1. Heat Turkey medallions in steamer for 10-12 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds. Place in hot holding cabinet until time to assemble.
2. Place unopened bags of scrambled eggs in perforated pan. Cook eggs in steamer for 12-15 minutes. Product must reach an internal temperature of 145 degrees for 15 seconds.
3. Place turkey bacon on sheet pan with parchment paper. Cook for 4-6 minutes or until desired crispiness. Product must reach an internal temperature of 160 degrees for 15 seconds.
4. Warm tostadas in hot holding cabinet 15 minutes prior to assembly.

Build tostadas in assembly line fashion.

1. Place 1 tbsp of guacamole on each tostada, spread evenly.
2. Top with 1 slice of turkey bacon (halved), ½ oz. of scrambled eggs, ½ oz. of turkey medallions, ½ oz. of shredded cheddar cheese. Garnish with cilantro.
3. Transfer to sheet pans and hold I hot holding cabinet until service.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
Record time and internal temperature of product when received on daily log.
CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.