Italian Burger: Difference between revisions
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(Created page with "== 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 second...") |
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== Tools Needed == | == 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 == | == Health and Safety == | ||
* Hamburger patties must reach 155°F when cooking and maintain for 17 seconds | * Hamburger patties must reach 155°F when cooking and maintain for 17 seconds | ||
| Line 21: | Line 19: | ||
=== HOLDING (Walk-In Cooler) === | === 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) === | === 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 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 | ** 1 sandwich Timer Button #1 | ||
* 2 sandwiches Timer Button #2 | ** 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 == | == 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. | ||