chipotle kitchen manager validation LATEST UPDATED 2025/2026 WITH COMPLETE QUESTIONS AND SURE VERIFIED SOLUTIONS 100% GRADED AT A+ SCORE!! SURE GUARANTEED PASS!!

chipotle kitchen manager validation LATEST UPDATED 2025/2026 WITH COMPLETE QUESTIONS AND SURE VERIFIED SOLUTIONS 100% GRADED AT A+ SCORE!! SURE GUARANTEED PASS!! BOH facilities checklist - ANSWER we have a specialist do an Audit once every 3 months to check on our equipment and make sure it is well maintained. It is your job to make sure this happens and to do preventative maintenance when necessary to keep our equipment working as it should 2. Health Department Inspection - ANSWER As soon as any Health Inspector walks through the door, the FSL must give them 100% of their attention and remain by their side until they complete the inspection - make sure what tools are available to you if they ask any questions you are unsure of such as the Food Safety Leader Guide 3. Safety and OSHA - ANSWER OSHA requires sufficient equipment to keep our employees safe (cutting gloves, non slip shoe covers, fire extinguishers, box cutters, etc.). OSHA may send an inspector, and you must give them 100% of your attention and fix any violations they point out 4. 5 primary responsibilities of KM - ANSWER 1. Lead the team to prep and cook the right amount of food 2. Partner with the FSL to ensure safe food 3. Ensure the quality of food 4. Ensure all food looks and tastes delicious 5. Take ownership of BOH facilities and equipment 5. Why is BOH Food Safety Important for KM - ANSWER The KM is expected to set an example for food safety procedures by following all cleaning and maintenance procedures and all recipes exactly as they are written 6. BOH Food Safety Big 4 - ANSWER 1. Set up 4 compartment sinks correctly (Half way, all at 110 degrees. Sanitizer at 45 degrees at 200-400ppm 2. Make sure all employees are following proper handwashing procedures 3. Victory wash is tested and used at the correct concentration of 60-80ppm 4. All surfaces are cleaned with PURE before opening and shift change and with PURELl throughout the day 7. Why is it important for KM to keep track of CCPs in DHCL? - ANSWER Most of the areas that present the highest risk to our guests start in the back of house 8. What is food quality? - ANSWER Freshness of our raw ingredients and produce - important to look over deliveries to make sure it reaches our standards (4 steps) 9. Food Quality Step 1 - ANSWER Inspect it: Make sure boxes aren't bulging, crushed, wet, etc. Check fruits and veggies for freshness Check dry goods for dampness, punctures, tears, or odors FQRS mobile app 10. FQRS mobile app - ANSWER App on our Traceability scanner that allows us to report any product that comes in damaged when a shipment has been keydropped 11. Food Quality Step 2 - ANSWER Count it: Verify the items received match what was ordered Make sure to note if something is missing 12. Food Quality Step 3 - ANSWER Scan it: The barcone of all top priority items must be scanned via the Traceability scanner 13. What are top priority items? - ANSWER Tortillas and everything else stored in the walk in except citrus juice 14. What is the Traceability Program? - ANSWER This program allows us to track food from our suppliers, to the distributors, to the restaurants through the use of the items barcode. 15. Food Quality Step 4 - ANSWER Store it: Mark all food with the use through date circled Stack all boxes the same way with date showing Arrange items according to the rules of FIFO Be sure to pull everything forward and trim the boxes Reduce chances of cross contact by keeping meat separate. Never store anything below raw meat. 16. What is food FACT tasting used for? - ANSWER Gauging whether our food is up to Chipotle' standards. 17. What does FACT stand for? - ANSWER Flavor and aroma,Flavor and aromaFlavor and aroma, Texture and Mouthfeel 18. When are FACT food tastings supposed to occur? - ANSWER 4 times a day: Before lunch and diner peak, at shift change, and at 8:00pm. 19. Why do we do FACT food tastings 4 times a day? - ANSWER To ensure that our food tastes like it should all day long 20. What is the prep sheet? - ANSWER A tool that helps us calculate how much food to make before the lunch and dinner rush through the use of sales projection and our store's food usage 21. What is the cooking to needs tool? - ANSWER What we use to measure how much food we need to cook for each hour of the day based off of sales projection and usage per one thousand dollars 22. Why is the cooking to needs tool important? - ANSWER Ensures you don't run out of food Allows you to make sure we always have the freshest food for our guests Helps minimize waste which helps control food costs Helps the guest experience by keeping the line moving without waiting for food