Taco Bell Shift Lead Test
How often should hot ingredients be stirred on the line?
Every 10 minutes except for chicken which is every hour
When removing carry-over from the rethermalizer, how many bags of each product need to be temped?
Every bag
True or false: Cell phones are allowed for all team members, as long as they are in pants back pocket?
False
True or false: Managers must tuck in their shorts AND be wearing a black belt?
False
What does FIFO stand for?
First In First Out
If there are 2 managers working, 1 oversees ______ and 1 oversees ______
Food and service
True or false: Any big box meal needs to be in a box, even for a dinning room order?
True
True or false: Dining room lights stay on until the Drive-thru is closed for the day
True
What color towels are used to clean the front counter?
Yellow
How often are the drink nozzles cleaned?
every night
When there are 4 scheduled, which includes the MIC, where is the MIC deployed?
expediter
Weight of a doritos Locos Taco?
3.0oz
Weight of a soft taco?
3.4oz
List 5 times when you need to wash your hands?
- After taking out trash - When you clock in - Coming back from break - Changing tasks - Coming back from the bathroom
According to the MIC card, what are the 3 primary tasks to Execute the Fundamentals?
- During rush. be in the MIC zone 80% of the time - Execute zone walks - Owning your shift starts with team members owning their zones
What is the 4-step Priority Sequence on every OYZ card?
- Safety - Service - Clean - Stock
What are the 3 steps to the Make-Up process
1. Answer 2. Fix 3. Surprise and delight
What are some tasks in the inventory workflow?
1. Count inventory 2. Print count sheet 3. Check variance
What re the specific steps to calibrating a thermometer?
1. Fill up a small cup 1/4 way of water and the rest of the way with ice 2. Wait one minute 3. Temp should be +/- 32 degrees
As an MIC, how can you ensure your Team Members make food that looks good and tastes great?
1. Food folded and cut the right way 2. Food melted and grilled correctly 3. Ingredients spread evenly 4. Correct ingredient portions
According to the MIC card, what are the 4 zone walk areas?
1. Front counter 2. Drive-thru 3. On the line 4. Frying/prep
What does HUNGRY stand for?
1. Helpful 2. Understanding 3. Never settle 4. Grateful 5. Relentless 6. Youthful
What are the most important reasons your variance might be off?
1. Miscounted or entered a number incorrectly 2. Delivery was not posted 3. Transfers were not recorded
What are the 7 Food Safety Emergencies?
1. No running water and no alternative source available 2. No hot water 3. Sewage in any part of the restaurant 4. No electricity to provide temperature control 5. No working toilet 6. Pest infestation 7. No hand soap available
What are some food safety concerns that you should be aware of?
1. Pest activity 2. Communicable diseases 3. Foodborne illness 4. Foreign objects 5. Body fluids
What customer touch points are evaluated during CORE?
1. Right 2. Understanding 3. Food love 4. Best on block 5. Hustle 6. Authentic
What are 10 Food Safety Significants?
1. Team member with blue bandage is not wearing a glove 2. No handwashing sink in back of house and other sinks cannot be set up for hand-washing 3. Restaurant is using unapproved ingredients, products or drink 4. Dishwashing: sanitizer is not in use 5. Spoiled foods or ingredients are not in use and not for sale. Must be marked "do not use". 6. No hot running water available in the kitchen 7. No functioning toilet available 8. TCS foods times not labeled 9. Water is from an unapproved source 10. The restaurant is operating without water
What is the minimum temperature that hand washing sinks needs to be at?
100 degrees F
Weight of a nacho bellgrande?
11.3oz
What time is the LASTEST that the trash can be taken out?
11:00pm
Hold time for Tostada shells?
12 hours
Hold time for taco shells?
12 hours
Hold time for Cinnabon's?
2 hours
What does C.O.R.E stand for?
Customer, Operations, Review, Evaluation
At what times is the Food Safety audit completed?
Before 11:00am and before 5:00pm
What color bandages must be worn by any team members?
Blue
What are the only cold line products that can be carried over at close?
Bottled sauces and sour cream
Where do you park your car when you arrive for opening?
Closest to the lobby doors
What do you do with the carryover if it is not at temp?
Discard it
When the pan time expires, what do you do with the remaining cheese in that pan?
Discard it
What are the hot products that can NEVER be carried over at close?
Rice and black beans
What is the method called when cutting a quesadilla?
Rock n Roll method
How does the MIC prepare a week ahead of their shift?
Look at the schedule and ensure you have the right number of people
What are the 2 items double panned on the hot line?
Nacho Cheese and Red sauce
If it is still dark out or before 7:00am, can you use the back door to take out trash?
No
What is the number 1 on the priority sequence?
Safety
A small fire has broken out near the fryer. This is probably a grease fire, what should you do?
Pull the ANSUL system
What is the only cold line product that must be temped every time a Food Safety audit is completed? Why?
Tomatoes because they are acidic
What position on the line should an MIC never be deployed in?
Starter
What are the Own Your Zone cars used for?
To make sure jobs are getting done properly
Food Release spray, used for eggs, should be stored WITH or WITHOUT food?
With
Kay Release Agent, used for the grill, should be stored WITH or WITHOUT food?
Without
How do you make 1 batch of rice with ingredients in the correct order?
- 1/2 quart of water - 1 package of rice seasoning - 1 scoop of oil from a small ladle - 1 red scoop of rice
What are the 5 daypart times that a Zone Walk needs to be completed?
- 7:00am - 11:00am - 2:00pm - 5:00pm - 8:00pm
What are 3 steps to managing ICOS that are NOT portioning?
- Check delivers - Transfers - Waste and theft
According to the MIC card, there are 4 areas of the restaurant that the MIC checks for secondary and follow-up during the shift and when transferring a shift. What are those areas?
- People - Food - Service - Cleaning
How do you control ICOS on your shift?
- Portion control - Make sure employee meals are being rung up - Watch prep - Use FIFO
What are the 3 times written on the thawed ingredients?
- Pull - Ready - Expire
What are the BIG 4 to ensure we are delivering outstanding service?
- Safe - Friendly - Fast - Clean
According to CORE standards, there are 2 places the MIC may not be deployed. What are they?
- Starter - Prep
When you or team members are completing R in TRED. What are 4 things you or your team could be doing?
- Stocking line - Stock drive-thru - Make sure prep is completed - Zone walk
What does TRED stand for?
- Target setting and communication - Rush ready - Equipment working - Deployment
What are the 3 buckets on the WIN document?
- Team - Guest - Financials
According to the illness policy, what are some of the symptoms a team member should NOT be working?
- Vomiting - Diarrhea - Jaundice - Open wound - Sore throat with fever - Fever
What is the proper 3 sink set up?
- Wash - Rinse - Sanitize
What are the steps to washing your hands?
- Wet hands with hot water - Apply soap - Lather for 20 seconds - Rinse - Dry hands with paper towel - Turn off sink with same paper towel - Throw away paper towel - Apply sanitizer - Let hands air dry
How long must dishes soak for?
1 minute
List 4 food safety issues that are NOT significants
1. Anything in the rinse sink 2. Dust deviation 3. Cut not covered with blue bandage 4. Personal items on food-contact services
What are the 5 products that need to be temped and the temp recorded on the truck delivery slip?
1. Chicken 2. Steak 3. Cheddar cheese/ 3-cheese 4. Lettuce 5. Beef
On the MIC card, what are the 6 success guidelines?
1. Ensure safety and quality standards met 2. Effective team member communication- coaching through conflicts 3. Be the role model and coach teams to deliver standards 4. Hold team members accountable for "Own Your Zone" tasks 5. Right people- good balance of food and service champions 6. Verify team members are washing hands correctly, and to standards
What are the 6 tasks to complete at a shift change?
1. Shift workflow is 100% complete 2. Cash office Shift Open 3. Cash office Drawers settled 4. Cash Office Safe count 5. Cash Office Shift Close 6. Post transfers
What 4 items must be at every hand sink?
1. Soap 2. Sanitizer 3. Paper towels 4. Gloves
What are the 7 best practices for speed?
1. Team engagement 2. Communicate goals and expectations 3. Leverage technology 4. Focus on day and dayparts 5. Communicate results 6. Have fun recognizing your team 7. Repeat
Chemicals need to be stored _______ inches away from food?
12 or 1ft
What is the minimum temperature for the 3 compartment sink?
120 degrees F
Hold time for potatoes?
2 hours
How many times per day does the thermometer need to be calibrated?
2 times
Weight of a crunchy taco?
2.9oz
How long should you wash your hands?
20 seconds
Hold time for Jalapenos?
24 hours
Hold time for Nacho Chips?
24 hours
Hold time for Chalupas fried?
30 minutes
Hold time for cinnamon twists?
30min/24 hours
Cold line ingredient temperatures must be between ___ to ___?
33 degrees and 40 degrees
Hold time for 3-cheese?
4 hours
Hold time for DLT shells?
4 hours
Hold time for beans?
4 hours
Hold time for beef?
4 hours
Hold time for cheddar cheese?
4 hours
Hold time for chicken?
4 hours
Hold time for chili?
4 hours
Hold time for lettuce?
4 hours
Hold time for onions?
4 hours
Hold time for rice?
4 hours
Hold time for sour cream?
4 hours
Hold time for steak?
4 hours
Hold time for tomatoes?
4 hours
Weight of a crunch taco supreme?
4.0oz
What is the maximum temp that carryover can be in the morning?
40 degrees F
What is the ready time for beans and rice?
45 minutes
Weight of a beef chalupa supreme?
5.4oz
After folding, how many corners does a Crunchwrap have?
6
All products must be stored ____ inches from the floor?
6
How many people must be on a shift for 2 people to be in drive-thru?
6
Weight of a chicken quesadilla?
6.6oz
Weight of a bean burrito?
6.8oz
Hold time for Nacho Cheese sauce?
8 hours
Hold time for Red sauce?
8 hours
Hold time for black beans?
8 hours
Hold time for bottled sauces?
8 hours
Hold time for guacamole?
8 hours
Weight of a beefy 5-layer burrito?
8.1oz
Weight of a beef burrito supreme?
8.4oz
A manager should spend what percent of their time in the MIC zone?
80%
Weight of a crunchwrap supreme?
9.3oz
There is only one item a cashier can offer to a customer, assuming they did not order it already. What is it?
A drink
When marking times on the magnets, you write the hold time and circle?
AM or PM
How do you ensure the pieces of quesadilla are equal?
Arrows on the packaging
What shelf in the freezer/cooler must chicken be stored on?
Bottom because of cross contamination
What is the first item completed on the food safety checklist?
Calibrate thermometer
Why do you remove magnets from the line to clean them
Cross contamination: debris could fall into the food
Where do you store Grubhub/Doordash orders?
Designated pickup area/front counter
Where are you allowed to wear a beanie or gloves?
Drive-thru
How often is the WIN document updated?
Every period
What action is done during the two-part close?
Eye contact and smile
True or false: It is okay to close the dinning room if you are understaffed?
False
What is the MIC's role for the prep guide?
Fill it out and follow up
What is the blue towel used for?
Food-contact surfaces
What is the single, most important way to prevent any contamination or sickness from spreading?
Hand washing
What is done with the lettuce to improve yield and quality?
Hydration
How do we add water to the lettuce on the cold line?
Hydration bottle
What scoop do you use when adding water to beans on the hot line?
If the beans are under-half, use a red scoop. If the beans are over-half, use a green scoop
When going to the restroom, where do you store your apron?
In the office or under the front counter
How do we know how much water to add to the lettuce on the line?
Line to line
As MIC what tool is used to complete your zone walk?
MIC own your shift card
How big is the hole in the center of a crunchwrap?
No bigger than a quarter
Who can speak to the media?
No one
Are you ever allowed to enter the restaurant alone? Why?
No, safety reasons
What is the yellow towel used for?
Non food-contact surfaces
What area should we focus on when handing out orders to dining room guests?
Nothing hits the counter
Where are the magnets placed to clean them?
On the line
After the dining room doors are locked, who can enter the restaurant?
Only people who are scheduled to work
What tool do we use to open and close the store?
Opening and closing playbook
What temperature must product temp when coming out of the rethermalizer?
Over 165 degrees F
What tool do you use to coach your team on their primary and secondary tasks?
Own your Zone cards
What towel is used to clean the magnets?
Paper towel
What are the only towels that are used to clean the bathroom?
Paper towels
What do you put on Grubhub/Doordash orders?
Receipt
What color jacket are allowed to wear?
Solid black or taco bell jacket
As MIC what tool is used to assign team members their position on your shift?
TRED deployment board
What is an example of a two-part close?
Thank you, have a nice day!
If 1 box has 3 check marks and a 2nd box has 2 check marks, what does that mean?
The box with the most checkmarks gets used first
Why do we use the Kiosk?
To ensure order accuracy
What do we use the leadership board for?
To track speed and compare to other stores
True or false: You MUST wear gloves when touching the magnets, any equipment or door handles online, and heat cabinets?
True
What is an example of a proper greeting?
Welcome to TacoBell, how are you today?
When there are 5 scheduled, where is the MIC deployed?
expediter