7909 EVERGREEN WAY 2019 MOD PIZZA Plans 2022-12-06

, . _, ... _. .. _. _ .. . .... .. . .. ::.. . _ _ , OWNER . MOD HACCP MOD PREPARATION STANDARDS � 0 __ _. . e � � � � R ��e�� a . � '� , , , I , TYPE OF SERVICE;HEAT AND SERVE ALL CONTAINERS OF TOXICS ARE PROPERLY STORED AND LABELED.SDS SHEETS ' � ` ` A AVAILABLE ON SITE,CHEMICAL DISPENSERS ARE PROFESSIONALLY SERVICED EVERY ARTICHOKES:CANNED IN WATER MEATBALLS: � � � . � � . � any toppin�s you want. same price. DAYS AND HOURS OF OPERATION:SUN-THUR 10.30AM-10:OOPM FRI-SAT 10,30AM-11:OOPM MONTH. 1,OPEN TWO CANS OF ARTICHOKES WITH CAN OPENER. 1.DIUIDE BAG OF PRE-COOKED MEATBALLS BETWEEN PREP TUBS. NUMBER OF STAFF;30 2,POUR CANS INTO A COLANDER AND DRAIN COMPLETELY, 2,PLACE A DATE DOT ON THE LIDS OF YOUR PREP TUBS.INITIAL AND DATE, choose a classic or build your own � • TOWELS AND FLOOR MATS ARE LAUNDERED WEEKLY BY AN OFF-SITE PROFESSIONAL 3.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE. ' ' � MAXIMUM PER SHIFT: 15 LAUNDRY SERVICE. ASIAGO: MILD SAUSAGE: CLASSIC PIZZAS ��i � �e�' POLICY TO EXCLUDE OR RESTRICT FOOD WORKERS WHO ARE SICK OR HAVE INFECTED PEST CONTROL: 1.CUT OPEN BAG AND POUR THE CONTENTS INTO ONE PREP TUB, 1.DIVIDE BAG OF PRE-COOKED MILD SAUSAGE BETWEEN PREP TUBS. s $ 2035158th CT NE CUTS AND LESIONS: ALL EXTERIOR DOORS ARE SELF-CLOSING.EXTERIOR OF BUILDINGS ARE REQUIRED TO 2,P�ACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE. 2.PLACE A LID MILD SAUSAGE PREP TUB. `�naaa,y� •tristan� �aomfnic� ��naa ao� �•41 �0.4� Suite 200 . ROASTED ASPARAGUS: r�a Sau�e mozzarella W�te 8au� red esuce 6°P�==e „��P�==a doubla n"crust pizza BeNevue WA 98008 EMPLOYEES MUST CONTACT THE GENERAL MANAGER OR PERSON IN CHARGE AND BE KEPT CLEAN OF LITTER. 3.PLACE A DATE DOT ON THE LIDS OF YOUR PREP TUBS. INITIAL AND DATE, mozZare�� mushroom freeh ohopped baeil mozzasella or sido salad or main salad or family sizr salad � F roseted red peppers asiago pepperoni INFORM THEM OF THEIR ILLNESS,THEY MUST NOT RETURN TO WORK UNTIL THEY HAVE 1.PLACE PRE-WASHED AND PRE-CUT ASPARAGUS ADD OLIVE OIL SEA SALT AND PEPPER IN LARGE PAN. AR�H�TE�TOFRE�oRo ALL PIPES AND ELECTRICAL CONDUIT CHASES,VENTILATION SYSTEMS,ETC.ARE ° � MUSHROOMS: ��a� mild eausage �,�a SausB� � enjoy your salad on a ' MIX UNTIL COATED. pesto a�Z��e��n red onion crumbled meatballs MOD pizza salad 9.4� warm asiago pizz�crust BEEN SYMPTOM FREE FOR A MINIMUM OF 24 HOURS,CUTS MUST BE COVERED WITH AN SEALEDIPROTECTED. 1,SCOOP THE PREWASHED PRE-SLICED MUSHROOMS OUT OF THEIR BOX AND INTO YOUR PREP TUB. to�to 2,COOK IN OVEN 30 MINUTES TURNING EVERY 5 MINUTES UNTIL SOFT AND GOLDEN BROWN IMPERMEABLE COVER. ALL STORES RECEIVE A MONTHLY PEST CONTROL SERVICE. 3.TRANSFER ROASTED ASPARAGUS TO A SHEET PAN,COOL IN A SINGLE LAYER,IN THE WALK-IN. 2.FILL PREP TUB,PLACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE. .lu�y 5,��,e� ��asper� �c�ion�a:nes� g�ufQn-free crust•.s=.00 PRODUCT; PARMESEAN: g�u� red sauce red sauoe .....................................•------•---••---..............------------•--.....-------•-•...._ WHEN AN EMPLOYEE HAS AN ILLNESS WITH INFECTIOUS SYMPTOMS THEY CANNOT 4.ALLOW ASPARAGUS TO REACH 41 DEGREES THEN TRANSFER TO A PREP TUB, WORK UNTIL SYMPTOMS ARE GONE FOR AT LEAST 24 HOURS.ALL EMPLOYEES ARE ALL FOOD IS STORED AT LEAST 6 INCHES OFF THE FLOOR.ALL FOOD STORAGE 5.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB. INITIAL AND DATE. 1.ONE PREPACKAGED TUB OF PARMESAN WILL FIT INTO ONE PREP TUB, moZZ�el� moZzar�lla g�liQ M 0 R E STU FF PROVIDED MEDICAL INSURANCE.MOD EMPLOYEES ARE PROVIDED PAID SICK TIME TO CONTAINERS ARE FOOD GRADE. a�ci�noke muehroom freah ohopped basil BACON: 2,REMOVE INNER BAG OF PARMESAN FROM THE TUB, p�e$� sp'°''$au8a� �°ZZ�eI'a red sauce dollop finieh tomato ENCOURAGE STAYING HOME AND SEEKING MEDICAL ATTENTION, AT THE END OF THE DAY,ANY FOOD LEFT IN THE MAKELINES IS FLIPPED AND COVERED 1,CUT OPEN PRE-COOKED BAG AND CRUMBLE CONTENTS INTO TWO PREP TUBS. 3,CUT OPEN BAG AND POUR INTO A PREP TUB,PLACE A DATE DOT ON THE LID OF YOUR PREP TUB. �iago strip & dip sweet tart 2.PLACE A DATE DOT ON THE LID OF YOUR PREP TUBS.INITIAL AND DATE, gar�i�Strlpe strawberry or blueberry MOD TRACKS SICK TIME,IF AN EMPLOYEE IS SICK FOR 3 DAYS IN A ROW,THEY ARE WITH PLASTIC WRAP.MAKELINES ARE COVERED OVERNIGHT TO KEEP COLD.ANY INITIAL AND DATE. •u�,ysses� �caie�co��ti�o�� •caspian' dip inlo r�d s�uc�,p�slo, with croam ch��s�snd REQUIRED TO PROVIDE A DOCTOR'S NOTE BEFORE RETURNING TO WORK. LEFTOVER THAWED DOUGH IS DISPOSED OF,DOUGH IS NEVER USED BEYOND 2 DAYS. BAS�� PEPPERONCINI:CANNED IN WATER ranchorsri-rane6� erahamcrack�rcrumbl� garlic red sauoe bbq sauce 1.PLUCK BASIL LEAVES AND STACK THEM INTO A PILE f�eh�hopped b�il �oZZarella moZZ�eua cinnamon etripa EMPLOYEES MUST FOLLOW ILLNESS REQUIREMENTS.IF NOT FOLLOWED EMPLOYEES ALL FOOD HANDLING IS DONE USING DISPOSABLE GLOVES,UTENSILS,OR BOTH. 2,CHOP BASIL LEAVES INTO APPROXIMATELY QUARTER INCH STRIPS. 1.REMOVE LID AND TURN PEPPERONCINI'S UPSIDE DOWN IN PREP SINK TO DRAIN COMPLETELY, moZZ�e��a g�rilled ohioken grilled chicken dip into chocotat�,itrawb�rry � 91 G R A P H I T E , mushroom jalapenos red onion or cinnamon glaze ■ WILL RECEIVE DISCIPLINARY ACTION,COULD BE WRITTEN UP,OR COULD LOSE HOURS. ALL MEAT PRODUCTS ARE PRE-COOKED BY THE MANUFACTURER BEFORE BEING 3.PLACE BASIL STRIPS INTO A PREP CONTAINER, 2.POUR DRAINED PEPPERONCINI RINGS INTO ONE PREP TUB. p�me8� gorgo�o� �rga�ola Graphite Architecture, INC aeiago hot buffalo sauce finish bbq ewirl fir►ish ALL EMPLOYEES ARE REQUIRED TO TAKE FOOD HANDLERS COURSES AND OBTAIN A DELIVERED TO THE RESTAURANT,ABSOLUTELY NO RAW MEAT PRODUCTS ARE EVER IN 4,PLACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE. 3,PLACE A DATE DOT ON THE LID OF YOUR PREP TUB,INITIAL AND DATE, gorsnnZola ...................................................................................................... 1809 Seventh Ave,#700 FOOD HANDLER'S PERMIT,ALL EMPLOYEES ARE REQUIRED TO OBTAIN AN ALCOHOL THE RESTAURANT.MOD IS PRIMARILY A HEAT AND SERVE RESTAURANT.ALL MEATS BLACK OLIVES:CANNED IN WATER PEPPERONI: CLASSIC SALADS Seattle,WA 98101 SERVERS PERMIT AS REQUIRED BY STATE, ARE READY TO EAT. 1,OPEN CAN OF OLIVES WITH CAN OPENER. 1.SCOOP THE PEPPERONI OUT OF THEIR BAG AND INTO YOUR PREP TUB. DRI N 11S 206.224.3335 E ALL PRODUCE IS SOURCED THROUGH PRO�ACT.ALL BROADLINE DISTRIBUTION IS 2.POUR CONTENTS INTO A COLANDER TO DRAIN COMPLETELY, 2,REPEAT STEP ONE UNTIL THE DESIRED NUMBER OF PREP TUBS ARE FILLED. stana�a aei�e cae�a� l�lGj�d �°"S°`T""T HAND WASHING POLICY; 3.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB,INITIAL AND DATE, �ed�een$ grilled clucken romaine draft beer &wine milkshakes fountain drinlcs ALL HANDS MUST BE WASHED ONLY AT A HAND WASH SINK. THROUGH PERFORMANCE FOOD GROUP(PFG).ALL STORES RECEIVE DELIVERIES FROM g�ACK OLIVES:CANNED IN WATER 3.PLACE A DATE DOT ON THE LID OF YOUR PREP TUBS, INITIAL AND DATE. ��tea rea peppere $aia� ca�to s4 9� J Z� s� 9� ROMA TWICE PER WEEK,ROMA USES TEMPERATURE CONTROLLED TRUCKS FOR ALL ��ago green bell peppers parmesan �'i�g , , , PESTO: black olives asiago chocolate sodas HAND WASH SINKS MUST HAVE SINGLE USE PAPER TOWELS, WATER MUST BE>100°F(OR 1.OPEN CAN OF OLIVES WITH CAN OPENER. - AS REQUIRED BY JURISDICTION),AND SOAP, DELIVERIES.FOOD PRODUCTS ARE KEPT DRY,REFRIGERATED,AND FROZEN ON THE ton►�to ��utone pitcher s TRUCK AND UNLOADED QUtCKLY TO KEEP FOODS AT THE CORRECT TEMPERATURES. Z,POUR CONTENTS INTO A COLANDER TO DRAIN COMPLETELY. 1.REMOVE LID AND PLASTIC FILM COVER FROM PESTO,DISCARD CONTAINER. �_ �� Z� o�ina house-made iced teas garbanzo beans carafe . strawberry &lemonades � 2.DUMP PESTO INTO A 116 CONTAINER, parmesan HANDS MUST BE WASHED FOR AT LEAST 20 SECONDS(OR AS REQUIRED BY ALL FROZEN PRODUCTS ARRIVE AT 10 DEGREES,ALL REFRIGERATED PRODUCTS 3,PLACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE, floats � JURISDICTION , 3,COVER WITH PLASTIC WRAP AFFIX A DATE DOT INITIAL AND DATE, s� ) ARRIVE BELOW 40 DEGREES.ROMA DELIVERS PAPER AND PLASTIC PRODUCTS, CANADIAN BACON: ' ' ' ' ► ' ' I L.Z� F A U C E T S M U S T B E T U R N E D O F F B Y U S I N G A S I N G L E U S E P A P E R T O W E L A S A B A R R I E R. B E V E R A G E S,A N D A L L F O O D I T E M S W I T H T H E E X C E P T I O N O F P R O D U C E.A L L P R O D U C E 1.T A K E P R E•C O O K E D C A N A D I A N B A C O N O U T O F T H E I R P A C K A G E A N D P L A C E I N S M A L L S T A C K S O N A PINEAPPLE:CANNED IN WATER HANDS MUST BE WASHED DURING THE FOLLOWING CIRCUMSTANCES(AT MINIMUM); COMES FROM A LOCAL PRODUCE COMPANY THREE TIMES PER WEEK, CLEAN CUTTING BOARD. 1.OPEN CAN WITH CAN OPENER. � ''' ' � ' bases ve es, herbs meats 2,POUR CONTENTS INTO A COLANDER TO DRAIN COMPLETELY, red sa,uce & grood stut� mi�d sausa�e • BEFORE STARTING WORK ANY TIME PRODUCT DOES NOT MEET OUR QUALITY STANDARDS IT IS EITHER 2,CUT CANADIAN BACON STACK ONCE VERTICALLY AND THEN ONCE HORIZONTALLY. wh�te$auQe inu8tuoomg sp�oy Sausa� • BEFORE PUTTING ON GLOVES RETURNED TO THE VENDOR FOR CREDIT OR DISPOSED OF AND LOGGED. 3,POUR PINEAPPLE FROM THE COLANDER INTO A PREP TUB,PLACE A DATE DOT ON THE LID OF YOUR Pesto black olives pepperoni SOME FACTS 3.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB, INITIAL AND DATE. PREP bbq sauae to�►atoee Sa�am� • BETWEEN GLOVE CHANGES ALL PRODUCTS ARE DATED AND ROTATED WHEN THEY ARRIVE.THE COOLER IS CHICKEN: g��l��b artichokes grilled chicken caio�e count TUB, INITIAL AND DATE, red onion crumbled meatballs • AFTER ALL MONEY HANDLING TURNED EVERY 4 TO 5 DAYS.MOD NEVER ORDERS PRODUCT THAT WON'T BE USED cheeses pineapple bacon mini salad .,..,�,� 5 m�ddy b,o THAT SAME WEEK, 1,USE ONE PACKAGE OF PRE-COOKED CHICKEN FOR ONE PREP TUB. RED ONIONS; • mozzarella sun-dried tomatces anohovies mod ul�d w�.auM 15 tristan 8s0 • BEFORE AND DURING FOOD PREPARATION Pe,rme8an green bell peppers canadian bacon mega sal�d NMRn�N ,o med dog 900 2,CUT OPEN BAG OF CHICKEN,AND PLACE APPROXIMATELY A THIRD OF THE BAG OF CHICKEN ONTO 1.ONE 5 LB.TRAY WILL FIT INTO TWO PREP TUBS. • BEFORE HANDLING KITCHEN TOOLS OR PREP EQUIPMENT PREP: YOUR CUTTING BOARD, feta roasted red peppers minipizzaerust6• �o ��Y.��ti��. �zo g,gig$p pepperoncini peppers mod pisza crwt n" AMirytl 4go jasp�r d�o SEAL 2.SCOOP THE PRE-SLICED ONIONS OUT OF THEIR TRAY AND INTO YOUR PREP TUBS, gorgonZo�a garbanzo beans tinish it with... pizxa salad trust 590 dillon jamas ,so � p • WHEN CHANGING FROM ONE TASK TO ANOTHER ALL FOOD ITEMS ARE PREPPED QUICKLY,TRANSFERRED TO PREP CONTAINERS, 3,ROUGH CHOP YOUR CHICKEN AND PLACE INTO YOUR PREP CONTAINER. ;�aPenoe bbq swiri Qlulon•fr��cruat ,�o ��Y.... a,o 3.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE, aressings SPin�� pesto drizzle �•�.X�� 8Oo • AFTER COUGHING,SNEEZING,OR USING A TISSUE COVERED,LABELED WITH A DAY DOT,AND PLACED IN THE WALK-IN AS QUICKLY AS 4,PLACE A DATE DOT ON THE LID OF YOUR PREP TUB. INITIAL AND DATE, r�,�h �arli� hot buffalo sauce caspi�n 86O ��5 REGfS D � AFTER TOUCHING FACE,HAIR, POSSIBLE.ALL FOOD ITEMS ARE PREPPED ONE AT A TIME,TO AVOID RED PEPPERS:CANNED IN WATER itat�an freah rosemary r&IICh milkahakos e�o-qao CLOTHING CHORIZO: ��e� fresh chopped basil red sauce dollops • AFTER EATING,DRINKING,CHEWING GUM,SMOKING CROSS-CONTAMINATION AND MINIMIZE TIME OUT OF COOLER, 1.CUT OPEN BAG OF PRE-COOKED CHORIZO,DIVIDE THE CONTENTS BETWEEN PREP TUBS. 1.OPEN CAN WITH CAN OPENER.POUR CONTENTS INTO A COLANDER TO DRAIN COMPLETELY, b��,i� arouto� b��,��g$,�e `As our glul�n-fre�crust is�xpos�dlolh�sam�Ingr�di�nts as our r........,,�,� 2.MIX IN MINCED GARLIC,AND FRESH CHOPPED BASIL,POUR THE RED PEPPER MIXTURE INTO ONE PREP blue cheese ari-ranaha st�ndard pi:zas and are cook�d on th�umt ov�n aurfac�,w.do �L�Hiu • AFTER CLEANING ALL PRODUCE THAT HASN'T BEEN PRE-WASHED AND PRE-CUT IS WASHED BEFORE 2.PLACE A DATE DOT ON THE LIDS OF YOUR PREP TUBS. INITIAL AND DATE, honey��me �ot reeommend them for those with serious glulen allergiot. �j'��WASHINClTON • AFTER HANDLING GARBAGE BEING PREPPED IN THE FOOD ONLY PREP SINK,SINK WILL BE CLEANED AND SANITIZED CILANTRO: TUB. BEFORE AND AFTER USE,AND ALL PRODUCE WILL BE RINSED IN A CLEAN COLANDER. 3.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB, INITIAL AND DATE, � � ' ' I � I � ( � • AFTER VISITING THE RESTROOM 1.CILANTRO IS DELIVERED PREP WASHED. • IN THE RESTROOM ALL FROZEN PRODUCTS ARE THAWED IN THE WALK-IN COOLER.FROZEN DOUGH IS 2,ROUGH CHOP CILANTRO LEAVES, ROMAINE: . • ONCE YOU RETURN TO THE KITCHEN SLACKED OVERNIGHT IN DOUGH TRAYS, 3.PLACE IN 119TH PAN AND TRANSFER TO THE MAKELINE, 1.OPEN A BAG OF PRE-WASHED,PRE-CUT ROMAINE,POUR INTO'h PAN FOR MAKE LINE, • AFTER GOING OUTSIDE FOR ANY REASON COOKING: CREAM CHEESE ICING: 2.PLACE LID ON TOP OF SALAD CONTAINER,MOVE DIRECTLY TO MAKE LINE, � • BETWEEN DOUGH PRESS AND MAKELINE,EXPO,OR OVEN 1. MIX CREAM CHEESE,POWDERED SUGAR,VANILLA EXTRACT,AND MILK WITH BERMIXER. ROSEMARY: � ROASTED VEGETABLES MAY BE PREPARED AND COOLED 12-HOURS IN ADUANCE OF 1.PULL OUT AS MANY ROSEMARY SPRINGS AS NEEDED, • BETWEEN REGISTER AND EXPO,MAKELINE,OR OVEN SERVICE. 2,PLACE A DATE DOT ON THE LIDS OF YOUR PREP TUBS. INITIAL AND DATE, �, �� , � • BENVEEN OVEN AND MAKELINE MIXED SALAD GREENS: 2,PULL LEAVES DOWN,AGAINST THE GRAIN OF THE STEM.THIS WILL PULL THE LEAVES OFF EASILY,IN o AFTER ROASTING THE VEGETABLES ARE COOLED BY TRANSFERRING INTO A SINGLE � � �' • BETWEEN EXPO AND MAKELINE 1,OPEN BAG OF PREWASHED MIXED GREENS,POUR INTO'/z PAN FOR MAKE LINE, ONE MOTION. � LAYER SHALLOW PAN.SHALLOW PANS ARE TRANSFERRED TO THE WALK-IN FOR 3.CUT APART ANY GROUPING OF LEAVES.THE INDIVIDUAL LEAVES DO NOT NEED TO BE CHOPPED � � PERSON IN CHARGE: COOLING. 2.PLACE LID ON TOP OF SALAD CONTAINER,MOVE DIRECTLY TO MAKE LINE. � � �� � ANY SMALLER, �� y� �� � FETA; I � , I � � EVERY SHIFT WILL HAVE A GENERAL MANAGERIASSISTANT MANAGERISHIFT LEAD WHO ROASTED VEGETABLES BEGIN THE COOLING PROCESS>135 F, 4.PLACE LEAVES INTO DESIGNATED PREP CONTAINER,COVER WITH PLASTIC WRAP,AFFIX A DATE DOT, I� �I WILL BE DESIGNATED AND PERMIT HOLDING(WHEN REQUIRED BY JURISDICTION) AFTER ONE HOUR THE TEMPERATURE OF THE COOLING VEGETABLES IS TAKEN AND 1.CUT OPEN BAG AND POUR THE CONTENTS INTO ONE PREP TUB, R � � • PERSON IN CHARGE, 2,PLACE A DATE DOT ON THE LID OF YOUR PREP TUB,INITIAL AND DATE, INITIAL AND DATE. s� C� � oc� � DOCUMENTED.IF PRODUCT IS VERIFIED<41°F,VEGETABLES ARE TRANSFERRED INTO SALAML r� � � �� ALL MANAGERS,SHIFT LEADS,AND TRAINING MANAGER WILL BE CERTIFIED(WHEN MAKELINE PANS,LABELED,AND COVERED.IF PRODUCT IS>41°F COOLING PROCESS GARBANZO BEANS:CANNED IN WATER � � � �.� C� ' � N ` REQUIRED BY JURISDICTION). CONTINUES. 1.O P E N C A N O F B E A N S W I T H C A N O P E N E R. 1,T A K E S A L A M I O U T O F T H E I R P A C K A G E A N D P L A C E I N S M A L L S T A C K S O N A C L EAN C UTTIN G B OARD. �] o [� _; -� Z � 2,POUR CONTENTS INTO A COLANDER TO DRAIN AND RINSE,POUR GARBANZO BEANS FROM THE 2.CUT EACH SALAMI STACK ONCE VERTICALLY AND THEN ONCE HORIZONTALLY. � � " �, x x �fl C� w � THERE IS ALWAYS A KNOWLEDGEABLE PERSON PRESENT AT ALL TIMES OF OPERATION, AFTER TWO HOURS THE TEMPERATURE OF THE COOLING VEGETABLES IS TAKEN AND ALAMI UARTERS INTO A PREP TUB, ' � �� r� W W Q 3,PLACE S Q THERMOMETERS: DOCUMENTED, IF PRODUCT IS VERIFIED<41°F,VEGETABLES ARE TRANSFERRED INTO COLANDER 4.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE. � s CI �� MAKELINE PANS,LABELED,AND COVERED. IF PRODUCT IS>70°F PRODUCT IS INTO A PREP TUB. � 00 p� o� W � EACH STORE HAS A MINIMUM OF 4 WORKING NSF APPROVED THERMOMETERS WITH DISCARDED.IF<70°F COOLING PROCESS CONTINUES, 3.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB, INITIAL AND DATE. SAUCE: � � � � w F- WATER ELLA ROSSA TOMATOES 3 CANS 6 IN 1 TOMATOES FRESH BASIL PARMESAN �`` _ - ' � � � W APPROPRIATE TEMPERATURE RANGE TO CHECK PRODUCT TEMPERATURES, 1.GATHER 3 CANS B , , , EACH ADDITIONAL HOUR TO A MAXIMUM OF SIX TOTAL COOLING HOURS PRODUCT GARLIC BUTFER: w LY TEMPERATURE,AND DISH MACHINE TEMPERATURES. 1.REMOVE LID FROM GALLON JUG OF BUTTER SUBSTITUTE, CHEESE, � � � W TEMPERATURE IS TAKEN,IF PRODUCT IS VERIFIED<41°F,VEGETABLES ARE BERMIXER. �� - - � � o > ' EACH REFRIGERATION UNIT HAS AT LEAST ONE INTERNAL THERMOMETER.LINE o ONE SPICE PACK,ONE LARGE CAMBRO, , w TRANSFERRED INTO MAKELINE PANS,LABELED,AND COVERED.IF PRODUCT IS>41 F 2,ADD GRANULATED GARLIC TO GALLON JUG. � � TEMPERATURE CHECKS ARE COMPLETED FREQUENTLY TO VERIFY INTERNAL PRODUCT AFTER SIX TOTAL COOLING HOURS PRODUCT IS DISCARDED. 3.REPLACE LID,SHAKE JUG WELL AND LABEL AS GARLIC BUTTER,DISCARD JUG AFTER EMPTY 2,PLACE BELLA ROSSA TOMATOES INTO A LARGE CAMBRO.USE BERMIXER ON MEDIUM SPEED FOR 1 TO �' \ ti AND EQUIPMENT TEMPERATURES. 2 r' \ � * REHEATING: MINCED GARLIC; MINUTES,OR UNTIL TOMATOES ARE GROUND AND SLIGHTLY WATERY WITH SMALL CHUNKS STILL �� ' / ° T H E A M O U N T O F C O L D S T O R A G E I H O L D I N G N E E D E D F O R O P E R A T I O N W A S D E T E R M I N E D 1.P L A C E O N E T U B O F G A R L I C I N T O A 1 1 9 T H C O N T A I N E R. � � B BY THE PAR LEVELS OF PRODUCTS IN CURRENTLY OPERATING LOCATIONS BASED ON R O A S T E D V E G E T A B L E S A R E R E H E A T E D O N P I Z Z A S A N D W I L L R E A C H A N D I N T E R N A L V I S I B L E ' � TEMPERATURE OF z165°F.ALL PIZZAS ARE MADE TO ORDER AND COOKED IN FRONT OF 2.COVER WITH PLASTIC WRAP,AFFIX A DATE DOT,INITIAL AND DATE. 3.ADD 6 IN 1 TOMATOES,ONE SPICE CUP,PARMESAN CHEESE AND FRESH BASIL TO THE TUB,MIX WITH r O I p. s \ SIMILAR PROJECTED SALES VOLUMES.MOD HAS BEEN OPERATING SINCE 2008. � THE CUSTOMER,PIZZAS ARE COOKED IN AN 800°F OVEN FOR 5 MINUTES UNTIL CHEESE ROASTED GARLIC: SPATULA AT FIRST TO INCORPORATE ALL INGREDIENTS.RE-BLEND WITH BERMIXER. � CALIBRATION: IS MELTED,BUBBLING,TOPPINGS ARE HEATED THROUGH,AND CRUST IS GOLDEN AND 1.PLACE PEELED GARLIC BUTTER SUBSTITUTE SEA SALT AND PEPPER IN LARGE PAN,MIX UNTIL ' ' � I \ ALL AFL DIGITAL THERMOMETERS HAVE CALIBRATION SETTINGS STORED IN A CRISPY. ' ' 4.PLACE A DAY DOT ON LID OF CAMBRO,INITIAL AND REFRIGERATE. R25'.p° � e �� , R COATED. S P I C Y S A U S A G E: n'P � 1 NON-VOLATILE MEMORY CHIP, THE ONLY HEATING UNIT IN THE RESTAURANT IS THE PIZZA OVEN. 2,COOK IN OVEN 30 MINUTES TURNING EVERY 5 MINUTES UNTIL SOFT AND GOLDEN BROWN o 3.TRANSFER ROASTED GARLIC TO A SHEET PAN,COOL IN A SINGLE LAYER,IN THE WALK-IN, 1,CUT OPEN BAG OF PRE-COOKED SAUSAGE,DIUIDE THE CONTENTS BETWEEN PREP TUBS. HAND WASHING SINK,TYP , � I . SANITIZER; ADOITIONAL INFORMATION: 2.PLACE A DATE DOT ON THE LIDS OF YOUR PREP TUBS.INITIAL AND DATE. ' 4.ALLOW GARLIC TO REACH 41 DEGREES THEN TRANSFER TO A PREP TUB. ' � ALL STORES USE QUATERNARY AMMONIUM IN A CONCENTRATION OF 150-400 PPM, MOD PIZZA DOES NOT PURCHASE OR STORE RAW PROTEINS OR SEAFOOD. SPINACH; � ' I . TEST STRIPS ARE USED ON THE SANITIZER EACH TIME SANITIZER BUCKETS ARE FILLED. 5.P L A C E A D A T E D O T O N T H E L I D O F Y O U R P R E P T U B, I N I T I A L A N D D A T E, 1.PULL DESIRED AMOUNT OF PRE-WASHED SPINACH LEAVES OUT OF THEIR BAG AND PLACE THEM IN ISSUED I REUISED DATE ALL FROZEN PRODUCTS ARE THAWED IN WALK-IN COOLER, GORGONZOLA: � " ` ' � S A N I T I Z E R I S R O U T I N E L Y C H E C K E D T O E N S U R E P R O P E R C O N C E N T R A T I O N A T A L L D E S I G N A T E D P R E P C O N T A I N E R, � F E ; P E R M I T S E T 07.12,19 TIMES. NO FOOD IS SERUED OFF-PREMISE, 1.CUT OPEN BAG AND POUR THE CONTENTS INTO ONE PREP TUB. 2,COVER WITH PLASTIC WRAP,AFFIX A DATE DOT,INITIAL AND DATE. � Q � REVISION 1 � 0921,19 2.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB,INITIAL AND DATE. � \ ' � DISHWASHING; MOD PIZZA DOES NOT HAVE ANY ROP PRODUCTS. SUN DRIED TOMATOES: � GREEN PEPPERS; 1.CUT OPEN BAG,POUR THE CONTENTS INTO A PREP TUB. � � � \ ALL DISH MACHINES HAVE THE REQUIRED TEMPERATURE AND PRESSURE GAUGES. 1, WASH PEPPERS AND SET ON A CLEAN CUTTING BOARD. � � ALL DISH MACHINES ARE HIGH HEAT,REACHING 160 DEGREES;OR LOW HEAT WITH 2, REMOVE STEMS AND SEEDS,CUT PEPPERS IN QUARTERS,PLACE PIECES ON DICER BLADES,PLACE 2.PLACE A DATE DOT ON THE LID OF THE PREP TUB, INITIAL AND DATE, / � � A CHLORINE-BASED CLEANER AT APPROPRIATE PPM FOR MACHINEICHEMICAL, DICED PEPPERS INTO A PREP TUB. TOMATOES; ' / 1.PLACE TOMATOES IN A COLANDER AND RINSE. THE THREE COMPARTMENT SINK HAS A DRAIN BOARD ON EITHER SIDE 3.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE, � 2,TAKE TOMATOES FROM COLANDER AND PLACE ON A CLEAN CUTTING BOARD, r � � � JALAPENOS:CANNED IN WATER I I ' ALL STORES HAVE A GREASE INTERCEPTOR.ALL GREASE INTERCEPTORS ARE 3,CUT BOTH ENDS OFF THE TOMATOES AND STAND THEM UP ON THE CUTTING BOARD, ❑ ma CLEANED ON A QUARTERLY BASIS. 1.REMOVE LID AND TURN JALAPENOS,SET UPSIDE DOWN IN PREP SINK TO DRAIN COMPLETELY, 4,SEND ONE TOMATO AT A TIME THROUGH THE TOMATO SLICER, I ❑ I PERMIT SET 07,12.19 2.PLACE JALAPENOS IN A CONTAINER;PLACE A DATE DOT ON THE LID OF YOUR PREP TUB. INITIAL AND CLEANING: DATE, 5.PLACE SLICED TOMATOES INTO A PREP TUB, \ --� _ �°W _F_ra_` � � � ANY PIECE OF EQUIPMENT THAT IS UNABLE TO BE WASHED IN THE 3 COMPARTMENT LEMONS: 6.PLACE A DATE DOT ON THE LID OF YOUR PREP TUB.INITIAL AND DATE / HEALTH DEPARTMENT SINK OR IN THE DISHWASHER IS CLEANED IN PLACE THROUGH A FULL WASH,RINSE, 1. RINSE LEMONS AND PLACE ON A CLEAN CUTTING BOARD. WHITE SAUCE: \ INFORMATION SANITIZE,AND AIR DRY, 2.CUT LEMONS IN HALF,THEN INTO QUARTERS. 1.CUT SMALL HOLE IN CORNER OF BAG,POUR WHITE SAUCE INTO PREP TUB. � � ALL EQUIPMENT MUST BE SANITIZED AFTER CLEANING. 2.PLACE A DATE DOT ON THE LID OF YOUR PREP TUBS, INITIAL AND DATE. HAN D S I N K PLAN � NORTH 3.PLACE LEMON SLICES INTO A DESIGNATED PREP CONTAINER,COVER WITH PLASTIC WRAP,AFFIX A DATE DOT,INITIAL AND DATE. � SCALE: 3132"=1'-0" \ / - - A-004 . q