Chick-fil-A Mall Road BOH Closing Training Guide

Make is Safe. Make it Fast. Make it Right. Page 1

Time Procedures Standards Notes

1. Make sure to let them drain as much oil as possible before placing
1. Take the two fryer baskets out of the fryer and set them into
them on the floor so that the floor stays safe and oil is not wasted.

each other onto the ground.

2. Make sure to let the wire shelf drain as much oil as possible into
2. Take out the wire shelf and place it into the fryer baskets.

the vat before taking it and the fryer baskets to dishes.

3. Begin to skim out the debris on the surface of the oil.

3. When throwing away the debris, make sure to place it onto a fry
4. Hold down the arrow that is facing down that is towards the
bag because the debris is hot enough to burn holes into the trash
top right of the front of the fryer until it says on the display “1.
bags.

Close the Express Filter” and then press it once.

9:00pm Right Fryer 5. Press “1” on the fryer to begin the “Daily Cleaning” process
4. This can be done at any time; even before the fryer shuts off for
filter lockdown.

and follow all instructions displayed.

5. While the oil is draining, use the poker brush to ensure it continues
6. Make sure that the fryer is filled properly after the fill process
to drain and the white fryer brush to clean the coils and inner walls
and then place the dishes back into the fryer.

of the vat. Also always press “1” when prompted.

7. Because this fryer will no longer be used in the night, turn off

6. There is a final fourth dish that needs to be placed as well which is
the fryer by flipping the switch on the respective side of the on
the fryer lid which can be found above the chicken fryers.

the front of the fryer.

7. The fryer should only display “Off” when the switch is flipped.

9:00pm Keep the Fry Utilize a cart to transfer more than 2 fry boxes at once, if need be. If it is
Since it will likely be slower, continue to ensure the fry freezer is stocked
- Freezer with fry boxes unless it is Monday.
Monday, make sure to empty out the fry freezer of all fries as much as
stocked possible so that it can defrost overnight.
10:00pm
Closing 1. The switch is located at waist level and at the front of the fry
1. Turn off the warmer for the station by flipping the switch for it.
station. When turned off, the light in the chutes will also turn off as
Primary 2. Make sure all fries are disposed of before taking back dishes an indicator.

Fries Take all fry and cleaning.

2. There are typically fries hidden under the Fry Chutes dish that
3. Use the Fry Scoop and a rag to hold up the top part of the Fry need to be disposed of as well.

10:00pm dishes back Dump Station and then use the Fry Scoop to empty out the 3. Be careful when handling this piece, it is very hot and can easily
to be cleaned. debris in there as much as possible.
burn you.

4. Place all dishes into the Fry Dump Station and use two rags, 4. Use two rags to carry the Fry Dump Station because it is very hot
one on each side, to carry this back to dishes. and could potentially burn you. “All dishes” includes: Fry Chutes,
Fry Scoop, and “No Salt” fry tongs.
1. No notes.

1. Follow the instructions above to close down the left side of the
2. This is usually done when the fryer is “Rinsing”, “Polishing”, and
Close the fryer.

10:05pm Whole Fryer 2. Clean the outside of the fryer during times when waiting on the
“Filling”. Use sanitizer wipes to clean the outside of the whole
fryer. Make sure to wipe down the protruding back area and all
fryer.
sides of the front of the fryer as well.
1. There is no need to worry about where the debris goes, this will all
1. Clean out the fry chute area with a rag.

be cleaned later.

Clean the 2. Clean the front facing side of the fry chute area with a rag.

2. Try to get into the corners as much as possible with the rag.

surfaces in 3. Clean the place where the Fry Dump Station used to be with a 3. The best course of action is to guide everything into a corner and
10:10pm rag as best as possible.

and around 4. Clean the flat surface surrounding the fry station with a rag.
use a rag to get out as much debris as possible.

the fry station. 5. Go over every surface again with a sanitizer wipe to ensure the 4. Try not to knock anymore salt or fry bits into the Fry Dump Station
area.

surface is clean and safe.

5. Use them to pick up any missed salt or small fry particles.
 Chick-fil-A Mall Road BOH Closing Training Guide
Make is Safe. Make it Fast. Make it Right. Page 2

Time Procedure Standards Notes

1. Both pickle containers.
1. Place the pickles into a large soup container and any extras back into
Take back the first 2. Two trash chutes.
the pickle bucket.

8:00pm round of dishes. 3. 4 Red Trays (two sets of bun trays)

2. Make sure to dump out anything in them into the trash.

3. These can be used to carry the other dishes for efficiency purposes.

Take back the 1. Make sure to dump out any remaining grilled bits into the trash.

1. One of each grilled Kanban and their respective heat covers.

2. Transfer the remaining bacon into a large soup container and back into
8:30pm second round of 2. Bacon Kanban and heat cover.

the warmer.

dishes. 3. 2 Red Trays (one set of bun trays)

3. These can be used to carry the other dishes for efficiency purposes.

1. Make sure to dump out any remaining fried bits and excess oil into the
Take back the third 1. One of each breaded chicken Kanban.

9:00pm round of dishes. 2. Turn off the cold rail.

trash.

2. DO NOT take anything out of the cold rail yet.

1. All empty reserve soup containers.

Take back the 1. Still try to clean out any stuck on product if possible for dishes.

2. Bottom dish of the bun toaster.

fourth round of 2. No notes.

3. Grab a large enough container (up to 6 qt.) for cheese, and 8 qt.
3. New chicken cool down containers only need to be grabbed if the
9:15pm dishes and grab containers for cool down chicken if the cool down will likely be
current containers are almost full. Do not use more dishes than is
containers with lids filled after close.

necessary.

for close. 4. Grab enough lids for a container of cheese and all grilled and
4. No notes.
breaded cool down containers.

1. Place them into the chutes so that they stay warm.

2. Any remaining soup product must be poured into the trash.

1. Use the rest of the soup making mostly bowls and some cups.

3. Be careful because the water will splash and could burn you or others
2. Take all the remaining soup dishes back.

Closing Close down soup. 3. Pour out the warm water into a floor drain.

nearby.

4. Be careful when using the sanitizer wipes or Multi-surface cleaner with a

4. Thoroughly clean the inside and outside of the soup holder.
Primary towel so that the chemicals do not come in contact with food or RTE
contact surfaces.
1. DO NOT completely empty the lettuce or tomato containers unless they
1. Set the cheese into its respective container and a handful of
are already close to empty.

9:30pm tomatoes and lettuce into their own soup bowl containers.

2. Remove all dishes that did contain food product.

2. The cheese dishes will go straight to dishes while the remaining lettuce
and tomatoes should be covered, taken back into the walk-in and re-
3. Retrieve at least 6 qts of warm sanitizer water and pour it into the
labeled to be used in the morning first.

empty cold rail.

Close down cold 3. Make sure the drain is closed and that the water is being poured along
4. Use a new towel to wipe down the whole interior of the cold rail
rail. the walls of the cold rail to melt all of the ice and food product into the
ensuring there is no more ice or food product left on the walls.

bottom for cleaning.

5. Place the previously used container under the drain and open the
4. No notes.

drain.

5. Guide the water to the drain with a new towel so that the cold rail is
6. Take the now dirty container back to dishes pouring out the dirty
drained and dried while being cleaned.

sanitizer first before placing it on the dirty dish rack.

6. No notes.
Take back the 1. Break down every set of Kanbans down to 1, if possible, and any 1. Check with the shift lead and breader to confirm breaking down is safe.
9:45pm fourth round of other associated dishes.
Dump out any remaining chicken bits and oil into the trash.

2. 2 Red Trays (one set of bun trays) 2. These can be used to carry the other dishes for efficiency purposes.
dishes.
Take back final 1. Place all chicken into their respective containers and print out
1. Use the white iPad by the gloves area to print out the labels.

round of dishes and labels for each container.

2. This can either be the packaging already in use or a 12 qt. container.

2. Ensure that all buns are held in an air tight container overnight.

store all food 3. All chicken product goes to the very back left of the walk-in while the
3. Take all chicken containers and cheese container into the walk-in
10:00pm products in their and place them in their designated locations.

cheese is placed alongside the tomatoes on the front right.

appropriate 4. Dump any large bits of product into the trash before taking them to
4. Take back the butter roller, any remaining Kanbans, the bun toaster
dishes. Place the teflon specifically onto a clean and dry Red Tray.

containers/ dishes, and any remaining Red Trays to dishes.

5. This includes bacon, the kept lettuce and tomatoes, and pickles.
locations. 5. Throw away any product that cannot be held overnight.
 Chick-fil-A Mall Road BOH Closing Training Guide
Make is Safe. Make it Fast. Make it Right. Page 3

Time Procedure Standards Notes

1. Open the bun toaster to expose the rolling plastic tracks.

2. Clean the plastic as it moves with Multi-surface cleaner

1. Push up the cover from the bottom to expose interior.

and a towel.

2. No notes.

3. Clean the inside of the metal track cover.

Clean the primary bun 3. No notes.

4. Rotate the bun toaster 180 degrees to reveal the other

toaster. 4. Push up the cover from the bottom to expose the interior.

side of the toaster. Repeat the three steps above for the
5. Ensure that no food product is touched with the chemicals to
other side.

Closing 5. Wipe the outside of the toaster using Multi-surface

follow food safety standards.
10:15pm
Primary cleaner and a towel.
1. Clean the bottom level of the Grilled Chicken Duke
Station.
1. Use sanitizer wipes to clean this.

Clean the surrounding

2. Clean the Fried Chicken Warmer.
2. Use sanitizer wipes to clean this.

area, take out trash and

3. Stock all cups, bowls, lids, foil bags, and clamshells as 3. No notes.

stock for the next day.

much as possible.
4. Remember to replace the trash bags into the trash can.
4. Take out the trash to the whale.

Clean the surrounding

1. The biscuit tabletop.
1. Use sanitizer wipes to clean this.

tabletops, including
8:00pm their doors and the
2. Top of the Cheese Sauce/Mac and Cheese Duke Station
2. Use sanitizer wipes to clean this.

3. The catering tabletop. 3. Use sanitizer wipes to clean this.

sides of the equipment.
1. Bacon dishes

1. Bacon Kanban and heat cover.

2. The teflon gets placed onto a clean and dry Red Tray instead of
2. Three bun toaster dishes.
being taken to dishes.

3. The nugget chopper

3. Carry this separately because it could possibly injure you or
Take back the first
8:30pm round of dishes.
4. One of each Grilled Kanban and their respective heat others.

covers.
4. Dump out the extra grilled bits into the trash.

5. Two trash chutes.

5. Make sure to dump out anything in them into the trash.

6. All Red Trays. 6. These can be used to carry the other dishes over for efficiency
purposes.
Closing 1. Open the bun toaster to expose the rolling plastic tracks.

Secondary 2. Clean the plastic as it moves with Multi-surface cleaner

1. Push up the cover from the bottom to expose interior.

and a towel.

2. No notes.

3. Clean the inside of the metal track cover.

Clean the secondary 3. No notes.

8:45pm bun toaster.

4. Rotate the bun toaster 180 degrees to reveal the other
4. Push up the cover from the bottom to expose the interior.

side of the toaster. Repeat the three steps above for the
5. Ensure that no food product is touched with the chemicals to
other side.

follow food safety standards.

5. Wipe the outside of the toaster using Multi-surface
cleaner and a towel.
1. Use sanitizer wipes to clean this.

Clean surrounding
9:15pm areas and turn off and 1. Clean the customer facing side of the Centerline.

2. If there is too much Mac and Cheese, do not close down the
Duke Station.

- empty the Cheese 2. Move all product into the Grilled Chicken Duke Station.

3. Clean any dirty surfaces as time becomes available and stock

Sauce/Mac and 3. Keep the area well kept and stocked for close.
10:00pm Cheese Duke Station.
all Nugget boxes, cups, bowls, lids, grilled paper sleeves, and
clamshells.
 Chick-fil-A Mall Road BOH Closing Training Guide
Make is Safe. Make it Fast. Make it Right. Page 4
Time Procedure Standards Notes
s 1. No notes.

1. If the fryer is not in filter lockout, then turn off the fryer first and begin the cleaning 2. If the coils are really dirty, the L-brush can be used as well to ensure
procedure.
the fryers are completely clean.

2. Grab all of the necessary tools to clean the fryer: scraper, gong brush, poker brush, and 3. If it is not possible to get the baskets back quickly from dishes, then
hose.
relocate the basket to another fryer or to the dump station temporarily
3. Begin by taking the basket back to dishes for the nightly clean.
until dishes is available.

4. Scrape the top rim area and the four inner sides of the vat by using the oil to help.
4. Careful scraping inside the vat with oil in it still, the oil will still be hot
5. Start cleaning the fryer as if it is a quick clean for now.
and could potentially burn you.

6. Once the fryer is completely drained and all the coils are cleaned, begin to scrape the 5. The quick clean doesn’t need to be a well done for now, it will be very
bottom of the vat with the scraper. Make sure to scrape as much as possible and to get the clean later.

bottom of the vat clean.

6. Ensure that you are careful at the bottom of the vat. There is
Thorough 7. Connect the hose to the fryer and turn on the pump to circulate the hot oil around the coils, scorching hot metal everywhere in the bottom of the vat.

sides of the vat, and the bottom of the vat. If there are any areas that require more cleaning, 7. The vat needs to be almost completely clean everywhere to consider
8:00pm clean the first turn off the hose and set it aside to drain for now until you are ready to use the hose again. it done.

fryer Once done with the hose, disconnect it and allow it to drain oil into the fryer for a couple of 8. The top of the lid does not need to be completely locked into place. It
minutes and then return the hose to its holding area.
need only be closed to make sure no chemicals get into the fryer
8. Close the lid on the fryer by placing your left hand above the locking mechanism and then when cleaning the outside.

pulling up the red ball to ensure the lid is able to be gently placed into position. Then turn 9. When cleaning the front of the fryer, spray the multi-surface onto a rag
the red and black lever so that they are facing left or horizontally and begin pumping the oil and then begin wiping down the front so that the buttons and
back up.
switches don’t become compromised due to being exposed to the
9. While the fryer is filling up, press “1” to polish the fryer and grab the scraper and multi- chemical. You can also use the rag as a shield to make sure that the
surface with a rag to clean the outside of the fryer. Clean the sides, top, front, filter door, vat chemical is not getting into the nearby fryers as well.

lid, and behind the vat lid ensuring that no multi-surface is getting into nearby fryers.
10. Fill up the vats with the appropriate Peanut Oil; use the “Spicy Reuse”
10. Once the outside is clean and the fryer is done pumping, open up and turn on the fryer and
make sure that the vat is properly filled up with oil.
Peanut Oil to refill the two spicy fryers. When emptying a case of oil,
let the jug hang upside down over the fryer to ensure all oil is
completely drained from the jug. Pennies matter!

Closing 1. If the grill is not already open, press the green button to open up the grill.

1. If the grill tries to close while breaking it down, simply press the green
2. Take a scraper and begin disassembling the grill by taking the left and right piece off by
Machines using the triangular hole as a hold and scrape them well. Also grab the front plate with a rag
button once to keep it open.

2. By scraping them well, the dishes require less time to clean. Ask the
and Grills since it too is incredibly hot. Take these three pieces to dishes.

3. Take the large, grill-specific scraper that can be identified by three protruding points, and
dish person where they would like the grill pieces to go.

3. Be careful when doing this because the hot and charred grill bits will
begin to scrape the top and bottom of the grill. Use the small point to get between the
likely be flung around while scraping. You will likely need to go over
grooves on the top and use the other two points to get between the grooves on the bottom.
them more than once to ensure that the grill’s grooves are as clean as
Make sure that the grilled bits do not touch the floor by using the catch area on the front of
possible.

the grill to hold the char bits.

4. If the grill’s touch screen is not responding, use a KICS wipe to clean
4. In the bottom left of the touch screen there is a button that partially turns off the grill and
it and a rag to dry it off. The button slightly turns off the grill because it
changes the screen to have a large text box reading “Press & Go”. Press that button and
Close the Left will no longer hold its temperature and, if it needs to be turned on
8:15pm Grill
then the physical green button to set the grill in a slightly raised position and then turn off
again, will need to reheat.

the grill.

5. The top must be hot because the chemical works better on the hot
5. Immediately after turning off the grill, grab the “Sizzle” chemical bottle by breading and
surface.

spray it onto the outer top of the grill while it is still hot. Use a rag as a shield so that the
6. Use the given handle on this piece since the rest of it will be incredibly
chemical does not get onto a fryer or the other grill.

hot and could easily burn you.

6. While letting the “Sizzle” soak on the grill, take the charred bits holder out and scrape out as
7. For the top front of the grill, spray the multi-surface onto a rag and
many contents as possible and take it to dishes.

then wipe down the screen and buttons so that they do not break.

7. Clean the front and sides of the grill with multi-surface. Make sure to clean the hidden
8. Careful when wiping down the moving top since it will likely be
bottom front of the grill.

scorching hot. There are small areas that need to be cleaned with
8. Finally, spray multi-surface liberally onto the top of the grill including the area just behind the
care. Make sure to quickly wipe down the hose that’s connected to it
moving top and begin wiping down with a rag in large singular strokes across the top. Spot
as well.
clean with the multi-surface after initially wiping it down to ensure it is completely clean.

8:15pm 1. Throughout the rest of the night, thorough clean every fryer that has not been cleaned as 1. Usually, someone will handle the chicken drops while someone else
Finish closing
- all fryers
such since 8:00pm.
handles thorough cleaning each fryer.

2. If a fryer’s remaining usage is below 4.0, then that fryer must be quick cleaned. 2. Follow all normal quick cleaning guidelines when doing so.
10:00pm
Close the Right Follow the procedure above to close the Right Grill and ensure that every dish that is used at This includes the grilled brush, oil roller, grill scraper, grilled tongs, and
9:30pm Grill the grill station is taken back to dishes. grilled nugget spatula.
 Chick-fil-A Mall Road BOH Closing Training Guide
Make is Safe. Make it Fast. Make it Right. Page 5

Time Procedures Standards Notes

1. Make sure to combine any product from the table being cleaned to the next one
before discarding any unusable product.

2. Scrape as much debris out of the dishes as possible.

1. This limits unnecessary waste.

3. Turn the upper holding rail area of the breading table off and remove the 2. By doing this, the cleaning process for the dishes becomes
remaining milk wash and coater and as much ice as possible into the trash.
much easier since the stuck on breading product will have
4. After ensuring the drain for the table is closed, pour warm water into the upper either been removed or at least loosened.

rail to continue to clean and melt any ice buildup. A green scrub can be used 3. Use the large yellow breading paddle to complete this task.

with the warm water to clean the upper holding. Drain this once the ice is 4. Use an empty pickle bucket if possible, but otherwise, the dish
Clean the completely gone and all other bits are cleaned off.
must be considered a chicken dish until it is completely
5. Grab a fresh rag and a full bottle of multi-surface and wipe the whole upper rail cleaned. Make sure to place the container below the drain to
Primary
8:00pm Breading
area including the underside of the lid and the whole exterior using a scraper if catch all of the water and then dump it into the mop sink.

necessary.
5. No Notes.

Table 6. Take back any wire shelving inside the table and clean this area with a rag and 6. If there is nowhere to place product that is stored inside the
multi-surface.
table, leave it on the uppermost shelf to clean the bottom of
7. Sanitize the whole table with a full bottle of sanitizer by spraying the whole table the fridge switching them out when possible. All shelving must
and pour the rest of the sanitizer down the drain swirling the bottle to ensure the be cleaned.

whole drain is sanitized and clean.

7. Leave the table opened and leave the sanitizer alone to air-dry.

8. Finish by taking out the filter in the area just below the drain and take out the 8. It must be washed, rinsed, sanitized, dried and reinstalled.

condenser filter to be cleaned and then dried.

9. Wipe both the inside and outside of that door.
9. While the filter is being cleaned, use a sanitized towel to wipe the door that led
to the filter.
1. No notes.

1. Amounts of chicken needing to be thawed should be predetermined by BOH
Leadership. Please see the shelf allocation chart on each door to determine
Closing which chicken goes in which doors and on which shelves.
are purple, and Grilled Nuggets are gray. Nuggets, Breakfast
Breading 2. All chicken is color coded. Do not shift colors around, mix and match colors,
and pay attention to the placement of the chicken to avoid juice drippage and
flavor transfer.
transfer. Strips should be thawed below those, Grilled Filets
Finish pulling 3. Thawing rotation, including the movement of the “Use First” marker, goes from
chicken for top to bottom. Pay attention to chicken that thaws in multiple doors to ensure
2. Lunch Filets are blue, Nuggets are pink, Strips are green,
Breakfast Filets are yellow, Grilled Filets are tan, Spicy Filets
Filets, and Lunch Filets should be thawed above everything
else as they have minimal juice drippage and mild flavor
and Grilled Nuggets should be thawed below all of those
above, and then Spicy Filets should be thawed at the bottom.

8:30pm the night the clip gets rotated appropriately.

3. If you reach the bottom of one door, check the other door and
4. While pulling chicken, each tray must have a label designating when the item place the clip at the top of the alternate door.

- was pulled to ensure that the chicken is fresh and safe for use.
4. Every set of chicken must have a food label. Always label food
10:00pm 5. Bags of frozen chicken fit two to a tray, and three trays to a shelf, or one case products!

per shelf.
5. Ensure the bags are as flat as possible so that air can circulate
6. Compact/throw away all empty boxes and trash when finished.
completely around the bag/tray.

7. Place all used dishes either in the mop sink or under the 3 compartment sink. 6. This keeps the area safe and clean for further usage.

7. Raw chicken dishes are kept separate from non-raw dishes.

Take back any Any dishes that are no longer in use should be taken back to dishes as soon as
For the two sifters that must be back by the end of the night, that
unused possible. This does include any small items like the Nugget measuring cup,
should be done sometime after 9:30pm
dishes scrapers and scissors.

1. This must be done so that food product stays safe overnight.

1. Take out each pan that is least likely to be used again and wrap it in saran wrap.

9:30pm Finish closing 2. Place the pans that have been wrapped into the bottom refrigerator area of the
2. Every pan must have a label for the chicken. Label all food
products!

the secondary breading table.

- breading table 3. Clean the outside of the breading table with a rag and a multi-surface bottle and
3. This is so that bacteria cannot build up overnight. Also be
careful not to get any liquids into the outlets directly behind
10:00pm for the night then sanitize the area.

the breading table for safety purposes.

4. Finish closing breading by cleaning the outsides of the thaw cabinets.

4. This is so that bacteria cannot build up overnight.