Italian Chicken Sandwich: Difference between revisions
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(Created page with "== QUICK REFERENCE == Q.A. Standard: A fresh hot sandwich where you can taste every condiment in every bite. == Tools Needed == * ¾ oz. ladle * Yellow tongs * Warming pans for product holding cabinet * Solid lids for warming pans * 1/3 size, 6-inch-deep pans * 1/3 size slotted lids == Health and Safety == == PEPPERONI == == HOLDING (Walk-In Cooler) == == v Always keep refrigerated (34°F – 41°F) == == · Pepper...") |
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== PEPPERONI == | == PEPPERONI == | ||
== HOLDING (Walk-In Cooler) == | === HOLDING (Walk-In Cooler) === | ||
* Always keep refrigerated (34°F – 41°F) | |||
* Pepperoni held in walk-in cooler after opening holds 7 days. Wrap any opened pepperoni with plastic wrap. | |||
* Mark dissolvable label as follows: | |||
* Open Date/Time | |||
* Use By Date/Time: 7 days from the open date | |||
* Place dissolvable label on pack of pepperoni | |||
* See example below | |||
** '''''Open date/time: 6-1-24 11:00 A.M.''''' | |||
** '''''Use by date/time: 6-7-24 11:00 A.M.''''' | |||
=== HOLDING (Makeup Table) === | |||
* Always keep refrigerated (34°F – 41°F) | |||
* Pepperoni held on the makeup table will hold for 48 hours. | |||
* Mark dissolvable label as follows: | |||
* Date Placed in Pan | |||
* Use By date/Time: 48 hours | |||
* Place dissolvable label on side of pan | |||
* See example below | |||
** '''''Open date/time: 6-1-24 11:00 A.M.''''' | |||
** '''''Use by Date/time: 6-3-24 11:00 A.M.''''' | |||
== Steam Well (Drive Thru View) == | == Steam Well (Drive Thru View) == | ||
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== Italian Chicken Sandwich Assembly == | |||
* '''This sandwich is not microwaved''' | |||
* Italian Chicken Sandwiches are prepared to order | |||
* Always wear single use gloves when preparing sandwiches | |||
* When a sandwich is ordered, place a bun cut side up on the bun toaster chain | |||
* Pull down the foil wrap. Ensure the word “Special” is facing away from you | |||
* Remove heel from toaster | |||
* Use yellow tongs, place one hand breaded filet on the heel | |||
* Place one slice of Swiss cheese on top of the filet | |||
* Place 2 pepperoni slices on top of the cheese (overlapping) | |||
* Using a ¾ -ounce ladle, portion ¾ ounce of marinara over the top of the pepperonis | |||
* Place crown on top of sandwich | |||
* Use square wrapping method to wrap the Italian Chicken Sandwich | |||
* Use a sharpie marker to mark the sandwich '''“IC”''' | |||
== Close == | |||
* Discard any marinara remaining at closing time on the discard date ''(Date marked on lid or bag).'' | |||
* Any marinara remaining at closing time that is still within QA should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours. | |||
* Marinara should be placed in a clean pan, covered, and stored in the walk-in cooler. Ensure the discard date is marked on the clean lid. | |||
* Wash all pans, lids, and utensils. Clean steam well. | |||