CAH BOH Training Manual 0921.docx

[Unit Facts 4](#unit-facts) [Core Values: Our Big 5 5](#core-values-our-big-5) [Kitchen Standards of Carolina Hospitality 6](#kitchen-standards-of-carolina-hospitality) ["The Carolina Kitchen Core" 7](#the-carolina-kitchen-core) [BOH Overview 8](#boh-overview) [Cooking to Temp = Attention to De...

[Unit Facts 4](#unit-facts) [Core Values: Our Big 5 5](#core-values-our-big-5) [Kitchen Standards of Carolina Hospitality 6](#kitchen-standards-of-carolina-hospitality) ["The Carolina Kitchen Core" 7](#the-carolina-kitchen-core) [BOH Overview 8](#boh-overview) [Cooking to Temp = Attention to Detail 11](#cooking-to-temp-attention-to-detail) [Day Dot & Labeling Procedures 17](#day-dot-labeling-procedures) [Expo Window 17](#expo-window) [Equipment Basics 18](#equipment-basics) [Food Safety 21](#food-safety) [**Cleaning VS. Sanitizing** 31](#_Toc37333735) [Restaurant Safety 32](#restaurant-safety) **Welcome to the LM Family!** Congratulations and welcome to the LM Family! We are thrilled that you have chosen to join our growing family of restaurants, with a tradition of providing Carolina Hospitality, housemade food, and thriving environments. Our people are the cornerstone upon which our service and hospitality is built. You have been selected to join the team because you possess the Carolina Hospitality and guest service gene that brings people back time and time again. You have an awesome responsibility; not only are you tasked with ensuring that our guests have a great experience, from first touch, to preparing delicious food, to when they leave the building, but you must do it with a Positive attitude. Everyone on the team has an important role to play, and to succeed, we need to execute as a team. Our structured training program will occur during your first week but learning never stops. We work with you to ensure that you maintain a high level of food and beverage knowledge throughout your tenure. It is through this knowledge that we can provide delicious food and Carolina Hospitality, to all guests and fellow team members. We are committed to ensure that you are set up for success with the right training and the right expectations. We pride ourselves on being an environment that will motivate you to be your best. We hope that you see this opportunity as a starting point for growth with LM Restaurants. We are proud of the many team members that have internally grown in the organization, from team member to management and multi-unit. At LM Restaurants, we want team members and guests to have a safe and positive experience. Safety is a major part of our continued success and it is everyone's responsibility to ensure that we maintain our buildings to a high standard. Additionally, we pride ourselves on an environment free from harassment. Our open-door policy is designed for you to have a way to provide feedback to us in any way you feel comfortable.   Welcome to the Team, Lou Moshakos-CEO and Founder\ Joy Moshakos-Founder Amber Moshakos-President Unit Facts ========== The Unit Fact Sheet answers frequently asked questions. It is your responsibility to become an expert in all the information on this sheet. You should be able to recite this information without looking it up. Knowledge builds professionalism in the Guest's eyes. - Our address is: [ ] - Phone number: [ ] - Website address: [ ] - Hours of operation: People to know: - Lou & Joy Moshakos- Owners/Founders of LM Restaurants - Amber Moshakos- President of LM Restaurants - Tony Salerno- Director of Operations - District Manager [ ] - General Manager [ ] - FOH Managers [ ] [ ] [ ] [ ] - KM/AKM [ ] [ ] Core Values: Our Big 5 ====================== **Integrity -** We are human. Mistakes happen. But having the character to learn and grow is what defines us. **Quality -** We believe that the devil is in the details, and strive to create work product that we can be proud of. **Compassion -** We take care of our people, our guests, and our communities in a manner which instills loyalty in all those we serve. **Enthusiasm -** The 'Opa Factor' is the passion we bring to celebrations, where we break plates, and the workplace where we maintain a fun-loving environment. **Creativity -** By challenging ourselves as a team to 'think differently' and by staying mindful of our resources, our organization can continue to be relevant in a constantly evolving world. **"People may doubt what you say, but they believe what you do" -- Lewis Cass** As a member of the Carolina Ale House Kitchen team your work ethic and willingness to maintain high standards of cleanliness and food safety is one of the main reasons you were selected to be a team member. We trust you to be an excellent representative, a hard worker, and a welcoming, friendly face to guests and fellow team members! Your duties and responsibilities have a great impact on our success and our guests experience at Carolina Ale House. This training guide is designed to give you basic training to be the best Carolina Ale House team member you can be! Kitchen Standards of Carolina Hospitality ========================================= As a kitchen team member at the Carolina Ale House we have responsibilities to ensure that each and every guest has a positive experience in our restaurants. In the kitchen, we call this the Kitchen Standards of Carolina Hospitality. **PROUD:** Of their team, kitchen and themselves **CLEAN:** A Culture of "Clean as you go"; Everything should be better than you found it **ORGANIZED:** A place for everything, everything in its place **FLAWLESS:** Through recipe execution, procedures and plating **URGENT:** Coaching constantly and always in motion, "quick by never in a hurry" **POSITIVE:** In attitude, direction and service **PASSIONATE:** About the product, your work, your team and the details "The Carolina Kitchen Core" =========================== - We are a dedicated as a team to making our guests dining experience a positive and memorable one. - We are culinary professionals and are important to the success of the team. We will act in a manner that characterizes this role. - We recognize that we are a part of the financial success of the team. - We will act with integrity towards our guests and fellow workers, keeping our promises and never saying **"NO" w**ithout offering a sensible alternative or workable solution. We will answer clearly, and accurately. - We will keep a positive attitude and treat our co-workers with dignity and respect; we will help one another to achieve this goal. - We will adhere to the uniform standards of **Carolina Ale House** and understand that our personal hygiene, and appearance, is important to our guests and is the first thing they notice about us. - We will follow set recipes and plate building standards so our product will be consistent in taste and appearance. We will encourage our co-workers to do the same. - We will take pride in the condition and cleanliness of our work areas and follow sanitation rules to insure we produce safe and wholesome foods. - We will report over production, waste, or potential spoilage to our kitchen manager. - We will readily accept and help implement changes that will make our team stronger and our product better, like recipe and/or procedure changes and LTO initiatives. BOH Overview ============ Quality and consistency in all of our scratch made food items at the Carolina Ale House are two of the most critical areas to ensure our guest's positive experience. Guests return to the places that they receive high quality and consistent food and service. As a key Kitchen team member, acquiring the skill, knowledge, and ability in your areas of responsibility are just some of the ways you contribute to Carolina Hospitality at Carolina Ale House. **Overview of responsibilities:** Essential functions for the kitchen include, but are not limited to, the following: **[Specific functions and duties]** - Come to work 5-10 minutes before shift and be ready to work when you clock in - Arrive to work in proper uniform with proper personal hygiene - Stock all orders properly according to food safety codes - Receive products according to spec -- refuse product that is not proper size and/or quality - Check with the Kitchen Manager on duty and the prep list for items to be prepped that day and execute in a timely manner - Ensure the line is set up with all items necessary to execute the menu before the restaurant opens - Maintain a clean, safe and organized work area, making sure to clean up as you go - Maintain a clean and organized walk-in cooler/ dry storage area - Check with the Kitchen Manager on duty before clocking out **[Food Preparation]** - Organize and prioritize preparation of food items, keeping in mind allowable ticket times - Prepare food according to standardized recipes - Coordinate food preparation with other stations on the line and other kitchen team members - Allow for special food requests of the guests to ensure total guest satisfaction - Handle food per safe food handling practices **[Plate Presentation]** - Follow standard recipes and practices regarding presentation of food items - Prepare plate presentations according to standard recipes and practices **[Cleaning]** - Clean and maintain walk-in coolers - Ensure kitchen area remains clean and free of hazards - Maintain clean line equipment and floor at all times - Keep floor free of trash and debris, food items and other obstacles - Clean work surfaces according to safe food handling practices - Clean and sanitize work areas at the conclusion of each shift and turn the kitchen over in an "As New" condition -- Close to Open and Open to Close **[\ ]** **[Kitchen Maintenance]** - Rotate food items in the walk-in coolers and storage areas - Assist with putting food items away as needed - Inspect food items for spoilage - Maintain safety and sanitation standards **[Station Set up]** - Prepare kitchen equipment and set up station for each shift before the beginning of the shift - Prepare line food items according to standard recipes and practices - Inspect food items on set up for spoilage - Ensure the proper rotation of all food items, including the lifting and moving of food bins weighing up to 150 lbs **[Assist other employees as needed]** - Assist the line in areas that may be impacted or in need of assistance - Prepare items as needed to ensure consistent guest service from the line. **[Rotation & FIFO]** - FIFO stands for First In First Out and refers to the way we rotate all products to ensure quality and freshness. - Always label, date and rotate! - When products don\'t get dated or aren\'t rotated properly they are more often subject to spoilage. - Even worse, improper rotation increases the risk that we might serve something less than fresh, high quality food, which could mean a dissatisfied (or even sick) guest. **[Product Storage ]** - A PLACE FOR EVERYTHING AND EVERYTHING IN its PLACE. - Always follow proper cool down procedures. - Not cooling down products properly before placing them in the refrigerator can cause spoilage. - Cover products properly to keep them fresh and good tasting. **[Maximize Product Yields - Use a Spatula! ]** - Always get as much as possible from all produce, cans and jars. - Be careful not to send good, usable product to the trash can. - Always use a rubber scraper (spatula) on cans, jars, containers, etc., to get it ALL! **[Batch Prep]** - Each shift, your Kitchen Manager will provide you with Par Sheets. - These sheets indicate how much of each item needs to be prepared for the day. - Using CAH recipe cards, follow the recipes and batch sizes exactly. - If you have any questions about how much of each item to prepare, ALWAYS check with your Kitchen Manager before adjusting prep amounts. - After prepping, be sure to label, date, and rotate when storing. **[\ ]** **[Recipes]** - It is absolutely critical that all instructions and measurements on all recipes be followed exactly! - Never assume you\'ve memorized the preparations of any products. - Always use the recipe sheet when preparing any products. - These steps MUST be followed so that we serve food with the same great taste, texture and color to every guest, consistently, time after time. When preparing recipes you need to know the types of units used to measure ingredient portions. Notice in the recipe about there is weight, volume and quantity unit type. a. **Weight** units are pounds and ounces and are measured using a scale. b. **Volume** units are cups, tablespoons, teaspoons, etc. and are measured using cups and spoons. c. **Quantity (each)** is the number of items as in the number of bags, cans, boxes, patties, etc. that are in the recipe. Quantity units are referred to as \"EA\" in the Recipe Book.  When preparing recipes ALWAYS... - Read the entire recipe. - Gather all the utensils and ingredients you\'ll need. - Double check to be sure that the batch size you prepare is the amount called for on the Prep Sheet. - Prepare the recipe, ask for help and double check everything is correct. Do not cook until all items are prepped and gathered. Cooking to Temp = Attention to Detail ===================================== The Grill station requires attention to detail. Controlling temperature is key to grilling menu items 100% to standard. Grill temperature should be evenly maintained over the entire surface area. However, all broilers have occasional "hot" spots (usually in a top corner). Your KM will help you determine temperature settings and show you hot spot(s) on your equipment. - Turn on the broiler and allow it to heat up for one hour. - A cold broiler causes food to stick, and doesn't cook food properly - Adjust temperature according to what you're cooking - Use knob that regulates heating element under each grate - Cook thicker pieces of meat, chicken, and seafood on "cooler" spots (usually in the lower part). - Place rare steaks on "hot" spots. Maintain the broiler in optimum working condition to execute high quality menu items. Tell KM immediately if you notice... - Excessive amounts of soot or ashes on food -- flame may not be clean - Orange flame -- fire isn't hot enough (should be blue) Watch Out -- If the broiler isn't HOT enough, product will be: - pale or gray on the outside - improperly cooked Cooking Steaks to Specified Doneness ------------------------------------ Cooking steaks perfectly to specified doneness is a skill that takes practice. Three methods are used to determine temperature doneness: 1\. Touch 2\. Appearance 3\. Temperature *How Do I Determine Doneness by Touch?* If product feels soft, it's RARE. When meat products are cooked to higher temperatures of doneness, it begins to feel more firm. - Rare: soft to touch - Medium rare: yields only slightly to the touch, beginning to firm up - Medium: yields only slightly to the touch, beginning to firm up - Medium well: firm to touch - Well done: firm or hard to touch By using your index finger, you can push down on the heel of your hand to get the feel of the tension of the heel. As you take your thumb and touch the different fingers the tension will increase. The following diagrams represent the different cooking temperatures using your hand. ###  *How Do I Determine Doneness by Appearance?* - Exterior turns a deep brown color as it cooks - Rare -- juices appear "bloody" - Appearance indicates when it's time to turn it - As product's upper surface begins to look very moist (moisture beads), it's time turn it - Thin products -- when edges begin to change color, it's time to turn Cook burgers to temperature by sight Temperature Appearance - Rare After turning ¼ turn, cook approx. 1 more minute - Medium-Rare Red juices begin to appear on the surface - Medium Red juices appear on the surface - Medium-Well Brown juices appear on the surface - Well Done No visible juices at all *\ * *How Do I Determine Doneness by Temperature?* Cooking Meat to Temperature is the most accurate method. Cooking Meat to Temperature - Rare Cool, red center; 110° - 115° - Medium-Rare Warm, red center 115° - 125° - Medium Pink center 125° - 135° - Medium-Well Gray with slight hint of pink center 140° - 150° - Well Gray throughout center 155° - 165° **Rare** 110° F - 115° F Center is bright red, pinkish toward the exterior portion, and warm throughout Soft to touch ----------------- ------------------ ----------------------------------------------------------------------------------- --------------------------------------------------------- **Medium Rare** 115° F - 125° F Center is very pink, slightly brown toward the exterior portion, and slightly hot Yields only slightly to the touch, beginning to firm up **Medium** 125° F - 135° F Center is light pink, outer portion is brown, and hot throughout Yields only slightly to the touch, beginning to firm up **Medium Well** 140° F - 150° F Mostly gray-brown throughout with a hint of pink in the center Firm to touch **Well Done** 155° F and above Steak is uniformly brown or grey throughout Firm or hard to touch Cooking Chicken --------------- Follow these guidelines to deliver 100% standard chicken items every time: - Cook chicken to 165°F. - Be careful not to overcook. Result is dry, tough chicken. - Juices should be clear with NO evidence of pink. Cooking chicken too fast makes it rubbery C Frying CAH Food --------------- A successful fry cook operation depends on 4 key factors: 1. Product quality 2. Oil quality 3. Correct frying temperatures 4. Proper frying procedures and times Product Quality --------------- Follow these good frying habits to ensure product quality: - Make sure fry baskets are in good condition. - Drain all fried items for 10 seconds by hanging the basket over the oil to drip - Cook all fried entrees and accompaniments to order - Shake the basket to remove as much oil as possible before transferring the product to the holding pan - Lad baskets half full only - Skim oil frequently - Maintain correct oil level in the fryer by adding shortening as needed - Check the oil temperature before and after each meal period - Notify the manager of any equipment problems Oil Quality ----------- **Fryer Maintenance/Oil Filtering** Filter the oil at least twice daily. If oil is not filtered properly, 40 percent or more of the oil fry life can be lost. If using the filter machine, ALWAYS follow the manufacturer's instructions. **Rack and cone filtering**: If using a rack and cone to filter the oil, use high-quality paper cones and throw them away after each use. Follow these guidelines to filter oil with a rack and cone: 1. Turn fryer off before filtering 2. Turn the paper filter cone inside-out and place it in the China Cap 3. Filter the oil through the filter into a metal container. Do not use a plastic container because it could melt. CAUTION: BE CAREFUL WHEN HANDLING HOT OIL 4. For safety, cover the container with a lid while cleaning the fryer 5. Rinse the fryer walls with a small amount of filtered oil to remove all crumbs and debris 6. Clean the inside of the fryer with a green scrubbing pad. Do not use copper or brass scouring pads. 7. Return the oil to the fryer and add additional shortening if necessary. Times & Temperatures -------------------- Our fryers are set at 350 degrees F. We have established the frying times for our key menu items. These times are posted by or above the fryers for easy reference and training. Fryer temperature calibration Calibrate your fryers using the following procedure: 1. Set the temperature for 350 degrees F 2. Allow fryer to cycle three to five times 3. Check the oil temperature with a metal thermometer inserted into the fryer basket. If the temperature is within 5 degrees F of the thermostat setting, the thermostat is correctly calibrated. If not the thermostat needs recalibrating, repair, or replacement. Thirteen Safety Tips When Operating a Fryer ------------------------------------------- French fries and Fish & Chips are not the only thing to keep in mind when operating a Fryer. Burns and other injuries are a constant health hazard when working with fryers. Employee safety and awareness are paramount to maintaining an accident-free kitchen environment. Always follow manufacturers' operating manuals for detailed instructions on commercial fryer operation. In addition, check out the following suggestions to create a safer kitchen environment in your restaurant: 1. **Train employees properly** Ensure that the employee operating the fryer is trained and comfortable working with hot oil. 2. **Wear protective equipment** Use a Kitchen Towel or a Tongs to protect bare hands and arms when working around hot surfaces and hot oil. 3. **Handle all equipment gently** Be gentle when raising and lowering fry baskets to avoid spattering hot oil. 4. **Maintain a clean work area** Make sure to store all personal items, kitchen supplies and other objects away from fryers so nothing accidentally drops into the hot oil. 5. **Never pour water into hot oil** Oil and water do not mix. Pouring water or leftover ice into hot oil will result in dangerous splashing and potential burns. 6. **Do not overfill fryers with oil** Fryers with too much oil may overflow when food is added. Filling about halfway is usually sufficient. 7. **Avoid leaning or reaching over hot oil** Keep necessary equipment in a place that does not necessitate reaching over hot oil. 8. **Let hot oil cool down** Allow the hot oil inside the fryer to cool down before cleaning or attempting to move the fryer. Otherwise, hot oil may splash over the sides and burn anyone nearby. 9. **Keep surrounding floors clean and dry** Slipping and falling near a fryer could result in serious injury. 10. **Never store hot oil on the floor** Hot oil on the floor not only creates a tripping hazard, but a serious burn hazard should someone trip and fall into the oil. 11. **Keep a fire extinguisher close by** Have a commercial on hand in case of emergency fires from hot oil. 12. **Check the temperature of the oil** Use a thermometer to make sure your thermostat is functioning properly. There are several reasons why your machine may not be able to hold the correct temperature, but the result is always the same: a loss of energy dollars. 13. **Regularly clean the unit** Grease buildup on your fryer's components will lead to inefficiency and possibly a premature break down of the unit. Fryer Maintenance ----------------- - FILTER OIL ON a NIGHTLY BASIS, FILL ALL OIL TO RECOMMENDED LINE - Clean out Fryers with Hot water, scrub pad and Fryer "Boil Out" on a Fryer by Fryer Basis, DO NOT "Boil Out" all fryers at the same time and DO NOT change all your oil at one time either. - BOIL OUT FRYERS on a Fryer by Fryer basis, pulling them from the wall and cleaning the inside and out of the fryer. Be sure to clean in the flue of the Fryer, Grease will build up for potential fire. - Clean Fryers between every shift to ensure a highly superior cooking product. Every Fryer should be clean inside and out for every shift. - Be sure to skim your oil every time you fry anything, you will lose \$'s every time food particles continue to cook and break down your oil Ways to Improve the Oil in your Restaurant ------------------------------------------ - - - - - - - - - - - - - Day Dot & Labeling Procedures ============================= - For proper day dotting, use prep sheet or recipe page to determine shelf life. - Count next day as day 1 and so forth up to the number of days in shelf life. - Place applicable day dot label on product for day the item is prepped and write expiration date, product description and initial. - The product must be discarded at the end of the expiration date specified on the label. - Record date and time of items that are pulled from freezer to thaw. - Portioned items will be placed in the appropriate portion bag with corresponding day. Expo Window =========== As part of the Kitchen team, you may find yourself learning to expedite food from the center of the line. We call this the 'Expo' position and it involves the coordination and timing of all food orders per table or per ticket. Carolina Ale House ideal ticket times are following: Appetizers under 8 minutes, Lunch Entrees under 12 minutes, Dinner Entrees under 15 minutes. The Expo position requires excellent communication skills and an understanding of how to pace all of our food items. - **100% knowledge of food menu and preparation times** - **Must read and comprehend every specific modifications to ensure proper execution** - **Maintain clean and sanitary work stations** - **Informs kitchen team of ticket times** - **Completes opening and closing check list** - **Maintains full grill operations while expediting** - **Maintains proper rotation of all products** - **Must be able to organize substantial amounts of tickets, in a high pressure situation, never compromising the quality of the Carolina Ale House** - **Must have the ability to clearly communicate to other employees** - **Must have high organizational skills** **[\ ]** **[Between shifts]** Sidework between shifts keeps all areas functioning like a well-oiled machine. There is a guide of the things your position is responsible for during shift change. Restock and refill all food and non-food items for next shift, set up the next team for Success! Remember.......... - ALWAYS follow the recipes & builds - Scrape cans and containers - FIFO -- First in -- First out - Label, Date it & Rotate al products - Always use the Prep Lists & Par Sheets - Use the proper measuring tools - A place for everything and everything in its place - Set the next shift up for SUCCESS every time!! Equipment Basics ================ Your responsibilities in the kitchen require you to use and maintain our commercial equipment. Different restaurants may have different manufacturer's models. Check with your manager and refer to the manufacturer for specific care instructions and trouble shooting. Below is a brief overview of some of the pieces you will be responsible for. **[Flat Grill]** Keeping the flat grill clean is essential to grill maintenance. Always refer to your manufacturer for specific care instructions. To clean the flat grill: 1. Throughout the day, scrape all grill surfaces clean using a grill scraper and water 2. Turn off the grills and wait 15 minutes before cleaning 3. Wet the grill surface with water or a properly diluted detergent solution when necessary 4. Scrub the grill surface with a grill screen to remove almost all of the carbon buildup. **NOTE: NEVER USE ICE ON GRILL SURFACES! IT MAY WARP THE GRILL TOP.** 5. Wipe the grill surface with a clean towel 6. Using a dry grill screen, scrub the grill surface again. This removes any remaining carbon buildup and polishes the grill surface. **NEVER USE GRILL BRICKS ON THE FLAT GRILL** 7. Using a sharp edged putty knife, scrape any carbon buildup from the walls surrounding the grill surfaces 8. Wash the interior cavity of the grill using hot water. 9. Drain the grease drip pan and clean it. 10. Wash all front exterior surfaces using a mild detergent solution. Rinse and let dry. **DON'T LET WATER HIT THE UNDERSIDE OF THE GRILL -- KEEP WATER AWAY FROM THE RADIANTS AND THERMOSTAT** **[\ ]** **[CHAR Grill]** Keeping the Char grill clean is essential to grill maintenance. Always refer to your manufacturer for specific care instructions. To clean the char grill: 1. Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow debris to accumulate on the grates. 2. Top grates may be immersed in strong commercial cleaning compound overnight. In the morning, rinse with hot water to remove any residues of cleaning compound. Thoroughly dry and apply cooking oil to prevent rusting. 3. Stainless steel surfaces may be cleaned using damp cloth with mild detergent and water solution. 4. Places where fat, grease, or food can accumulate must be cleaned regularly. **Never cover surface of unit with pans or other objects in attempt to "burn off" or clean debris from unit. This will cause a buildup of heat that can potentially damage and warp components.** **[Convection Oven]** Keeping the convection oven clean and operational is essential to oven maintenance. Always refer to your manufacturer for specific care instructions. To clean the convection oven: 1. Turn off power supply to the oven and let the oven cool 2. Remove the racks per manufacturer specifications 3. Remove rack guides 4. Remove the back blower baffle per manufacturer specifications -- use care to clear side brackets 5. Remove any foil or debris collected in the fan wheel 6. Wash the racks, rack guides, blower baffle in mild solution 7. Rinse parts thoroughly 8. Clean the interior cavity wall with a mild detergent solution, using a nylon pad and scrubbing with the grain. 9. Dry with a clean cloth 10. Replace the blower baffle, rack guides, racks To clean the exterior: 1. Wash all exterior surfaces daily using a cloth with warm water and mild detergent solution. 2. Use scouring pad if needed -- always rub towards the grain of the metal 3. Rinse and dry with a clean cloth **[Food Warmer]** Keeping the food warmer clean is essential to grill maintenance. Always refer to your manufacturer for specific care instructions. To clean the food warmer: 1. Unplug the food warmer from the power source 2. Remove the wire racks, shelves, drip pan 3. Clean each part separately 4. Clean the interior and exterior surfaces with a damp cloth and mild soap solution **[\ ]** **[Steam-table ]** Keeping the steam table clean is essential to grill maintenance. Always refer to your manufacturer for specific care instructions. To clean the steam table: 1. Turn the temperature control know to OFF 2. Remove inset pans 3. Allow the unit to completely cool 4. Unplug the warmer 5. Remove the water from the wells 6. Wipe the entire unit with a clean cloth and mild detergent 7. Use a green nylon pad to remove hardened food particles. Don NOT use grill screens or brass scouring pads on the food warmer 8. Rinse the warmer throughout with a white vinegar and water solution to neutralize all detergent residues (1 cup vinegar to 1 gallon water) **NOTE: THE INTERIOR OF THE STEAM TABLE SHOULD REMAIN CLEAN AND FREE FROM LIME BUILD UP AT ALL TIMES TO WORK AT MAXIMUM EFFICIENCY** **[Drawer Warmer]** Keeping the drawer warmer clean is essential to grill maintenance. Always refer to your manufacturer for specific care instructions. To clean the drawer warmer: 1. Turn the control knob to OFF & allow the drawers to completely cool 2. Pull the drawers out until they are fully extended 3. Slide your finger along the right & left side rails until you reach the hand latches - press down 4. Remove any pans or inserts from drawers 5. Clean all components thoroughly with a warm water and mild soap solution. 6. Clean inside - outside of the unit - wipe down w/a clean cloth, warm water & soap solution 7. Wipe off the slide rails and other parts to ensure smooth drawer operations **Cleanliness is key in our kitchens at Carolina Ale House. Following is the Daily Cleaning Chart that every position in our kitchen is responsible for.** Food Safety =========== - A fundamental responsibility of the Heart of House is to protect LM Restaurants from food borne illness. - A food borne illness is simply a disease that is carried, or transmitted, to human beings by food. - Throughout your training, you will receive information concerning proper temperatures of food storage and serving, as well as, cleanliness standards, proper use of chemical cleaning, and disinfectant products. - It is always our \#1 objective to operate our restaurant at the highest level of sanitation and cleanliness for the benefit of our guests and employees. - The responsibility of the kitchen team is to protect the Carolina Ale House from food borne illness is fundamental. A food borne illness is simply a disease that is carried, or transmitted, to human beings by food. Throughout your training, you will receive information concerning proper temperatures of food storage and serving, as well as, cleanliness standards, proper use of chemical cleaning, and disinfectant products. It is always our \#1 objective to operate our Carolina Ale House at the highest level of sanitation and cleanliness for the benefit of our guests and employees. Major causes of food borne illness ---------------------------------- - Poor personal hygiene. - Employees with an infectious illness. - Improper food handling & storage. - Unsafe food holding temperatures. Food left in the danger zone of 41° F to 135° F for four (4) or more hours. - Unsafe reheating and cooling of foods. - Unsanitary dishware, utensils and equipment. - Cross contamination, the transfer of harmful microorganisms from one food product to another. - Improper chemical storage. Contaminants: Biological, Physical, Chemical -------------------------------------------- 1. Biological: biological threats (bacteria, viruses, parasites, fungi). These are everywhere and sometimes they are harmless. But some can cause illness. They are called pathogens and are the greatest threat to food safety.  2. Physical: Metal shavings, Band-aid, bones, fruit pits, glass, dirt 3. Chemical: Bleach, sanitizer, stainless steel polish, cleaners How People Make Food Unsafe --------------------------- Our team members can make food unsafe. They need to understand what the dangers and risks are in order to avoid them. There are several practices that team members can make food unsafe. **Poor Personal Hygiene** -- Transferring pathogens (bacteria) from your body to food through your hands, coughing or sneezing. This is the number one cause of foodborne-illness outbreaks in restaurants. **Time-Temperature Abuse** -- Letting food stay out too long at temperatures that are good for pathogens (bacteria) growth. **Cross-Contamination** -- Transferring pathogens (bacteria) from one surface to another. **Poor Cleaning and Sanitizing** -- Not cleaning and sanitizing properly. This can transfer pathogens (bacteria) from a dirty surface to food. Your Role in Keeping Food Safe Each team member has an important role in keeping food safe. Knowing the hazards and how to prevent a foodborne-illness. All team members should keep their eyes open for possible situations. - Practice Good Personal Hygiene - Control the Time and Temperature of Food - Preventing Cross- Contamination - Proper Cleaning and Sanitizing of Surfaces Handwashing It does not matter what position you work in the restaurant, you will handle food at some point. This is important because your hands can transfer pathogens to food. Team members must care for their hands in ways to keep food safe. A very important practice is to wash your hand correctly and after many different tasks or actions. To keep from spreading foodborne illness, pay close attention to what you do with your hands. Hands must be washed before starting work, and after: - Using the restroom. - Handling raw meat, poultry and fish (before and after). - Touching the hair, face or body. - Sneezing, coughing or using a tissue. - Touching clothing or aprons. - Taking out or handling garbage. - Handling chemicals that might affect the safety of food. - Clearing tables or bussing dirty dishes. - Handling money. - Before putting on gloves. - Smoking, eating, drinking or chewing gum or tobacco. - Leaving and returning to the kitchen or prep area. - Touching anything that may contaminate hands such as unsanitized equipment. How to Wash Your Hands Proper hand washing includes following the procedures shown. Thoroughly wash for at least 20 seconds.   Hands are to be washed in the designated hand sinks only and never in prep sinks. Hand sinks are used only for hand-washing. - DO NOT use handwashing sink for other things. - NEVER dump dirty water in hand sink. - DO NOT prep in hand sink. - NEVER stack dirty dishes or utensils in hand sink. Gloves - Everyone that prepares, assembles, or finishes food [must] wear gloves. Just because we wear gloves, doesn't mean we don't wash our hands. - You always have to wash your hands before you put your gloves on and after you take them off. - NEVER rinse, wash or reuse gloves. - Gloves create a barrier between your skin and what you touch, but they can also spread contamination. - If you are using gloves, keep in mind how to properly put them on and take them off so you don't contaminate yourself and other surfaces. - While you are wearing gloves, assume they are contaminated if you've touched things. - Be conscious not to touch your face with them and be aware of whether your gloves have touched any surfaces. - Wearing gloves is not an excuse not to [[wash your hands]](https://www.huffpost.com/entry/wash-your-hands-lyrics-coronavirus-meme_l_5e67b15ac5b68d61645b7e2e). **Single-use gloves:** - Must NEVER be used in place of handwashing - Should be used when handling ready-to-eat food - Should be used when packaging all meals. - Should be worn when delivering food to delivery drivers or guests. - After they come in contact with any surface that may be contaminated. [When to Change Gloves] - Whenever you handle one product and change to another. Changing tasks - When you think your gloves might be cross contaminated. - If you've touched someone with your gloved hands. - As soon as they become dirty or torn. - After handling raw meat, seafood or poultry and before handling ready to eat foods. - After any interruption of the task you are working on. Avoid cross contamination from one food item to another ------------------------------------------------------- - Keep separate cutting boards for raw and cooked foods. - Never mix leftovers with fresh food. - Store fresh raw meats, poultry, and fish on lowest racks. - Sanitize thermometers after each use. - When thawing raw foods in the refrigerator, place them on the lowest shelf. Safely Cooling Cooked Food -------------------------- - The first step in the cooling process: Reduce the quantity or size of the food you are cooling by dividing large food items into smaller portions. - Cool cooked food from **135˚F to 70˚F within two hours**, and from **70˚F to 41˚F or lower in the next four hours**. The entire process is a total of six hours.  - Place food in ice-water baths and stir regularly. - Stir the food with an ice paddle - Reduce the size of the food to cool faster - Placing in shallow pans to cool faster Store foods and equipment properly ---------------------------------- - Cover, label, and date foods in storage. - Do not store food in open containers. - Empty all canned products and store in proper containers. - Always place raw food products below cooked or ready-to-eat products. - Store new foods behind old ones so older products get used first. (FIFO) - Keep storage containers off the floor and away from the wall. - Check temperatures of refrigerators and freezers daily. - Throw away any food that gets beyond its use-by or expiration date. - Dry goods and storage areas should be cool and dry. - Do not store food or equipment under exposed sewer or water lines. - Keep storage areas clean. - Store chemicals and pesticides separately from food. Product Temperature ------------------- - Refrigerator air temperature between 35° F -- 38° F - Freezer air temperature between -10° F -- 0° F - Fresh meat 41° F or lower - Fresh poultry 41° F or lower - Fresh fish 41° F or lower - Milk & milk products 41° F or lower - Ice cream 6° to 10° F - Hard Shell eggs 41° F or lower - Reject cans that are dented, leak, contain rust or are missing labels - Reject produce that has any signs of mold, spoilage or insect damage - Kitchen Cleanliness ------------------- - Sanitation solution (spray) should be used on all food contact surfaces after they have been cleaned or when switching from one food product to another. - Sanitation solution should be always accessible in the kitchen. - Frequently rinse all cloths used to wipe counters in this solution. - Store all cleaning products, insecticides and chemicals AWAY FROM FOOD. - Wash mops like brushes -- in hot water and hang to dry. Rinse mop buckets immediately and store after use. - All employees should help maintain clean and organize refrigerators, freezers, dry storage and other storage areas. - All pots and pans, food storage containers and trays should be inverted after cleaning. - Maintain and clean kitchen equipment on a regular basis. - Floors should be swept often and free of debris. Temperature Danger Zone ----------------------- - The temperature danger zone is the temperature at which bacteria multiply rapidly. The temperature is from 41° F to 135° F. - Keep cold foods at 41°F or lower. - Refrigeration slows down the growth of most, but not all bacteria. - Freezing at 0°F stops the growth of bacteria but does not kill them. - Keep hot foods at 135°F or higher. - Boiling, baking, frying, and roasting kill most bacteria because temperatures reach 160°F to 212°F. - Leftover foods should be reheated to 165°F or higher to kill any bacteria that grow during storage. - Improperly stored or handled foods cannot be made safe by reheating because too many bacteria remain and/or some toxins produced by bacteria are resistant to heat. Food Rotation ------------- To ensure that we serve the freshest food possible with minimum waste, we rotate products in storage, placing newly delivered food behind existing food on our shelves. This practice is called First In, First Out (FIFO). Signs that food may be spoiled include a change in color, texture or smell. Unsafe food may not be visually apparent. When in doubt, always consult your Manager. If a Manager is not available, throw the product away. Control Time and Temperature of Food Food Most Likely to Become Unsafe Bacteria grows well in certain types of food. If this food is held and incorrect temperatures bacteria can grow over time to unsafe levels. The best way to control bacteria growth is to control time and temperature. Food that needs time and temperature controls is called TCS (Time Control for Safety) food. Here are the most common types of TCS food.     Food Storage - Time and temperature control are critical when storing food. - Store TCS food at an internal temperature of 41° F or lower. - Keep frozen food frozen. - Do not overload coolers or freezers. - Avoid opening and closing coolers and freezers frequently. - Food not stored in its original container must be labeled with the common name of the food. - Ready to eat TCS food if stored longer that 24 hours must contain a label and indicate when the food must be sold, eaten or thrown out. (Expiration date) - Ready to eat TCS food prepared on site can only be stored for 7 days if held at 41° F or lower. - Food must be rotated in storage using the FIFO method (First In First Out). - Food must be stored at least 6 inches off the floor. - Always store food to prevent cross-contamination. Food should be stored in the cooler in the following order from top to bottom: - Ready to eat food - Seafood - Whole cuts of beef or pork - Ground meat - Poultry Populations at High Risk for Foodborne Illness Certain groups of people may have weakened immune systems and have a higher risk of getting a foodborne illness. There are three groups of people that have a higher risk of getting a foodborne illness. 1. Elderly people 2. Preschool-age children 3. People with compromised immune systems due to medications or sickness. Preventing Cross Contamination Cross contamination is the transferring of pathogens from one surface to another. The following are ways to prevent cross contamination in your restaurant. - Follow proper storage practices. Food should be stored in the cooler in the following order from top to bottom: Ready to eat food, Seafood, Whole cuts of beef or pork, Ground meat, Poultry - When thawing raw foods in the refrigerator, place them on the lowest shelf. - Wrap or cover food before storing it. - Store food only in designated food storage areas. - Make sure workstations, cutting boards, utensils and equipment are cleaned and sanitized before use. - Keep separate cutting boards for raw and cooked foods. - Prep raw meat, seafood and poultry at a different time than ready to eat food if using the same prep table. - Wash produce before use. - Avoid bare hand contact with food, use single use gloves or a utensil to handle food. - Do not touch parts of glasses, dishes or utensils that may come in contact with food. - Do not stack glasses when carrying. - Store towels in sanitizer bucket and not on the counter. - Do not wipe your hands on your apron. Personal Hygiene Practices to Follow Bathing daily is an important part of personal hygiene. Dirty hair, skin and clothing may carry pathogens that can cause foodborne illness. Here some practices to follow: [Hair/Hair Covering] A hat or hair covering must be worn: - When prepping food - Working in prep and cooking areas - Working in areas used to clean utensils and equipment - Food handlers with facial hair must wear beard restraints. Serving staff that has hair longer than their shoulder must have it restrained and pulled back. [Clothing] - Clean clothes should be worn every day. - Dirty clothing, aprons and towels stored in the operation must be kept away from food and prep areas. - Street clothes, jackets and other personal belongings should be stored away from food and prep areas. [Aprons] ALWAYS remove aprons and store them in a safe and clean area when leaving the prep or cook areas. This is to avoid them from becoming contaminated. [Jewelry] Always remove jewelry from and hands and arms before prepping or preparing food. Jewelry can contain bacteria and other pathogens or fall into food. DO NOT wear: - Rings, except for a single wedding band with no stones. - Bracelets or watches [\ ] [Eating, Drinking, Smoking and Chewing Gum or Tobacco] - Eating, drinking, smoking and chewing gum or tobacco can contaminate equipment and your hands with saliva. - Saliva contains pathagens that can cause a foodborne illness. - Only eat, drink or smoke and chew gum or tobacco in designated areas away from food and food prep areas. NEVER do these things in the following areas: - In prep and cooking areas - In areas used to clean dishes and utensils - In service areas Report Illness to a Manager Preventing foodborne illness is important to the success of the restaurant. Certain symptoms and high-risk conditions can be related to foodborne illness because of the bacteria and viruses involved. These bacteria and viruses can be easily spread to people from infected food handlers or through contaminated food or utensils. These symptoms are related to foodborne illness: - Diarrhea - Vomiting - Fever - Sore Throat with a fever - Jaundice - Infected lesions or wounds containing pus on the hand, wrist or an exposed body part By reporting illness to Management, you can help protect your co-workers and our Guests. Tell Management if you have certain medical symptoms in the future. This will help Management prevent foodborne illness outbreaks. Work Clean and Sanitary Keep every surface and utensil clean and sanitary. **CLEAN** is defined as free of visible dirt or soil. Cleaning requires proper detergent, warm water and tools for the job. **SANITARY** is defined as being free of a harmful level of microorganisms. Sanitation requires heat or chemical treatment. - Make sure that labeled detergent, sanitation buckets or spray bottles are in place at each workstation. Buckets or spray bottles are filled with the proper concentration of detergent and sanitizer. - Towels are stored in the solution when not in use. - Sanitizer buckets should be changed as needed, at a minimum of once every 2 hours. - Keep floors clean and dry. - Sweep frequently throughout the shift. - []{#_Toc37333735.anchor}**Cleaning VS. Sanitizing** - There's a big difference between cleaning and sanitizing. - Cleaning removes food and other types of soil from a surface such as a countertop or plate. - Sanitizing reduces the number of pathogens on the clean surface to safe levels. To be effective, cleaning and sanitizing must be a 5-step process. **How to clean and sanitize:**   Everything in your operation must be kept clean, but any surface that comes into contact with food must be cleaned AND sanitized. These surfaces must be washed, rinsed, and sanitized: - **After a guest is done dining at a table, booth or bar top area.** - Each time you use them. - When you are interrupted during a task. - After handling different raw TCS fruits and vegetables. - When you begin working with a different type of food. - As often as possible, but at least every four hours if items are in constant use - Restaurant Safety ================= Team Member Safety Providing a secure environment for our Guests and Team Members is one of the most critical leadership responsibilities you have, and as such, all Managers and Team Members must adhere to the following standards: - **Follow the safe exiting procedures when exiting the restaurant after close. Leave the restaurant in pairs.** - **No Manager or Team Member will ever be alone in the restaurant.** - **Never talk to Guests about sales or cash. Count cash away from Guests.** - **All exterior doors are to be locked when the restaurant is closed.** - **Managers will never hand out keys to the restaurant to other persons.** - **After the building has been secured at closing, do not open doors for anyone. If a stranger approaches the front or back door, do not approach or open the door. If the person appears to be hurt or needs help, call the police, but do not open the doors until the police arrive.** Four Steps to Proper Lifting 1. **Size up the load** - Use a hand truck if possible. - Get help if you need it. - Check for slivers, nails or exposed staples. - Use gloves if necessary. 2. **Lift** - Bring the load as close to you as possible before lifting. - Lift with your legs, not your back. - Keep your head up, your back straight and bend at your hips. 3. **Move** - Keep the load close to your body. - Look where you are going. - Shift your feet to turn, don't twist your body. 4. **Get set and lower** - When setting a load down, let your leg muscles carry it down. - Make certain your fingers and toes are clear before setting the load down. Preventing Burns ---------------- 1. Pay attention when working around hot equipment. 2. Always alert other employees when carrying hot foods by saying, \"HOT FOOD\" or \"BEHIND YOU.\" 3. Avoid overcrowding range tops. 4. Use dry potholders. 5. Keep pot handles turned in from the edge of the range and open flames. 6. Avoid overfilling containers with hot foods. 7. Get help lifting heavy pots of hot foods. 8. Open lids of pots and doors of streamers away from you, and do so slowly, to avoid a steam burn. 9. Stir foods with long-handled spoons. 10. Warn others of hot surfaces. 11. Let equipment cool before cleaning, and do not use wet towels. 12. Slowly add items to the fryer to avoid splashing of hot oil. Preventing Cuts --------------- 1. Know how to operate equipment. 2. Pay attention when using sharp equipment. Never touch edges of sharp blades. 3. Use guards when provided on equipment. 4. Use tampers to push food into equipment. 5. Turn equipment off before adjusting. 6. No loose sleeves, ties, or dangling jewelry should be by equipment. 7. Sweep up broken glass; do not use your hands. 8. Use special container to dispose of broken glass, dishes, and other sharp objects. 9. Remove can lids entirely from cans, then dispose of them. 10. Always use a cut resistant glove when using a knife or any equipment with a sharp blade i.e., slicer, mandolin. Knife Handling -------------- 1. Do not use knives or operate any cutting or mixing equipment without proper training. 2. Use the correct type of knife for the job. If you don\'t know, ask the Chef. 3. Never cut towards yourself - always away from yourself and others. 4. Use a cutting board. Place a damp towel under the cutting board to prevent slippage. 5. Use cut resistant glove when using a knife for slicing or dicing. 6. Carry knives down at your side when walking through the kitchen. 7. Let a dropped knife fall. Never try to catch a falling knife. 8. Clean and sanitize knife after each use. 9. Always return knife to proper storage location after use. Never place a knife in a sink. 10. See diagram When Cleaning Stationary Equipment ---------------------------------- - Unplug equipment; make sure hands are dry. - Disassemble. - Wash removable parts in three-compartment sink. - Wash and rinse stationary parts. - Sanitize food contact surfaces with sanitizer. - Air dry before reassembling, without touching food contact surfaces. Safe Chemical Handling ---------------------- You will be trained on how to use and handle chemicals products properly. Here are rules and guidelines to always remember when handling chemicals: - Read the labels of all products, before you use them. - Follow the directions for proper storage, handling, and use. - Ask the Chef if you have any questions or concerns about using a certain product. - Never mix chemicals together. - Do not store chemicals in unmarked containers. - Do not store chemicals in or close to food storage, preparation, or serving areas. - Do not leave aerosol spray containers near heat or spray close to an open flame. - Do not dispose of any empty chemical container until you have checked on the label for how to do so. Preventing Falls ---------------- - Wipe up spills immediately. - Use \"wet floor\" signs. - Wear shoes with non-skid soles and heels. - Keep isles and stairs clear. - Walk; do not run. - Follow established traffic patterns. - Do not carry anything that blocks your vision. - Keep drawers closed. - Use ladders properly; never use chairs, tables or boxes. - Do not stand on top of ladder, and do not over reach. - Turn lights on to see **[\ ]** **HOW TO PROPERLY USE A KNIFE**