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