Setting Up and Maintaining the Front Line

Purpose

To ensure consistent daily preparation, setup, and maintenance of the front line in a professional, food-safe, and guest-ready condition.

Prepping the Area and Equipment

• Fill a clean red bucket with sanitizer solution and add one clean towel. Use a test strip to ensure concentration of 200-300 ppm. Place in a convenient location in the line area. Replace solution every two hours, more often if necessary.
• Fill a clean bucket with hot water; pour into warmer drawer below mains station if using wet heat.
• Turn on all FOH Equipment to designated setting.

Setting Up Front Line

• Collect clean pans and appropriate utensils for each.
• Gather food stored in the cooler overnight. Take new pans from the walk-in cooler as needed.
• Using washed, clean, gloved hands, transfer food from storage pans into clean pans on the line as designated in Front Line Schematic. If needed, fill pans with newer food first, then backups from previous day on top.
• Fill high allergy items last to avoid cross-contamination. Wash hands and change gloves.
• Place the correct clean utensil in each pan, under the food.
• Bring all dirty pans to the BOH dish area and wash according to Dish Standards.
• Fill the hot line with mains and rice when instructed by MOD with correct utensils in each.
• Fill "Grab-N-Go" baskets with cookies, baklava, and pita chips to the appropriate par level.
• Stock counter at all stations with enough paper goods to get through peak. Check with MOD on par levels if uncertain.

Maintaining the Front Line

• Check and record temperature of all food items in the Meazure Up Tablet.
• Restock containers of food on the line according to Setting Up the Line step 3 above, ensuring each pan is always at least one third full.
• Wipe down line every 20 minutes or when visibly dirty using a towel from a sanitizer bucket to ensure all surfaces are clean and always free of food debris and spills.
• Sweep floors regularly and whenever necessary to clean up food and debris. Empty dust bin into garbage can outside of customer view.
• Regularly empty garbage can to prevent trash from overflowing. Garbage cans should be emptied when ¾ full. Waste should never be visible at the top of the container.

Transitioning the Front Line

• After lunch peak, bring backups of all items needed for restocking to front line.
• Turn over line one pan at a time repeating Setting Up the Line steps 1-4. Repeat steps 6 and 7 as needed.
• Change out all sanitizer buckets according to Prepping the Area and Equipment
• Maintain mains levels on the line based on off-peak business, cooking less food more often.