The Midnight Regret Diner
PREP & SOP GUIDE
← Menu

SOP: The Full Regret

Four eggs, four strips of bacon, four sausage links, hash browns, toast, and a complimentary look of concern from your server. Antacids available at the register.

⚖️
Base Serves
1 serving
🔥
Hot Hold Min
135°F minimum

Overview

The Full Regret is our ultimate challenge plate and a badge of honor for both kitchen and guest—when prepping, remember that consistency matters because regulars time themselves finishing it. Always cook proteins to proper temp but keep them moving fast since this beast needs to hit the table hot and all at once, which means coordinating your grill space like a symphony. This dish puts our "quality over quantity" motto to the test (even when it's absolutely quantity), so make sure those hash browns are crispy, that toast is properly buttered, and yes, double-check we're stocked on antacids before the weekend rush.

📋 Handling Notes

Eggs must be cooked to 145°F for immediate service; bacon and sausage to 145°F. Prevent cross-contamination between raw eggs and ready-to-eat items using separate utensils and prep surfaces.

Key Ingredients

  • eggs
  • bacon
  • pork sausage
  • potatoes
  • bread
  • butter

Ingredients Checklist

Base recipe for 1 serving · Check off as you gather

Prep Steps

📐 Recipe Scaler

Servings
1 serving
Ingredient Amount
eggs4 whole
bacon strips4 whole
sausage links4 whole
hash browns1.5 cups
bread slices2 slices
butter1 tbsp

Food Safety CCPs

Critical Control Points for this item. These are non-negotiable — check temperatures regularly and document readings.

Allergen Status (Big 9)

⚠️ Milk⚠️ Eggs✓ Fish✓ Shellfish✓ Tree Nuts✓ Peanuts⚠️ Wheat✓ Soybeans✓ Sesame

🔥 Hot Hold Min

135°F minimum

⚠️ Danger Zone

41–135°F

🌡️ CCP: Hot hold minimum is 135°F minimum. Check with a calibrated thermometer every 2 hours.

🛡️ Health & Food Safety Guidelines

Washington State WAC 246-215 · Whatcom County Health Department · (360) 778-6000

🙌 Personal Hygiene
  • Wash hands with soap for 20+ seconds before handling food, after touching face, after using restroom
  • Wear single-use gloves when handling ready-to-eat foods; change between tasks
  • Hair restraints required (hat or hair net)
  • Stay home if sick — vomiting, diarrhea, jaundice, or sore throat with fever must be reported
🌡️ Temperature Danger Zone
41°F – 135°F (5°C – 57°C)
Washington State WAC 246-215
  • TCS foods must never spend more than 2 cumulative hours in the danger zone
  • Hot hold: 135°F (57°C) minimum
  • Cold hold: 41°F (5°C) maximum
  • Reheat for hot holding: 165°F for 15 seconds
🔀 Cross-Contamination Prevention
  • Color-coded cutting boards: Red = raw meat, Yellow = raw poultry, Green = produce, White = dairy/bread
  • Store raw meats below ready-to-eat foods in the fridge
  • Never use the same utensils for raw and cooked foods without washing/sanitizing in between
  • Sanitize prep surfaces before and after each different food type
📦 Storage & FIFO
  • FIFO (First In, First Out) — rotate stock so older product is always used first
  • Label all prepared foods with prep date and discard date (7-day max for most TCS foods)
  • Store dry goods off the floor (6 inches minimum) in sealed containers
  • Refrigerator at 41°F (5°C) or below; freezer at 0°F or below
🧹 Cleaning & Sanitizing
  • Clean and sanitize all food-contact surfaces every 4 hours during continuous use
  • Sanitizer solution: 200 ppm chlorine (1 tbsp bleach per gallon of water) or 200 ppm quaternary ammonium
  • Test sanitizer concentration with test strips before each service
  • Wash, rinse, sanitize — in that order — for all equipment
⚠️ Allergen Awareness (Big 9)

Always be able to identify which menu items contain:

Milk Eggs Fish Shellfish Tree Nuts Peanuts Wheat Soybeans Sesame

Inform guests immediately if asked. Never guess — if unsure, check the recipe or tell the guest you cannot confirm.

📋
Certified Food Protection Manager Required: At least one CFPM must be on staff at all times. Certification must be from an ANSI-accredited program (ServSafe, NRFSP, etc.). Keep certification records on-site and available for health inspector review.
All food establishments must maintain proper hot and cold holding temperatures, with hot foods at 135°F or above and cold foods at 41°F or below. Eggs must be cooked to 145°F for immediate service or 155°F if pooled or held. Ground beef and pork must reach 155°F, and proper handwashing and prevention of cross-contamination between raw and ready-to-eat foods are critical.