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.
Day of service:
Clean and sanitize workstation.
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.
Pull pepper strips from freezer 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.
Stir pepper strips into eggs, using 1 lb. plus 1 oz. into each pan of eggs. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs and peppers. Bake for an additional 5 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds.
Day of service continued:
Place covered eggs and peppers in warmer preheated to 135° F until service. CCP: Hold above 135° F.
Pull wgr sub rolls and place at workstation.
Pull foil wrap or sub bags and place at workstation.
Pull eggs from warmer.
Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
Using a 3 oz. spoodle, fill sub roll with egg and pepper mixture.
Close subs and place in sub bag or wrap tightly in foil.
Place flat in steam table pans, layer with parchment paper up to 2 layers.
Hold in warming cart above 135° F. CCP: Hold above 135° F.
1 windy city sub sandwich. CCP: Hold above 135° F.