This bingo card has a free space and 34 words: What is the 4 step training method?, Name 3 food safety Criticals, What is the makeup process?, What is VOC?, How often should product be stirred on the line?, Temp of cold items should be under what?, what is an OTJ and where do you find it?, Correct Build of a burrito supreme, What should a pototo rito weigh?, What tells you how to do your position?, How do you know What position you are working?, Explain what triple check means., How much does a level scoop of beef or chicken weigh?, Temp of Hot items should be over what?, what is the weight of a level scoop of steak?, What should you always upsell when taking an order?, What tools do a manager use to run a shift?, How many tortillas can you grill at once?, How do you pull items from the thermalizer?, What is the nighttime carryover procedure?, What should a thermometer be calibrated to?, What is the weight of a taco?, what is TRED?, Temperatures of the handwash sink and dish sink should be what?, What is the proper ppm of the sanitizers?, How often should sanitizers be changed?, How often should an MIC walk be done?, What is the red book and how often is it filled out?, What is the most important items on an OTJ called?, What are the two places that make the most impression on customers?, What two things make the most impact on customer service., What are the goals for ICOS, Labor, speed and VOC?, What are our top 3 icos opportunities today? and What is square one and where do you find it?.
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