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Popeye's Questions and Answers
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bone-in chicken ✔✔walk-in cooler 11 days plus kill date. temp. 28 to 36° degrees Fahrenheit. chicken display area 30 minutes a hundred and 60 fahrenheit in above
seasoning chicken ✔✔only one case of chicken out of the cooler at a time 20 minutes for each bag of chicken
batter and flouring chicken ✔✔chicken and batter must be kept at 40 degrees Fahrenheit and below
cooking chicken ✔✔after last piece of chicken is dropped press the timer for the amount of chicken been dropped most fires have a preset button for chicken
holding chicken ✔✔use a quality control bar to Mark 30 minute hold time the holding temperature of chicken is 160 fahrenheit or above
all cooked items temperature ✔✔if temperature is less than 165 discard the chicken or shrimp or fish
external signs cleaning ✔✔if mixing from concentrate follow manufacturer's instructions and also turn off power to any electrical signs that will be cleaned
chicken tenders ✔✔thaw method walk-in cooler and bus pans 48 hours to 72 hours (2-3 days) degrees Fahrenheit and Below walk-in cooler in original case 72 hours to 144 hours (3-6 days) degrees Fahrenheit and below
holding thawed chicken tenders ✔✔walk-in cooler once thawed 96 hours (4 days) 40 degrees Fahrenheit in below. tenders should be at 30 to 34 degrees Fahrenheit
holding time for chicken tenders ✔✔heat light 20 minutes a hundred and sixty degrees and above. holding drawers 40 minutes a hundred and sixty degrees and above
batter temp ✔✔all better for temperature must be 40 degrees or below
cook time ✔✔cooking time for chicken tenders is 3 minutes cooking time for chicken is 12 minutes cooking time for popcorn shrimp is 3 minutes cooking time for apple pie is 7 minutes
red beans and rice ✔✔thigh method but staying 48 Hours original pan 72 hours heating up warmer 90 minutes holding method chub warmer all day CV holding cabinet 4 hours service line 3 hours
biscuits ✔✔walk-in cooler 6 days 33 to 38 degrees Fahrenheit biscuit cooler end of day
Cajun gravy ✔✔bus pan 48 Hours original case 72 hours heating method warmer 60 minutes holding method truck warmer all day CV holding cabinet for hours service line 3 hours
Cajun meat ✔✔thaw method bus pan 48 Hours original case 72 hours heating method 60 Minutes holding Method All Day
Cajun Rice ✔✔holding method walk in closet 12 hours holding cabinet for hours service line 1 and 1/2 hour
