Steritech!!

Food Safety

100

What shows up on ice machines that is 6 points off if found?

Black mold / organic matter

200

When moving to a new task or touching raw you should change your gloves and ____. If this is not done it is 6 points off.

Wash your hands!!!

300

If I am torn I will not be able to keep the cool air in. If found I am 1 point off.

Gaskets

400

What is the temperature danger zone that is 6 points off if found.

41-140

500

It should only takes 30 minutes for me to cool down inside one of these. If I am not properly immersed in one then I will be 6 points off.

Ice bath

RER

100

What is the average time for kitchen service before it is 3 points off.

Less than 4 minutes.

200

If I am torn I am 2 points off.

Booths/Chairs

300

If I am missing from my home in the warmer I will be 2 points off because I wont be keeping in moisture

Amber Lid

400

How many napkins per entree should be included for a drive thru / online order or it will be 1 point off.

3 per

500

How many days of time / temp logs do we need to have back to back or it is 3 points off?

30 days.

Points

100

How many points are reduced if sanitizer is not at the correct PPM?

6

200

How many points are reduced if someone cross contaminates?

6

300

How many points are reduced if there is not available soap?

3

400

How many points are reduced if there are no labels on chemicals

3

500

How many points are reduced if there are employees personal items on the shelves or prep areas and are not properly labeled or marked.

1

Commonly Missed Items

100

At what temperature do all sinks need to reach and how long from the time you cut it on should it get there.

100 degrees in 60 seconds.

200

What should you do with food that is below 145 degrees

Sell it. The temperature danger zone is below 140. :)

300

What should be available and visible in EVERY cooler?

A thermometer

400

EVERY item that is not in its original packaging should have what on it and what should you do if you find this item is not accurate?

A label and change it

500

How often should food contact surfaces be cleaned and sanitized if in active use?

Every 4 hours.

Zaxbys Trivia

100

What is the cook, shake and hold times for cheddar bites?

3 minute cook

230 shake

10 minute hold in hot holding bin!

200

What is the cook, shake, and hold time for fries?

430 and shake at 4 minutes and hold for 10 minutes

300

What is the cook, shake, and hold time for boneless wings?

5:45 cook

5:15 shake

30 minute hold

400

What is the cook, shake, and hold times for signature fillets? 

6 minute cook

430 & 3 shake

20 minute hold

500

What is the cook, shake and hold times for fingers?

345 cook

3 & 145 shake 

15 minute hold