Beef Cooking Sheet - HACCP Controls (Roast Beef Pull Temperature: 138°F - 143°F.

Minimum Roast Beef Dwell Time: 30 Minutes)

COOKING CCP* HOT HOLDING CCP*
Date & Code Roast # Raw of Oven Time Oven Time Cook Time *Pull Time In Time Out *Temp. CCPs CCPs
Leftover In Out Temp CCP H.O. H.O. Out of Reviewed Mgmt.
Unit # 08423 Temp H.O. CCP (Initial) (Initial)
L/O Beef *Critical Control Point
L/O Beef
Date 5/13/2021 L/O Beef **Minimum Dwell Time of 30 Minutes
Sales Date 5/6/2021 1
2
Forecast 2782.83 3
+/- Adjustment 0 4
Sales Estimate 2782.83 5
6
Last 3 Days 7
$/Roast
from Recap 8
9
Day 1 $/Roast $500.00 10
Day 2 $/Roast $350.00 11
Day 3 $/Roast $450.00 12
Avg $/Roast $433.33 13
14
Today's $/Roast $433.00 15
16

BEEF COOKING SCHEDULE 10:00 AM 4:00 PM 8:00 PM

Start Cook Cook Thru Projected Roasts Minus # # To Cook Hourly Temperature Log (Initials/Temp) Temp Initials Temp Initials Temp Initials
Sales Required On Hand Round Beef Oven (200°F)
First Cook 2:00:00 PM $1,387.91 3.21
Turnover Oven (325°F)
10:00:00 AM 3:00:00 PM $1,635.03 3.78 Beef Holding Cabinet (150°F)
11:00:00 AM 5:00:00 PM $2,026.51 4.68 Cheese Machine (145°F)
Heated Holding Drawer/Henry Penny (150°F/175°F)
1:00:00 PM 6:00:00 PM $1,396.67 3.23
Cold Well Ingredient/Port Temps-Beef Side (34°F-40°F)
2:00:00 PM 7:00:00 PM $1,149.24 2.65 Slicer Table Under Refrigeration-Beef Side (34°F-40°F)
3:00:00 PM 8:00:00 PM $1,059.57 2.45 Cold Well Ingredient/Port Temps-Spec. Side (34°F-40°F)
Slicer Table Under Refrigeration-Spec. Side (34°F-40°F)
4:00:00 PM 9:00:00 PM $898.26 2.07
Fry Freezer (0°F +/-10°F)
5:00:00 PM 10:00:00 PM $659.70 1.52 Fry (350*F)
6:00:00 PM 11:00:00 PM $447.01 1.03 Salad Cooler or Frontline Refrigeration (34°F-40°F)
7:00:00 PM 12:00:00 AM $245.68 0.57 Shake Machine Hopper (34°F-40°F)
Walk-In Cooler (34°F-40°F)
Cleaning Log Time 2 PM 5 PM 9 PM Close Walkin-In Freezer (0°F +/-10°F)
(Initials) Slicer
Food-Contact Surfaces

*Denotes "FULL" slicer disassembling, cleaning and sanitizing. Cook 'n Hold Pods
Important: Arby's Roast Beef internal temperatures must be checked throughout the day and at closing. Overnight 200°F pod cook beef to 135°F
138°F and higher: Insert thermometer and place into the holding oven (ensure original roast number is noted on the wrap).
130°F - 137°F: Heat in 200°F until beef reaches 138°F - 143°F, insert thermometer, note original roast number and place in the holding over until needed.
Day Part 250°F pod cook beef to 138°F
(Beef can only be heated once to re-establish roast temperature.)
Below 130°F: Discard
NOTE: Roasts may be held on a slicer at 138°F or in a hot holding oven set to maintain an intenal temperature of 150°F

Beef Sheet Executed on 5/13/2021 9:11:47 AM