2019 Coborn's Deli Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

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

• 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

  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

• 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

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all relevant Department communications posted within the Department in a visible location for all employees? e.g. the kitchen SOP

  Yes

  No

  N/A

• Are there any handwritten tags?

  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

  Yes

  No

  N/A

• Countertop and Fixture Appearance

  Yes

  No

  N/A

• Proper Signage in Place? e.g. Iron Man/ Ad signage

  Yes

  No

  N/A

• Overall Cleanliness / Free of Clutter and dust?

  Yes

  No

  N/A

• Visibility to BOH is un-obstructed?

  Yes

  No

  N/A

• Napkins & Utensils Stocked?

  Yes

  No

  N/A

Staffing

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

  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)

  Yes

  No

  N/A

• Prompt service to guests with acknowledgement, smile and courteous, being provided as they arrive?

  Yes

  No

  N/A

• Proper Timing for Sampling Offered?

  Yes

  No

  N/A

• Hand washing sinks are accessible, fully operational, and stocked in all food preparation areas?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Full-Service Case Display

• Glass is smudge free?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Salads with allergens are placed in the back row so cross contamination scenarios do not exist?

  Yes

  No

  N/A

• Are the garnish guidelines being followed?

  Yes

  No

  N/A

• Product quality looks in sync with proper execution?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Full-service Case deck is free of visible debris?

  Yes

  No

  N/A

• Individual item tags are accurate by item

  Yes

  No

  N/A

• Low Adhesives are positioned as directed and are in good repair

  Yes

  No

  N/A

• Platter sizes are in sync with expected daily sales

  Yes

  No

  N/A

• No product on display is frozen?

  Yes

  No

  N/A

• All rise is position platters so that the tallest to shortest go from back to front. CW platters elevated in the back for a better visual appearance?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Full Service Hot Case

• Workstation appears neat and tidy, and is organized for efficiency?

  Yes

  No

  N/A

• All items are prepped according to guidelines?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Response

• Do all the qualifying hot case products have their own portion spoodle? Are the portion spoodles being utilized when necessary; 6oz Entrée, 4oz Side, 2oz Gravy?

  Yes

  No

  N/A

• Countertop is free of clutter?

  Yes

  No

  N/A

• Have temperatures been taken and recorded every two hours on the hot case/hot bar temperature log?

  Yes

  No

  N/A

Specialty Cheese Station

• Cheese Monger is knowledge and can answer all questions?

  Yes

  No

  N/A

• All Product looks appealing?

  Yes

  No

  N/A

• Product is being cut in accordance to established standards?

  Yes

  No

  N/A

• Case is merchandised according to planograms provided

  Yes

  No

  N/A

• All product is within expiration dates?

  Yes

  No

  N/A

• Evidence of proper ordering - no OOS?

  Yes

  No

  N/A

Sandwich Station and Salad Station

Pizza Station

• Pizza dough is properly proofed and slacked?

  Yes

  No

  N/A

• Self-Serve Hot Entrees

  Yes

  No

  N/A

• Unit is clean with no debris?

  Yes

  No

  N/A

• Product offerings look freshly made?

  Yes

  No

  N/A

• Supplies are well stocked?

  Yes

  No

  N/A

Self-Serve Cold - Prepack/Beverages

• Produce is abundant and properly spaced in over 90% of the case offering between the hours of 10:00AM and 7:00PM?

  Yes

  No

  N/A

• Planograms are being followed?

  Yes

  No

  N/A

• Free of Expired Products, Code Dating, Proper Rotation Used?

  Yes

  No

  N/A

• Proper packaging, labeling, and recipes being followed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Proper Tares for DSD and Production Items

  Yes

  No

  N/A

• Hot Holding Cases

  Yes

  No

  N/A

• Are there rotisserie chicken available? If yes, how many?

  Yes

  No

  N/A

• Correct header sign is in place and straight?

  Yes

  No

  N/A

• Date Coding & Labels Correct for each container?

  Yes

  No

  N/A

• Holding Temperatures Correct?

  Yes

  No

  N/A

• Cross merchandising product options make sense for Rotisserie birds?

  Yes

  No

  N/A

• Case Cleanliness Maintained?

  Yes

  No

  N/A

• Hot Holding Cases - Soups

  Yes

  No

  N/A

• All Soup Varieties are available according to the guidelines?

  Yes

  No

  N/A

• Countertop is free of spilled soup and the lids are clean?

  Yes

  No

  N/A

• Containers with lids are available in all sizes?

  Yes

  No

  N/A

• Cross merchandising product options make sense for Soups?

  Yes

  No

  N/A

• Soup levels in each container is above 50% capacity

  Yes

  No

  N/A

• Sushi

  Yes

  No

  N/A

• Display looks inviting?

  Yes

  No

  N/A

• Stock Level Correct for driving sales?

  Yes

  No

  N/A

• Dating, Labeling / FIFO Used?

  Yes

  No

  N/A

• Case is neat and clean/ free of debris?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• The Sushi chef offers specials on a daily basis?

  Yes

  No

  N/A

• Salad Bar

  Yes

  No

  N/A

• Stock level correct for driving sales – every container is over 80% capacity and looks inviting?

  Yes

  No

  N/A

• Is there evidence of produce conversion being used?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All supporting product, packaging and utensils are available?

  Yes

  No

  N/A

• Case clings are available and in good condition?

  Yes

  No

  N/A

• Items are set to planogram?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Kitchen Back of The House/Coolers/Freezers

• Best Safety Practices Being Used?

  Yes

  No

  N/A

• Production area clean and organized?

  Yes

  No

  N/A

• Walk-in-Coolers/Freezer Clean & Organized?

  Yes

  No

  N/A

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

  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 temperature-controlled area). Understand how long applicable product might have been out of compliance to determine whether product needs to be tossed

  Yes

  No

  N/A

• Proper Inventory/Production on Hand?

  Yes

  No

  N/A

• Equipment Being Maintained?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• HACCP

  Yes

  No

  N/A

• Policy Compliant All Areas?

  Yes

  No

  N/A

• Daily Log Being Maintained?

  Yes

  No

  N/A

Other General Observations

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is there fresh coffee available?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Administrative & Financial Performance

• Current QTD Sales Trends (vs budget)

  Yes

  No

  N/A

• Current QTD CTO Performance (vs budget)

  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

• All invoices are inputted on a daily basis to ensure proper submission and payment is done?

  Yes

  No

  N/A

• BOH inventory levels are maintained at 50% threshold?

  Yes

  No

  N/A

• C store self-service case

  Yes

  No

  N/A

• Proper itemization on display?

  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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

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

• Follow-up Date for revisit

  Date