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== Health and Safety ==
== Health and Safety ==
== PEPPERONI ==
== PEPPERONI ==
== HOLDING (Walk-In Cooler) ==
=== HOLDING (Walk-In Cooler) ===
== v Always keep refrigerated (34°F – 41°F) ==
* 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.
== · 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
== · Mark dissolvable label as follows: ==
* Use By Date/Time: 7 days from the open date
* Place dissolvable label on pack of pepperoni
== · Open Date/Time ==
* See example below
** '''''Open date/time: 6-1-24 11:00 A.M.'''''
== · Use By Date/Time: 7 days from the open date ==
** '''''Use by date/time: 6-7-24 11:00 A.M.'''''
· Place dissolvable label on pack of pepperoni
· See example below
== HOLDING (Makeup Table) ==
== v Always keep refrigerated (34°F – 41°F) ==
== · Pepperoni held on the makeup table will hold for 2 days. ==
== · 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
=== 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 ==
* [[File:Italian chicken sandwich.png|right|421x421px]]'''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.
'''ITALIAN CHICKEN SANDWICH ASSEMBLY'''
v '''This sandwich is not microwaved'''
· Italian Chicken Sandwiches are prepared to order
Ø 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).''
Ø 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.
Latest revision as of 16:29, 1 August 2024
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)
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)
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.
