2017 Coborn's Meat Audit

• Store Location

• Meat Manager

• Conducted on

  Date

• Prepared by

Financials

• Projected Sales

• Actual Sales

• Sales Per Customer

• Is CTO Current?

  Yes

  No

  N/A

• Budget GP %

• Actual GP %

• Budget Labor %

• Actual Labor %

• Budget CTO $

• Actual CTO $

• Budget CTO %

• Actual CTO %

Department Info

• Uniforms, Name Tags, Hairnets/beard nets being worn

  Yes

  No

  N/A

• Appearance of Service Counter

  Satisfactory

  Unsatisfactory

• Service case plan-o-gram followed

  Yes

  No

  N/A

• Appearance of self service case

  Yes

  No

  N/A

• Shrink Goal - Actual Goal

• Ground beef log completed, and up to date.

  Yes

  No

  N/A

• Sanitizer concentration log current

  Yes

  No

  N/A

• Employee Illness Log Current

  Yes

  No

  N/A

• Thermometer Calibration Log Current

  Yes

  No

  N/A

• Shellfish Log Current

  Yes

  No

  N/A

• Passive Sampling Program<br>M-F 4-7 / S&S 10-2

  Yes

  No

  N/A

• Temperature Log Current

  Yes

  No

  N/A

• Sampling Log Current

  Yes

  No

  N/A

• Cleaning Log: Have the cases been cleaned this week

  Yes

  No

  N/A

• Push item in place

  Yes

  No

  N/A

• What is the item?

• Fresh flight item in place and signed

  Yes

  No

  N/A

• Basic training current

  Yes

  No

  N/A

• Weekly inventory done in order guide

  Yes

  No

  N/A

• Product rotated in cooler and freezer

  Yes

  No

  N/A

• Coborn's locations knife sharpening service

  Yes

  No

  N/A

• Are sleeves displayed?

  Yes

  No

  N/A

• Meat block newsletter displayed

  Yes

  No

  N/A

• All TLB's displayed and signed?

  Yes

  No

  N/A

• Out of Stocks Count- if over 9 please explain

  1-2

  3-4

  5-6

  7-8

  9+

• Was the department faced?

  Yes

  No

  N/A

• Was the store director copied on this report?

  Yes

  No

  N/A

• Key Staff Coverage- Check current schedule

  Yes

  No

  N/A

• Ensure department manager did not work Sunday on the previous, current and upcoming week's schedule.

  Yes

  No

  N/A

• Check weight of five (5) bi-count items in service case. List items and weights.

• Action Plan #1

• Completion Date:

  Date

• Action Plan #2

• Completion Date:

  Date

• Coaching/Mentoring/Training that took place on this visit?

• Details of Improvement from Last Store Audit

• Last Audit Conducted On:

• Rating of improvements since last store visit? (1=Worse, 10=Better)

  Select 1 2 3 4 5 6 7 8 9 10

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

• If rating is below 5, what corrective actions are in place?

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

• 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.

  Safe

  At Risk

  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)

  Safe

  At Risk

  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

• 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.

  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