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