Which smallware is NOT approved for prepping fillets?

The gray bus tub is not approved for prepping fillets because it is typically used for transporting or holding cleaned dishes and utensils rather than for food preparation. When prepping fillets, it is essential to use smallwares that are designated specifically for food preparation to ensure food safety and prevent cross-contamination.

White protein-dedicated full pans, for instance, are suitable for holding or marinating protein items like fillets. Dunnage racks are useful for storing product off the floor and keeping raw items organized. Colored dot stickers are utilized for tracking freshness, organization, or inventory purposes, making them appropriate for food prep environments. In contrast, the gray bus tub does not meet the necessary criteria for food preparation and should not be used for that purpose to maintain high safety and hygiene standards in the kitchen.