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Audit

INSTRUCTIONS:

This audit was designed for the greatest compatibility with a tablet, although still functional on a phone all of the additional information provided is harder to process on a hand held device.

- Reward points can be documented but will not effect the overall score.
- Any Watch-outs will deduct a total of 10 points from the entire audit
FOOD LOVE
FOOD LOVE - THE EXPERIENCE
-Fresh food made with care
CUSTOMER SHOP

- The specialist will shop the restaurant as a customer via the drive-thru.
- The order will consist of 2-3 items.

FLE 1.1 Food meets appearance standards (3 Points)

- Ingredients are spread evenly over the food
- Taco/Chalupa/Mexican Pizza/Salad shell not cracked, burnt, torn, damaged or irregular in shape

FLE 1.2 Food is finished the right way (3 Points)

- Food appearance must meet standard (Ingredients not leaking onto wrap/packaging)
- Quesadillas cut with quesadilla cutter outside of bag using Rock and Roll method (4 equal, separate pieces)
- Mexican Pizza cut with pizza cutter (4 equal, separate pieces), cheese melted
- Crunchwraps have 6 corners, hole no larger than a quarter
- Burritos/Griller folded correctly (without wings and gaps)
- Full melt & grill cycles used (using button w/ correct time)

FOOD LOVE - FUNDAMENTALS
FOOD OBSERVATION (6 Items)

- Specialist will place 2 orders (3 items each) & observe the line preparing the food items.
- If 2 lines are open, the team will be asked to make 1 order per line.
- Team members who are deployed in the steam or stuffer position when CORE begins will be required to stay in those positions.

MANAGERS WILL NOT BE ALLOWED TO COACH THE 6 FOOD ITEMS
(team members may communicate to each other)

TEAM MAY NOT MAKE THE SPECIALIST'S ORDER AHEAD OF OTHER ORDERS ON THE KDS

*FULL POINTS FOR THIS SECTION WILL BE DEDUCTED (8.5 POINTS) IF MANAGER COACHES THE 6 FOOD ITEMS*

FLF 1.1 Food meets appearance standard (3 Points)

- Ingredients are spread evenly over the food
- Taco/Chalupa/Mexican Pizza/Salad shell not cracked, burnt, torn, damaged, or irregular in shape

FLF 1.2 Full portions of ingredients are used (3 Points)

- Proper use of kitchen utensils to portion incredients
- Proper portioning method for cheese, lettuce, tomatoes, sauce & cheese pump
- "Z" portioning followed for appropriate items

FLF 1.3 Food is finished the right way (2 Points)


- Food appearance must meet standard (Ingredients not leaking onto wrap/packaging)
- Quesadillas cut with quesadilla cutter outside of bag using Rock and Roll method (4 equal, separate pieces)
- Mexican Pizza cut with pizza cutter (4 equal, separate pieces), cheese melted
- Crunchwraps have 6 corners, hole no larger than a quarter
- Burritos/Griller folded correctly (without wings and gaps)
- Full melt & grill cycles used (using button w/ correct time)

FLF 1.7 Tortillas/Flatbread are prepared correctly (0.5 Points)

- Grilled on the GTO 5 secs on each side (no more than 30 secs)
- Flatbread on the GTO 10/20 secs (no more than 45 secs total)
- No stacking of tortillas

REMAINDER OF VISIT

FLF 3.1 Kitchen utensils are available & used (2 Points)

- Correct utensils used in each ingredient (hot line + cold line)
- Left handed beef utensil is available if left handed team member is on the line
- Correct lids used on the pans (hinged lids when on the line & flat lids for back-up; beef is permitted to have a hinged lid for backup)
- False bottoms used with the right ingredients in the right pans, ingredients stored in the right pans
- Nacho Cheese & Red Sauce double panned (no other ingredient double panned)
- Scale available on the line and working

FLF 2.4 Ingredients are ready on the line (1 Point)

- All ingredients available & ready to be served, but are not required on all open lines (ingredients can be shared between two lines)
- If ingredient is in the process of being prepped it is NOT readily available (Chalupas are only exception)
- Jalapenos and Salsa cups can be kept on the cold line or in the reach in cooler
- Pizza and Green sauce can be kept on the second line during breakfast
- Cantina ingredients are NOT required prior to 11am
- Cinnamon twists and Empanadas are NOT allowed in EvO tower (must be stored in dessert tower)
- Dual Stubby Line: Shared ingredients per the Experience guide only
- Three Freeze flavors are hooked up and ready to serve

FLF 2.2 Ingredients are prepared the right way (1 Point)

-Prep procedures followed per standards card
Ingredients used at ready time (i.e. beans, rice, taco/tostada shells, fry and drain time on Chalupas & pizza shells)
- Beans properly hydrated (i.e. hot water from the bean disher, not directly from pitcher)
- Proper rethermalizer procedures followed
- Ingredients meet quality specification (i.e. chips, pizza & chalupa shells not burnt)
- Sauce bottles have correct color caps
- Cold ingredients kept in original manufacturer bag (tomatoes stored in clear cambro pan w/ false bottom)

FLF 4.1 Ingredients are in the right temp zone (1 Point)

- Hot ingredients in hot well
- Cold ingredients in cold well
- Evo ingredients in right cabinets

FLF 2.1 Ingredients stirred on the line (1 Point)
(Also evaluated during Food Obeservation)

-Must use stir, scoop & tap method in portioning beef (does not have to be stirred for every item made, but must stir for first seasoned beef item of each order to ensure ingredient consistency)
- Ingredients appear fresh (not crusty, dry, or pooled oil present as a result of not stirring regularly)
- Beans are properly hydrated
- All ingredients with a hinged lid must be stirred regardless if the line is in use
- Hinged lids should be closed while individual ingredients are not in use

FLF 2.3 Oil is clean and ready to fry (1 Point)

-Oil is clean per the oil test stick
- Only a few crumbs or pieces allowed floating in oil (always skim)
- Oil is at proper level (between min and max line in fryer)

FLF 6.2 Prep guide is completed and followed (1 Point)

- Prep guide is posted, filled out and followed
- Hot ingredients, Evo, Taco Tower, and heated cabinet should not exceed guide quantities
- Cold ingredient quantities made don't have to match guide

FLF 5.1 Packaging is stocked on the line (1 Point)

- All wraps, bowls, lids, boxes, and containers stocked
- Wraps must be stocked with ink side down

FLF 3.2 Coffee machine is ready to serve (0.5 Point)

- Coffee machine is stocked with right condiments, utensils, and packaging: Creamer, Coffee pods, Sugar and sweetner (1 of each required), Coffee carafe, tongs, stainless steel stirrer & stirrer cup
(.5 point)

FLF 3.5 Cheese & Sauce pump working (0.5 Point)

- Pumps are working correctly and have proper red/yellow collars, sleeves & retaining nuts
(.5 point)

FLF 6.1 Food champion certified in current experience (0.5 Point)

- Food champion completed all Food Champion LZ courses for current experience.
- MIC to select any 1 food champion on shift and verify all experience FC courses are completed.
*Recommendation: RGM print training & keep in folder in case LZ will not pull report.
- Acceptable forms for verification: LZ, printed completion certificate or signed TOG
(.5 point)

RIGHT
RIGHT - THE EXPERIENCE
- My order the way I like it
CUSTOMER SHOP
- The specialist will shop the restaurant as a customer via the Drive Thru.
- The order will consist of 2-3 items

RE 1.3 Customer receives what the ordered (6 Points)

- Complete and accurate order recieved
- No missing or wrong items or missing or wrong ingredients

RE 1.4 Customer gets the extras with their order (3 Points)

- Napkins and utensils where appropriate provided (if food item requires a lid, utensil should be provided)
- Sauces (correct type) and condiments provided if requested
- Straws provided with beverages

RE 1.2 Food looks full and meets weight targets (3 Points)

-Specialist weighs each food item and observes to ensure full look

RE 1.1 Food is at the right temperature (1 Point)

- Specialist temps the food by inserting the thermometer in the protein (or beans if no protein is available)
- Temps during the specialist shop are taken as soon as possible

RIGHT - THE FUNDAMENTALS
FOOD OBSERVATION (6 Items)
- Specialist will place 2 orders (3 items each) & observe the line preparing the food items.
- If 2 lines are open, the team will be asked to make 1 order per line.
- Team members who are deployed in the steam or stuffer position when CORE begins will be required to stay in those positions.

RF 1.1 Specialist receives what they ordered (1 Point)

- Complete and accurate order recieved
- No missing or wrong items or missing or wrong ingredients

RF 1.2 Food looks full and meets target weight (1 Point)

- Specialist weighs each food items and observes to ensure full look

RF 3.2 Correct packaging is used (0.5 Point)
(Also evaluated during Customer Shop)

- All food items in correct wrap or packaging, placed neatly in bag
- Food Items placed in wrap are wrapped to correct corner
- Beverages are served in the correct cup
- Taco Bell Approved grease pencil available & used

FOLLOW 6 TRANSACTIONS
- Specialist to follow 6 full transactions: 3 at the front counter and 3 at the Drive-Thru.

RF 2.1 Check # of items in bag & verbally confirm # w/customer (1 Point)
(Also evaluated during Customer Shop)

OPTIMIZED STANDARD FOR 3RD STEP IN TRIPLE CHECK:
-DT Service Champion will check order & count the number of items in the bag(s) to ensure order is complete before handing to customer (# of food items should match KDS)
-They will then verbally confirm the number of food items to the customer at the DT window
AT OCB:
1) Greet at OCB with friendly hello within 5 seconds
2) Drink Upsell
3) Repeat Order/OCB confirmation
ON LINE:
4) Line communication of each build
5) Expediter bags order
AT WINDOW:
6) Re-greet at window
7) Conduct Transaction, provide drinks, and offer sauce
8) Check Order
9) Count # of items and verbally confirm # of itmes w/ customer

RF 2.2 Correct receipt and bag stuffer are used (0.5 Point)
(Also evaluated during Customer Shop)

- Only approved receipt paper with standard heading and bag stuffers used
- No attempting to influence customer through unapproved incentives related to customer survey

REMAINDER OF VISIT

RF 4.1 On the line communication (1 Point)

- Line communication at beginning or end of each order and for special items
- If only 1 person on line expediter should communicate order to Service Champion.
- There should be continuous communication throughout the visit.

AUTHENTIC
AUTHENTIC -THE EXPERIENCE
- The customer comes back because of me
CUSTOMER SHOP
- Specialist will shop the restaurant as a customer via the Drive Thru
-The order will consist of 2-3 items

AE 1.1 Customer greeted within 5 seconds (1 Point)

- If customer asked to wait, must be re-greeted in 10 seconds

AE 1.2 Hello is Friendly (2 Points)

AE 1.3 Order is repeated with total (2 Points)

- OCB confirmation or Repeated back to customer

AE 1.4 Goodbye is friendly (2 Points)

AE 1.5 Sauce and Drink offered (1 Point)

AUTHENTIC - FUNDAMENTALS
FOLLOW 6 TRANSACTIONS
- Specialist to follow 6 full transactions: 3 at front counter and 3 at the Drive Thru

AF 1.1 Customer greeted within 5 seconds (1 Point)

-If customer asked to wait, must be re-greeted in 10 seconds

AF 1.2 Hello is friendly (1 Point)

AF 1.3 Order is repeated with total (2 Points)

- OCB confirmation or Repeated back to customer

AF 1.4 Goodbye is friendly (1 Point)

AF 1.5 Sauce and Drink Offered (1 Point)

AF 4.1 Customer called by name (0.5 Point)

- Observe 3 transaction at front counter
- Service Champion asks for customer names during ordering process
- Expediter uses customer names when order handed to customer

REMAINDER OF VISIT

AF 1.6 Open hours posted (1 Point)

- Hours of operation posted at each entry and on Drive Thru window
- Every day of the week represented on the window cling
- The restaurant open per posted hours

AF 2.1 Team is in the right uniform (2 Points)

Team wearing right:
1) Black pants or Dark Denim - Black Jeans
2) Solid black shoes
3) Solid black belt (required with tucked shirt)
4) Correct Shirt, Apron and Hat
5) Approved Sweatshirt or Jacket (Drive Thru Only: Solid black gloves & beanies)
6) Team looks good (Check Grooming and Uniform Guidelines in Answer System)
7) No smoking in restaurant, customer areas, or during a restaurant task or full point value lost
8) No cell phone use within customer view or full point value will be lost
9) No Visible cell phone sticking out of pockets

AF 3.1 Service Champion certified (0.5 Point)

- SC has completed all LZ Service Champion courses
- RGM to randomly select a Service Champion on shift and pull their current Experience

HUSTLE
HUSTLE - THE EXPERIENCE
- Orders delivered fast
CUSTOMER SHOP
- Specialist will shop the restaurant as a customer via the Drive Thru
- The order will consist of 2-3 items

Order delivered fast (7 Points)

- Specialist will measure Order, Window and OTD times. The restaurant will only need to hit either Order and Window time or OTD
- Order time less than or equal to 50 secs @ Peak (75 secs other day parts or weekends)
- Window time less than or equal to 50 secs @ Peak (75 secs other day parts or weekends)
- OTD less than or equal to 3:30

HUSTLE - FUNDAMENTALS
REMAINDER OF VISIT

HF 4.1 MIC is leading the shift (3 Points)

- The MIC can deploy as needed in a shift, as long as they are not doing Prep or working the Steam position

HF 1.1 Two headsets worn and working on every shift (2 Points)

HF 2.1 Deployment chart posted and filled out (2 Points)

- Specialist will observe that the approved Taco Bell deployment chart is posted and filled out

HF 3.2 Clamshell grill is working (2 Points)

- Grill in good working condition and is not warped
- Timer is set to 17 seconds
- Temperature of grill is set to 517 degrees (+/- 5 degrees)

HF 3.3 DT station is stocked and ready (1 Point)

- Condiments, sauces, napkins and utensils
- Beverage and Frozen beverage dispenser cups

HF 3.1 Melter cavities are working (2 Points)
- Both melter cavities are working
- Melters melt in one cycle

BEST ON BLOCK

-Best on Block will be assesed on a scale as outlined below. Specialist will determine where a restaurant falls on the scale and score each standard accordingly.
*If scored differently than with scale below, it will be noted on the line item.

RESTAURANT RETAINS ALL POINTS:
4: World Class
- no touch up needed
- no repairs needed
- no cleaning issues
3: Acceptable
- Issues not immediately noticeable
- Minor touch-ups
- Meets most requirements

RESTAURANTS LOSES ALL POINTS
2: Noticeable repairs needed
- Detracts from customer visit
- No perceived cleaning system in place
1: Major customer distraction/concern
- Major repairs and touch ups
- Not Acceptable
BEST ON BLOCK - THE EXPERIENCE

-I want to hang out at my Taco Bell
CUSTOMER TOUCH POINTS BEST ON BLOCK: DRIVE THRU LANE

BBE 1.1 Drive Thru Pad clean and maintained (.5 point)

- No large visible trash
- Pad is not falling apart (loose and crumbling, pot holes, oil build up)
- Curb is good (not loose and crumbling, or excessive paint chipping if painted)
- Tire marks are ok

BBE 1.2 No large visible areas of gum (.5 point)

BBE 1.3 Drive Thru Window clean and working (1 Point)

- Drive Thru Window is clean and/or not dusty
- Drive Thru Window is not cluttered

BBE 1.4 OCB is clean and working (1 Point)

-OCB is required at all Drive Thrus
-Order post or OCB (including OCB canopy if present) is Best on Block

CUSTOMER TOUCH POINTS BEST ON BLOCK: INTERIOR

BBE 2.1 Dining Room furniture is clean and working (1 Point)

- Scratches or marks on tables, or chairs easily viewed by customer if standing from customer walk way
- Removeable and/or offensive graffiti must be removed or painted over
- Tears in cushion seating must be repaired
- Trash receptacles are best on block

BBE 2.2 Dining Room walls, floors and windows are clean and working (1 Point)

- All lights are working
- Paintings or signs are clean and look good
- Ceiling tiles are clean and are not stained
- Floors are clean with no large visible pieces of trash
- No large scratches or marks on the walls that are noticeable to the customer
- Floor mats present at all entrances & drink station

BBE 3.1 Condiment station is clean and working (0.5 Point)

- Condiment Station clean and free of damage, spills or trash
- All sauces are available in the inserts (if there are more inserts than sauces it is ok to have an empty insert)
- Napkins are stocked

BBE 3.2 Drink Station is clean and working (2 Points)

- Drink station clean and free of spills and trash
- No stains on the counter top or on the sides of the machine (syrup stains or water scale)
- Stocked with cups/lids/straws
- Fountain metal receptacle not rusted
-Labels on all functioning buttons including ADA (Labels cannot be handmade or printed out)
- Fountain translate as shown in Roadmap

BBE 3.4 Kitchen site line / Counter clean and clutter free (2 Points)

This is the visible area of the kitchen from the counter. Includes all equipment floors and walls from the dining room side of the front counter.
- Kitchen floor should be clean without large visible mess
- Equipment looks reasonably clean for a working kitchen
- No storage of cleaning supplies (spray bottles, brooms, etc.) within front counter area or within customer view
- Front counter should only contain approved register toppers, donation canisters, and gift card displays
- Mint, Sauce, Water Containers NOT displayed on front counters
- Team Member messaging not within customer view (includes recognition certificates and plaques)
- No additional decor should be added (Holiday decor permitted during Holiday months)

BEST ON BLOCK - THE FUNDAMENTALS: EXTERIOR

BBF 2.1 Outside of the building clean and maintained (1 Point)

-Walls are Best on Block
-No large areas of scratched paint or blackened paint in an area
- Removable and

BBF 4.1 Parking lot, landscaping and sidewalks are clean and maintained (2 Points)

- No visible trash
- Lot is not falling apart (loose and crumbling)
- Parking curbs in good condition (not loose and crumbling)
- No large potholes in the parking lot
- Stalls should not have heavy buildup (not pooling oil)
- Landscaping is the same throughout, without major blemishes
- Landscaping clean with no visible trash to the customer
- No balding or large visible areas of dirt
- No large areas of fiber visible under rocks
- Plants are alive and well overall
- Landscaping does not cover menuboard

BBF 3.1 Outside signage clean and working (.5 Point)

- Exterior signage must be Best on Block
- Directional signs, poles, road signs, lighting
- Clearance bar working and well maintained
- Removable and/or offensive graffiti must be removed or painted over
- Signs should not have large soiled or damaged areas
- POP Banners/Flags properly displayed and visible
- All lights are working (If any Taco Bell logo signs are out the point value for this standard will be lost)

BBF 3.2 Outside trash cans and dumpster is clean and maintained (.5 Point)

- All trash receptacles and dumpster is clean and maintained
- Dumpster pad is clean and not crumbling
- Dumpster gate is clean and not damaged

BBF 8.1 Restroom walls, floors, fixtures, ceilings are clean, stocked and maintained (3 Points)

- Bathroom Fixtures (i.e. toilet, urinal, sink) functioning & mounted correctly, turn on and off, don't leak and are clean and maintained
- Soap, toilet paper, paper towel dispenser, hand dryer, and air freshener are working properly, clean and stocked
- Sinks, faucets, mirrors (mirrors not required to be installed) working properly, clean and stocked
- Stall doors, walls, baby changing station and trash cans working properly, clean and stocked
- If a roll of toilet paper is set outside of the roll holder the point value of this standard will be lost

BBF 5.1 Drive-Thru menu-board clean and working & correct pricing (1 Point)

- Drive Thru menu-board is clean and does not have cracks in the plexi-glass or has light gaps
- No large areas of scratched or blackened paint in one area
- Big Advertising Cup (BAC) is working (Frame and POP are complete and look good)
- All lights working and color of lights match
- Mismatched numbers, colors, no yellowing of price tiles/pockets
- Missing numbers, dollar sign, or decimal point
- If a price is missing from an item the full point value will be lost

BBF 5.3 Front Counter menu-board is clean and working & correct pricing (1 Point)


- Front Counter menu-board is clean and does not have cracks in the plexi-glass or has light gaps
- No large areas of scratched or blackened paint in one area
- All lights working and color of lights match
- Mismatched numbers, colors
- Missing numbers, dollar sign, or decimal point
- If a price is missing from an item the full point value will be lost

BBF 5.5 POP and messaging clean and current (1 Point)

- Should be posted neatly on the windows without lots of air bubbles
- POP should not be cut (if it does not fit in window trimming to size is ok)
- POP should follow current Roadmap
- No posting or placement of items not specified in Roadmap (i.e. hand made signs)
- Permits that must be displayed should go in hallway to bathroom

BBF 6.1 WiFi working in the dining room (0.5 Point)

- WiFi for customers should be working in the dining room

REWARDS & WATCHOUTS
REWARD - possible reward points +2
(for the purpose of the practice audit these will not auto calculate, they have a 0 value, so you can record them below but they will not have an effect on the audit score)

Service Champion make-up card knowledge check
(This knowledge check is for Team Members, not MICs)

-Explain what is and how it is redeemed

All Team Members wearing proper uniforms

-Opening doors, refilling drinks, taking trays from tables

WATCHOUTS - possible point deductions -40
(for the purpose of the practice audit these will not auto calculate, they have a 0 value, so you can record them below but they will not have an effect on the audit score)

AC Involvement (-10 points)

Parked car during visit (-10)

Brand Protection (-10)

-Major disruption, shouting/cursing, customer being questioned or argued with

Big Box Meals NOT delivered in designated box (-10)

Summary

Ops Score:

Food Safety Significant Deviations:

AT STANDARD - No significant deviations

UNDER-PERFORMING -1 or more significant deviations

Food Safety Deviations:

AT STANDARD - 14 or fewer total deviations

UNDER-PERFORMING -15 or more total deviations

Manager In Charge:
Auditor:

R2 CORE Audit - 2018 - Operations

Created by: David Astrello | Industry: Food & Hospitality | Downloads: 146

Comprehensive representation of the Taco Bell CORE Operations Audit for 2018

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

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Audit

INSTRUCTIONS:

This audit was designed for the greatest compatibility with a tablet, although still functional on a phone all of the additional information provided is harder to process on a hand held device.

- Reward points can be documented but will not effect the overall score.
- Any Watch-outs will deduct a total of 10 points from the entire audit
FOOD LOVE
FOOD LOVE - THE EXPERIENCE
-Fresh food made with care
CUSTOMER SHOP

- The specialist will shop the restaurant as a customer via the drive-thru.
- The order will consist of 2-3 items.

FLE 1.1 Food meets appearance standards (3 Points)

- Ingredients are spread evenly over the food
- Taco/Chalupa/Mexican Pizza/Salad shell not cracked, burnt, torn, damaged or irregular in shape

FLE 1.2 Food is finished the right way (3 Points)

- Food appearance must meet standard (Ingredients not leaking onto wrap/packaging)
- Quesadillas cut with quesadilla cutter outside of bag using Rock and Roll method (4 equal, separate pieces)
- Mexican Pizza cut with pizza cutter (4 equal, separate pieces), cheese melted
- Crunchwraps have 6 corners, hole no larger than a quarter
- Burritos/Griller folded correctly (without wings and gaps)
- Full melt & grill cycles used (using button w/ correct time)

FOOD LOVE - FUNDAMENTALS
FOOD OBSERVATION (6 Items)

- Specialist will place 2 orders (3 items each) & observe the line preparing the food items.
- If 2 lines are open, the team will be asked to make 1 order per line.
- Team members who are deployed in the steam or stuffer position when CORE begins will be required to stay in those positions.

MANAGERS WILL NOT BE ALLOWED TO COACH THE 6 FOOD ITEMS
(team members may communicate to each other)

TEAM MAY NOT MAKE THE SPECIALIST'S ORDER AHEAD OF OTHER ORDERS ON THE KDS

*FULL POINTS FOR THIS SECTION WILL BE DEDUCTED (8.5 POINTS) IF MANAGER COACHES THE 6 FOOD ITEMS*

FLF 1.1 Food meets appearance standard (3 Points)

- Ingredients are spread evenly over the food
- Taco/Chalupa/Mexican Pizza/Salad shell not cracked, burnt, torn, damaged, or irregular in shape

FLF 1.2 Full portions of ingredients are used (3 Points)

- Proper use of kitchen utensils to portion incredients
- Proper portioning method for cheese, lettuce, tomatoes, sauce & cheese pump
- "Z" portioning followed for appropriate items

FLF 1.3 Food is finished the right way (2 Points)


- Food appearance must meet standard (Ingredients not leaking onto wrap/packaging)
- Quesadillas cut with quesadilla cutter outside of bag using Rock and Roll method (4 equal, separate pieces)
- Mexican Pizza cut with pizza cutter (4 equal, separate pieces), cheese melted
- Crunchwraps have 6 corners, hole no larger than a quarter
- Burritos/Griller folded correctly (without wings and gaps)
- Full melt & grill cycles used (using button w/ correct time)

FLF 1.7 Tortillas/Flatbread are prepared correctly (0.5 Points)

- Grilled on the GTO 5 secs on each side (no more than 30 secs)
- Flatbread on the GTO 10/20 secs (no more than 45 secs total)
- No stacking of tortillas

REMAINDER OF VISIT

FLF 3.1 Kitchen utensils are available & used (2 Points)

- Correct utensils used in each ingredient (hot line + cold line)
- Left handed beef utensil is available if left handed team member is on the line
- Correct lids used on the pans (hinged lids when on the line & flat lids for back-up; beef is permitted to have a hinged lid for backup)
- False bottoms used with the right ingredients in the right pans, ingredients stored in the right pans
- Nacho Cheese & Red Sauce double panned (no other ingredient double panned)
- Scale available on the line and working

FLF 2.4 Ingredients are ready on the line (1 Point)

- All ingredients available & ready to be served, but are not required on all open lines (ingredients can be shared between two lines)
- If ingredient is in the process of being prepped it is NOT readily available (Chalupas are only exception)
- Jalapenos and Salsa cups can be kept on the cold line or in the reach in cooler
- Pizza and Green sauce can be kept on the second line during breakfast
- Cantina ingredients are NOT required prior to 11am
- Cinnamon twists and Empanadas are NOT allowed in EvO tower (must be stored in dessert tower)
- Dual Stubby Line: Shared ingredients per the Experience guide only
- Three Freeze flavors are hooked up and ready to serve

FLF 2.2 Ingredients are prepared the right way (1 Point)

-Prep procedures followed per standards card
Ingredients used at ready time (i.e. beans, rice, taco/tostada shells, fry and drain time on Chalupas & pizza shells)
- Beans properly hydrated (i.e. hot water from the bean disher, not directly from pitcher)
- Proper rethermalizer procedures followed
- Ingredients meet quality specification (i.e. chips, pizza & chalupa shells not burnt)
- Sauce bottles have correct color caps
- Cold ingredients kept in original manufacturer bag (tomatoes stored in clear cambro pan w/ false bottom)

FLF 4.1 Ingredients are in the right temp zone (1 Point)

- Hot ingredients in hot well
- Cold ingredients in cold well
- Evo ingredients in right cabinets

FLF 2.1 Ingredients stirred on the line (1 Point)
(Also evaluated during Food Obeservation)

-Must use stir, scoop & tap method in portioning beef (does not have to be stirred for every item made, but must stir for first seasoned beef item of each order to ensure ingredient consistency)
- Ingredients appear fresh (not crusty, dry, or pooled oil present as a result of not stirring regularly)
- Beans are properly hydrated
- All ingredients with a hinged lid must be stirred regardless if the line is in use
- Hinged lids should be closed while individual ingredients are not in use

FLF 2.3 Oil is clean and ready to fry (1 Point)

-Oil is clean per the oil test stick
- Only a few crumbs or pieces allowed floating in oil (always skim)
- Oil is at proper level (between min and max line in fryer)

FLF 6.2 Prep guide is completed and followed (1 Point)

- Prep guide is posted, filled out and followed
- Hot ingredients, Evo, Taco Tower, and heated cabinet should not exceed guide quantities
- Cold ingredient quantities made don't have to match guide

FLF 5.1 Packaging is stocked on the line (1 Point)

- All wraps, bowls, lids, boxes, and containers stocked
- Wraps must be stocked with ink side down

FLF 3.2 Coffee machine is ready to serve (0.5 Point)

- Coffee machine is stocked with right condiments, utensils, and packaging: Creamer, Coffee pods, Sugar and sweetner (1 of each required), Coffee carafe, tongs, stainless steel stirrer & stirrer cup
(.5 point)

FLF 3.5 Cheese & Sauce pump working (0.5 Point)

- Pumps are working correctly and have proper red/yellow collars, sleeves & retaining nuts
(.5 point)

FLF 6.1 Food champion certified in current experience (0.5 Point)

- Food champion completed all Food Champion LZ courses for current experience.
- MIC to select any 1 food champion on shift and verify all experience FC courses are completed.
*Recommendation: RGM print training & keep in folder in case LZ will not pull report.
- Acceptable forms for verification: LZ, printed completion certificate or signed TOG
(.5 point)

RIGHT
RIGHT - THE EXPERIENCE
- My order the way I like it
CUSTOMER SHOP
- The specialist will shop the restaurant as a customer via the Drive Thru.
- The order will consist of 2-3 items

RE 1.3 Customer receives what the ordered (6 Points)

- Complete and accurate order recieved
- No missing or wrong items or missing or wrong ingredients

RE 1.4 Customer gets the extras with their order (3 Points)

- Napkins and utensils where appropriate provided (if food item requires a lid, utensil should be provided)
- Sauces (correct type) and condiments provided if requested
- Straws provided with beverages

RE 1.2 Food looks full and meets weight targets (3 Points)

-Specialist weighs each food item and observes to ensure full look

RE 1.1 Food is at the right temperature (1 Point)

- Specialist temps the food by inserting the thermometer in the protein (or beans if no protein is available)
- Temps during the specialist shop are taken as soon as possible

RIGHT - THE FUNDAMENTALS
FOOD OBSERVATION (6 Items)
- Specialist will place 2 orders (3 items each) & observe the line preparing the food items.
- If 2 lines are open, the team will be asked to make 1 order per line.
- Team members who are deployed in the steam or stuffer position when CORE begins will be required to stay in those positions.

RF 1.1 Specialist receives what they ordered (1 Point)

- Complete and accurate order recieved
- No missing or wrong items or missing or wrong ingredients

RF 1.2 Food looks full and meets target weight (1 Point)

- Specialist weighs each food items and observes to ensure full look

RF 3.2 Correct packaging is used (0.5 Point)
(Also evaluated during Customer Shop)

- All food items in correct wrap or packaging, placed neatly in bag
- Food Items placed in wrap are wrapped to correct corner
- Beverages are served in the correct cup
- Taco Bell Approved grease pencil available & used

FOLLOW 6 TRANSACTIONS
- Specialist to follow 6 full transactions: 3 at the front counter and 3 at the Drive-Thru.

RF 2.1 Check # of items in bag & verbally confirm # w/customer (1 Point)
(Also evaluated during Customer Shop)

OPTIMIZED STANDARD FOR 3RD STEP IN TRIPLE CHECK:
-DT Service Champion will check order & count the number of items in the bag(s) to ensure order is complete before handing to customer (# of food items should match KDS)
-They will then verbally confirm the number of food items to the customer at the DT window
AT OCB:
1) Greet at OCB with friendly hello within 5 seconds
2) Drink Upsell
3) Repeat Order/OCB confirmation
ON LINE:
4) Line communication of each build
5) Expediter bags order
AT WINDOW:
6) Re-greet at window
7) Conduct Transaction, provide drinks, and offer sauce
8) Check Order
9) Count # of items and verbally confirm # of itmes w/ customer

RF 2.2 Correct receipt and bag stuffer are used (0.5 Point)
(Also evaluated during Customer Shop)

- Only approved receipt paper with standard heading and bag stuffers used
- No attempting to influence customer through unapproved incentives related to customer survey

REMAINDER OF VISIT

RF 4.1 On the line communication (1 Point)

- Line communication at beginning or end of each order and for special items
- If only 1 person on line expediter should communicate order to Service Champion.
- There should be continuous communication throughout the visit.

AUTHENTIC
AUTHENTIC -THE EXPERIENCE
- The customer comes back because of me
CUSTOMER SHOP
- Specialist will shop the restaurant as a customer via the Drive Thru
-The order will consist of 2-3 items

AE 1.1 Customer greeted within 5 seconds (1 Point)

- If customer asked to wait, must be re-greeted in 10 seconds

AE 1.2 Hello is Friendly (2 Points)

AE 1.3 Order is repeated with total (2 Points)

- OCB confirmation or Repeated back to customer

AE 1.4 Goodbye is friendly (2 Points)

AE 1.5 Sauce and Drink offered (1 Point)

AUTHENTIC - FUNDAMENTALS
FOLLOW 6 TRANSACTIONS
- Specialist to follow 6 full transactions: 3 at front counter and 3 at the Drive Thru

AF 1.1 Customer greeted within 5 seconds (1 Point)

-If customer asked to wait, must be re-greeted in 10 seconds

AF 1.2 Hello is friendly (1 Point)

AF 1.3 Order is repeated with total (2 Points)

- OCB confirmation or Repeated back to customer

AF 1.4 Goodbye is friendly (1 Point)

AF 1.5 Sauce and Drink Offered (1 Point)

AF 4.1 Customer called by name (0.5 Point)

- Observe 3 transaction at front counter
- Service Champion asks for customer names during ordering process
- Expediter uses customer names when order handed to customer

REMAINDER OF VISIT

AF 1.6 Open hours posted (1 Point)

- Hours of operation posted at each entry and on Drive Thru window
- Every day of the week represented on the window cling
- The restaurant open per posted hours

AF 2.1 Team is in the right uniform (2 Points)

Team wearing right:
1) Black pants or Dark Denim - Black Jeans
2) Solid black shoes
3) Solid black belt (required with tucked shirt)
4) Correct Shirt, Apron and Hat
5) Approved Sweatshirt or Jacket (Drive Thru Only: Solid black gloves & beanies)
6) Team looks good (Check Grooming and Uniform Guidelines in Answer System)
7) No smoking in restaurant, customer areas, or during a restaurant task or full point value lost
8) No cell phone use within customer view or full point value will be lost
9) No Visible cell phone sticking out of pockets

AF 3.1 Service Champion certified (0.5 Point)

- SC has completed all LZ Service Champion courses
- RGM to randomly select a Service Champion on shift and pull their current Experience

HUSTLE
HUSTLE - THE EXPERIENCE
- Orders delivered fast
CUSTOMER SHOP
- Specialist will shop the restaurant as a customer via the Drive Thru
- The order will consist of 2-3 items

Order delivered fast (7 Points)

- Specialist will measure Order, Window and OTD times. The restaurant will only need to hit either Order and Window time or OTD
- Order time less than or equal to 50 secs @ Peak (75 secs other day parts or weekends)
- Window time less than or equal to 50 secs @ Peak (75 secs other day parts or weekends)
- OTD less than or equal to 3:30

HUSTLE - FUNDAMENTALS
REMAINDER OF VISIT

HF 4.1 MIC is leading the shift (3 Points)

- The MIC can deploy as needed in a shift, as long as they are not doing Prep or working the Steam position

HF 1.1 Two headsets worn and working on every shift (2 Points)

HF 2.1 Deployment chart posted and filled out (2 Points)

- Specialist will observe that the approved Taco Bell deployment chart is posted and filled out

HF 3.2 Clamshell grill is working (2 Points)

- Grill in good working condition and is not warped
- Timer is set to 17 seconds
- Temperature of grill is set to 517 degrees (+/- 5 degrees)

HF 3.3 DT station is stocked and ready (1 Point)

- Condiments, sauces, napkins and utensils
- Beverage and Frozen beverage dispenser cups

HF 3.1 Melter cavities are working (2 Points)
- Both melter cavities are working
- Melters melt in one cycle

BEST ON BLOCK

-Best on Block will be assesed on a scale as outlined below. Specialist will determine where a restaurant falls on the scale and score each standard accordingly.
*If scored differently than with scale below, it will be noted on the line item.

RESTAURANT RETAINS ALL POINTS:
4: World Class
- no touch up needed
- no repairs needed
- no cleaning issues
3: Acceptable
- Issues not immediately noticeable
- Minor touch-ups
- Meets most requirements

RESTAURANTS LOSES ALL POINTS
2: Noticeable repairs needed
- Detracts from customer visit
- No perceived cleaning system in place
1: Major customer distraction/concern
- Major repairs and touch ups
- Not Acceptable
BEST ON BLOCK - THE EXPERIENCE

-I want to hang out at my Taco Bell
CUSTOMER TOUCH POINTS BEST ON BLOCK: DRIVE THRU LANE

BBE 1.1 Drive Thru Pad clean and maintained (.5 point)

- No large visible trash
- Pad is not falling apart (loose and crumbling, pot holes, oil build up)
- Curb is good (not loose and crumbling, or excessive paint chipping if painted)
- Tire marks are ok

BBE 1.2 No large visible areas of gum (.5 point)

BBE 1.3 Drive Thru Window clean and working (1 Point)

- Drive Thru Window is clean and/or not dusty
- Drive Thru Window is not cluttered

BBE 1.4 OCB is clean and working (1 Point)

-OCB is required at all Drive Thrus
-Order post or OCB (including OCB canopy if present) is Best on Block

CUSTOMER TOUCH POINTS BEST ON BLOCK: INTERIOR

BBE 2.1 Dining Room furniture is clean and working (1 Point)

- Scratches or marks on tables, or chairs easily viewed by customer if standing from customer walk way
- Removeable and/or offensive graffiti must be removed or painted over
- Tears in cushion seating must be repaired
- Trash receptacles are best on block

BBE 2.2 Dining Room walls, floors and windows are clean and working (1 Point)

- All lights are working
- Paintings or signs are clean and look good
- Ceiling tiles are clean and are not stained
- Floors are clean with no large visible pieces of trash
- No large scratches or marks on the walls that are noticeable to the customer
- Floor mats present at all entrances & drink station

BBE 3.1 Condiment station is clean and working (0.5 Point)

- Condiment Station clean and free of damage, spills or trash
- All sauces are available in the inserts (if there are more inserts than sauces it is ok to have an empty insert)
- Napkins are stocked

BBE 3.2 Drink Station is clean and working (2 Points)

- Drink station clean and free of spills and trash
- No stains on the counter top or on the sides of the machine (syrup stains or water scale)
- Stocked with cups/lids/straws
- Fountain metal receptacle not rusted
-Labels on all functioning buttons including ADA (Labels cannot be handmade or printed out)
- Fountain translate as shown in Roadmap

BBE 3.4 Kitchen site line / Counter clean and clutter free (2 Points)

This is the visible area of the kitchen from the counter. Includes all equipment floors and walls from the dining room side of the front counter.
- Kitchen floor should be clean without large visible mess
- Equipment looks reasonably clean for a working kitchen
- No storage of cleaning supplies (spray bottles, brooms, etc.) within front counter area or within customer view
- Front counter should only contain approved register toppers, donation canisters, and gift card displays
- Mint, Sauce, Water Containers NOT displayed on front counters
- Team Member messaging not within customer view (includes recognition certificates and plaques)
- No additional decor should be added (Holiday decor permitted during Holiday months)

BEST ON BLOCK - THE FUNDAMENTALS: EXTERIOR

BBF 2.1 Outside of the building clean and maintained (1 Point)

-Walls are Best on Block
-No large areas of scratched paint or blackened paint in an area
- Removable and

BBF 4.1 Parking lot, landscaping and sidewalks are clean and maintained (2 Points)

- No visible trash
- Lot is not falling apart (loose and crumbling)
- Parking curbs in good condition (not loose and crumbling)
- No large potholes in the parking lot
- Stalls should not have heavy buildup (not pooling oil)
- Landscaping is the same throughout, without major blemishes
- Landscaping clean with no visible trash to the customer
- No balding or large visible areas of dirt
- No large areas of fiber visible under rocks
- Plants are alive and well overall
- Landscaping does not cover menuboard

BBF 3.1 Outside signage clean and working (.5 Point)

- Exterior signage must be Best on Block
- Directional signs, poles, road signs, lighting
- Clearance bar working and well maintained
- Removable and/or offensive graffiti must be removed or painted over
- Signs should not have large soiled or damaged areas
- POP Banners/Flags properly displayed and visible
- All lights are working (If any Taco Bell logo signs are out the point value for this standard will be lost)

BBF 3.2 Outside trash cans and dumpster is clean and maintained (.5 Point)

- All trash receptacles and dumpster is clean and maintained
- Dumpster pad is clean and not crumbling
- Dumpster gate is clean and not damaged

BBF 8.1 Restroom walls, floors, fixtures, ceilings are clean, stocked and maintained (3 Points)

- Bathroom Fixtures (i.e. toilet, urinal, sink) functioning & mounted correctly, turn on and off, don't leak and are clean and maintained
- Soap, toilet paper, paper towel dispenser, hand dryer, and air freshener are working properly, clean and stocked
- Sinks, faucets, mirrors (mirrors not required to be installed) working properly, clean and stocked
- Stall doors, walls, baby changing station and trash cans working properly, clean and stocked
- If a roll of toilet paper is set outside of the roll holder the point value of this standard will be lost

BBF 5.1 Drive-Thru menu-board clean and working & correct pricing (1 Point)

- Drive Thru menu-board is clean and does not have cracks in the plexi-glass or has light gaps
- No large areas of scratched or blackened paint in one area
- Big Advertising Cup (BAC) is working (Frame and POP are complete and look good)
- All lights working and color of lights match
- Mismatched numbers, colors, no yellowing of price tiles/pockets
- Missing numbers, dollar sign, or decimal point
- If a price is missing from an item the full point value will be lost

BBF 5.3 Front Counter menu-board is clean and working & correct pricing (1 Point)


- Front Counter menu-board is clean and does not have cracks in the plexi-glass or has light gaps
- No large areas of scratched or blackened paint in one area
- All lights working and color of lights match
- Mismatched numbers, colors
- Missing numbers, dollar sign, or decimal point
- If a price is missing from an item the full point value will be lost

BBF 5.5 POP and messaging clean and current (1 Point)

- Should be posted neatly on the windows without lots of air bubbles
- POP should not be cut (if it does not fit in window trimming to size is ok)
- POP should follow current Roadmap
- No posting or placement of items not specified in Roadmap (i.e. hand made signs)
- Permits that must be displayed should go in hallway to bathroom

BBF 6.1 WiFi working in the dining room (0.5 Point)

- WiFi for customers should be working in the dining room

REWARDS & WATCHOUTS
REWARD - possible reward points +2
(for the purpose of the practice audit these will not auto calculate, they have a 0 value, so you can record them below but they will not have an effect on the audit score)

Service Champion make-up card knowledge check
(This knowledge check is for Team Members, not MICs)

-Explain what is and how it is redeemed

All Team Members wearing proper uniforms

-Opening doors, refilling drinks, taking trays from tables

WATCHOUTS - possible point deductions -40
(for the purpose of the practice audit these will not auto calculate, they have a 0 value, so you can record them below but they will not have an effect on the audit score)

AC Involvement (-10 points)

Parked car during visit (-10)

Brand Protection (-10)

-Major disruption, shouting/cursing, customer being questioned or argued with

Big Box Meals NOT delivered in designated box (-10)

Summary

Ops Score:

Food Safety Significant Deviations:

AT STANDARD - No significant deviations

UNDER-PERFORMING -1 or more significant deviations

Food Safety Deviations:

AT STANDARD - 14 or fewer total deviations

UNDER-PERFORMING -15 or more total deviations

Manager In Charge:
Auditor: