2018 Coborn's Deli Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

General

• Check: All opened potentially hazardous RTE products must be clearly marked with the open date and the date by which the food shall be consumed on the premises, sold or discarded, which must be within 7 days, not to exceed the original manufacturer's use by date.

  Yes

  No

  N/A

• Check: The day the product is made or opened is considered to be day one. If any PH ingredient is used in another product, the preparation date must correspond with the earliest prepared ingredient. (ex. adding pulled chicken to salad)

  Yes

  No

  N/A

• All potentially hazardous foods throughout the department including those in display cases, prep areas, coolers, walk-in boxes, salad bars, buffets, etc. are maintained at the proper temperatures. (Refrigerated foods at 41°F or below, Frozen foods at 0°F or below, Hot foods at 140°F or higher, Samples can utilize TPHC)

  Yes

  No

  N/A

• 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

• Yes

  No

  N/A

• Yes

  No

  N/A

• Correct Labels are used and include complete, correct ingredient statements.

  Yes

  No

  N/A

• Neat, clean and well organized. No unnecessary items present such as cardboard, boxes or unused equipment. (Deli – Utensil storage areas)

  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

• Is there a sanitized bucket at each station and if so does each have a clean towel within?

  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

• Are products for donation properly gathered and stored?<br>

  Yes

  No

  N/A

• Is there appropriate product within the pig barrels?<br>

  Yes

  No

  N/A

• Are receiving Best Practices being followed?<br>

  Yes

  No

  N/A

• Has product from other fresh departments been received for conversion? If yes, did the team use product to drive sales? <br>

  Yes

  No

  N/A

• Are all conversion product being used to drive sales? If yes, add notes on specifics and sales<br>

  Yes

  No

  N/A

• Are the work assignment sheets being used daily to communicate with staff?<br>

  Yes

  No

  N/A

• Are there any maintenance that need to be completed? If so, has it been input in Verisae<br>

  Yes

  No

  N/A

• Are all relevant Department communications posted within the Department in a visible location for all employees? eg. the kitchen SOP.<br>

  Yes

  No

  N/A

• Is the Purchase to Sales report being used appropriately?<br>

  Yes

  No

  N/A

• Are there any handwritten tags?<br>

  Yes

  No

  N/A

• Garbage container/s are available on the sales floor and they are neat and clean.

  Yes

  No

  N/A

• The department is free of personal items like coats and bags.

  Yes

  No

  N/A

• Are there any light bulbs that need to be replaced? If so, indicate where.

Logs

• Cooling log current?

  Yes

  No

  N/A

• Production log current?

  Yes

  No

  N/A

• Sanitizer/SaniSave/ProduceWash/Dishwasher log current?

  Yes

  No

  N/A

• Thermometer Calibration log current?

  Yes

  No

  N/A

• Cold Temp log current?

  Yes

  No

  N/A

• Salad Log for Service Case current?

  Yes

  No

  N/A

• Sampling Log current?

  Yes

  No

  N/A

• Salad Bar Temp log (if applicable) current?

  Yes

  No

  N/A

• Salad bar ingredient log (if applicable) current?

  Yes

  No

  N/A

• Did you check the Employee Illness Log, and is it up to date? (All) (must be kept in a secure location – not posted for all staff to see)

  Yes

  No

  N/A

Counter Top and Fixture Appearance

• Proper Signage in Place? eg. 4 way samples/ Iron Man/ Ad signage <br>

  Yes

  No

  N/A

• Overall Cleanliness / Free of Clutter and dust? <br>

  Yes

  No

  N/A

• Visbility to BOH is un-obstructed<br>

  Yes

  No

  N/A

• Glass is smudge free?<br>

  Yes

  No

  N/A

• Trash Cans Available?<br>

  Yes

  No

  N/A

• Are trash cans clean?

  Yes

  No

  N/A

• Napkins & Utensils Stocked?<br>

  Yes

  No

  N/A

Staffing

• Manager on Duty and actively engaged in leading the team or attending to customer needs on the sales floor<br>

  Yes

  No

  N/A

• Service Level in sync with guest traffic? Guest wait time is under 4 minutes<br>

  Yes

  No

  N/A

• Dress Code/Cleanliness "Image" is up to brand standards? (Proper uniforms, including shoes, hair restraints in place, fingernails as per guidelines, jewelry limited to only the approved, hands are washed with glove changes at critical points, open cuts etc, are completely covered)<br>

  Yes

  No

  N/A

• Prompt Service to the Customers with acknowledgement being provided as they arrive?<br>

  Yes

  No

  N/A

• Associates are courteous and smile?<br>

  Yes

  No

  N/A

• Proper Timing for Sampling Offered?<br>

  Yes

  No

  N/A

• Hand washing sinks are accessible in all food preparation areas?<br>

  Yes

  No

  N/A

• All sinks are properly stocked with soap, disposable towels and trash cans and hand washing instructions?<br>

  Yes

  No

  N/A

• All sinks are fully functional with hot and cold water?<br>

  Yes

  No

  N/A

• Splash guards are present where needed?<br>

  Yes

  No

  N/A

• Employees are observed using suitable utensils such as tissue paper, spatulas, tongs, single use gloves or other dispensing equipment?<br>

  Yes

  No

  N/A

Full Service Case Display

• Glass is smudge free?<br>

  Yes

  No

  N/A

• Mandatory List posted behind case?<br>

  Yes

  No

  N/A

• Mandatory List Being Followed?<br>

  Yes

  No

  N/A

• Is the case up and ready (full) for business by 9:00AM?<br>

  Yes

  No

  N/A

• Case mix planogram being followed?<br>

  Yes

  No

  N/A

• Front Row salad Items placement is aligned with reducing overflow?<br>

  Yes

  No

  N/A

• Salads with allergens are all in the back row?<br>

  Yes

  No

  N/A

• Are the garnish guidelines being followed?<br>

  Yes

  No

  N/A

• Product quality looks in sync with proper execution?<br>

  Yes

  No

  N/A

• Product looks fresh?Turned every 30 minutes to avoid crusting<br>

  Yes

  No

  N/A

• Product is abundant in over 90% of the case offering? Salads are at least 3" above the rim of the platter<br>

  Yes

  No

  N/A

• Full service Case deck is free of visible debris?<br>

  Yes

  No

  N/A

• Cross-contamination scenarios do not exist<br>

  Yes

  No

  N/A

• Individual item tags are accurate by item<br>

  Yes

  No

  N/A

• Low Adhesives are positioned as directed and are in good repair<br>

  Yes

  No

  N/A

• Fruit salad has at least 6 different types of fruit<br>

  Yes

  No

  N/A

• Are all Ad items prominently displayed and signed?<br>

  Yes

  No

  N/A

• Correct color platters are being used<br>

  Yes

  No

  N/A

• Platters are in good condition<br>

  Yes

  No

  N/A

• Platter sizes are in sync with expected daily sales<br>

  Yes

  No

  N/A

• No product on display is frozen?<br>

  Yes

  No

  N/A

• Utensils are uniform in color<br>

  Yes

  No

  N/A

• Rectangular containers are in good repair - no breaks (Cash Wise only)<br>

  Yes

  No

  N/A

• All salad platters are spaced in close proximity, no more than 3" apart.

  Yes

  No

  N/A

• All rise is position platters so that the tallest to shortest go from back to front.

  Yes

  No

  N/A

• Sliced meats are well displayed and fresh in appearance/no drying on the edges?<br>

  Yes

  No

  N/A

• Packaged sliced meats were sliced fresh for the packaging and not re-purchased from the case?<br>

  Yes

  No

  N/A

• Whole chubs are available on display within the case?<br>

  Yes

  No

  N/A

• Are the service cheeses fresh and is the inventory more than at at 90% capacity<br>

  Yes

  No

  N/A

• Light bulbs are functional<br>

  Yes

  No

  N/A

• Sample Dome Being Used?<br>

  Yes

  No

  N/A

• Under-counter merchandising space is neat and abundant (if applicable)<br>

  Yes

  No

  N/A

• Are Kevlar gloves used when cleaning or wiping the slicers?

  Yes

  No

  N/A

• Are Kevlar gloves available?

  Yes

  No

  N/A

Full Service Hot Case

• Associate/s work pace is in sync with customer count? Avg. wait time of under 4 minutes?<br><br><br>

  Yes

  No

  N/A

• Associates are engaging with guests in a brand-right manner?<br>

  Yes

  No

  N/A

• Workstation is organized for efficiency?<br>

  Yes

  No

  N/A

• Work station appears neat and tidy?<br>

  Yes

  No

  N/A

• All items are prepped according to guidelines?<br>

  Yes

  No

  N/A

• All equipment is in working order?<br>

  Yes

  No

  N/A

• Case is merchandised according to planograms provided?<br>

  Yes

  No

  N/A

• Is the hot case planogram posted on the back of the hot case with PLUs?<br>

  Yes

  No

  N/A

• Back-up associate/s is/are available to jump in as needed to service the guests?<br>

  Yes

  No

  N/A

• Product is abundant in over 90% of the hotel pans? Sales Driving or shrink control?<br>

  Yes

  No

  N/A

• Are all Ad items prominently displayed and signed?<br>

  Yes

  No

  N/A

• Do all of the qualifying hot case products have their own portion spoodle? Are the portion spoodles being utilized when necessary?<br>

  Yes

  No

  N/A

• All signage (tags, low adhesives) is in place and accurate by item?<br>

  Yes

  No

  N/A

• Menu boards are available and accurate? No handwritten signs on the glass<br>

  Yes

  No

  N/A

• Glass is smudge free?<br>

  Yes

  No

  N/A

• Under-counter merchandising space is neat and abundant (if applicable)<br>

  Yes

  No

  N/A

• Counter top is free of clutter?<br>

  Yes

  No

  N/A

• Have temperatures been taken and recorded every two hours on the hot case temperature log?<br>

  Yes

  No

  N/A

Specialty Cheese Station

• Associate shows evidence of proper training to cut, label and wrap cheese?<br>

  Yes

  No

  N/A

• Cheese Monger is knowledge and can answer all questions?<br>

  Yes

  No

  N/A

• All Product looks appealing?<br>

  Yes

  No

  N/A

• Product is being cut in accordance to established standards?<br>

  Yes

  No

  N/A

• All supporting equipment is clean and free of debris?<br>

  Yes

  No

  N/A

• Case is merchandised according to planograms provided<br>

  Yes

  No

  N/A

• Are all Ad items prominently displayed and signed?<br>

  Yes

  No

  N/A

• All product is within expiration dates?<br>

  Yes

  No

  N/A

• Evidence of proper ordering - no OOS?<br>

  Yes

  No

  N/A

Sandwich Station and Salad Station

• Associate/s work pace is in sync with customer count? Avg. wait time of under 4 minutes?<br>

  Yes

  No

  N/A

• Associates are engaging with guests in a brand-right manner?<br>

  Yes

  No

  N/A

• Workstation is organized for efficiency?<br>

  Yes

  No

  N/A

• All options for sandwiches are available and visible on the workstation<br>

  Yes

  No

  N/A

• All options for salads are available and visible on the workstation<br>

  Yes

  No

  N/A

• Work station appears neat and tidy?<br>

  Yes

  No

  N/A

• All items are prepped according to guidelines?<br>

  Yes

  No

  N/A

• All equipment is in working order?<br>

  Yes

  No

  N/A

• Bread, meats, cheeses and produce are all fresh?<br>

  Yes

  No

  N/A

• A back-up associate is available to jump in as needed to service the guests?<br>

  Yes

  No

  N/A

Pizza Station

• Associate/s work pace is in sync with customer count? Avg. wait time of under 4 minutes?<br>

  Yes

  No

  N/A

• Associates are engaging with guests in a brand-right manner?<br>

  Yes

  No

  N/A

• Workstation is organized for efficiency?<br>

  Yes

  No

  N/A

• All options for pizzas are available and visible on the workstation<br>

  Yes

  No

  N/A

• Work station appears neat and tidy?<br>

  Yes

  No

  N/A

• All items are prepped according to guidelines?<br>

  Yes

  No

  N/A

• Pizza dough is properly proofed and slacked?<br>

  Yes

  No

  N/A

• All equipment is in working order?<br>

  Yes

  No

  N/A

• Produce are all fresh?<br>

  Yes

  No

  N/A

• A back-up associate is available to jump in as needed to service the guests?<br>

  Yes

  No

  N/A

Self-Serve Hot Entrees

• Holding Temperatures Correct?<br>

  Yes

  No

  N/A

• Unit is clean with no debris?<br>

  Yes

  No

  N/A

• Product is abundant in over 90% of the hotel pans? Sales Driving or shrink control?<br>

  Yes

  No

  N/A

• Product offerings look freshly made?<br>

  Yes

  No

  N/A

• Are all Ad items prominently displayed and signed?<br>

  Yes

  No

  N/A

• Supplies are well stocked? <br>

  Yes

  No

  N/A

• All signage (tags, low adhesives) is in place and accurate by item?<br>

  Yes

  No

  N/A

• Evidence of staged product refills are in the BOH?<br>

  Yes

  No

  N/A

Self-Serve Cold - Prepack/Beverages

• Proper itemization on Display?<br>

  Yes

  No

  N/A

• Product is abundant in over 90% of the case offering between the hours of 10:00AM and 7:00PM? <br>

  Yes

  No

  N/A

• Planograms are being followed?<br>

  Yes

  No

  N/A

• Code Dating / Proper Rotation Used?<br>

  Yes

  No

  N/A

• Display Quantity Meets Sale Potential<br>

  Yes

  No

  N/A

• Product is well zoned?<br>

  Yes

  No

  N/A

• Are all Ad items prominently displayed and signed?<br>

  Yes

  No

  N/A

• Display fixture is free of expired product?<br>

  Yes

  No

  N/A

• Proper Packaging/Labeling /signage used?<br>

  Yes

  No

  N/A

• Case deck is clean and free of debris with mesh in great condition?<br>

  Yes

  No

  N/A

• All signage (tags, low adhesives) is in place and accurate by item?<br>

  Yes

  No

  N/A

• Cross merchandising on top of case does not reduce sight lines across the department<br>

  Yes

  No

  N/A

• Proper Tares for DSD and Production Items<br>

  Yes

  No

  N/A

• Product quality looks in sync with proper execution?<br>

  Yes

  No

  N/A

• If applicable, is the Chef's Creation program executed?<br>

  Yes

  No

  N/A

Hot Holding Cases - WOGS

• All Chicken Varieties Available?<br>

  Yes

  No

  N/A

• Are there a minimum of 12 chickens in the Hen House between the hours of 10:00am and 8:00PM?<br>

  Yes

  No

  N/A

• Are all Ad items prominently displayed and signed?<br>

  Yes

  No

  N/A

• Correct header sign is in place and straight?<br>

  Yes

  No

  N/A

• Date Coding & Labels Correct for each container?<br>

  Yes

  No

  N/A

• Purge is each container is less than half inch<br>

  Yes

  No

  N/A

• Containers are properly sealed?<br>

  Yes

  No

  N/A

• Holding Temperatures Correct?<br>

  Yes

  No

  N/A

• Bags and mits are available for guest use?<br>

  Yes

  No

  N/A

• Cross merchandising product options make sense for Rotisserie birds?<br>

  Yes

  No

  N/A

• Case Cleanliness Maintained?<br>

  Yes

  No

  N/A

Hot Holding Cases - Soups

• All Soup Varieties are available according to the guidelines?<br>

  Yes

  No

  N/A

• Are all Ad items prominently displayed and signed?<br>

  Yes

  No

  N/A

• Correct header sign is in place and straight?<br>

  Yes

  No

  N/A

• Counter top is free of spilled soup?<br>

  Yes

  No

  N/A

• Lids are clean?<br>

  Yes

  No

  N/A

• Containers with lids are available in all sizes?<br>

  Yes

  No

  N/A

• Holding Temperatures Correct?<br>

  Yes

  No

  N/A

• All signage (tags, low adhesives) is in place and accurate by item?<br>

  Yes

  No

  N/A

• Cross merchandising product options make sense for Soups?<br>

  Yes

  No

  N/A

• Soup levels in each container is above 50% capacity<br>

  Yes

  No

  N/A

Sushi

• Display looks inviting?<br>

  Yes

  No

  N/A

• Stock Level Correct for driving sales?<br>

  Yes

  No

  N/A

• Dating, Labeling / FIFO Used?<br>

  Yes

  No

  N/A

• Case is neat and clean/ free of debris?<br>

  Yes

  No

  N/A

• All supporting product and utensils are available? eg. Soy sauce, Wasabi, ginger, chop sticks.<br>

  Yes

  No

  N/A

• Sushi is being chilled to the correct temperature prior to placement in the display case?<br>

  Yes

  No

  N/A

• The Sushi chef offers specials on a daily basis?<br>

  Yes

  No

  N/A

Salad Bar

• Display looks inviting?<br>

  Yes

  No

  N/A

• Stock Level Correct for driving sales - every container is over 80% capacity?<br>

  Yes

  No

  N/A

• All produce is fresh and no culls are being used?<br>

  Yes

  No

  N/A

• Display is neat and clean/ free of product migration?<br>

  Yes

  No

  N/A

• All supporting product, packaging and utensils are available?<br>

  Yes

  No

  N/A

• Case clings are available and in good condition?<br>

  Yes

  No

  N/A

• Items are set to planogram?<br>

  Yes

  No

  N/A

• Holding Temperatures Correct?<br>

  Yes

  No

  N/A

• Product is being chilled to the correct temperature prior to placement in the display case?<br>

  Yes

  No

  N/A

• Wet salads and dressings are being stirred/shaken to maintain a fresh appearance?<br>

  Yes

  No

  N/A

Kitchen Back of The House/Coolers/Freezers

• Staffing Needs Appropriate?<br>

  Yes

  No

  N/A

• General Cleanliness?<br>

  Yes

  No

  N/A

• Best Safety Practices Being Used?<br>

  Yes

  No

  N/A

• Production area clean and organized?<br>

  Yes

  No

  N/A

• All all Ad items in stock?<br>

  Yes

  No

  N/A

• Walk-in-Coolers/Freezer Clean & Organized?<br>

  Yes

  No

  N/A

• Are all raw products separated from cooked products in the coolers?<br>

  Yes

  No

  N/A

• Was the "cold chain" maintained on perishable items? (Ex: check if there are items out of temperature control that need to in a temperture controlled area). Understand how long applicable product might have been out of compliance to determne whether product needs to be tossed.<br>

  Yes

  No

  N/A

• Proper Inventory/Production on Hand?<br>

  Yes

  No

  N/A

• Dating, Labeling / FIFO Used?<br>

  Yes

  No

  N/A

• Kitchen management is actively involved in leading and developing the team?<br>

  Yes

  No

  N/A

• Is there evidence of over/under ordering?<br>

  Yes

  No

  N/A

• Evidence of recipes being followed?<br>

  Yes

  No

  N/A

• Equipment Being Maintained?<br>

  Yes

  No

  N/A

• All metro-racks and other shelving are tagged appropriately for product placement in designated locations.

  Yes

  No

  N/A

HACCP

• Equipment Being Maintained?<br>

  Yes

  No

  N/A

• Policy Compliant All Areas?<br>

  Yes

  No

  N/A

• Daily Log Being Maintained?<br>

  Yes

  No

  N/A

Other General Obervations

• Free-standing merchandising racks are set at over 90% capacity?<br>

  Yes

  No

  N/A

• If applicable, Is the deli seating area clean and inviting to our guests? Do all tables have condiments and napkins?<br>

  Yes

  No

  N/A

• Is the condiment and plastic utensil station fully stocked in the seating area, if applicable?<br>

  Yes

  No

  N/A

• Is the fountain pop machine turned off and nozzles removed and cleaned at night?<br>

  Yes

  No

  N/A

• Is the beverage bar clean and inviting to guests? Check inside the cappuccino machine and pop machine for cleanliness<br>

  Yes

  No

  N/A

• Is there fresh coffee available?<br>

  Yes

  No

  N/A

• Are all case temperatures monitored every four hours on the refrigerated log?<br>

  Yes

  No

  N/A

Administrative & Financial Performance

• Current QTD Sales Trends (vs budget)

• Current YTD Sales Trends (vs budget)

• Current QTD CTO Performance (vs budget)

• Current YTD CTO Performance (vs budget)

• Is shrink being accurately reported using the RMS process on a daily basis?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the Purchase to Sales report being used appropriately?<br>

  Yes

  No

  N/A

• Are the generic PLU numbers for Deli used at an acceptable level?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Have all new employees completed their Food Safety, GOT training?

  Yes

  No

  N/A

• Invoices are organized to ensure timeliness of submission and payment?

  Yes

  No

  N/A

C store self service case

• Proper itemization on display?

  Yes

  No

  N/A

• Planogram being followed?

  Yes

  No

  N/A

• Code dating and FIFO rotation being followed?

  Yes

  No

  N/A

• Product assortment is over 90% full between the hours of 10am and 7pm?

  Yes

  No

  N/A

• All signage tags are in place and accurate by item?

  Yes

  No

  N/A

• Display fixture is free of expired product?

  Yes

  No

  N/A

• Overall cleanliness/ free of clutter and dust?

  Yes

  No

  N/A

Specialist must review findings with the leadership team within the department and the store prior to exiting the store. Action plans must be executable by the store team OR the specialist should take a leadership role in acquiring external help for the store team and follow-up must take place in within 7 days for normal things with critical violations to be addressed and followed up on within 24 hrs.

• Department Leader Signature/s:

  Sign

• Store Director/Asst. Store Director Signature:

  Sign

• Specialist Signature:

  Sign

Action Planning

• Things to be addressed within 7 days with Store Director/Asst. Store Director assistance.

• Things for Immediate action and follow-up by the Store Director/Asst. Store Director.

• Follow-up Date for revisit

  Date

Meat logs

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A