Sloppy Joe

Quick Reference

Product	Receiving	Storage	Thaw Temp	Thaw Time	Cook Time	Duty Time	Internal Cook Temp	Quality Serving	Hold Time
Sloppy Joe Mix	Freezer	Freezer	34°F – 41°F	48 Hours	4 minutes	2 minutes	165°F	150°F – 160°F	7 days – Cooler unopened 4 Days – Prepped 2 Days – once heated
Signature Sauce								34°F – 41°F	4 days
Diced Onions	Dry Storage	Prepped – Cooler						34°F – 41°F	End of Day
Pickles	Dry Storage	Open – Cooler						34°F – 41°F
Shredded Cheese	Cooler	Cooler						34°F – 41°F
Slider Buns	Freezer	Freezer	Room Temp	24 Hours					7 days

QA Standard: No hard dry skin on top. No burnt taste.

Tools Needed

• 13 ½” rubber spatula
• 1 ½ oz. disher
• Warming pans for product holding cabinet
• Solid lids for warming pans
• 2 – 1/4 size, 4-inch-deep microwavable pan with lid

Worksafe

Signature Sauce

• The discard date is 4 days from the prepared date
• Signature sauce is held at 34°F – 41°F on the make table

EXAMPLE:  Day prepared + 3 additional days = Discard Date 

Prepared on 7^th               +               8^th,9^th,10^th               =       Discard on the 10^th (EOD)

• Fill squeeze bottle with sauce
• Place a dissolvable label on the outside of the squeeze bottle

Write the discard date and time on the dissolvable label

Slider Buns

Rotating and Thawing

• Keep a bun tray from flowers for thawing
• When buns are rotated from the walk-in freezer to dry storage, use a sharpie marker to mark a dissolvable label with the following information:
• Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
• Ready by Date/Time: Exactly 24 hours from the pulled by date & time
• Use By date/Time: 7 days from the pulled by date & time
• Place dissolvable label on pack of hot dog
• See example below

Sloppy Joe Mix

Rotating and Thawing

• Place a sheet tray on cooler shelf
• Rotate mix from the walk-in freezer to cooler, use a sharpie marker to mark a dissolvable label with the following information:
• Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
• Ready by Date/Time: Exactly 48 hours from the pulled by date & time
• Use By date/Time: 7 days from the pulled by date & time
• Place dissolvable label on pack of mix
• See example below

Preparing Sloppy Joe (Reheat and from bag)

• Pour mix into a two 1/4 size 4” deep microwavable pan. Fill to first rim in amber pan. Overfilling will prevent mix from reaching proper temp.
• Mix not being heated, portion into pan, cover with lid and place in walk-in cooler with 4 day hold time
• Write the discard date on a dissolvable label and place on the lid
  • EXAMPLE: Day portioned + 3 additional days = Discard Date
  • Heated on 1^st+ 2^nd, 3^rd, 4^th = Discard on the 4^th (EOD)

• Place microwavable lid on pan
• Press timer on microwave for 2 minutes
• When timer sounds, carefully remove the pan and stir well using rubber spatula
• Place the covered pan into the microwave and set the 2-minute timer again.
• When timer sounds, carefully remove the pan and stir well with rubber spatula
• The mix must reach an internal temperature of 165° degrees.
• Use a thermometer to check for a temperature of 165°F
• If mix has not reached 165°F, repeat process ensuring you are not heating over 30 seconds at a time until product reaches an internal temperature of 165°F
• Once the mix has reached a temperature of 165°F, pour mix into an MPHC pan. CAUTION- Mix will be hot.
• Use rubber spatula to scrape all mix from the pan
• REHEATING- Product that is still within QA can be held and reheat the next day. Always reheat to a temp of 165°F for 17 seconds

Holding Sloppy Joe Mix

• Mix that has not been heated holds for 4 days including date opened
• Once mix is heated, it holds for 2 days including date heated as long as it doesn’t pass the original 4-days hold time
• Write the discard date on a dissolvable label and place on the lid
  • EXAMPLE: Day heated + 1 additional day = Discard Date
  • Heated on 30^th + 31^st =     Discard on the 31^st (EOD)
• Check mix every time the store quality timer sounds.
• Discard any mix remaining at closing time on the discard date (Date marked on lid).
• Any mix remaining at closing time that is still within QA should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.
• Pour mix into a clean 1/4 size 4” deep microwavable pan, covered, and stored in the walk-in cooler.
• Transfer dissolvable label with expiration date

Sloppy Joe Slider Assembly

• Always wear single use gloves when preparing sandwiches
• Prepared to order
• When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain
• Separate the crowns and heels prior to toasting
• Once toasted, remove the bun from the toaster
• Build the heels together
• Using a 1 ½ oz. disher portion mix onto heel of bun. Use back of disher to spread mix around.
• Shredded Cheese: Use glove hands to portion one ¼ oz. on the mix
• Build the crowns together
• Signature Sauce: Use squeeze bottle to apply ¼ oz. (3 circles) to crown
• Pickles: Use fingers to place 2 pickles on the sauce Do not overlap.
• Diced Onions: Use gloved hands to portion ¼ oz. on the pickles
• Place crowns on heels
• Place connected, built sloppy joes in single hinge container

Close

• Discard any mix remaining at closing time on the discard date (Date marked on lid or bag).
• Any mix remaining at closing time that is still within QA should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.
• Mix should be placed in a clean pan, covered, and stored in the walk-in cooler. Ensure the discard date is marked on the clean lid.
• Wash all pans, lids, and utensils. Clean steam well.