TARGETS
85%
What is the minimum target to pass our NSF audits?
Every leader in the restaurant should do this at the beginning of their shift to verify that everything is within standard
What is the RESTAURANT IMPACT WALK (RIW)?
Temperatures of the product in the Walkin Cooler must be below
What is 41 degrees F?
T/F: The correct amount of headsets in use scored on an OEW
What is TRUE?
A major violation is ____ points
What is 4?
Any more than ____ criticals on the NSF can cause you to fail
What is 2 deviations?
Completed on _______________ shifts the food safety and travel path is done to ensure that our FM's and guest are all safe to eat at WB.
What is the AM, PM and Bird shifts?
Is this a critical?
Plumbing provides adequate pressure and water is available at all BOH and restroom sinks.
What is YES?
Our leaders should display knowledge of the _____________ and ____________________ in the People and Customer section
What is "core values" and "guiding principles"?
Hot held food should temp above
What is 135 degrees F?
To be a CTR you must average a ____ on the OEW, a _____ on the NSF and a _____ on brand standards
What is 85%, 90%, and 85%?
This should be completed by every family member each period and signed off in the OGB
What is proper handwashing training?
Where time alone is used as a public health control at the Make-up Table (MUT), the food is time-stamped with the time removed from temperature control at or below 41°F, discard time not to exceed 4 hours, and used or discarded within that time frame.
This is a __________ deviation
What is a MAJOR
Equipment can be scored how
What is in need of cleaning, a ticket, or both?
Incorrectly tagged prepped food in the walk or reach ins is _____ points
What is 3 points?
At our "PRIDE" PBR we talked about joining this on our NSF audits
What is the 100% club
This cooking behavior helps maintain food temperatures and provide great product to our guest
What is cooking less food more often?
You will receive a MINOR for not doing this while prepping lettuce
What is rinsing or washing?
Our sanitizer water should be at _____ ppm
What is 200?
****Daily Double****
Name this deviation
Member observed touching spatula with blue meat gloves and was about to manipulate and flip meat
Utensils and equipment were not washed, rinsed, and sanitized when dirty prior to being re-used. (Major)
On a OEW the target temp for a dispensed shake
What is 26-28 degrees
**** DAILY DOUBLE ****
This was sent to the stores email this past week to start training our teams towards our goal of a 100% NSF Audit
What is the "temperature memory game"
The 5 critical violations are
What is
1. Walkin cooler temp under 41
2. FM showing symptoms of vomiting, diarrhea, jaundice, etc while working
3. Sewage in the restaurant
4. HW sinks not at proper temp
5. Pest Infestation
Define GLOW
What is GREET, LISTEN, OFFER AND WAVE?
The CAR must be compiled within ____ days and then completed within _____ weeks
What is 2 and 2?