Stadium Brats

Quick Reference

Product	Receiving	Storage	Thaw Temp	Thaw Time	Cook Time	Duty Time	Internal Cooking Temp	Quality Serving	Hold Time
Brats	Freezer	Freezer	34°F - 41°F	48 hours	14 minutes	7 minutes	155°F	150°F - 160°F	Frozen - 6 months Thawed - 10 days Cooked - 2 hours
Mustard	Dry storage	Dry storage
Sautéed Diced Onions	Dry storage	Whole onions - dry storage 6" off the floor Prepped onions - 34°F - 41°F Sautéed onions - MPHC			7 minutes	3 1/2 minutes		150°F - 160°F	1 hour
Buns	Freezer	Freezer	Room temp	24 hours					7 days

QA Standard

Brats - not broken - good grilled color

Tools Needed

• Red perforated meat spatula
• Red tongs
• Full size domed lid
• Grill scraper
• Cut resistant glove
• Warming pans for product holding cabinet
• Solid lids for warming pans
• Squeeze bottle
• 1 oz. spoodle
• Knife

Health and Safety

• Wash hands immediately after handling uncooked brats.
• Use caution when scraping the grill after cooking brats to prevent splashing. The grease is extremely hot.
• Brats must be stored below or away from all dairies, produce, and raw chicken when in the walk-in cooler.
• Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slice
• Mesh safety glove should be washed, rinsed, and sanitized after each use

Rotating and Thawing Brats

• Brats are delivered and stored at 0°F +/- 10°F. Thaw brats 48 hours prior to cooking. Once thawed, Brats can be held for up to 10 days maintaining temperature of 34° - 41°.
• When brats are rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information:
• Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
• Ready by Date/Time: Exactly 48 hours from the pulled by date & time
• Use By date/Time: 10 days from the pulled by date & time

• See example below:

Pulled by date/time: 10-20-24    11:00 A.M. Ready by date/time: 10-22-24    11:00 A.M. Use by date/time:     10-29-24    11:00 A.M.

• Ensure you are wearing single use gloves under the mesh safety glove                
• Put the mesh safety glove on your hand
• Place a single use glove over the mesh safety glove
• Hold package of brats with your gloved hand. Use knife to open.
• Once a pack of brats is opened, transfer brats to a 1/3 size pan with lid. Mark label with hold time. Place on lid.

Rotating and Thawing Hoagie Bins

• 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 Sautéed Diced Onions

• Ensure the grill is scraped
• Portion 1 oz liquid margarine onto a clean section of the grill
• Pour onions onto liquid margarine
• Using the red perforated spatula, spread the onions onto the grill
• Apply a light amount of salt/pepper blend evenly across onions
• Cover with domed lid
• Set 7-minute timer (sausage)
• When 3 ½ minute duty (turn) timer sounds, use red perforated spatula to turn onions
• Cover with domed lid.
• When the final timer sounds, turn again using the red perforated spatula
• Prepared sautéed onions, will hold for 1 hour in the MPHC with a solid lid
• Never add new sautéed onions to old, sautéed onions
• Bring the appropriate warming pan to the grill to prevent sautéed onions from being dropped on the floor
• Portion the sautéed onions into the warming pan
• Slide the pan into the appropriate slot. Ensure that the pan passes under the “Bump” on the lid.
• Press the timer button that corresponds with the pan (p For top pan q For bottom pan)
• When the holding time has expired, empty the contents of the pan into the waste container and remove the warming pan.

Preparing and Holding Brats

• Use Food Mitt Gloves
• Place brats on a clean section of the meat grill.
• Cover brats with full-size domed lid
• Set the 14-minute timer
• When 7-minute duty (turn) timer sounds, use red perforated spatula to roll the brats 180 degrees.  "Grill stripe" should be facing up.
• Cover with domed lid.
• When the final timer sounds, use red perforated spatula to move brats to warming pan    
• Up to 10 cooked brats can be held in one warming pan.
• Set 2 hour hold time

Stadium Brat Assembly

• Always wear single use gloves when preparing sandwiches
• Mustard will be held in squeeze bottle on makeup table at room temp
• Prepared to order
• Place bun(s) in toaster
• Place toasted bun in plain plate (dine-in) or plain hinged container (dine-out)
• Using red tongs, place 1 brat into the bun
• Using 1 oz. spoodle, portion 1 oz. sauteed diced onions evenly over brat
• Use squeeze to apply ¼ oz. mustard over onions (zigzag pattern)

Serving

• Dine-in: Place plate on a lined serving tray
• Dine-out: Place the plain hinged container flat in a t-shirt bag. Serve with 2 napkins.