DKT Checklist: Produce, Prep, & Salad Prep

Clean and sanitize sink compartments and drain boards. Fill one sink 1/2 full of cold water and 1 bucket of ice.

Put a clean cut resistant safety glove on the hand that will handle the lettuce. Then place a clean single -use glove over the safety glove. ( DKT both hands)

Use one of the approved lettuce corers to remove core from the head of lettuce. (Procedures for Both can be in the Ops manual Produce & Salads)

Examine the lettuce for leaves that look "rusty" or wilted. Cut away only the damaged parts,

Rinse cored lettuce with cold running water.

Submerge cored Lettuce in ice water for 3 minutes, then remove lettuce heads to sanitized drain board placing the cored end down

If cleaning more lettuce than will be cut for use, label with "Use By" time and date: 24 hours from time cleaned . Store in walk-in cooler at 34 -38 degrees.

Collect cleaned and cored lettuce and set up the lettuce cutter and cutting board for use. Inspect the blades for damage prior to use.

Put a clean cut resistant safety glove on each hand that will handle the lettuce. Then place a clean single -use glove over the safety gloves.

Use the Cooks Knife to cut the cleaned , cored lettuce in half.

Using gloved hand to place the lettuce head half on the cutter blade assembly, cut side down. Remove hands from cutting area.

Use one hand to stabilize the lettuce cutter in a safe place away from blades and push plate and the other to draw the pusher plate down to cut through the lettuce.

Place cut lettuce in the walk-in cooler in covered pans labeled with "Use BY" date and time 12 hours at 34-38 degrees,

Before opening a bag of leaf lettuce, properly double hand-wash, sanitize hands, and put on single use gloves.

Place one or more heads of leaf lettuce in a 6-inch pan

Tightly close the bag of remaining leaf lettuce with plastic wrap to seal the bag. Label with the date printed on the bag and store the sealed bag of leaf lettuce in the walk-in cooler.

Place a "Use by" label with a date and time of 12 hras on the pan of leaf lettuce and cover with plastic wrap.

Rinse Tomatoes in cold running water

Put a clean, cut resistant safety glove on both hands . Then place a clean single -use glove over the safety gloves.

Use tomato shark to remove the entire core

Inspect the rubber feet and slicer blades for damage to prevent more damage or injury. If the rubber feet and blades are in good condition, use -safety gloved hand to position the tomato in the tomato slicer cored-end down.

After removing first hand Use the other gloved hand on handle and push tomato firmly through blades

Discard top and bottom slices and any slices with large holes, or pieces of core remaining. (some smaller holes are normal)

Layer three rows of sliced tomatoes in third-size pans with a trivet or insert in the bottom of the pan.

Cover pans an label them with the "Use By" date and time of 8 hours at 34 to 38 degrees

Use the pouchmate tool to open the bag of whole onions and set up the onion dicer, pans and cutting board for use.

Put a clean cut resistant safety glove on both hands . Then place a clean single -use glove over the safety glove.

Confirm thumb screw holding blade assembly in place is tight. Inspect the blades for damage, and ensure rubber bumpers are in place to prevent more damage and injury.

Use the cooks knife and cutting board to cut the whole onions into quarters

Use gloved hand to put the quartered onion onto the blade assembly, cut side up, (remove hand) Firmly push the pusher head through the onion in one smooth motion.

Cover pan and label with the "Use By" date and time 8 hours at 34-38 degrees

Use the pouchmate tool to open the pouch of jalapenos

Pour entire contents into the colander to drain.

WHOLE JALAPENOS: Rinse whole jalapenos with cold water, Place one large or two small whole Jalapenos into a jalapeno bag and put bags into pans. Label pans with the "Use By' date and time. 7 days at 34 -38 degrees.

SLICED JALAPENOS: DO NOT RINSE- Pan sliced jalapenos. Cover the pan and label with the "Use By" date and time 7 day at 34-38 degrees.

SALAD BLEND : Use the pouchmate tool to open the pouch of Salad Blend

After preparing the salads needed for 8 hours, seal the bag and label any remaining Salad Blend with a "Use By" date and time 48 hours at 34 to 38 degrees.

SHREDDED CARROTS: Use the pouchmate tool to open the pouch of shredded carrots.

After preparing the salads needed for 8 hours, seal the bag and label any remaining Shredded Carrots with a "Use By" date and time 48 hours at 34 to 38 degrees.

GRAPE TOMATOES: Use the 3-quart plastic colander to rinse grape tomatoes under cold running water prior to use

After preparing the salads needed for 8 hours, return the unused grape tomatoes to the clamshell a put the back in the cooler at 34 to 38 degrees.

DRIED CRANBERRIES: Take the bag of Cranberries to the prep area when preparing salads. Open the plastic bag of dried cranberries

GARDEN SALAD PREP: Place a salad Platter on the flat top scale and tare the scale to zero.

Place 3 1/2 oz of Salad Blend in the Platter, Then add 1/2 oz of shredded carrots spread out on top of the salad. Then add 1 oz of Shredded carrots in one corner of the platter.

Remove the salad from the scale and place 3 grape tomatoes in the two corners of the platter on either side of the carrots. (6 grape tomatoes total) (DO NOT PUT CHEESE) Secure the lid on the salad, and label with a "Use By" date and time : 8 hours at 34 to 38 degrees.

APPLE AND CRANBERRY SALAD PREP: Place a salad Platter on the flat top scale and tare the scale to zero.

Place 3 1/2 oz of Salad Blend in the Platter, Then add 1/2 oz of shredded carrots spread out on top of the salad. Then add 1 oz of dried cranberries along one side of the platter. ( DO NOT PUT CHEESE) Take the platter off the scale, and secure the lid on the salad. Label with a "Use By" date and time : 8 hours at 34 to 38 degrees.

Cobb Salad Prep: Place a salad Platter on the flat top scale and tare the scale to zero.

Place 3 1/2 oz of Salad Blend in the Platter, Then add 1/2 oz of shredded carrots spread out on top of the salad. Take the platter off the scale.

Remove the salad from the scale and place 6 grape tomatoes along one side of the platter. Slice and spread out a hard boiled egg and place on the opposite side of the platter, leaving a space on the edge for cheese. (DO NOT PUT CHEESE). Secure the lid on the salad, and label with "Use By" date and time: 8 hours. Place the salad in the cooler at 34-38 degrees.

CINNAMON ROLLS : Remove the needed trays of cinnamon rolls from the freezer to room temperature. Allow to thaw for 2 hours.

Leave the cinnamon rolls in their original packaging and place them in the storage container. Label the package with the "Use By" date and time 36 hours. (DO NOT PRE-PACKAGE THEM).

Store at room temperature

COOKIES: Remove the cookies needed for a 48 hrs period. And place them on edge in a cookie container.

Cover the container and thaw at room temperature for 4 hours.

Label the container with a "Use By" date and time of 4 days from the date they were removed from the freezer. Store at room temperature. (4 Days !!)

IN CONTAINER: Use the pouchmate to open the bag of shredded cheese and pour contents into a plastic container or a third-size pan.

Seal the container and label it with the "Use By" date and time 7 days at 34 to 38 degrees.

PORTIONED: Portion 3/4 of a green #12 scoop (1oz) into a 4 oz gravy container for adding to salads. seal the container with the lid and label with a 'Use By" date of 3 days at 34 to 38 degrees.

Remove Bags of raw frozen chicken from the freezer place on Biscuit Pans (up to two bags per biscuit pan) lay flat (or un bag into Third-size pans) Thaw in the walk in in designated area for Label with Thaw time of 48 hrs after being removed from freezer.

Place in walk-in cooler they must be placed below all other products in the cooler. and / or completly seperate from all other products (rolling cart)

After 48 hrs Move to (or leave in) Third size pans no more than 12 to a pan. once again stored under and or seperatly from other foods. Label with "Use By" of 48 hours after Thaw Time (96 hours after being removed from the Freezer.)

Stage the Pans in the Reach-In cooler near or in the walk-in cooler. The pans must be placed below all other products in coolers. Store the Blue Handled tongs in a small pan next to the chickening the cooler.

GRILLED CHICKEN LABEL : TOP- Time & Date Removed from Freezer..... MIDDLE- Thaw time 48 Hours after being removed from freezer....BOTTOM 48 Hours after Thaw

Place 4 large or medium onion rings in a bag. If Onion Rings are small place 5 in a bag ( When Onion Rings are ordered use two bags for a medium and three bags for a large)

Twist the bag closed and place it in a pan. Work quickly so Onion Rings don't Thaw.

When portioning Onion Rings work with only one bag at a time. This will minimize the risk of thawing.