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NOTE:
For stores that only have one 1/3-sized pan at the meat well,
when a sleeve of meat (either size) has one stack of patties or less, move
the stack to the 1/3-sized pan (to be used first), mark hold time and open
a new sleeve of meat.
When a sleeve of meat is emptied, carefully remove empty sleeve from
meat pan and place in a trash can located next to the grill.
NOTE:
Be
careful not to contaminate work surfaces or ready-to-eat food items with
blood remaining in the empty meat sleeve.
Place a new sleeve of meat into the pan and carefully open plastic sleeve
as previously described and mark new hold time.
GREASE
Grease buckets are typically emptied at post-rush.
BUCKETS
To dispose of grease bucket liner:
Remove liner from grease bucket.
Grasp top of liner and twist to form a seal.
Tie top of liner into a knot to seal grease inside of the bag.
Place tied liner in trash can to dispose of during trash run.
At the mop sink, thoroughly clean grease buckets inside and out using hot water
and multi-purpose surface cleaner.
Insert new liner into grease bucket.
Replace, empty and clean additional grease buckets as necessary.
GRILL
Use a ScotchBrick on grill, cleaning 1-foot sections at a time as described under
ScotchBrick
“Clean-Up/Close.” The ScotchBrick may be used to clean the grill during post-
rush.
Water
If the ScotchBrick is not available, the grill may be water cleaned during post-rush.
Cleaning
Move meat to side of grill before you begin to water clean grill.
The Grill
Water clean only 1-foot sections of grill at a time.
Slowly pour water on grill surface to be cleaned. Use a 1/9-sized condiment pan to
hold this water.
Do not use glass containers to hold water because of possibility that these could
break.
Scrape off all carbon deposits by holding grill spatula with two hands and scraping
grill surface with flat edge of spatula.
Scrape this excess carbon and water to front of grill, into trough and down chutes.
Use grease rake to remove grease and particles from grill trough.
Wipe splash guards, the ledge below grill and bottom of the bun warmer (or
MPHC) with a sanitized towel.
CLOSE/CLEAN-UP
ASSEMBLE
Before close, assemble the following tools needed for closing the grill:
TOOLS
1/9-sized condiment pan filled with water,
1/9-sized pan of liquid corn shortening,
Chili meat container,
Scale,
Plastic wrap,
Dry towel,
Sanitized towel,
ScotchBrick or grill screen and holder,
Scouring pad,
Paper towels,
Grease rake.
One hour prior to close, remove any unopened sleeves of meat which will not be
needed from reach-in of the free standing meat well and transfer to the walk-in
cooler.
Place sleeves on a designated shelf in the walk-in.
Do not store meat above any ready-to-eat foods.
