Taco bell test with complete solutions

Taco bell test with complete solutions what temperature does hot food need to be when pulled from the rethermalizer? ✔✔165 how often do the drink nozzles need to be cleaned? ✔✔daily what tool is used to put pico de ga ...

Taco bell test with complete solutions what temperature does hot food need to be when pulled from the rethermalizer? ✔✔165 how often do the drink nozzles need to be cleaned? ✔✔daily what tool is used to put pico de gallo in the pan on the cold line (states on prep guide)? ✔✔measuring cup How long do you need to wash your hands (seconds or song and # of times to sing song) ✔✔20sec On the standards cards, what does CCP stand for? ✔✔critical control point How often do you stir hot product on the line (except grilled chicken) ? ✔✔10min How long are tortillas grilled on each side? ✔✔5 sec How long is flatbread grilled on each side? ✔✔20 sec on build side, 10sec on other side What is the maximum # of taco shells the starter can hold in one hand? ✔✔3 What is the maximum # of taco shells the starter can hold in one hand? ✔✔3 What are the 3 steps to "The Make Up" process? ✔✔apologize, listen, reassure When is it okay to pull a car forward ✔✔Never What is the maximum # of DLT shells the starter can hold in one hand? ✔✔2 What does IUE stand for? ✔✔Important, Understand, Energize We need to greet guests within __________ seconds at the front counter or drive thru speaker ✔✔5 sec What 2 ingredients are left off when a product is ordered "FRESCO"? ✔✔Dairy (cheese & sour cream) What ingredient is ADDED when a product is ordered "FRESCO"? ✔✔pico What is the single most important way to prevent contamination and illness? ✔✔proper handwashing What do you do with remaining ingredients when the "pan wash" time expires on the cold line? ✔✔Throw product away What does CHAMPS stand for? ✔✔Cleanliness, hospitality, accuracy, maintenance, product quality, speed Name 6 times you MUST wash your hands ✔✔after bathroom, changing gloves, before touching food, eating, touching clothes, sneezing or coughing How many pumps of nacho cheese for the following products? ✔✔Chips and cheese (2) Nacho supreme (2) Nacho Bell Grande (3) Holding time: Potatoes ✔✔2 hours Holding time: pizza sauce ✔✔3 hours Holding time: chicken ✔✔4 hours Holding time: Beef ✔✔4 hours Holding time: pizza/quesadilla cutter ✔✔2 hours Sour cream ✔✔4 hours Beans ✔✔4 hours Chalupas ✔✔30 mins Nacho cheese ✔✔8 hours Crunchy Taco ✔✔2.9 Bean Burrito ✔✔6.8 DLT Regular ✔✔3oz Soft Taco ✔✔3.4 oz Mexican Pizza ✔✔8 oz Chicken Quesadilla ✔✔6.6 oz 5 Layer Burrito ✔✔8.1 oz A BLUE towel is used for: ✔✔Food Production Line Gaskets on the Heated Cabinets A YELLOW towel is used for: ✔✔Front Counter Dining room tables Condiment station in dining room PAPER TOWEL is used for: ✔✔Trays Bathrooms Windows How often do the pans on the cold line need to be changed for Cheese, 3 Cheese, Lettuce, Tomato, Pico de Gallo, and onions? ✔✔every 4 hours What are the three steps to calibrating a thermometer? BE SPECIFIC!! ✔✔fill cup w 1/4 water add ice, wait 1 min, insert thermometer until it reaches 30-34 degrees Name 6 Food Safety CRITICAL violations ✔✔No gloves, thermometer incorrect, carryover, contaminating food, nozzles, hand washing According to the MIC SUCCESS ROUTINE, name 4 areas and WHAT YOU LOOK FOR IN THOSE AREAS during a customer satisfaction walk on the OUTSIDE! ✔✔Parking lot, garbage area, Drive Thru windows What are the 3 RIGHTS? ✔✔Right place Right time Right people What are the 2 things you can do on your shift to control labor (meaning not be over on hours or dollars)? ✔✔Run reports, Send staff on break or home if sales are slow The Health Department Inspector has come into your restaurant. He/She wants to enter the kitchen area. What is the FIRST thing you should do? ✔✔Ask for ID What does TRED stand for? ✔✔Target settings, Rush Ready, Equipment, Deployment Explain how you have used TRED to improve SWS in your resturant? ✔✔Right people positioned in their right places What does EARS stand for? ✔✔Explore, Analyze, Respond, Stick According to the MIC Success Routine what is the one thing you should check a WEEK before your shifts? ✔✔7 day deployment According to the MIC Success Routine, there are 6 MIC Success Goals (how to tell if you're running a good shift). Name 3: ✔✔Food Safety, Speed with Service, executing tred, Speed targets According to the MIC Success Routine, there are 3 areas of the restaurant you check during your Customer Satisfaction Walk. What are the 3 areas? ✔✔dining room, drive thru, back of house There are 7 FOOD SAFETY EMERGENCIES that require the restaurant to close until the issue is resolved. Name 3: ✔✔No water/flood or sewage Freezers/coolers No power Pest Choose the 3 things to demonstrate when coaching your team: a.) Coach your team to use the tools available to them, such as the Own Your Zone cards b.) You should only have to tell a Team Member one time, They should get it after that c.) Try to coach your Team during slower periods, such as Post Rush d.) Lead by example. Great customers and Team Members with a smile, eye contact and treat everyone with respect. ✔✔a.) , c.) , d.) TRUE or FALSE: If you have more than one TM volunteer to leave early, follow FIFO and let the team member who has been working the longest leave first. ✔✔TRUE When giving feedback for improvement, what 3 things should you remember to do? ✔✔Describe what the TM said or did Describe what you want the TM to say or do Explain WHY the alternative is more effective What are good ways for YOU to create a positive work environment in your restaurant? ✔✔Provide a safe and comfortable work environment As a Shift Leader, what are your responsibilities when it comes to fairness and/or harassment? ✔✔Correct the issue before it becomes a problem. Talk to team members that are involved a TM tells you that Amber keeps making sexual jokes to the guys. The jokes are rude, but the TM is afraid to speak up since the guys all think it is funny and laugh. -Is this harassment? -How should you handle it? ✔✔-Yes -Talk to team member and let them know what they're doing is wrong and if it continues it CAN and WILL lead up to termination of employment. You are the new Shift Leader and reviewing the schedule for next week. What are 3 things can you do to ensure a successful shift? ✔✔Verify the RGM has scheduled enough TM's to cover the shift Make sure the schedules TMs are trained for the position they are assigned Resolve any concerns ASAP before the shift by talking to your RGM. If the bottleneck in speed is the Window, how do you know the problem is the line and not the cashier? ✔✔Food is not ready