3331 BROADWAY HOPEWORKS STATION 2016-09-22

�'�� SNOHOMISH '��- HEALTH D�$T��CT Y�-- ��,Y ��.V .��o�� c.��-. Food Preparation Steps Facility name CafeWorks at HopeWorks Station Provide the food preparation steps for 6 menu items including complicated processes such as cooling, grill marking, partial cooking, packing sandwiches/salads/etc, smoking, sous vide, unattended and overnight cooking, reduced oxygen packaging, and the like. Include how each menu item is obtained, stored, prepared, cooked and kept hot before serving. Menu items that are prepared in an identical way may be grouped together. Menu, food preparation steps, and the mode of operation may be restricted to protect public health (WAC 426-215). Examples: BBQ beef/pork — beef and pork are delivered frozen and stored in the walk-in refrigerator to thaw. After the beef and pork are thawed, they are marinated in our special sauce in the walk-in refrigerator overnight. Meats are then cooked on the smoker. After smoking, the beef and pork are shredded and mixed with our BBQ sauce and cooled in hotel pans at 2" food depth in the walk-in refrigerator. After meats are cooled to 41 °F, they are covered with plastic wrap. Meats are reheated in the steamer as needed and kept in the front area steam table until served. Leftover items are cooled uncovered in the walk-in refrigerator at 2" food depth. All hamburgers — patties are purchased frozen. Frozen patties are placed on grill once ordered. Hamburger patties are not cooked in advance. Pho soup — beef bones are delivered and stored in the walk-in refrigerator. The beef bones are placed into a large pot, and water is added. The bones and water are brought to a boil and vegetables and spices are added. After soup is cooked half of the broth is held hot on the range at above 135°F and the remainder is cooled to 41 °F uncovered in the walk-in refrigerator at 2"food depth. The remaining pho soup is reheated to over 165°F the next day before use. Chicken salad — raw chicken is purchased frozen and thawed in the walk-in refrigerator. Chicken is marinated overnight in the walk-in refrigerator. Chicken is cooked on char-broiler, cut into small pieces and placed on sheet pan at 2" food depth to cool in the walk-in refrigerator. After chicken has cooled to 41 °F, the chicken is portioned and wrapped. Portioned chicken is kept in the preparation refrigerator until ordered. Chicken is mixed with greens and salad toppings per order. All salad greens are rinsed each morning in the food preparation sink and stored in the preparation refrigerator. Ham/turkey/roast beef sandwiches — ham, turkey and roast beef are purchased pre-cooked. Meat is sliced daily, portioned, and placed in the preparation refrigerator. All fruits and vegetables are rinsed each morning in the food preparation sink and stored in. the preparation refrigerator. Sandwiches are made to order and served cold or heated on panini grill. Shrimp pasta — shrimp is purchased pre-cooked and frozen. Shrimp is thawed in the walk-in refrigerator. Pasta is par-cooked on stove and cooled at 2" food depth uncovered in the walk-in refrigerator. Once cooled to 41 °F, the shrimp and pasta are portioned, bagged and stored in the preparation refrigerator. When ordered by customer, portioned pasta and shrimp are sauteed on stove-top. Environmental Health Division 3020 Rucker Avenue, Suite 104 ■ Everett, WA 98201-3900 ■ fax: 425.339.5254 ■ tel: 425.339.5250