2018 Coborn's Produce/Floral Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Financials

• Projected Sales

• Actual Sales

• Sales Per Customer

• Is CTO Current? Consistently maintained?

  Yes

  No

  N/A

• Budget GP%

• Actual GP%

• Budget Labor %

• Actual Labor %

• Yes

  No

  N/A

• Budget CTO $

• Actual CTO $

• Budget CTO %

• Actual CTO %

Produce

• Are Ad areas 1 & 2 merchandised correctly?

  Yes

  No

  N/A

• Are promo areas 1 & 2 merchandised correctly?

  Yes

  No

  N/A

• Is the department culled, fresh and finessed?

  Yes

  No

  N/A

• Are all products on the sales floor properly rotated?

  Yes

  No

  N/A

• Has the department checked for expired product?

  Yes

  No

  N/A

• On the first impression mass display, is product hand-stacked, spilled off and mounded?

  Yes

  No

  N/A

• Is shelf inventory adequate for the time of day?

  Yes

  No

  N/A

• Are all ad items in stock?

  Yes

  No

  N/A

• Is the kids fruit display clean, full and good quality? Signed?

  Yes

  No

  N/A

• Are there two-stages of bananas available?

  Yes

  No

  N/A

• Is the cleanliness on the sales floor up to expectations? Scales?

  Yes

  No

  N/A

• Is the sign program being properly followed?

  Yes

  No

  N/A

• Is the organic section maintained and properly sign?

  Yes

  No

  N/A

• Are there products cut and wrapped "for display only"

  Yes

  No

  N/A

• Is this month's Foodie Item on display and signed?

  Yes

  No

  N/A

• Is the Country of Origin label visible near each product?

  Yes

  No

  N/A

• Is the prep room clean and well organized?

  Yes

  No

  N/A

• Is crisping being practiced?

  Yes

  No

  N/A

• Is cooler inventory adequate for the time of day?

  Yes

  No

  N/A

• Is all inventory in the cooler dated and properly rotated?

  Yes

  No

  N/A

• Are banana covers pulled or managed, depending on the pulp temperature?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all damaged and close dated products properly sorted and placed in the designated area? (Rescue Bags, Food shelf, Deli, reworks)

  Yes

  No

  N/A

• Are cross merchandised displays full, signed & good quality?

  Yes

  No

  N/A

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

Food Safety

• Is hand washing sinks accessible/soap properly stocked?

  Yes

  No

  N/A

• Hand washing instructions in place by sink? Warm water available?

  Yes

  No

  N/A

• Employees are observed using suitable utensils such as tongs, scoops, single use gloves or other dispensing equipment?

  Yes

  No

  N/A

• All potentially hazardous foods throughout the department including those in display cases, prep areas, coolers, walk-in boxes, salad bar are maintained at the proper temperatures (Refrigerated foods at 41 degrees or below?

  Yes

  No

  N/A

• Surface of food contact equipment and utensils are properly washed, rinsed and sanitized before start-up and every 4 hours.

  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 the department (Flies, Fruit Flies, Rodents?

  Yes

  No

  N/A

• 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.

  Yes

  No

  N/A

• Is a cleaning schedule being used?

  Yes

  No

  N/A

• Are pallets in cooler pulled out and cleaned? Are any of them wood?

  Yes

  No

  N/A

Logs

• Is the credit log completed, current, and accurate?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sanitizer log up to date and test strips "in date"?

  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

Floral Department

• Is the floral department full, fresh and properly signed?

  Yes

  No

  N/A

• Have they pulled all outdated, old looking bouquets, plants and arrangements?

  Yes

  No

  N/A

• Are the Floral ad items in stock and signed?

  Yes

  No

  N/A

• Are the flowers and plants properly maintained?

  Yes

  No

  N/A

• Have they been reworked or re hydrated?

  Yes

  No

  N/A

• Have the Floral buckets been wiped down and cleaned?

  Yes

  No

  N/A

• Is the cleaning list being maintained?

  Yes

  No

  N/A

• Are all balloons on display full and ready for sale?

  Yes

  No

  N/A

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

Full Service Floral additions

• Supply Status: order blanks, delivery slips, cards/envelopes, vases, work chemicals, bags and tools?

  Yes

  No

  N/A

• Work Station, cooler and backroom storage organized and clean?

  Yes

  No

  N/A

• Daily operation status? How is scheduling versus workload?

  Yes

  No

  N/A

• CTO up to date?

  Yes

  No

  N/A

• Shrink reporting daily?

  Yes

  No

  N/A

• Seasonal and "like items" merchandised together to create mass look?

  Yes

  No

  N/A

• Arrangement cooler full and fresh?

  Yes

  No

  N/A

Chop Shoppe

• Are ingredients correctly listed on labels?

  Yes

  No

  N/A

• Are ingredients saved in cooler (prep backroom) dated?

  Yes

  No

  N/A

• Is department full and fresh & presentation followed?

  Yes

  No

  N/A

• Are $1 off stickers being used?

  Yes

  No

  N/A

• Is planogram being followed?

  Yes

  No

  N/A

• Are utensils and equipment in good working order?

  Yes

  No

  N/A

• Department Leader Signature/s:

  Sign

• Store Director/Asst. Store Director Signature:

  Sign

• Supervisor 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

• Ground beef log completed, and up to date.

  Yes

  No

  N/A

• Sanitize concentration log current

  Yes

  No

  N/A

• Thermometer Calibration Log Current

  Yes

  No

  N/A

• Shellfish Log Current

  Yes

  No

  N/A

• Temperature Log Current

  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

• Sampling Log Current- Is there currently a sample being offered?

  Yes

  No

  N/A

• Cleaning Log: Is the log current and are department cleaning standards up to date in the log?

  Yes

  No

  N/A

Bakery logs

• 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

• Sanitize concentration log current

  Yes

  No

  N/A

Deli log

• 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

• Illness log current?

  Yes

  No

  N/A