Chili Cheese Dogs

Quick Reference

Product	Receiving	Storage	Thaw Temp	Thaw Time	Cook Time	Duty Time	Internal Cook Temp	Quality Serving	Hold Time
Hot Dogs	Freezer	Freezer	34°F-41°F	24 hours	10 minutes	6 minutes	155°F	150°F-160°F	Frozen - 6 months Thawed - 7 days Cooked - 1 hour
Chili	Dry Storage	Dry Storage			8 minutes	4 minutes	155°F	150°F-160°F	Dry Storage - 6 months 4 Days - Prepped 2 Days - once heated
Diced Onions	Dry Storage	Prepped - Cooler						34°F-41°F	End of Day
Shredded Cheese	Cooler	Cooler						34°F-41°F
Buns	Freezer	Freezer	Room Temp	24 Hours					7 days

Q.A. Standard:                              

• Hot dogs - not broken - good grilled color.
• Chili – No hard dry skin on top. No burnt taste.

Tools Needed

• Red perforated meat spatula
• Red tongs
• Can opener
• 13 ½” rubber spatula
• Full size domed lid
• Grill scraper
• 1 oz. spoodle
• Warming pans for product holding cabinet
• Solid lids for warming pans
• 1/3 size, 6-inch-deep pans
• 1/3 size slotted lids
• Two ½ ounce ladles
• 1/4 size, 4-inch-deep microwavable pan with lid

Health and Safety

• Wash hands immediately after handling uncooked hot dogs.
• Hot dogs must reach a minimum internal temperature of 155°F when cooking and maintain it for 17 seconds.
• Use caution when scraping the grill after cooking hot dogs to prevent splashing. The grease is extremely hot.
• Hot dogs must be stored below or away from all dairies, produce, and raw chicken when in the walk-in cooler.

Hot Dog Buns

Rotating and Thawing

• Keep a bun tray from Flowers for thawing
• When buns are rotated from the walk-in freezer to dry storage, use a sharpie marker to mark a dissolvable label with the following information:
• Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
• Ready by Date/Time: Exactly 24 hours from the pulled by date & time
• Use By date/Time: 7 days from the pulled by date & time
• Place dissolvable label on pack of hot dog
• See example below

Pulled by date/time:	6-1-24   11:00 A.M.
Ready by date/time:	6-2-24    11:00 A.M.
Use by date/time:	6-7-24    11:00 A.M.

Preparing and Holding Hot Dogs

• Use Food Mitt Gloves
• Place hot dogs on a clean section of the meat grill.
• Cover hot dogs with full-size domed lid
• Set the 10-minute timer
• When 6-minute duty (turn) timer sounds, use red perforated spatula to roll the hot dogs 180 degrees.  "Grill stripe" should be facing up.
• Cover with domed lid.
• When the final timer sounds, use red perforated spatula to move hot dogs to warming pan    
• Up to 12 cooked hot dogs can be held in one warming pan.
• Set 60-minute hold time