+* Place in the center of the B.L.T. salad
+* Replace lid and pass it to the front line
+* Dine in – Place salad on tray along with a fork and a knife, 1 package of dressing and 1 pack of croutons
+* Dine out – Place salad into a plastic bag along with a fork and knife, 1 package of dressing, 1 pack of croutons and 2 napkins
+* Customers may receive additional packages of dressing at no extra charge if requested
+=== Grilled Chicken Salad ===
+* When a grilled chicken salad is ordered, remove a B.L.T. salad from the reach-in cooler
+* Remove the lid from the B.L.T. salad
+* Take 2 tomato slices from the makeup table
+* Using the designated cutting board and a biscuit splitter designated for salads (cutting chicken and tomatoes), cut the tomatoes slices in half
+* Place two half slices of tomato in the top left corner of the salad. Ensure that the tomato slices overlap.
+* Place the other two half slices of tomato in the bottom right corner of the salad. Ensure that the tomato slices overlap.
+* Using the yellow cutting board and a biscuit splitter designated for salads (cutting chicken and tomatoes), cut one grilled chicken fillet into ½ inch strips
+* Place in the center of the B.L.T. salad
+* Replace the lid on the salad and pass to the frontline
+* Dine in – Place salad on tray along with a fork and a knife, 1 package of dressing, and 1 pack of croutons
+* Dine out – Place salad into a plastic bag along with a fork and knife, 1 package of dressing, 1 pack of croutons, and 2 napkins
+* Customers may receive additional packages of dressing at no extra charge if requested
+== Holding ==
+* Prepared salads will hold until the end of day
+* All prepared B.L.T. have the discard date (the current day’s date) written on the side of the salad bowl
+* Any prepared salads remaining at close on the day they are prepared must be discarded
+* Prepared shredded lettuce and prepped tomatoes hold for one day
+* Any prepared shredded lettuce and prepped tomatoes remaining at close on the day prepared must be discarded

B.L.T. Salads: Difference between revisions

B.L.T. Salads (view source)

Revision as of 13:20, 5 April 2024