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