Chili Cheese Dogs

Quick Reference

Product	Receiving	Storage	Thaw Temp	Thaw Time	Cook Time	Duty Time	Internal Cook Temp	Quality Serving	Hold Time
Hot Dogs	Freezer	Freezer	34°F-41°F	24 hours	10 minutes	6 minutes	155°F	150°F-160°F	Frozen - 6 months Thawed - 7 days Cooked - 1 hour
Chili	Dry Storage	Dry Storage			8 minutes	4 minutes	155°F	150°F-160°F	Dry Storage - 6 months 4 Days - Prepped 2 Days - once heated
Diced Onions	Dry Storage	Prepped - Cooler						34°F-41°F	End of Day
Shredded Cheese	Cooler	Cooler						34°F-41°F
Buns	Freezer	Freezer	Room Temp	24 Hours					7 days

Wash hands immediately after handling uncooked hot dogs.
Hot dogs must reach a minimum internal temperature of 155°F when cooking and maintain it for 17 seconds.
Use caution when scraping the grill after cooking hot dogs to prevent splashing. The grease is extremely hot.
Hot dogs must be stored below or away from all dairies, produce, and raw chicken when in the walk-in cooler.

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

Use Food Mitt Gloves
Place hot dogs on a clean section of the meat grill.
Cover hot dogs with full-size domed lid
Set the 10-minute timer
When 6-minute duty (turn) timer sounds, use red perforated spatula to roll the hot dogs 180 degrees. "Grill stripe" should be facing up.
Cover with domed lid.
When the final timer sounds, use red perforated spatula to move hot dogs to warming pan
Up to 12 cooked hot dogs can be held in one warming pan.
Set 60-minute hold time

Use sanitized towel to wipe top of chili can
Pour chili into a 1/4 size 4” deep microwavable pan. Fill to first rim in amber pan. Overfilling will prevent chili from reaching proper temp.
Chili not being heated, portion into pan, cover with lid and place in walk-in cooler
Chili that has not been heated will hold for four days including date opened
Write the discard date on a dissolvable label and place on the lid
- EXAMPLE: Day portioned + 3 additional days = Discard Date
- Heated on 30^th + 31^st, 1^st, 2^nd = Discard on the 2^nd (EOD)
Place microwavable lid on pan
Press timer on microwave for 4 minutes (Button 8)
When timer sounds, carefully remove the pan and stir well using rubber spatula
Place the covered pan into the microwave and set the 4-minute timer again.
When timer sounds, carefully remove the pan and stir well with rubber spatula
The chili must reach an internal temperature of 165 degrees.
Use a thermometer to check for a 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.
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 a 1/2-ounce ladle in the pan and cover with a slotted lid.

Chili that has not been heated holds for 4 days including date opened
Once chili is heated, it holds for 2 days including date heated as long as it doesn’t pass the original 4-days hold time
Write the discard date on a dissolvable label and place on the lid
- EXAMPLE: Day heated + 1 additional day = Discard Date
- Heated on 30^th + 31^st = Discard on the 31^st (EOD)
Stir the chili every 15-minutes
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.
Chili should be placed in a clean 1/4 size 4” deep microwavable pan, covered, and stored in the walk-in cooler. Transfer dissolvable label with expiration date from 1/3 size lid to the ¼ size lid.
Transfer dissolvable label with expiration date

Always wear single use gloves when preparing sandwiches
Prepared to order
Place bun(s) in microwave
- Use button 1 for one bun
- Use button 2 for two buns
Place buns on a 9-inch plate (dine-in) or a plain hinged container (dine-out)
Using red tongs, place 1 hot dog into the bun
Using 1/2-ounce ladle, portion chili over the hot dog end to end
Keep the chili inside the bun’s edges for good appearance.
Use 1 oz. spoodle to portion ½ ounce of shredded cheese evenly on top of the chili
Use gloved fingers to portion 1/8 ounce of diced onions on top of the cheese

Dine-in: Place the chili dog(s) on a 9-inch plate
Empty a regular size order of fries (or alternate side item placed in a squat bowl) on the plate beside chili dogs.
Place on lined serving tray
Dine-out: Place the chili dogs on a plain hinged container
Empty a regular size order of fries (or alternate side item placed in a squat bowl) on the plate beside chili dogs. Close container.
Place the plain hinged container in a T-shirt bag. Ensure the container is flat in the bag.
Serve with 2 napkins

Any hot dogs remaining at close must be thrown away.
Discard any chili remaining at closing time on the discard date (Date marked on lid or bag).
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.
Chili 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.