Chicken B.L.T. Sandwich: Difference between revisions
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* Wrap Sandwich using the foil wrap and the square wrapping procedures | * 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. | * 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 | |||