FULL Self-Scoring CORE (FS and Ops) 2021
| Restaurant |
30781 4346 Lone Tree Antioch, CA 94531 |
| Ops Visit Points | 30 |
| FSCC Total Deviation Count | 2 |
| FSCC Significant Deviation Count | 0 |
| BECOMING A CUSTOMER SHOP MASTER | |
| Customer Greeted with 5 Seconds (1 pt.) | No |
| Comments |
6 seconds
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| Friendly Greeting (1 pt) | Yes |
| Order is Repeated or Confirmed on OCB with Total (1 pt) | No |
| Comments |
No repeat order
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| Friendly 2 Part Closing with Eye Contact (5 pts.) | No |
| Comments |
Cashier said here you go
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| Sauce Offered at OCB or Window (1 pt.) | Yes |
| Mobile Order Payment is NOT collected or asked for at window (1 pt.) | Yes |
| Order Delivered Fast- 28 Day Trend (5 pts.) | No |
| Enter 28 Day Trend Drive-Thru OTD (If no Drive-Thru, enter Front Counter OTD) |
4:07
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| CUSTOMER SHOP REVIEW WITH MANAGER IN CHARGE | |
| Food meets appearance standards, looks full, correct weights & finished the right way (5 pts.) | No |
| Photo/Notes | |
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| 2 cracked tacos | |
| Customer receives what they ordered (5 pts.) | Yes |
| Customer gets the extras with their order (1 pt.) | Yes |
| BOH PROCEDURES | |
| On-The-Line Fundamentals (5 pts.) | Yes |
| Cheese and Red Sauce Pumps Working (1 pt.) | No |
| Photo/Notes | |
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| Ingredients stirred on line (1 pt.) | Yes |
| Ingredients are Ready on the Line (1 pt.) | Yes |
| Ingredients in the right temperature zone (1 pt.) | Yes |
| Ingredients prepped and held the right way (1 pt.) | Yes |
| Packaging Stocked on the line (1 pt.) | Yes |
| Kitchen Utensils are available & used (1 pt.) | Yes |
| Oil is clean and ready to fry (1 pt.) | Yes |
| Photo/Notes | |
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| Prep Guide is completed and followed (1 pt.) | Yes |
| Photo/Notes | |
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| Deployment Chart Posted and Filled out; Names Match (1 pt.) | No |
| Photo/Notes | |
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| Names for dinner time on deployment | |
| MIC Leading Shift (5 pts.) | Yes |
| Kitchen Sightlines/ Counter Clean (3pts.) | Yes |
| Photo/Notes | |
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| Kitchen Sightlines/ Counter Maintained and in good repair (2 pts.) | Yes |
| TRAINING VERIFICATION | |
| Service Champion certified in current experience (1 pt.) | Yes |
| Food Champion certified in current experience (1 pt.) | Yes |
| Team Member(s) certified in role (5 pts.) | Yes |
| GM certified in Role ( 5 pts.) | Yes |
| MIC certified in Role ( 5 pts.) | Yes |
| A+ ON EQUIPMENT | |
| Melter is Clean (1 pt.) | Yes |
| Photo/Notes | |
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| Melter Melts within 1 cycle, is maintained and in good repair (1 pt.) | Yes |
| Clamshell grill is clean (1 pt.) | Yes |
| Photo/Notes | |
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| Clamshell grill set for 17 secs & grills within 1 full cycle, maintained and in good repair (1 pt.) | Yes |
| GTO is Clean (1 pt.) | Yes |
| GTO is maintained and in good repair (1 pt.) | Yes |
| Hot line is clean (1 pt.) | Yes |
| Hot line is maintained and in good repair (1 pt.) | Yes |
| Cold line & reach in are clean (1 pt.) | Yes |
| Cold line & reach in are maintained and in good repair (1 pt.) | Yes |
| Evo is clean (1 pt.) | Yes |
| Evo is maintained and in good repair (1 pt.) | Yes |
| Fryer is clean (1 pt.) | No |
| Photo/Notes | |
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| Fryer is maintained and in good repair (1 pt.) | Yes |
| Rethermalizer is clean (1 pt.) | No |
| Photo/Notes | |
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| Rethermalizer is maintained and in good repair (1 pt.) | Yes |
| Coffee machine is clean (1 pt.) | N/A |
| Coffee machine is maintained and in good repair (1 pt.) | N/A |
| Minimum Three headsets worn and working on every shift (1 pt.) | No |
| Photo/Notes | |
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| KEEPING UP WITH TECHNOLOGY | |
| POS/KDS Clean (1 pt.) | No |
| Photo/Notes | |
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| POS/KDS maintained and in good repair (1 pt.) | Yes |
| BOH Cables cleanup in place (POS/KDS) (1 pt.) | Yes |
| WI-FI working in the dining room (1 pt.) | Yes |
| Kiosk is Clean (1 pt.) | Yes |
| Kiosk is maintained and in good repair (2 pts.) | Yes |
| Secure Payment Device Clean (1 pt.) | Yes |
| Secure Payment Device maintained and in good repair (2 pt.) | Yes |
| Music playing and at a comfortable volume (1 pt.) | Yes |
| INSIDE YOUR TACO BELL (C&M) | |
| Team is in right uniform (1 pt.) | Yes |
| BOH Sinks (basins, sprayers, faucets) are clean (1 pt.) | Yes |
| BOH Sinks (basins, sprayers, faucets) are maintained and in good repair (1 pt.) | Yes |
| Plumbing, Drains, Mop Sink, and Grease Trap are clean (1 pt.) | Yes |
| Plumbing, Drains, Mop Sink, and Grease Trap are maintained and in good repair (1 pt.) | Yes |
| Non- food contact surfaces are clean (1 pt.) | Yes |
| Non- food contact surfaces are maintained and in good repair (1 pt.) | Yes |
| BOH floors, walls, ceilings, vents, exhaust hoods are clean (1 pt.) | No |
| Photo/Notes | |
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| BOH floors, walls, ceilings, vents, exhaust hoods are maintained and in good repair (1 pt.) | Yes |
| Equipment (walk-in, freezer, non-food contact surface) are clean (1 pt.) | No |
| Photo/Notes | |
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| Equipment (walk-in, freezer, non-food contact surface) are maintained and in good repair (1 pt.) | Yes |
| Pans stored on shelves are clean (1 pt.) | Yes |
| Pans stored on shelves in good repair (1 pt.) | Yes |
| Heated cabinet is clean (1 pt.) | No |
| Photo/Notes | |
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| Heated cabinet is maintained and in good repair (1 pt.) | Yes |
| Drive Thru station stocked and clean (1 pt.) | Yes |
| Drive Thru Station maintained and in good repair (1 pt.) | Yes |
| Trash receptacles (boh &foh) are clean (1 pt.) | Yes |
| Trash receptacles (boh &foh) maintained and in good repair (2 pts.) | Yes |
| Drink Station clean (1 pt.) | Yes |
| Drink Station maintained and in good repair (2 pts.) | Yes |
| Front counter Menuboard/ Digital Menuboard are clean (1 pt.) | Yes |
| Front counter Menuboard/ Digital Menuboard are maintained and in good repair (2 pts.) | Yes |
| Condiment station clean (1 pt.) | Yes |
| Condiment station maintained and in good repair (2 pts.) | Yes |
| Dining room walls, floors are clean (1 pt.) | Yes |
| Dining room walls, floors are maintained and in good repair (2 pts.) | Yes |
| Dining room furniture clean (1 pt.) | Yes |
| Dining room furniture maintained and in good repair (2 pts.) | Yes |
| Men's restroom walls, floors, fixtures are clean, and stocked (1 pt.) | Yes |
| Men's restroom walls, floors, fixtures are maintained and in good repair (2 pts.) | Yes |
| Women's restroom walls, floors, fixtures are clean and stocked (1 pt.) | Yes |
| Women's and gender neutral restroom walls, floors, fixtures are maintained and in good repair (2 pts.) | Yes |
| OUTSIDE YOUR TACO BELL (C&M) | |
| Does this restaurant have a Drive-Thru? | Yes |
| OCB Clean (1 pt.) | No |
| Photo/Notes | |
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| OCB Well Maintained (2 pts.) | Yes |
| Photo/Notes | |
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| Drive Thru Menuboard Clean, with correct pricing (1 pt.) | No |
| Photo/Notes | |
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| Drive Thru Menuboard Maintained (2 pts.) | Yes |
| Photo/Notes | |
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| Drive Thru Pad is clean (1 pt.) | Yes |
| Drive Thru Pad is Maintained and in good repair (2 pts.) | Yes |
| No large visible areas of gum (1 pt.) | Yes |
| Drive Thru window is clean (1 pt.) | Yes |
| Drive Thru window is Maintained and in good repair (2 pts.) | Yes |
| POP/Signage is clean (1 pt.) | Yes |
| POP/Signage is posted per experience, is well maintained and in good repair (1 pt.) | No |
| Photo/Notes | |
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| Open hours are posted and maintained (1 pt.) | Yes |
| Parking Lot, Landscaping and Sidewalks are clean (1 pt.) | No |
| Photo/Notes | |
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| Parking Lot, Landscaping and Sidewalks are maintained and in good repair (2 pts.) | Yes |
| Outside of Building is clean (1 pt.) | Yes |
| Outside of Building is well maintained and in good repair (2 pts.) | Yes |
| Outside signage is clean (1 pt.) | Yes |
| Outside signage is well maintained and in good repair (2 pts.) | Yes |
| Outside trashcans and dumpsters are clean (1 pt.) | Yes |
| Outside trashcans and dumpsters are maintained and in good repair (2 pts.) | Yes |
| Temperature and Holding | |
| 6.1 Thermometer Calibration Temperature | 32.8 °F |
| 6.1 Thermometers in use are calibrated. (S) | Yes |
| 6.2 Select Ingredient to Temp - Walk-in Freezer #1 | Chicken |
| 6.2 Temperature | 7.0 °F |
| 6.2. Is there product available to temp in Walk In Freezer #2? | Yes |
| 6.2 Select Ingredient to Temp - Walk-in Freezer #2 | Chicken |
| 6.2 Temperature | 6.8 °F |
| 6.2 Select Ingredient to Temp - Walk-in Cooler | Tomatoes |
| 6.2 Temperature | 38.4 °F |
| 6.2 Select Ingredient to Temp - Reach-in #1 | Lettuce |
| 6.2 Temperature | 41.4 °F |
| 6.2. Is there product available to temp in Reach In #2? | N/A |
| 6.2 Select Ingredient to Temp - Cold Line #1 | Lettuce |
| 6.2 Temperature | 39.7 °F |
| 6.2. Is there product available to temp in Cold Line #2? | Yes |
| 6.2 Select Ingredient to Temp - Cold Line #2 | Tomatoes |
| 6.2 Temperature | 39.7 °F |
| 6.2 Cold Time/Temperature Controlled for Safety (TCS) Foods must be held properly at or below 40F. | Yes |
| 6.3 Select Ingredient to Temp - Hot Line #1 | Beef |
| 6.3 Temperature | 161.9 °F |
| 6.3. Is there product available to temp in Hot Line #2? | Yes |
| 6.3 Select Ingredient to Temp - Hot Line #2 | Chicken |
| 6.3 Temperature | 170.5 °F |
| 6.3 Select Ingredient to Temp - Heated Cabinet #1 | Steak |
| 6.3 Temperature | 171.1 °F |
| 6.3 . Is there product available to temp in Heated Cabinet #2? | N/A |
| 6.3 Hot Time/Temperature Controlled Safety (TCS) Foods must be held properly at or above 140F. | Yes |
| 6.4 Foods must be cooked or heated to the proper internal temperature. (S) If no product prepped and available to observe, Select N/A |
N/A |
| 6.5 Time/Temperature Controlled for Safety (TCS) Foods using only time for food safety must have documented procedures and be within four hour hold time. (s) |
Yes |
| 6.6 Ingredients and products must be held correctly, within hold times or shelf life, rotated properly and labeled correctly (TCS). |
Yes |
| 6.7 Spoiled foods or ingredients are not in use and not for sale. |
Yes |
| 6.8 Frozen foods are thawed correctly |
Yes |
| 6.9 Carryover procedures are followed. (S) |
Yes |
| 3.1 Only approved ingredients or food evident. (S) |
Yes |
| 4.3 Cross contamination, or conditions that could lead to cross contamination must not be present. |
Yes |
| 4.1 Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication segregated. |
Yes |
| Equipment and Cleanliness | |
| 6.10 Restaurant has electric Power. (S) |
Yes |
| 5.2 Equipment is properly cleaned and free of excess debris, buildup. |
Yes |
| 7.1 Cold holding and storage equipment temperature meets standard, is functioning properly, and needs no repair |
Yes |
| 7.2 Hot holding and storage equipment temperature meets standard, is functioning properly and needs no repair |
Yes |
| 5.9 Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared. | Yes |
| 5.10 Trash receptacles are of sufficient availability, capacity, cleaned, and maintained properly. |
Yes |
| 5.4 Cleaning supplies (e.g. mops, mop bucket, etc.) must be available and stored clean |
Yes |
| 8.1 Approved chemicals are properly labeled and stored, and handled correctly |
Yes |
| 9.1 Pest Activity not present. |
Yes |
| Sink Setup/Plumbing & Pest Control | |
| 10.5 Mop sink, grease and sink traps or drains not clogged and functioning properly. |
Yes |
| 10.1 Hot Water Temperature - Hot water at or above 120 F is available in the kitchen as measured at any sink providing hot water other than at a hand wash sink. | 131.0 °F |
| 5.1 Dish washing process set up and followed correctly; proper sanitizer concentration and test strips available. |
Yes |
| 5.3 Wiping cloths used and stored properly in a sanitizer bucket with correct concentration. |
No |
| Standard Missed Because | • Sanitizer buckets or spray bottles are not at the proper strength or are not set up. |
| Significant Deviation? | No |
| Optional Photo | |
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| DT side | |
| 2.5 Hand Washing Sink Temperature | 100.5 °F |
| 2.5 Hand washing sinks accessible, clean, functioning, in good repair, used only for hand washing, and includes posted hand washing signs. |
Yes |
| 10.2 Back flow prevention devices present at every sink |
Yes |
| 3.2 Only approved equipment and smallwares in use |
Yes |
| 4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use. |
Yes |
| 10.6 Water is from an approved source. (S) |
Yes |
| 10.3 Minimum of one functioning toilet available in the facility. (S) |
Yes |
| 9.2 Pest Control devices evident and installed, maintained properly; service is evident and by and approved Pest Management Professional Vendor |
No |
| Standard Missed Because | • Traps not located in proper position against walls or areas attractive to pests. |
| Optional Photo | |
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| 9.3 Pest activity is prevented through proper sealing of outer openings and the elimination of harborage conditions, including outside storage sheds and landscaping |
Yes |
| 5.11 Dumpster area is free of debris and odor, maintained clean and in good repair. |
Yes |
| Team Member Behavior | |
| 2.1 Team member must not be observed working with symptoms of illness or infection. (S) |
Yes |
| 2.2 Team members meet grooming and personal hygiene standards. |
Yes |
| 2.4 Proper hand-washing procedures followed. |
Yes |
| 2.6 Restaurants are following Covid safety procedures properly. |
Yes |
| Documentation | |
| 1.1 The most recent health department inspection report is available, and evidence is available that corrective actions against any Health Authority critical non-conformances has been completed |
Yes |
| 1.2 All managers must have Food protection Manager Certification certificate on file and within 5 years of issue date. restaurant team must have appropriate food safety certification on file where required by regulation. |
Yes |
| 1.3 Current Taco Bell approved Daily Restaurant Safety Checklist (DRSC) must be completed and retained. |
Yes |
| 1.4 Current Taco Bell approved Weekly Pest Walk checklist must be completed and retained. |
Yes |
| 1.5 Team Member food safety training records available and current. |
Yes |
| 1.6 Taco Bell or Business Unit Team member Employee Health Standard is posted visibly for employees. |
Yes |
| 2.3 Gloves & blue or brightly colored (non-flesh colored) bandages are available in the restaurant and used correctly. | Yes |
| Ops Visit Points | 30 |
| Deviation Count | 2 |
| Significant Deviation Count | 0 |
