Taco Bell Core Audit 2019

• Conducted on

  Date

• Prepared by

• Location
  Address

Practice CORE Evaluation 2019

SERVING UP MAS

• Friendly Greeting (1 pt)

  Yes

  No

  N/A

• Customer Greeted with 5 Seconds (1 pt.)

  Yes

  No

  N/A

• Order is Repeated or Confirmed on OCB with Total (1 pt)<br>

  Yes

  No

  N/A

• Friendly 2 Part Closing with Eye Contact (3 pts.)<br>

  Yes

  No

  N/A

• Sauce Offered at OCB or Window (1 pt)

  Yes

  No

  N/A

• Mobile Order Payment is not collected or asked for at window (1 pt.)

  Yes

  No

  N/A

• Order Delivered Fast- 28 Day Trend

  <3:30

  <4:00

  4:01-4:15

  >4:15

• Food meets appearance standards, looks full, correct weights & finished the right way (3 pts.)

  Yes

  No

  N/A

• Customer receives what they ordered (3 pts.)

  Yes

  No

  N/A

• Customer gets the extras with their order (1 pt.)

  Yes

  No

  N/A

• Make Drinks for Front Counter and/or Drive Thru (Delivery Only) (1 pt.)

  Yes

  No

  N/A

• Gather Extras and place in bag (Delivery Only) (1 pt.)<br>

  Yes

  No

  N/A

• Bag is folded over, a sticker is placed on the bag, and the receipt is taped to the bag (Delivery Only) (1 pt.)

  Yes

  No

  N/A

• Order is placed on Front counter for pick up (1 pt.)

  Yes

  No

  N/A

FRONT COUNTER OBSERVATIONS

• Customer greeted within 5 seconds (1 pt.)

  Yes

  No

  N/A

• Friendly Greeting (1pt.)

  Yes

  No

  N/A

• Front Counter- Order is repeated with total (1 pt.)

  Yes

  No

  N/A

• Friendly 2 part closing with eye contact (1 pt.)

  Yes

  No

  N/A

• Customer called out by name (1 pt.)

  Yes

  No

  N/A

• Customer receives what they ordered (3 pts.)

  Yes

  No

  N/A

KITCHEN 101

BOH PROCEDURES

• Kitchen Sightlines/ Counter Clean (3 pts.)

  Yes

  No

  N/A

• Kitchen Sightlines/ Counter Maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• Cheese and Red Sauce Pumps Working (1 pt.)

  Yes

  No

  N/A

• Ingredients stirred on line (1 pt.)<br>

  Yes

  No

  N/A

• Ingredients are Ready on the Line (1 pt.)

  Yes

  No

  N/A

• Ingredients in the right temperature zone (1 pt.)

  Yes

  No

  N/A

• Ingredients prepped and held the right way (1 pt.)

  Yes

  No

  N/A

• Packaging Stocked on the line (1 pt.)

  Yes

  No

  N/A

• Kitchen Utensils are available & used (1 pt.)

  Yes

  No

  N/A

• Oil is clean and ready to fry (1 pt.)

  Yes

  No

  N/A

• Prep Guide is completed and followed (1 pt.)

  Yes

  No

  N/A

• Deployment Chart Posted and Filled out; Names Match (1 pt.)

  Yes

  No

  N/A

• MIC Leading Shift (3 pts.)

  Yes

  No

  N/A

RIGHT PEOPLE, RIGHT TEAM

TRAINING VERIFICATION

• Service Champion certified in current experience (1 pt.)

  Yes

  No

  N/A

• Food Champion certified in current experience (1 pt.)

  Yes

  No

  N/A

• Team Member(s) certified in role (3 pts.)

  Yes

  No

  N/A

• GM certified in Role ( 3 pts.)

  Yes

  No

  N/A

• MIC certified in Role ( 3 pts.)

  Yes

  No

  N/A

IT'S ALL ABOUT THE EXPERIENCE

KEEPING UP WITH TECHNOLOGY

• Kiosk is Clean (1 pt.)

  Yes

  No

  N/A

• Kiosk is maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• POS/KDS Clean (1 pt.)

  Yes

  No

  N/A

• POS/KDS maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• WI-FI working in the dining room (1 pt.)

  Yes

  No

  N/A

• Secure Payment Device Clean (1 pt.)

  Yes

  No

  N/A

• Secure Payment Device maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Music playing and at a comfortable volume (1 pt.)

  Yes

  No

  N/A

• BOH Cables cleanup in place (POS/KDS) (1 pt.)

  Yes

  No

  N/A

A+ ON EQUIPMENT

• Melter is Clean (1 pt.)

  Yes

  No

  N/A

• Melter Melts within 1 cycle, is maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Clamshell grill is clean (1 pt.)

  Yes

  No

  N/A

• Clamshell grill set for 17 secs & grills within 1 full cycle, maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• GTO is clean (1 pt.)

  Yes

  No

  N/A

• GTO is maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Hot line is clean (1 pt.)

  Yes

  No

  N/A

• Hot line is maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

• Cold line & reach in are clean (1 pt.)

  Yes

  No

  N/A

• Cold line & reach in are maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

• Evo is clean (1 pt.)

  Yes

  No

  N/A

• Evo is maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

• Fryer is clean (1 pt.)

  Yes

  No

  N/A

• Fryer is maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Rethermalizer is clean (1 pt.)

  Yes

  No

  N/A

• Rethermalizer is maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

• Coffee machine is clean (1 pt.)

  Yes

  No

  N/A

• Coffee machine is maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Three headsets worn and working on every shift (1 pt.)

  Yes

  No

  N/A

OUTSIDE YOUR TACO BELL (C&M)

• OCB Clean (1 pt.)

  Yes

  No

  N/A

• OCB Well Maintained (2 pts.)<br>

  Yes

  No

  N/A

• Drive Thru Menuboard Clean, with correct pricing (1 pt.)

  Yes

  No

  N/A

• Drive Thru Menuboard Maintained (2 pts.)

  Yes

  No

  N/A

• Drive Thru Pad is clean (1 pt.)<br>

  Yes

  No

  N/A

• Drive Thru Pad is Maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• No large visible areas of gum (1 pt.)

  Yes

  No

  N/A

• Drive Thru window is clean (1 pt.)

  Yes

  No

  N/A

• Drive Thru window is Maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• POP/Signage is clean (1 pt.)

  Yes

  No

  N/A

• POP/Signage is posted per experience, is well maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Open hours are posted and maintained (1 pt.)

  Yes

  No

  N/A

• Parking Lot, Landscaping and Sidewalks are clean (1 pt.)

  Yes

  No

  N/A

• Parking Lot, Landscaping and Sidewalks are maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Outside of Building is clean (1 pt.)

  Yes

  No

  N/A

• Outside of Building is well maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Outside signage is clean (1 pt.)

  Yes

  No

  N/A

• Outside signage is well maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

• Outside trashcans and dumpsters are clean (1 pt.)

  Yes

  No

  N/A

• Outside trashcans and dumpsters are maintained and in good repair (1 pt.)

  Yes

  No

  N/A

INSIDE YOUR TACO BELL (C&M)

• Team is in right uniform (1 pt.)

  Yes

  No

  N/A

• Men’s restroom walls, floors, fixtures are clean, and stocked (1 pt.)

  Yes

  No

  N/A

• Men’s restroom walls, floors, fixtures are maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• Women’s restroom walls, floors, fixtures are clean and stocked (1 pt.)

  Yes

  No

  N/A

• Women’s and gender neutral restroom walls, floors, fixtures are maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• Dining room furniture maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• Dining room furniture clean (1 pt.)

  Yes

  No

  N/A

• Dining room walls, floors are clean (1 pt.)

  Yes

  No

  N/A

• Dining room walls, floors are maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• Condiment station clean (1 pt.)

  Yes

  No

  N/A

• Condiment station maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• Drive Thru station stocked and clean (1 pt.)

  Yes

  No

  N/A

• Drive Thru Station maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Drink Station maintained and in good repair (2 pts.)

  Yes

  No

  N/A

• Drink Station clean (1 pt.)

  Yes

  No

  N/A

• Front counter Menuboard and Digital Menuboard are clean (1 pt.)

  Yes

  No

  N/A

• Front counter Menuboard and Digital Menuboard are maintained and in good repair (2 pts.)<br>

  Yes

  No

  N/A

• BOH Sinks (basins, sprayers, faucets) are clean (1 pt.)

  Yes

  No

  N/A

• BOH Sinks (basins, sprayers, faucets) are maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

• Plumbing, Drains, Mop Sink, and Grease Trap are clean (1 pt.)

  Yes

  No

  N/A

• Plumbing, Drains, Mop Sink, and Grease Trap are maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Non- food contact surfaces are clean (1 pt.)

  Yes

  No

  N/A

• Non- food contact surfaces are maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

• BOH floors, walls, ceilings, vents, exhaust hoods are clean (1 pt.)

  Yes

  No

  N/A

• BOH floors, walls, ceilings, vents, exhaust hoods are maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

• Trash receptacles (boh &foh) are clean (1 pt.)

  Yes

  No

  N/A

• Trash receptacles (boh &foh) maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Equipment (walk-in, freezer, non-food contact surface) are clean (1 pt.)

  Yes

  No

  N/A

• Equipment (walk-in, freezer, non-food contact surface) are maintained and in good repair (1 pt.)

  Yes

  No

  N/A

• Pans stored on shelves are clean (1 pt.)

  Yes

  No

  N/A

• Pans stored on shelves in good repair (1 pt.)

  Yes

  No

  N/A

• Heated cabinet is clean (1 pt.)

  Yes

  No

  N/A

• Heated cabinet is maintained and in good repair (1 pt.)<br>

  Yes

  No

  N/A

FSCC

TEMPERATURES & HOLDING

• 6.1 Thermometers in use are calibrated. (S)

  Yes

  No

  N/A

• 6.2A Cold Time/Temperature Controlled for Safety (TCS) Foods must be held at or below 40F. (S)

  Yes

  No

  N/A

• 6.3A Hot Time/Temperature Controlled Safety (TCS) Foods must be held at or above 140F. (S)

  Yes

  No

  N/A

• 6.3B Hot Time/Temperature Controlled Safety (TCS) Foods must be held at or above 140F. <br>

  Yes

  No

  N/A

• 6.4 Foods must be cooked or heated to the proper internal temperature. (S)

  Yes

  No

  N/A

• 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 time. <br>

  Yes

  No

  N/A

• 6.6 Ingredients and products must be held correctly, within hold times or shelf life, rotated properly and labeled correctly (TCS). (S)<br>

  Yes

  No

  N/A

• 6.7 Spoiled foods or ingredients are not in use and not for sale. (S)<br>

  Yes

  No

  N/A

• 6.8 Frozen foods are thawed correctly

  Yes

  No

  N/A

• 6.9 Carryover procedures are followed. (S)

  Yes

  No

  N/A

• 3.1 Only approved ingredients or food evident. (S)<br>

  Yes

  No

  N/A

• 4.3A Cross contamination, or conditions that could lead to cross contamination must not be present. (S)<br>

  Yes

  No

  N/A

• 4.3B Cross contamination, or conditions that could lead to cross contamination must not be present.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Equipment and Cleanliness

• 6.10 Restauant has electric Power. (S)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 7.2 Hot holding and storage equipment temperature meets standard, is functioning properly and needs no repair<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 5.4 Cleaning supplies (e.g. mops, mop bucket, etc.) must be available and stored clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 9.1A Pest Activity not present. (S)

  Yes

  No

  N/A

• 9.1B Pest Activity not present

  Yes

  No

  N/A

SINK SETUP/PLUMBING & PEST CONTROL

• 10.5A Mop sink, grease and sink traps or drains not clogged and functioning properly. (S)

  Yes

  No

  N/A

• 10.5B Mop sink, grease and sink traps or drains not clogged and functioning properly

  Yes

  No

  N/A

• 10.1 Hot water at or above 120 F is available in the kitchen as measured at any sink providing hot water other than at a hand wash sink.<br>

  Yes

  No

  N/A

• 10.1 B Hot water at or above 120 F is available in the kitchen as measured at any sink providing hot water other than at a hand wash sink.

  Yes

  No

  N/A

• 5.1A Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available. (S)<br>

  Yes

  No

  N/A

• 5.1B Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available.

  Yes

  No

  N/A

• 5.3A Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. (S)

  Yes

  No

  N/A

• 5.3B Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. <br>

  Yes

  No

  N/A

• 2.5A Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.

  Yes

  No

  N/A

• 2.5B Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.<br>

  Yes

  No

  N/A

• 10.2 Back flow prevention devices present at every sink

  Yes

  No

  N/A

• 3.2 Only approved equipment and smallwares in use

  Yes

  No

  N/A

• 4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use.

  Yes

  No

  N/A

• 10.6 Water is from an approved source. (S)

  Yes

  No

  N/A

• 10.3 Minimum of one functioning toilet available in the facility. (S)<br>

  Yes

  No

  N/A

• 9.2 Pest Control devices evident and installed, maintained properly; service is evident and by and approved Pest Management Professional Vendor<br>

  Yes

  No

  N/A

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

  Select Yes No N/A

  • Yes
  • No
  • N/A

• 5.11 Dumpster area is free of debris and odor, maintained clean and in good repair. <br>

  Yes

  No

  N/A

TEAM MEMBER BEHAVIOR

• 2.1 Team member must not be observed working with symptoms of illness or infection. (S)<br>

  Yes

  No

  N/A

• 2.2 Team members meet grooming and personal hygiene standards.

  Yes

  No

  N/A

• 2.4A Proper hand-washing procedures followed. (S)

  Yes

  No

  N/A

• 2.4B Proper hand-washing procedures followed.

  Yes

  No

  N/A

DOCUMENTATION

• Yes

  No

  N/A

• 1.1 The most recent health department inspection report is available, and evidence is available that corrective actions against any Health Authority critical non-conformances has been completed<br>

  Yes

  No

  N/A

• 1.2 All managers must have Food protection Manager Certification certificate on file and within 5 years of issue date. restaurant team must have appropriate food safety certification on file where required by regulation.<br>

  Yes

  No

  N/A

• 1.3 Current Taco Bell approved Daily Restaurant Safety Checklist (DRSC) must be completed and retained.<br>

  Yes

  No

  N/A

• 1.4 Current Taco Bell approved Weekly Pest Walk checklist must be completed and retained.<br>

  Yes

  No

  N/A

• 1.5 Team Member food safety training records available and current.<br>

  Yes

  No

  N/A

• 1.6 Taco Bell or Business Unit Team member Employee Health Standard is posted visibly for employees.<br>

  Yes

  No

  N/A

• 2.3A Gloves & blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly. (S)<br>

  Yes

  No

  N/A

• 2.3B Gloves & blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly.<br>

  Yes

  No

  N/A