Italian Burger

QUICK REFERENCE

Q.A. Standard: A fresh hot sandwich where you can taste every condiment in every bite.

Tools Needed

• Red tongs
• ¾ oz. ladle
• 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

• Hamburger patties must reach 155°F when cooking and maintain for 17 seconds

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

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

Italian Burger Assembly

• 

  Italian Burgers 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 red tongs, place one meat patty on the heel
• Place one slice of Swiss cheese on top of the meat patty
• Place a second meat patty on top of the Swiss cheese
• Place another slice of Swiss cheese on the second meat patty
• Place 2 pepperoni slices on top of the cheese (overlapping)
• Place the heel, meat, cheese, and pepperoni in the microwave
• Press the appropriate timer button:
  • 1 sandwich                  Timer Button #1           
  • 2 sandwiches               Timer Button #2                                
• 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 Burger 
• Use a sharpie marker to mark the sandwich “IB”

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.