Back to basics
Every guest counts , food perfection, be accountable and play restaurant
What is cultural beliefs
The temperature dangers zones
what is 41 degrees to 135 degrees
CHIP CK BWL
what is chipotle chicken fresh mex bowl
Pico de gallo, mixed cheese, sour cream, salsa and guac
what is fajita boat
Diedra Thompson
What is the director of operations
The most common factor leading to food born illnesses
What is time temp abuse
TX DRY
Texas dry rub
Classic, strawberry, mango
what is patron margarita options
Love, enjoyment, inclusion
What is at the heart of a chili-head
The transfer of pathogens to food from food or a surface, such as equipment, utensils, or hands.
what is cross contamination
KID CK BT
what is chicken sandwich bites
Chicken, citrus garlic marinade, southwest cajon seasoning
what is cajon chicken
1975
What is first chilis opened
Four food-borne illnesses that need to be reported to the local regulatory agency
What are:
1. Shigella,
2. Hepatitis A,
3. Shiga-toxin producing E. coli, and
4. Salmonella?
Pres
Presidente
Rice, tort strips, blk beans, chicken, marg seasoning, pico, lime
what is margarita chicken
venti Iced Carmel Machioto
what is Tylers coffee order
155°F (68°C) for 15 seconds
What is ground beef
RTZ
what is return to zone
Tossed with ranch, topped with avocado and tortilla strips
what is santa salad