Title Page
-
Conducted on
-
Prepared by
-
Location
CORE OPS 2019
Practice CORE Evaluation 2019
SERVING UP MAS
-
Friendly Greeting (1 pt)
-
Customer Greeted with 5 Seconds (1 pt.)
-
Order is Repeated or Confirmed on OCB with Total (1 pt)<br>
-
Friendly 2 Part Closing with Eye Contact (3 pts.)<br>
-
Sauce Offered at OCB or Window (1 pt)
-
Mobile Order Payment is not collected or asked for at window (1 pt.)
-
Order Delivered Fast- 28 Day Trend
-
Food meets appearance standards, looks full, correct weights & finished the right way (3 pts.)
-
Customer receives what they ordered (3 pts.)
-
Customer gets the extras with their order (1 pt.)
-
Make Drinks for Front Counter and/or Drive Thru (Delivery Only) (1 pt.)
-
Gather Extras and place in bag (Delivery Only) (1 pt.)<br>
-
Bag is folded over, a sticker is placed on the bag, and the receipt is taped to the bag (Delivery Only) (1 pt.)
-
Order is placed on Front counter for pick up (1 pt.)
FRONT COUNTER OBSERVATIONS
-
Customer greeted within 5 seconds (1 pt.)
-
Friendly Greeting (1pt.)
-
Front Counter- Order is repeated with total (1 pt.)
-
Friendly 2 part closing with eye contact (1 pt.)
-
Customer called out by name (1 pt.)
-
Customer receives what they ordered (3 pts.)
BOH PROCEDURES
-
Kitchen Sightlines/ Counter Clean (3 pts.)
-
Kitchen Sightlines/ Counter Maintained and in good repair (2 pts.)
-
Cheese and Red Sauce Pumps Working (1 pt.)
-
Ingredients stirred on line (1 pt.)<br>
-
Ingredients are Ready on the Line (1 pt.)
-
Ingredients in the right temperature zone (1 pt.)
-
Ingredients prepped and held the right way (1 pt.)
-
Packaging Stocked on the line (1 pt.)
-
Kitchen Utensils are available & used (1 pt.)
-
Oil is clean and ready to fry (1 pt.)
-
Prep Guide is completed and followed (1 pt.)
-
Deployment Chart Posted and Filled out; Names Match (1 pt.)
-
MIC Leading Shift (3 pts.)
BUILDS
-
PR113 Did the 3 Item Build meet weight, quality and appearance standards? (5pt.)
RIGHT PEOPLE, RIGHT TEAM
TRAINING VERIFICATION
-
Service Champion certified in current experience (1 pt.)
-
Food Champion certified in current experience (1 pt.)
-
Team Member(s) certified in role (3 pts.)
-
GM certified in Role ( 3 pts.)
-
MIC certified in Role ( 3 pts.)
IT'S ALL ABOUT THE EXPERIENCE
KEEPING UP WITH TECHNOLOGY
-
Kiosk is Clean (1 pt.)
-
Kiosk is maintained and in good repair (2 pts.)
-
POS/KDS Clean (1 pt.)
-
POS/KDS maintained and in good repair (1 pt.)
-
WI-FI working in the dining room (1 pt.)
-
Secure Payment Device Clean (1 pt.)
-
Secure Payment Device maintained and in good repair (1 pt.)
-
Music playing and at a comfortable volume (1 pt.)
-
BOH Cables cleanup in place (POS/KDS) (1 pt.)
A+ ON EQUIPMENT
-
Melter is Clean (1 pt.)
-
Melter Melts within 1 cycle, is maintained and in good repair (1 pt.)
-
Clamshell grill is clean (1 pt.)
-
Clamshell grill set for 17 secs & grills within 1 full cycle, maintained and in good repair (1 pt.)
-
GTO is clean (1 pt.)
-
GTO is maintained and in good repair (1 pt.)
-
Hot line is clean (1 pt.)
-
Hot line is maintained and in good repair (1 pt.)<br>
-
Cold line & reach in are clean (1 pt.)
-
Cold line & reach in are maintained and in good repair (1 pt.)<br>
-
Evo is clean (1 pt.)
-
Evo is maintained and in good repair (1 pt.)<br>
-
Fryer is clean (1 pt.)
-
Fryer is maintained and in good repair (1 pt.)
-
Rethermalizer is clean (1 pt.)
-
Rethermalizer is maintained and in good repair (1 pt.)<br>
-
Coffee machine is clean (1 pt.)
-
Coffee machine is maintained and in good repair (1 pt.)
-
Three headsets worn and working on every shift (1 pt.)
OUTSIDE YOUR TACO BELL (C&M)
-
OCB Clean (1 pt.)
-
OCB Well Maintained (2 pts.)<br>
-
Drive Thru Menuboard Clean, with correct pricing (1 pt.)
-
Drive Thru Menuboard Maintained (2 pts.)
-
Drive Thru Pad is clean (1 pt.)<br>
-
Drive Thru Pad is Maintained and in good repair (2 pts.)
-
No large visible areas of gum (1 pt.)
-
Drive Thru window is clean (1 pt.)
-
Drive Thru window is Maintained and in good repair (2 pts.)
-
POP/Signage is clean (1 pt.)
-
POP/Signage is posted per experience, is well maintained and in good repair (1 pt.)
-
Open hours are posted and maintained (1 pt.)
-
Parking Lot, Landscaping and Sidewalks are clean (1 pt.)
-
Parking Lot, Landscaping and Sidewalks are maintained and in good repair (1 pt.)
-
Outside of Building is clean (1 pt.)
-
Outside of Building is well maintained and in good repair (1 pt.)
-
Outside signage is clean (1 pt.)
-
Outside signage is well maintained and in good repair (1 pt.)<br>
-
Outside trashcans and dumpsters are clean (1 pt.)
-
Outside trashcans and dumpsters are maintained and in good repair (1 pt.)
INSIDE YOUR TACO BELL (C&M)
-
Team is in right uniform (1 pt.)
-
Men’s restroom walls, floors, fixtures are clean, and stocked (1 pt.)
-
Men’s restroom walls, floors, fixtures are maintained and in good repair (2 pts.)
undefined
-
-
Women’s restroom walls, floors, fixtures are clean and stocked (1 pt.)
-
Women’s and gender neutral restroom walls, floors, fixtures are maintained and in good repair (2 pts.)
-
Dining room furniture maintained and in good repair (2 pts.)
-
Dining room furniture clean (1 pt.)
-
Dining room walls, floors are clean (1 pt.)
-
Dining room walls, floors are maintained and in good repair (2 pts.)
-
Condiment station clean (1 pt.)
-
Condiment station maintained and in good repair (2 pts.)
-
Drive Thru station stocked and clean (1 pt.)
-
Drive Thru Station maintained and in good repair (1 pt.)
-
Drink Station maintained and in good repair (2 pts.)
-
Drink Station clean (1 pt.)
-
Front counter Menuboard and Digital Menuboard are clean (1 pt.)
-
Front counter Menuboard and Digital Menuboard are maintained and in good repair (2 pts.)<br>
-
BOH Sinks (basins, sprayers, faucets) are clean (1 pt.)
-
BOH Sinks (basins, sprayers, faucets) are maintained and in good repair (1 pt.)<br>
-
Plumbing, Drains, Mop Sink, and Grease Trap are clean (1 pt.)
-
Plumbing, Drains, Mop Sink, and Grease Trap are maintained and in good repair (1 pt.)
-
Non- food contact surfaces are clean (1 pt.)
-
Non- food contact surfaces are maintained and in good repair (1 pt.)<br>
-
BOH floors, walls, ceilings, vents, exhaust hoods are clean (1 pt.)
-
BOH floors, walls, ceilings, vents, exhaust hoods are maintained and in good repair (1 pt.)<br>
-
Trash receptacles (boh &foh) are clean (1 pt.)
-
Trash receptacles (boh &foh) maintained and in good repair (1 pt.)
-
Equipment (walk-in, freezer, non-food contact surface) are clean (1 pt.)
-
Equipment (walk-in, freezer, non-food contact surface) are maintained and in good repair (1 pt.)
-
Pans stored on shelves are clean (1 pt.)
-
Pans stored on shelves in good repair (1 pt.)
-
Heated cabinet is clean (1 pt.)
-
Heated cabinet is maintained and in good repair (1 pt.)<br>
FSCC 2019 Practice CORE Evaluation
FSCC
TEMPERATURES & HOLDING
-
6.1 Thermometers in use are calibrated. (S)
-
6.2A Cold Time/Temperature Controlled for Safety (TCS) Foods must be held at or below 40F. (S)
-
6.3A Hot Time/Temperature Controlled Safety (TCS) Foods must be held at or above 140F. (S)
-
6.3B Hot Time/Temperature Controlled Safety (TCS) Foods must be held at or above 140F. <br>
-
6.4 Foods must be cooked or heated to the proper internal temperature. (S)
-
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>
-
6.6 Ingredients and products must be held correctly, within hold times or shelf life, rotated properly and labeled correctly (TCS). (S)<br>
-
6.7 Spoiled foods or ingredients are not in use and not for sale. (S)<br>
-
6.8 Frozen foods are thawed correctly
-
6.9 Carryover procedures are followed. (S)
-
3.1 Only approved ingredients or food evident. (S)<br>
-
4.3A Cross contamination, or conditions that could lead to cross contamination must not be present. (S)<br>
-
4.3B Cross contamination, or conditions that could lead to cross contamination must not be present.<br>
-
4.1 Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication segregated
Equipment and Cleanliness
-
6.10 Restauant has electric Power. (S)
-
5.2 Equipment is properly cleaned and free of excess debris, buildup.
-
7.1 Cold holding and storage equipment temperature meets standard, is functioning properly, and needs no repair
-
7.2 Hot holding and storage equipment temperature meets standard, is functioning properly and needs no repair<br>
-
5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared.
-
5.10 Trash receptacles are of sufficient availability, capacity, cleaned, and maintained properly.
-
5.4 Cleaning supplies (e.g. mops, mop bucket, etc.) must be available and stored clean
-
8.1 Approved chemicals are properly labeled and stored, and handled correctly
-
9.1A Pest Activity not present. (S)
-
9.1B Pest Activity not present
SINK SETUP/PLUMBING & PEST CONTROL
-
10.5A Mop sink, grease and sink traps or drains not clogged and functioning properly. (S)
-
10.5B Mop sink, grease and sink traps or drains not clogged and functioning properly
-
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>
-
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.
-
5.1A Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available. (S)<br>
-
5.1B Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available.
-
5.3A Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. (S)
-
5.3B Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. <br>
-
2.5A Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.
-
2.5B Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs.<br>
-
10.2 Back flow prevention devices present at every sink
-
3.2 Only approved equipment and smallwares in use
-
4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use.
-
10.6 Water is from an approved source. (S)
-
10.3 Minimum of one functioning toilet available in the facility. (S)<br>
-
9.2 Pest Control devices evident and installed, maintained properly; service is evident and by and approved Pest Management Professional Vendor<br>
-
9.3 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping
- Yes
- No
- N/A
-
5.11 Dumpster area is free of debris and odor, maintained clean and in good repair. <br>
TEAM MEMBER BEHAVIOR
-
2.1 Team member must not be observed working with symptoms of illness or infection. (S)<br>
-
2.2 Team members meet grooming and personal hygiene standards.
-
2.4A Proper hand-washing procedures followed. (S)
-
2.4B Proper hand-washing procedures followed.
DOCUMENTATION
-
-
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>
-
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>
-
1.3 Current Taco Bell approved Daily Restaurant Safety Checklist (DRSC) must be completed and retained.<br>
-
1.4 Current Taco Bell approved Weekly Pest Walk checklist must be completed and retained.<br>
-
1.5 Team Member food safety training records available and current.<br>
-
1.6 Taco Bell or Business Unit Team member Employee Health Standard is posted visibly for employees.<br>
-
2.3A Gloves & blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly. (S)<br>
-
2.3B Gloves & blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly.<br>