2018 Coborn's Meat Audit

• Store Location

• Meat Manager

• Conducted on

  Date

• Prepared by

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 %

• Budget CTO $

• Actual CTO $

• Budget CTO %

• Actual CTO %

• Current manager special percent of sales:

• Shrink Goal - Current QTD shrink.

• Basic training current

  Yes

  No

  N/A

• Meat block newsletter displayed

  Yes

  No

  N/A

Department Info

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

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

  Yes

  No

  N/A

• Appearance of Service Counter to SOP Standard. Showcase ready by 10am today?

  Safe

  At Risk

  N/A

• Service case plan-o-gram followed

  Yes

  No

  N/A

• Foodie Prominently featured?

  Yes

  No

  N/A

• Fresh flight item in place and signed

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Coborn's/MPF locations knife sharpening service. Prominently promoted and displayed.

  Yes

  No

  N/A

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

• Weekly inventory done in order guide

  Yes

  No

  N/A

• Product rotated in cooler and freezer- Check codes and dates. Insert picture of Cooler & Freezer.

  Yes

  No

  N/A

• Appearance of self service case to SOP standard.

  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+

• Are merchandising standards followed? Cases full to the load line? Are signs placed every 4 feet with TLB or manager specials?

  Yes

  No

  N/A

• Check conditions of the 5 deck case, processed case and bunkers for cleanliness?

  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

• No out of Date Product. Is product rotated properly?

  Yes

  No

  N/A

• Was the department faced?

  Yes

  No

  N/A

• Key Staff Coverage- Check current schedule- Full time staff until close one night each week/ manager or assistant manager till close Thursday and Friday. Early AM shift Scheduled?

  Yes

  No

  N/A

• Are primal boxes in cooler dated when product was taken from box that needed to be cut?

  Yes

  No

  N/A

• Does shop trim dated? Is shop trim less than 48 hours old?

  Yes

  No

  N/A

• Check overhead condenser covers and fan blades, free of dirt and debris?

  Yes

  No

  N/A

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

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

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

  Yes

  No

  N/A

• Employees are observed using gloves correctly.

  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

• 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

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

  Yes

  No

  N/A

• Check for other maintenance that needs attention. Eg. Trim around doors, rust, painting needs, other department maintenance needs.

  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

• Has all used equipment and tabletops been disassembled washed, rinsed and sanitized 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 department (Flies, Fruit Flies, Rodents)

  Yes

  No

  N/A

• 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)

  1

  2

  3

  4

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

• Was the store director copied on this report?

  Yes

  No

  N/A

• Supervisor must review findings with the leadership team with in the department and the store prior to exiting the store. Action plans must be executable by the store team OR the supervisor should take a leadership role in acquiring external help for the store team and follow-up visits must take place in with 14 days.

  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. <br>

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Follow-up Date for revisit:

  Date

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 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 logs

• 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