Comeback Sauce

Quick Reference

Product	Receiving	Storage	Once Opened/Prepped	Quality Serving	Hold Time
Comeback Base	Dry Storage	Dry Storage
Sugar	Dry Storage	Dry Storage
Comeback Sauce			Cooler	34°F - 41°F	4 days

Recipe:	1 pouch of comeback base
	2 oz. (by volume) sugar

Portion 1 pouch of comeback base into a 16-quart mixing bowl
Use a 13 ½” spatula to scrape all comeback base from the pouch
Measure 2 ounces of sugar and pour over the comeback base
Using a wire whisk, mix the ingredients together thoroughly for approximately 30 seconds
Pour the contents into a 1-gallon portioning pitcher
Use a 13 ½ rubber spatula to ensure all comeback is removed from the 16-quart mixing bowl
Allow comeback sauce to sit for 1 hour PRIOR to portioning
Prepared COMEBACK can be held for 4 days in the walk-in or reach-in cooler set to maintain a temperature of 34°F – 41°F

The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10)
EXAMPLE: Day prepared + 3 additional days = Discard Date
Prepared on 7th + 8th, 9th, 10th = Discard on the 10th (EOD)
Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces)
Cover each cup with a soufflé cup lid and store in a white lug
Place a dissolvable label on the outside of the white lug
Write the discard date and time on the dissolvable label
Place the white lug in the walk-in cooler
ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE
ROTATE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY
The portioned cups of sauce may be held for up to 4 days at a temperature of 34°F - 41°F
Discard any individual servings of sauce remaining at the end of day on the expiration date