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Employees must wash hands and put gloves on prior to working with any ready to eat foods.
To reheat spicy sauce you must first make sure the proper cool down procedure was followed.
Revised 7/23/2025. Print 4 per page Scale 130
Cooling Procedure
Maximum Pan Level
The maximum amount of spicy sauce that can be cooled in each pan is half of a 6" deep pan.
If your pan is more than halfway filled, you will need to split it into another clean pan.
Placement
Place the pan of spicy sauce in the walk-in uncovered, under a non-ventilated shelf or on the cart.
The pan must be under a non-ventilated shelf so no physical contaminants can fall into the barbacoa.
Cooling cycle 1
The spicy sauce must cool to 70° within the first 2 hours of being placed into the walk-in.
If you are unable to get it to cool properly it must be discarded.
Cooling Cycle 2
The spicy sauce must then cool to 40° within the next 4 hours after the first 2 hours, or 6 hours in total.
If you are unable to get it to cool properly, it must be discarded.
Heating Procedure
Spicy sauce can be reheated ONE time only.
Where to Reheat
The pan of spicy sauce must be reheated in the Retherm (hot well cooker) unit.
When Reheating, the retherm is to be set to its highest heat level to help get the product being reheated to the proper 165° temperature quickly.
Wait to Combine
Do not combine pans of product until reheating is completed.
This will help allow the product to reach the required 165° faster.
Placement
Place the pan of spicy sauce to be reheated into the retherm and cover it with a solid lid to maintain moisture.
Be sure to mix/stir the spicy sauce every 5 to 10 mins to promote even heating. This will also help to speed up the reheating process.
Temp the Product
The reheat spicy sauce must reach a temperature of 165° prior to serving.
After reaching the required temperature, you can place the spicy sauce on the front line to serve, or wrap it and place it in the hot box for later use.
Remember to use FIFO when placing in hot box.
If using a reheat spicy sauce on the front line, the cycle must be broken when the pan is empty.
(DO NOT add reheat spicy sauce to a fresh pan when filling with the next pan)
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