Chili Cheese Dogs: Difference between revisions
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* Up to 12 cooked hot dogs can be held in one warming pan. | * Up to 12 cooked hot dogs can be held in one warming pan. | ||
* Set 60-minute hold time | * Set 60-minute hold time | ||
== Preparing Chili (Reheat and From Can) == | |||
* Use sanitized towel to wipe top of chili can | |||
* Pour chili into a 1/4 size 4” deep microwavable pan. Fill to first rim in amber pan. Overfilling will prevent chili from reaching proper temp. | |||
* Chili not being heated, portion into pan, cover with lid and place in walk-in cooler | |||
* Chili that has not been heated will hold for four days including date opened | |||
* Write the discard date on a dissolvable label and place on the lid | |||
** '''EXAMPLE: Day portioned + 3 additional days = Discard Date''' | |||
** '''Heated on 30<sup>th</sup> + 31<sup>st</sup>, 1<sup>st</sup>, 2<sup>nd</sup> = Discard on the 2<sup>nd</sup> (EOD)''' | |||
* Place microwavable lid on pan | |||
* Press timer on microwave for 4 minutes (Button 8) | |||
* When timer sounds, carefully remove the pan and stir well using rubber spatula | |||
* Place the covered pan into the microwave and set the '''4'''-minute timer again. | |||
* When timer sounds, carefully remove the pan and stir well with rubber spatula | |||
* The chili must reach an internal temperature of 165 degrees. | |||
* Use a thermometer to check for a temperature of 165°F | |||
* If chili has not reached 165°F, repeat process ensuring you are not heating over 30 seconds at a time until product reaches an internal temperature of 165°F | |||
* Once the chili has reached a temperature of 165°F, pour chili into 1/3 size pan. '''CAUTION- Chili will be hot.''' | |||
* Use rubber spatula to scrape all chili from the pan | |||
* Place chili into Steamwell set to maintain a quality serving temperature of 150°F-160°F | |||
* Place a 1/2-ounce ladle in the pan and cover with a slotted lid. | |||
== Holding Chili == | |||
* Chili that has not been heated holds for 4 days including date opened | |||
* Once chili is heated, it holds for 2 days including date heated as long as it doesn’t pass the original 4-days hold time | |||
* Write the discard date on a dissolvable label and place on the lid | |||
** '''EXAMPLE: Day heated + 1 additional day = Discard Date''' | |||
** '''Heated on 30<sup>th</sup> + 31<sup>st</sup> = Discard on the 31<sup>st</sup> (EOD)''' | |||
* Stir the chili every 15-minutes | |||
* Discard any chili remaining at closing time on the discard date ''(Date marked on lid).'' | |||
* Any chili 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. | |||
* Chili should be placed in a clean 1/4 size 4” deep microwavable pan, covered, and stored in the walk-in cooler. Transfer dissolvable label with expiration date from 1/3 size lid to the ¼ size lid. | |||
* Transfer dissolvable label with expiration date | |||
== Chili Cheese Dog Assembly == | |||
* Always wear single use gloves when preparing sandwiches | |||
* Prepared to order | |||
* Place bun(s) in microwave | |||
** Use button 1 for one bun | |||
** Use button 2 for two buns | |||
* Place buns on a 9-inch plate (dine-in) or a plain hinged container (dine-out) | |||
* Using red tongs, place 1 hot dog into the bun | |||
* Using 1/2-ounce ladle, portion chili over the hot dog end to end | |||
* Keep the chili inside the bun’s edges for good appearance. | |||
* Use 1 oz. spoodle to portion ½ ounce of shredded cheese evenly on top of the chili | |||
* Use gloved fingers to portion 1/8 ounce of diced onions on top of the cheese | |||
== Serving == | |||
* '''Dine-in:''' Place the chili dog(s) on a 9-inch plate | |||
* Empty a regular size order of fries (or alternate side item placed in a squat bowl) on the plate beside chili dogs. | |||
* Place on lined serving tray | |||
* '''Dine-out:''' Place the chili dogs on a plain hinged container | |||
* Empty a regular size order of fries (or alternate side item placed in a squat bowl) on the plate beside chili dogs. Close container. | |||
* Place the plain hinged container in a T-shirt bag. Ensure the container is flat in the bag. | |||
* Serve with 2 napkins | |||
== Close == | |||
* Any hot dogs remaining at close must be thrown away. | |||
* Discard any chili remaining at closing time on the discard date ''(Date marked on lid or bag).'' | |||
* Any chili 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. | |||
* Chili 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. | |||