2018 Coborn's Bakery Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

General

• Is there a seasonally appropriate display of Bakery items at the entrance of the store?<br>

  Yes

  No

  N/A

• Is there evidence of Bakery cross-merchandising throughout the store for dollar buns?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are receiving Best Practices being followed?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the CTO current and complete?<br>

  Yes

  No

  N/A

• Yes

  No

  N/A

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

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Are the bakery labels being sent back to the Central Bakery according to procedure? (Identification cardboard)<br>

  Yes

  No

  N/A

• Neat, clean and well organized. No unnecessary items present such as cardboard, boxes or unused equipment.

  Yes

  No

  N/A

• Correct labels are used and included complete correct ingredient statements with nutritional panels as applicable.

  Yes

  No

  N/A

• All foods for immediate consumption are labeled with calories.

  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.

Counter Top and Showcase Fixture

• Overall Cleanliness / Free of Clutter?<br>

  Yes

  No

  N/A

• Visibility 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

Staffing and Food Safety

• 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 guests with acknowledgement being provided as they arrive?<br>

  Yes

  No

  N/A

• Associates are courteous and smile?<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

• Gloves and hairnets are available within the department?

  Yes

  No

  N/A

• Splash guards are present where needed?<br>

  Yes

  No

  N/A

• All tools and cake kits used in contact with Ready to Eat items are stored in NSF containers?

  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

• Refrigerated displays are stocked below the fill line and away from air vents?<br>

  Yes

  No

  N/A

• Correct labels are used and include complete, correct ingredient statements.<br>

  Yes

  No

  N/A

• Neat, clean and well organized. No unnecessary items present such as cardboard, boxes or unused equipment. (Bakery - icing tip area)<br>

  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.<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• There is a sanitizer bucket at each station and if so, each has a clean towel within?

  Yes

  No

  N/A

• Sanitizer test strips are available?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Logs

• 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)<br>

  Yes

  No

  N/A

Full Service Pastry Case

• Platters are clean?

  Yes

  No

  N/A

• Platters are full?<br>

  Yes

  No

  N/A

• Platters are arranged no more than 3" apart?

  Yes

  No

  N/A

• Proper ingredients are being used for Coborn's production items?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Product is fresh?<br>

  Yes

  No

  N/A

• Refrigerated 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

• Dessert Cakes are made according to the instructions provided<br>

  Yes

  No

  N/A

• Date dots are applied to each item - so that they are pulled on the right dates<br>

  Yes

  No

  N/A

• Platters are in good repair with no cracks<br>

  Yes

  No

  N/A

• BOH tags are accurate<br>

  Yes

  No

  N/A

• Sample Dome Being Used Correctly with proper signage?<br>

  Yes

  No

  N/A

• Refrigerated Temperature is at or below 41 degrees?<br>

  Yes

  No

  N/A

• All light bulbs are functional?<br>

  Yes

  No

  N/A

• Low Adhesive signing is in good condition?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Self Serve Cake Case

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

  Yes

  No

  N/A

• All Product looks appealing?<br>

  Yes

  No

  N/A

• Overall product level is over 80%<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Individual item tags are accurate by item, where applicable?<br>

  Yes

  No

  N/A

• Cakes are being pulled forward and refilled as needed?<br>

  Yes

  No

  N/A

• Bakery labels have correct product description for identification?<br>

  Yes

  No

  N/A

• Overall Cleanliness / Free of Clutter on top of case?<br>

  Yes

  No

  N/A

• Low Adhesive signing is in good condition?<br>

  Yes

  No

  N/A

• All light bulbs are functional?<br>

  Yes

  No

  N/A

Self Serve Breakfast/Dessert Case

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

  Yes

  No

  N/A

• All Product looks appealing?<br>

  Yes

  No

  N/A

• Overall product level is over 80% between 8AM & 5PM daily?<br>

  Yes

  No

  N/A

• Trays are accurately tagged by item?<br>

  Yes

  No

  N/A

• Trays are clean and free of debris? <br>

  Yes

  No

  N/A

• Pastries are being pulled forward and refilled as needed?<br>

  Yes

  No

  N/A

• Bakery labels have correct product description for identification?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Serving tongs/pick up papers are available<br>

  Yes

  No

  N/A

• Bags, baking tissue, and boxes are stocked sufficiently?<br>

  Yes

  No

  N/A

• Are the dessert items seasonally appropropriate?<br>

  Yes

  No

  N/A

• All light bulbs are functional?<br>

  Yes

  No

  N/A

• Doors and handles are smudge free?<br>

  Yes

  No

  N/A

• Trays are cleaned and replaced between 10:30-11AM and 3-3:30PM on a daily basis?

  Yes

  No

  N/A

Bread Fixture/s

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

  Yes

  No

  N/A

• Baskets/Bread Fixture is clean with no debris?<br>

  Yes

  No

  N/A

• Labels/Code Date stickers are accurately placed on all packaged bread items?<br>

  Yes

  No

  N/A

• All light bulbs are functional, if applicable?

  Yes

  No

  N/A

• Each Artisan bread has a minimum of 3 loaves between the hours of 8AM & 6PM?

  Yes

  No

  N/A

• All product observed is within the sell by date?<br>

  Yes

  No

  N/A

• All bread merchandisers have sufficient product for daily sales? Sales Driving or shrink control?<br>

  Yes

  No

  N/A

• Is there a minimum of 12 rolls each for the Bolillos and Telera Buns?<br>

  Yes

  No

  N/A

• Product offerings look freshly made?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• A bakery clerk is actively taking notice of the fixture to replenish low items?<br>

  Yes

  No

  N/A

Breakfast Fixture/s

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

  Yes

  No

  N/A

• Unit is clean with no debris?<br>

  Yes

  No

  N/A

• Products are well stocked at more than 80%? Sales Driving or shrink control? <br>

  Yes

  No

  N/A

• All signage (tags, clings) are in place?<br>

  Yes

  No

  N/A

• Code Dating / Proper Rotation Used?<br>

  Yes

  No

  N/A

• Products are being faced forward as needed for best merchandising practices?<br>

  Yes

  No

  N/A

• A bakery clerk is actively taking notice of the fixture to replenish low items?<br>

  Yes

  No

  N/A

• All packaging is intact? (unbroken)<br>

  Yes

  No

  N/A

• Verify production pars are being used, if applicable?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Dry Dessert Fixtures

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

  Yes

  No

  N/A

• Unit is clean with no debris?<br>

  Yes

  No

  N/A

• Products are well stocked at more than 80%? Sales Driving or shrink control? <br>

  Yes

  No

  N/A

• All signage (tags, clings) is in place?<br>

  Yes

  No

  N/A

• Code Dating / Proper Rotation Used?<br>

  Yes

  No

  N/A

• Products are being faced forward as needed for best merchandising practices?<br>

  Yes

  No

  N/A

• Items with longer shelf life are displayed in masse?<br>

  Yes

  No

  N/A

• All packaging is intact?<br>

  Yes

  No

  N/A

• Products are accurately labeled?<br>

  Yes

  No

  N/A

• Appropriate additional space is given to Ad items?<br>

  Yes

  No

  N/A

• A bakery clerk is actively taking notice of the fixture to replenish low items?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Sales Floor Freezer

• Set according to available signage<br>

  Yes

  No

  N/A

• Product is rotated for FIFO<br>

  Yes

  No

  N/A

• Product is labeled accurately<br>

  Yes

  No

  N/A

• Freezer doors are spotless?<br>

  Yes

  No

  N/A

• All product are code dated and within expiration dates?<br>

  Yes

  No

  N/A

• Freezer door gaskets are in good repair and there is no sign of condensation?<br>

  Yes

  No

  N/A

• Freezer base is free of ice build up?<br>

  Yes

  No

  N/A

• Freezer temperature is set between zero degrees and negative 10 degrees<br>

  Yes

  No

  N/A

Bakery Back of The House- Production

• Staffing Needs Appropriate?<br>

  Yes

  No

  N/A

• Workstations are organized for efficiency?<br>

  Yes

  No

  N/A

• Work stations appear neat and tidy?<br>

  Yes

  No

  N/A

• General Cleanliness? Is every production area clean and neat and free of accumulated dust and grease around the base?<br>

  Yes

  No

  N/A

• Best Safety Practices Being Used?<br>

  Yes

  No

  N/A

• Best Practices being followed - Shrink Reporting / Pars etc.<br>

  Yes

  No

  N/A

• Bakers Production area clean and organized?<br>

  Yes

  No

  N/A

• Cake Decorating Production area is cleaned and organized?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Walls and ceiling tiles are clean?<br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Proper Inventory/Production on Hand?<br>

  Yes

  No

  N/A

• Production items are being weighed to ensure Weights and Measures compliance?<br>

  Yes

  No

  N/A

• Proper Dating and Labeling on all food items? <br>

  Yes

  No

  N/A

• Proper NSF food storage containers are being used in all production areas?<br>

  Yes

  No

  N/A

• Kitchen management is actively involved in ensuring the production of quality product?<br>

  Yes

  No

  N/A

• Evidence of recipes being followed?<br>

  Yes

  No

  N/A

• Electrical panels are free of obstacles by a minimum of 36 inches<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

• All light bulbs are working?

  Yes

  No

  N/A

• All colored icings are stored in NSP containers?

  Yes

  No

  N/A

• There is no evidence of single use pastry bags being used for icing storage from day to day.

  Yes

  No

  N/A

• All sheet pans & bread pans are in good condition and free of unnecessary build up.

  Yes

  No

  N/A

• A soak tank is available and ready for use to maintain sheet pans and bread pans.

  Yes

  No

  N/A

• The proofbox shows no evidence of hard water stains, rusting at the top on the inside.

  Yes

  No

  N/A

• Baking racks roll freely to demonstrate proper maintenance of the wheels.

  Yes

  No

  N/A

• All hand sinks are spotlessly clean and fully stocked.

  Yes

  No

  N/A

Freezer

• Organized with similar items together?<br>

  Yes

  No

  N/A

• Freezer floor is clear of any debris and boxes?<br>

  Yes

  No

  N/A

• Inside Freezer flaps are always down to the floor and not obstructed by objects?<br>

  Yes

  No

  N/A

• Freezer door is immediately closed after product is removed?<br>

  Yes

  No

  N/A

• Freezer floor is free of ice build up?<br>

  Yes

  No

  N/A

• All product cases are code dated for FIFO?<br>

  Yes

  No

  N/A

• Freezer door and handle is clean showing no signs of food build up?<br>

  Yes

  No

  N/A

• Door gasket is in good repair - no evidence of ice build up inside the door?<br>

  Yes

  No

  N/A

• Open cases are consolidated when applicable to maximize freezer space?<br>

  Yes

  No

  N/A

• All light bulbs are functional.

  Yes

  No

  N/A

Cooler

• Organized with similar items together (icings, nuts, cheese)?<br>

  Yes

  No

  N/A

• Cooler floor is clear of any debris and boxes?<br>

  Yes

  No

  N/A

• Inside Cooler flaps are always down to the floor and not obstructed by objects?<br>

  Yes

  No

  N/A

• Cooler door is immediately closed after product is removed?<br>

  Yes

  No

  N/A

• Proper Dating and Labeling on all food items? <br>

  Yes

  No

  N/A

• All product cases are code dated for FIFO?<br>

  Yes

  No

  N/A

• Proper NSF food storage containers are being used for all open product?<br>

  Yes

  No

  N/A

• Cooler door and handle is clean showing no sings of food build up?<br>

  Yes

  No

  N/A

HACCP

• Equipment Being Maintained?<br>

  Yes

  No

  N/A

• Blue/Black Pen only are used for filling out HACCP documents?<br>

  Yes

  No

  N/A

• Completed Daily?<br>

  Yes

  No

  N/A

• Completed 3 x Daily?<br>

  Yes

  No

  N/A

• Legible Documentation?<br>

  Yes

  No

  N/A

• Adherence to Cleaning Schedule<br>

  Yes

  No

  N/A

• Is the department free of fruit flies - Drains are well maintained?<br>

  Yes

  No

  N/A

• Sanitizing properly?<br>

  Yes

  No

  N/A

• Thermometer Calibration is done on Monday only and recorder?<br>

  Yes

  No

  N/A

• HACCP dept. received sheets on the first of every month?<br>

  Yes

  No

  N/A

• HACCP dept. received all necessary sheets on the first of every month?<br>

  Yes

  No

  N/A

Other General Observations:

Administrative and Financial Performance

• Current QTD sales trend (vs budget)?

• Current YTD sales trend (vs budget)?

• Current QTD CTO Performance (vs budget)?

• Current YTD CTO Performance (vs budget)?

• Have all new employees completed their department training?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the Purchase to Sales report being used appropriately?

  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 For immediate action and follow-up by the Store Director/ Asst. Store Director

• Things to be addressed within 7 days with 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

Deli 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

• Illness log current?

  Yes

  No

  N/A

Produce Log

• Is the credit log completed, current and accurate?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Has the receiving log been verified to the detail general ledger?

  Yes

  No

  N/A

• Did you check the employee illness log?

  Yes

  No

  N/A