3 days prior to day of service:
Pull eggs from freezer. Open cases and remove cartons from case.
Place cartons on sheet pans with space between to allow for thawing.
Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
Wash hands thoroughly.
1 day prior to service:
Pull tortillas from freezer.
Place on a sheet pan in single layer.
Place in cooler overnight to thaw. CCP: Hold below 41° F.
Day of service:
Pull 3 shallow steam table pans and place at workstation.
Spray completely with butter flavored pan spray.
Pull thawed eggs from cooler and place at workstation.
Wash hands thoroughly and cover with gloves.
Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at temperature shall not exceed four hours.
Day of service continued:
Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165°F for 15 seconds. SOP: Batch cook as necessary for best product and nutritional.
Pull cheese and tortillas from cooler.
Open bags of cheese and place in a food safe container. Place in assembly line.
Open tortillas and place in food safe container. Place in assembly line.
Wash hands thoroughly and cover with gloves. SOP: Never handle ready-to-eat foods with bare hands
Pull 1 sheet of foil wrap.
Place 1 tortilla on foil.
In the middle of the tortilla, place 1/4 cup scrambled eggs using #16 disher.
Top with 1/2 oz. of shredded cheese using a 1 oz. spoodle.
Fold in ends of tortilla, then wrap tightly.
Fold over foil wrap and crimp edges.
Place flat in steam table pans, layer with parchment paper up to 4 layers.
Hold in warming cart above 135° F until full service. CCP: Hold above 135° F.
1 egg and cheese burrito. CCP: Hold above 135° F.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.