2017 Coborn's Bakery Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Is there a gluten-free display at the front of the store and is inventory sufficient? Is this everyday expectation or "as applicable"?

  Yes

  No

  N/A

• Is the gluten-free display in the bakery department and is the inventory sufficient?

  Yes

  No

  N/A

• Is there an adequate supply of decorated cakes and cheesecakes in the cake case?

  Yes

  No

  N/A

• Is the cake decorator station clean and organized?

  Yes

  No

  N/A

• Is the donut case inventory adequate for the time of day?

  Yes

  No

  N/A

• Does the donut case have good variety of donuts, muffins, and circle cookies with bright colors that reflect the season?

  Yes

  No

  N/A

• Does the Bolillo and Telera bin have the minimum 12 or more of each roll all day, every day?

  Yes

  No

  N/A

• Are the Coborn's Dollar Buns available in the department? Other displays throughout the store?

  Yes

  No

  N/A

• Are all ad items shelf inventory adequate for the time of day?

  Yes

  No

  N/A

• Are displays signed correctly?

  Yes

  No

  N/A

• Is the cleanliness on the sales floor up to par?

  Yes

  No

  N/A

• Is the department free of expired product?

  Yes

  No

  N/A

• How many bakery cross-merchandising displays are there throughout the rest of the store?

  1

  2

  3

  4+

• Are all employees following the dress code, including wearing their name tags?

  Yes

  No

  N/A

• Is the prep room well organized and clean?

  Yes

  No

  N/A

• Is all inventory in the cooler dated?

  Yes

  No

  N/A

• Are all raw products separated from cooked products in the cooler?

  Yes

  No

  N/A

• Is all shrink being scanned out through the RMS process daily?

  Yes

  No

  N/A

• Is all product that is being donated to the food shelf properly gathered and stored in a designated spot?

  Yes

  No

  N/A

• Is all product within the pig barrels appropriate?

  Yes

  No

  N/A

• Are all bakery products being received correctly?

  Yes

  No

  N/A

• Has the receiving log been verified to the Detail General Ledger?

  Yes

  No

  N/A

• Is the CTO current and complete?

  Yes

  No

  N/A

• Have all new employees completed their Basic Skills Training within the first 90 days of employment?

  Yes

  No

  N/A

• Are you currently using work assignment sheets to communicate with staff?

  Yes

  No

  N/A

• Are the bakery labels being sent back to the Central Bakery according to procedure?

  Yes

  No

  N/A

Financial Performance

• Current QTD sales trend (vs budget)

• Current YTD sales trends (vs budget)

• Current QTD CTO Performance (vs budget)

• Current YTD CTO Performance (vs budget)

Food Safety

• Please ensure the following is being followed: Proper Hair Restraint (beard restraint, if needed), Neat, trimmed nails with no finger nail polish or false nails, No Jewelry, No pens in shirt pockets, Proper attire – no capris, shoes without socks, sandals, fuzzy sweaters, etc.

  Yes

  No

  N/A

• Hand washing sinks are accessible in all food preparation areas.

  Yes

  No

  N/A

• All sinks have hot and cold (or tempered running water)

  Yes

  No

  N/A

• Sinks are properly stocked with soap, disposable towels and trash cans and hand washing instructions.

  Yes

  No

  N/A

• Splash guards are present where needed.

  Yes

  No

  N/A

• Employees are observed using suitable utensils such as deli tissue, spatulas, tongs, single use gloves or other dispensing equipment.

  Yes

  No

  N/A

• Check for other deviations from glove policy (including fake nails, nail polish, bandaids, etc)

  Safe

  At Risk

  N/A

• Please ensure the following: Product is rotated properly and there is no out of date product,

  Yes

  No

  N/A

• Display cases are properly stocked with no product above the fill line or stored on air vents.

  Yes

  No

  N/A

• Correct Labels are used and include complete, correct ingredient statements; Along with COOL labeling on products

  Yes

  No

  N/A

• Neat, clean and well organized. No unnecessary items present such as cardboard, boxes or unused equipment. (Bakery – Icing tip area)

  Yes

  No

  N/A

• Surfaces of food contact equipment and utensils are properly washed, rinsed and sanitized throughout the day (when in use) at a frequency of at least every 4 hours and sanitized before start-up.

  Yes

  No

  N/A

• All toxic chemicals are properly stored in an area separate from food, equipment, utensils and single service items.

  Yes

  No

  N/A

• No pest activity noted in department (Flies, Fruit Flies, Rodents)

  Yes

  No

  N/A

• Did you check the Employee Illness Log (All) (must be kept in a secure location – not posted for all staff to see)

  Yes

  No

  N/A