Core self scoring tool

H1.1 Customers are greeted within 5 seconds of reaching the front counter

H1.2 Customers are given a proper two-way greeting

H1.3 Customer greetings are enthusiastic, friendly and not mechanical. Customers are greeted with a sincere smile.

H1.4 Eye contact is provided with the greeting

A1.1 Service Champion is attentive and does not interrupt during the order taking process

A1.2 Suggestive selling

A1.3 Order is repeated

A1.4 Order total provided

H2.1 Customers are given a friendly invitation to pull forward

H2.2 Customers are given a two-part closing

H2.3 Parting comments are enthusiastic, friendly and not mechanical. Customers are provided a sincere smile with parting comment.

H2.4 Eye contact is provided with parting comments

A2.1 Payment is handled correctly and confidently

A3.1 Products are in correct wrap and wrapped to the right corner

A3.2 customised items are marked correctly

A3.3 Proper bagging guidelines are followed

A4.1 Orders are repeated while being handed to the customer

A4.2 Customers receive an accurate order

A4.3 Napkins, straws, utensils, sauces and condiment

S1.1 Dine-in and/or Drive- Thru time meets standards during shop

Shopped products meet build, fold, cut, and appearance standards

Shopped products meet weight standards

CM1.1 Parking lot, Drive-Thru lane, dumpster pad and sidewalks, are clean, free of build-up and in good condition

FSC 9.2 Pest control devices evident and installed, maintained properly; service is evident and by an approved Pest Management Professional Vendor

FSC 9.3 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping

FSC 5.11 Dumpster area is free of debris and odour, maintained clean and in good repair.

CM 1.2 Landscaping is free of litter, debris and in good condition

CM 1.3 All exterior lights and signage are clean, free of build-up, in good condition and functioning as expected.

CM 1.4 Exterior trashcans, dumpster gates are clean, free of build-up, in good condition and functioning as expected; dumpster gates are kept closed.

CM 1.5 Exterior walls, windows and doors of the restaurant are clean, free of build-up, in good condition and functioning as expected.

CM 1.6 Drive-Thru windows are clean, free of build-up, in good condition and functioning as expected

CM2.1 Drive-Thru Menuboards are clean, in good condition and functioning as expected

CM 2.2 Window POP, door/window decals, and marketing materials are clean, free of build-up and in good condition

CM 3.1 Sink, toilets, fixtures are clean, free of build-up, in good condition and functioning as expected. Restroom floors and walls are clean, free of build-up, in good condition and functioning as expected.

FSC 10.3 Minimum of one functioning toilet available in the facility

CM 4.1 Dining room floors and walls are clean, free of build-up, in good condition and functioning as expected.

CM 4.2 Dining room tables and chairs, trash receptacles, are clean, free of build-up, litter, in good condition and functioning as expected.

CM 4.3 Front counter, drink and condiment stations are clean, stoked, in good condition and functioning as expected.

CM 4.4 Dining room ceiling and fixtures are clean, free of build-up, in good condition and functioning as expected. Ambiance is comfortable

Interior menuboards and POP are clean, free of build-up, in good condition and functioning as expected.

H 3.1 Team is in complete, approved uniform with visible name tag. Uniforms are neat, wrinkle-free, not excessively faded and fit properly

FSC 2.2 Team members meet grooming and personal hygiene standards

FSC 2.3 Gloves and blue bandages are available in the restaurant and used correctly (FS- Significant)

FSC 2.4 Proper hand washing procedures followed (FS- Significant)

FSC 2.5 Hand washing sinks accessible, functioning, in good repair, used only for hand washing and includes posted hand washing signs (FS- Significant)

P2.1 Ingredients properly prepped according to standards cards (TRED)

P2.2 Oil meets quality standard

P2.3 All required ingredients available on the line (TRED)

P2.4 Product wraps and containers are available, stocked and properly stored

P3.1 proper tools are available, used and functioning as expected (TRED)

P3.2 Hot ingredients are held in the correct size and type of pans with correct lids

P3.3 Beef portioning procedures are followed. A full beef portion is delivered using the stir, scoop and tap method consistently

P3.4 Beans are properly hydrated as measured by beans hydration test

P3.5 Tortillas and flatbread are properly warmed on the GTO grill and are not held or stacked on the line or in hand

P3.6 Hot held ingredients are stirred on the production lines

P3.7 Steamer builds products according to standards

FSC 6.1 Thermometers in use are calibrated (FS Significant)

FSC 6.10 Restaurant has electric power (FS Significant)

FSC 7.2 Hot holding and storage equipment temperature meets standard, is functioning properly and needs no repair (TRED)

FSC 6.3 Hot potentially hazardous foods must be held >140 F (FS Significant)

FSC 6.9 Carryover procedures are followed (FS Significant)

FSC 6.4 Foods must be cooked or heated to the proper internal temperatures (FS Significant)

FSC 6.5 Time/temperature controlled for safety (TCS) foods using only time for food safety must have documented procedures and be within four hour hold times. (FS Significant)

FSC 6.6 Ingredients and products must be held correctly, within hold times of shelf life, rotated properly and labeled correctly (FS Significant

FSC 6.7 Spoiled foods or ingredients are not in use and not for sale (FS Significant)

FSC 6.8 Frozen foods are thawed and held correctly after thawing

P4.1 Proper tools are available, used and functioning as expected

P4.2 Stuffer and Expediter build products according to standards

FSC 7.1 Cold holding and storage equipment temperature meets standard, is functioning properly and needs no repair

FSC 6.2 Cold time/temperature controlled for safety (TCS) must be held at <41F (<5C) (FS Significant)

P5.1 Prep guide is available and being used

P5.2 Prepped amounts match stated quantity on the prep guide and prep is completed during the correct prep

P6.1 All required ingredients and menu items are available

FSC 3.1 Only approved ingredients or food evident (FS Significant)

FSC 3.2 Only approved equipment and smallwares in use

A5.1 Steamer is communicating to the Stuffer

S2.1 Equipment readiness (TRED)

S2.2 Deployment chart is posted, current and in use (TRED)

S2.3 Manager-in-charge is in the correct position (TRED)

S2.4 Team members are focused on customer with a sense of urgency

FSC 2.1 Team member must not be observed working with symptoms of illness or infection (FS Significant)

FSC 4.3 Cross contamination or potential cross contamination must not be present (FS Significant)

FSC 4.4 BOH dicing and sanitizing produce (FS Significant)

FSC 4.1 Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication segregrated.

FSC 4.2 Utensil, smallwares and food contact surfaces are properly cleaned, stored, air dried, in good repair and held properly when in use

FSC 7.3 Three-compartment sink, prep sink, dishwasher or power soak sink is functioning properly and needs no repair

FSC 5.1 Dishwashing and 3-compartment sink process set up and followed correctly; proper sanitiser concentration and test strips available

FSC 5.2 Equipment is properly cleaned and free of excess debris, buildup

FSC 5.3 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration (FS Significant)

FSC 5.4 Cleaning supplies (i.e mop, mop bucket etc) must be available and store clean (FS Significant)

FSC 7.4 Other equipment in use is functioning properly and needs no repair.

FSC 5.5 Non-food contact surfaces are clean and in good repair

FSC 5.6 Floors, walls and ceilings are clean, cleanable and in good repair.

FSC 5.8 Gaskets on refrigerator/freezer units, ice machines, hot holding units, or any other equipment that has gaskets are clean and in good repair

FSC 5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared

FSC 5.10 Trash receptacles are of sufficient availability, capacity, cleaned and maintained properly

FSC 5.12 Three or more areas from FSC5.5 to 5.11 of the restaurant that are missed (FS Significant)

FSC 8.1 Approved chemicals are properly labeled, stored, and handled correctly

FSC 9.1 Pest activity not present (FS Significant)

FSC 10.1 Hot water >120F available in the kitchen as measured at any sink providing hot water other than a hand wash sink (FS Significant)

FSC 10.2 Back flow prevention devices present at every sink

FSC 10.4 Plumbing in good repair

FSC 10.5 Mop sink, grease and sink traps or drains not clogged and functioning properly (FS Significant)

FSC 10.6 Water is from an approved source (FS Significant)

FSC 1.1 In regions where conducted, the most recent health department inspection report is available and corrective actions completed on all health department critical violations

FSC 1.2 At least one manager must have food protection manager certification certificate on file and certificate must not be expired. Restaurant team must have appropriate food safety certification on file where required by local regulartory.

FSC 1.3 Current Taco Bell approved Daily review Safety Checklist (DRSC) must be completed and retained

FSC 1.4 Current Taco Bell approved Weekly Pest Walk checklist must be completed and retained.

FSC 1.5 Team member food safety training records available and current.

FSC 1.6 Taco Bell Employee Health Standard is posted visibly for employees.