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