Crispy Dill Chicken Sandwich

QUICK REFERENCE


Product	Receiving	Storage	Quality Serving	Opened/Prepped	Hold Time
Chicken Filets	Cooler	Cooler	150°F - 160°F	CVP Opened 48-72 Hours	30 Mins
Lettuce	Cooler	Cooler	34°F - 41°F
Tomatoes	Cooler	Cooler	34°F - 41°F		End of Day
Onions	Dry Storage	Cooler Once Prepped	34°F - 41°F		End of Day
Pickles	Dry Storage	Cooler Once opened	34°F - 41°F
Crispy Dills	Dry Storage	Dry Storage
Pickle Aioli	Dry Storage	Cooler Once opened	34°F - 41°F		Cooler - 14 Days Makeup Table - 2 days
Buns	Dry Storage	Dry Storage			Toasted to order

Work Safe

Raw chicken filet 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 stored on the dunnage racks in the walk-in cooler
CAUTION: You must take every step necessary to avoid cross-contamination when handling chicken. Clean and sanitize the breading station after breading chicken fillet breast. Do not store any other food item around the chicken where any chicken liquid can splash on the food item. Never store chicken above any other food item. Never store other food items on top of chicken boxes. Keep a good distance between any other food item and chicken.

Chicken Holding Dates

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^nd, you could not receive the case of chicken after the 18^th. See image.
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.

Once opened, dill pickle aioli in the jug can be held for 14 days
Use sharpie to mark expiration date on label. Place on jug/lid. (including date open)

EXAMPLE: Day opened + 13 additional days = Discard Date

Opened on 1^st + 13 days = Discard on the 14^th (EOD)

EXAMPLE: Day placed on table + 1 additional day = Discard Date

Prepared on 30^th + 31^st = Discard on the 31^st (EOD)

Crispy Dill Chicken Sandwich

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
Crispy dills: Use 1 oz spoodle to apply 1/2 oz. crispy dills on the filet
Bring the crown of the bun down from the toaster
Dill Pickle Aioli: Use a condiment spatula to apply 1 oz. on the crown using a down and across motion
Pickles: Use fingers to place 4 pickles on the aioli. Do not overlap.
Onion rings: Use fingers to place 3 onion rings on sandwich (spread out)
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 “CD”