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