Taco Bell Manager

Process for calibrating a thermometer?

Fill ice cup with water and ice, insert probe, wait 1 minute.

Required temp reading when calibrating a thermometer?

32°F (±2°F).

Imminent health hazards (fire, no toilet, no sink/hot water, no power/water, sewage, pests, main equipment)?

Call Area Coach immediately.

What to do when imminent health hazard present?

Call Area Coach immediately.

Daily Zenput tasks: Payment devices?

1) Secure Payment Device.

Daily Zenput task: Temperatures?

2) Food Safety Temperatures & TCS Checklist.

Daily Zenput task: Lunch check?

3) Pre-Lunch DRSC.

Daily Zenput task: Dinner check?

4) Pre-Dinner DRSC.

Weekly Zenput task?

Pest Walk Checklist.

Minimum water temp for handwashing sink?

100°F.

Maximum water temp for handwashing sink?

120°F.

First thing to do when entering the kitchen?

Wash hands.

Handwashing rule after visiting restroom?

Wash hands twice (once in bathroom, once in BOH).

Items to remove before entering restroom?

Apron and headset.

Requirement before changing gloves?

Wash hands every time.

Bandage color for a wound?

Blue bandage.

Bandage requirement if wound is on hand?

Must be covered by a glove (all job positions).

Minimum hot water temp at 3-compartment sink?

120°F.

3-compartment sink water temp for secondary issue?

110°F to 119°F.

3-compartment sink water temp for critical issue?

Below 110°F (Contact RGM/AC immediately).

Proper concentration for QUAT sanitizer?

150 ppm.

Why must TCS ingredients stay in original bag?

Bag contains original manufacture date.

Which cold ingredient must always have temp taken in Zenput?

Tomatoes.

Required temperature: Hot food minimum?

135°F.

Required temperature: Cold food maximum?

41°F.

Required temperature: Cold rail?

33°F to 40°F.

Required temperature: Reach-in cooler (WIC)?

33°F to 36°F.

Required temperature: Rethermalizer food?

165°F or greater.

Required temperature: Frozen food?

Less than 10°F.

Max morning temp for carryover?

41°F (discard if above).

CORE pest fail: Number of pests outside a trap?

1+ live or dead pest.

CORE pest fail: Number of rodents inside a trap?

2+ live or dead rodents.

CORE pest fail: Number of rodent droppings?

Over 25 droppings in 1 or more areas.

CORE pest fail: Number of flies?

10+ flies.

CORE pest fail: Number of cockroaches?

Any live roach anywhere in facility.

CORE pest fail: Insects in food?

Any insects residing in food.

Line hold time: Beef & Eggs?

4 hours.

Line hold time: Black Beans?

8 hours.

Line hold time: Tortillas & Flatbread (opened bag)?

8 hours.

Line hold time: White corn tortilla (Front line)?

8 hours.

Line hold time: Nacho Chips (fried)?

24 hours.

Line hold time: Pico de Gallo (Front line)?

4 hours.

Line hold time: Pico de Gallo (WIC)?

24 hours.

Line hold time: Purple Cabbage (Front line)?

4 hours.

Line hold time: Purple Cabbage (RIC)?

24 hours.

Line hold time: Bottled Sauces (Front line)?

8 hours.

Line hold time: Bottled Sauces (WIC)?

48 hours.

Line hold time: Lettuce (RIC)?

24 hours.

Line hold time: Tomatoes (WIC inside pan)?

24 hours.

Line hold time: Pizza sauce (bagged in WIC)?

5 days.

Line hold time: Bacon (opened original bag)?

14 days.

Flatbread thaw time?

1 day.

Flatbread hold time after thaw?

4 days.

Slow roasted chicken case thaw time?

3 days.

Slow roasted chicken case hold time?

7 days.

Line hold time: Potatoes Bites (EVO Tower)?

2 hours.

Line hold time: DLT shells (EVO Tower)?

4 hours.

Line hold time: Cinnamon Twists (Heating Cabinet)?

24 hours.

Line hold time: Cinnamon Twists (Dry Storage)?

5 days.

Line hold time: Cilantro (WIC)?

Reference manufacture use-by date.

Target weight: Cheese (blue cup)?

1.0 oz.

Target weight: Regular Chicken (purple spoodle)?

1.4 oz.

Target weight: Slow Roasted chicken (orange spoodle)?

1.4 oz.

Target weight: Beef?

1.5 oz.

Target weight: Beans (green disher)?

3.0 oz.

Target weight: Beans (red disher)?

1.5 oz.

Target weight: Nacho cheese (1 pump)?

0.7 oz.

Target weight: Red sauce (1 pump)?

0.8 oz.

Target weight: Z sauce?

0.5 oz.

Target weight: Sauce line?

0.2 oz.

Target weight: 1 finger pinch?

0.25 oz.

Target weight: 2 fingers pinch?

0.50 oz.

Target weight: 4 fingers pinch?

1.0 oz.

Target weight: Crunchy Taco?

2.9 oz.

Target weight: Crunchy Taco Supreme?

4.0 oz.

Target weight: Doritos Locos Taco (DLT)?

3.0 oz.

Target weight: Cantina chicken crispy Taco?

3.6 oz.

Target weight: Soft taco supreme?

4.5 oz.

Target weight: Chicken quesadilla?

6.5 oz.

Target weight: Bean Burrito?

6.8 oz.

Target weight: Beefy 5-layer burrito?

8.1 oz.

Target weight: Crunchwrap supreme?

9.3 oz.

Min hold time remaining to carry over food?

1.5 hours.

Pan setup for carryover beef?

1/6 pan, false bottom, quantity 3.

Hold time for labeled carryover?

24 hours.

Can carryover Nacho Cheese be mixed with fresh?

No.

Can carryover Red Chili Sauce be mixed with fresh?

No.

Can carryover Pizza Sauce be mixed with fresh?

No.

Chilling carryover: Step 1 (bagging)?

Transfer using spatula and tie knot.

Chilling carryover: Step 2 (rack setup)?

1 bag per rack, close, clamp, place in base rack.

Max racks of carryover per bus tub?

5 cooking racks.

Chilling carryover: Ice bath water source?

Fill 3 bus tubs with ice from drink station.

Chilling carryover: Sink setup?

Fill prep sink with ice/water keeping knots above water.

Chilling carryover: Chill time target?

Wait 45 minutes to reach proper temp.

Required cooked temp for carryover to serve?

165°F.

What to do if carryover doesn't reach 165°F when cooked?

Re-bag and cook for an additional 5 minutes.

CORE audit penalty for unboxed box order?

10 points.

CORE order items?

Tacos, Chicken Quesadilla, 5-Layer Burrito, Bean Burrito, Crunchwrap Supreme.

Purpose of the Prep Guide?

Determines prep amounts from sales forecasts to prevent over-prepping.

Purpose of Deployment Planner?

Puts right people in right jobs at right time for fast service.