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