(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
Temperatures of the handwash sink and dish sink should be what?
Explain what triple check means.
What should a thermometer be calibrated to?
What is the weight of a taco?
What tools do a manager use to run a shift?
What is the nighttime carryover procedure?
What should you always upsell when taking an order?
What is the proper ppm of the sanitizers?
What should a pototo rito weigh?
What is the makeup process?
How much does a level scoop of beef or chicken weigh?
What two things make the most impact on customer service.
Temp of cold items should be under what?
What is the red book and how often is it filled out?
what is TRED?
what is the weight of a level scoop of steak?
How do you pull items from the thermalizer?
What tells you how to do your position?
Correct Build of a burrito supreme
What is square one and where do you find it?
what is an OTJ and where do you find it?
What is VOC?
What is the 4 step training method?
What are the two places that make the most impression on customers?
Name 3 food safety Criticals
Temp of Hot items should be over what?
How often should product be stirred on the line?
How often should sanitizers be changed?
How many tortillas can you grill at once?
What are the goals for ICOS, Labor, speed and VOC?
What are our top 3 icos opportunities today?
How often should an MIC walk be done?
How do you know What position you are working?
What is the most important items on an OTJ called?
