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MEAT FOR
Once meat is boiled and chopped, add hot chopped meat directly to chili
CHILI
ingredients, stir, tag and immediately place entire chili on stove to cook.
QUALITY
Serve only high-quality, hot (at least 160°F.) and juicy meat patties. Characteristics
of properly cooked meat patties are as follows:
Do not serve chili meat. Characteristics of chili meat are as follows:
Ensure chili meat is thoroughly cooked and drained, remove from grill and place in
chili meat pan.
Chili meat can be stored in a 1/3-sized, 4-inch deep, stainless steel pan in the
MPHC drawer closest to the grill operator or in a 1/6-sized, 6-inch deep, stainless
steel pan with a lid in the sandwich board warmer.
Chili meat may also be held on the grill in a 1/3-sized, 6-inch deep, stainless steel
pan half-filled with water.
Chili meat must maintain a temperature of 140°F. or above.
Patties with cheese or condiments on them cannot be used for chili meat and must
be discarded.
If meat has an unusual (spoiled or old) odor while cooking, do not serve. Inform
manager immediately.
Drain meat thoroughly before serving. Before draining and serving, turn the meat
patty so that the hottest side of the patty is upright when placed on the heel of the
bun. This will help to melt cheese (if ordered) when placed on the meat.
Run a "wet grill" to help maintain a moist product. A wet grill is a grill from which
meat juices have not been completely removed. Periodically, some of the juice will
need to be scraped from the grill to avoid cooked meat patties from becoming
"greasy."
If meat is cooked too fast, check thermostat for proper temperature setting
(250°F.). Notify manager. If meat continues to cook too fast, check calibration with
an accurate grill thermometer and call maintenance/repair service for recalibration,
if needed.
SERVICE
PUW grill operator must wear a headset with a fully charged battery.
Wash hands before beginning work on grill or before returning to your position.
Listen carefully to the speaker/headset or observe the monitor as the customer
places their order.
It is unacceptable to combine hot chopped meat with chili ingredients and
then refrigerate mixture for cooking at a later time. The entire mixture will
remain above the 40°F. temperature for an unacceptable amount of time
resulting in possible rapid bacteria growth.
Likewise, it is also unacceptable to hold chopped chili meat in the walk-in
cooler due to the reasons listed above.
GRILL POSITION RESPONSIBILITIES
Meat is no longer pink,
No red juices,
Meat has shiny, juicy appearance,
Steam is present,
Properly pressed.
Dark and dry in appearance,
Overcooked,
Improperly pressed,
Missing pieces larger than a dime,
Steam no longer present.
NOTE: Sporadic, dark-brown highlights are acceptable providing the
overall meat patty is hot and juicy. To check for steam, lift the patty from
the grill and look for steam coming off the top of the patty. Only use steam
as an indicator along with the other visuals used to describe chili meat.
Steam alone should not be used to judge meat quality.
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