Chili Cheese Dogs: Difference between revisions
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* 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 | * 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.''' | * Once the chili has reached a temperature of 165°F, pour chili into 1/3 size pan. '''CAUTION- Chili will be hot.''' | ||
* Add 4 ounces of hot water from the hot water maker to the chili. Stir well. | |||
* Use caution when pouring hot water into pan | |||
* Use rubber spatula to scrape all chili from the pan | * 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 chili into Steamwell set to maintain a quality serving temperature of 150°F-160°F | ||
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** '''EXAMPLE: Day heated + 1 additional day = Discard Date''' | ** '''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)''' | ** '''Heated on 30<sup>th</sup> + 31<sup>st</sup> = Discard on the 31<sup>st</sup> (EOD)''' | ||
* | * Check chili every time the store quality timer sounds. '''Stir and add hot water if needed to re-hydrate.''' | ||
* '''Always use water from the hot water maker''' | |||
* '''Use caution when pouring hot water into pan''' | |||
* '''Do not add more than 2 ounces of hot water at a time when rehydrating. Stir well.''' | |||
* Discard any chili remaining at closing time on the discard date ''(Date marked on lid).'' | * 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. | * 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. | ||