Make-Up Table

Quick Reference

Quality Serving Temperatures:
Prepped produce	34°F  - 41°F
Meats	150ºF to 160ºF
Eggs	150ºF to 160ºF
Grits/Gravy	150ºF to 160ºF
Buns/Biscuits/Pancakes	120ºF
QA Standards:
Prepped produce	Cold, Crisp, Fresh
Meats/Eggs	Hot, Fresh, Within QA
Grits/Gravy	Hot, Thick, Lump free

Tools Needed

Breakfast	Lunch
Full size 2” deep pan with wire grate	Lids for warming pans (as applicable)
½ size 6”deep pans	Warming pans
3 ounce ladle	1/6 size 4” deep pans for make-up table
6 ounce ladle	7 ¾” condiment spatulas
Biscuit splitter	Long handled teaspoons
Red & yellow tongs	12” space bars
#8 disher	Sharpie marker
Red, yellow & blue tongs	Warming pans
Full size 2” deep pan with wire grate	Lids for warming pans (as applicable)
Sharpie marker	Squeeze bottles
1/6 size 6” deep pans for steam well

Work Safe

• Wash hands before starting work and after handling anything that is not food related to prevent contamination and health hazards
• Keep prepped produce and condiments chilled to 34°F  - 41°F
• 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.
• All hot products must maintain a minimum temperature of 135ºF for food safety
• Uncooked meat and dairy products must be stored away from produce and condiments
• Wash hands thoroughly after handling raw meats. Never handle other food products when handling raw meats as this will cause cross-contamination.
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storage

• Bacon is delivered frozen, but upon receipt should be placed in the walk-in cooler and held at 34° - 41°F. After receiving, bacon should be held in the cooler for a minimum of 24 hours to allow it to thaw
• Lettuce, Tomatoes are delivered and stored at 34°F - 41°F. Store produce away from any dairy or meat products.
• Mayonnaise is delivered and stored at room temperature (50°F – 70°). Once the bulk mayonnaise pouch is open, it is held in the cooler set to maintain a temperature of 34° F- 41°F.
• Hamburger patties are delivered and stored at 0°F +/- 10°F
• Cheese is delivered and stored at 34°F – 41°F
• Whole onions are delivered and stored at room temperature (50°F - 70°F) until prepped. Bags of onions should be hung up at least 6 inches off the floor.
• Secret sauce and pickles are delivered and stores at room temperature (50°F – 70°F). Once opened they are stored in the cooler at 34°F – 41°F.
• Bulk ketchup and mustard are delivered and stored at room temperature (50°F – 70°F). Once panned, hold at 34°F – 41°F

Lunch Makeup Table Setup

• Prepare sanitizing solution in a bucket for towels. Keep towels in sanitizing solution when not in use.

INGREDIENT	FILL LEVEL	TOOL FOR PORTIONING
Condiment Pans
Mayonnaise
1/6 size 4” deep pan	2/3 full	7 ¾” spatula
Ketchup
1/6 size 4” deep pan	2/3 full	Long-handled teaspoon
Secret Sauce
1/6 size 4” deep pan	2/3 full	Long-handled teaspoon
Mustard
1/6 size 4” deep pan	1/2 full	7 ¾” spatula
Squeeze Bottles
Liquid Margarine		24 oz squeeze bottle full
Produce Pans
Shredded Lettuce
1/6 size 4” deep pan	Full	Gloved fingers
Pickles
1/6 size 4” deep pan	Full	Gloved fingers
Ringed Onions
1/6 size 4” deep pan	Full	Gloved fingers
Diced Onions
1/6 size 4” deep pan	2/3 full	Gloved fingers
Cheese Slices
1/6 size 4” deep pan	1-hour supply	Gloved fingers
Sliced Tomatoes
1/6 size 4” deep pan	2 layers	Gloved fingers

Makeup Table Layout

6 x 5 Lunch Layout