Weights
Cleaning
Learning Zone 2
Closing Made Simple
Chicken
100
Bean Burrito
What is 7.1
100
Whose responsible for keeping the restaraunt clean?
What is Everyone
100
How often do you have to recertify a food or service champion?
What is 12 months
100
How many people do you need to close the restaurant?
What is 2
100
How often should you stir chicken on the line?
What is every hour
200
7 layer burrito
What is 10.1
200
What color towel do you use to clean the restrooms?
What is Paper towel
200
When team members first log into the LZ what is their password?
What is Welcome1@
200
What time to you start pre-bagging hot ingredints?
What is 1 hour prior to close
200
If the timer goes off and you pull the chicken up and it's full of water what should you do?
What is throw it away
300
Mexi-Melt
What is 4.5
300
To keep your restaurant clean you should always ______?
What is Clean as you go
300
How long should it take a team member to go through the Food Champion Learning Track?
What is Within 12 shifts
300
If an ingredient is prepped at 11pm what color dot should you use?
What is a white label
300
What is the "In The Case" thaw/hold time in walkin for frozen chicken?
What is 3 days and 7 days total
400
Nacho Bell Grande
What is 11
400
If you have time to _____ you have time to ______?
What is Lean / Clean
400
The LZ completes the steps Prepare and _________?
What is Show and Tell
400
What 2 hot ingedients can not be pre-bagged?
What is meat and beans
400
How much hold time must remain to carryover chicken?
What is at least 1 and half hours
500
Mexican Pizza
What is 8.0
500
Team members should look at what to see what they need to clean and when?
What is Shift Excellence Board
500
Who trains first
What is new hires
500
What time can you start pre-bagging cold ingredients?
What is Prebagging Cold Ingredients is not allowed
500
Carryover chicken should be mixed how?
What is 1 bag of carryover mixed with 2 bags of fresh chicken
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