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
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)
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)
Display cases are properly stocked with no product above the fill line or stored on air vents
Correct Labels are used and include complete, correct ingredient statements
Neat, clean and well organized. No unnecessary items present such as cardboard, boxes or unused equipment. (Deli – Utensil storage areas)
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
Is there a sanitized bucket at each station and if so does each have a clean towel within?
All toxic chemicals are properly stored in an area separate from food, equipment, utensils and single service items
No pest activity noted in department (Flies, Fruit Flies, Rodents)
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)
Has product from other fresh departments been received for conversion? If yes, did the team use product to drive sales?
Are the work assignment sheets being used daily to communicate with staff?
Are there any maintenance that need to be completed? If so, has it been input in Verisae
Are all relevant Department communications posted within the Department in a visible location for all employees? e.g. the kitchen SOP
Are there any handwritten tags?
The department is free of personal items like coats and bags
Are there any light bulbs that need to be replaced? If so, indicate where
Countertop and Fixture Appearance
Proper Signage in Place? e.g. Iron Man/ Ad signage
Overall Cleanliness / Free of Clutter and dust?
Visibility to BOH is un-obstructed?
Napkins & Utensils Stocked?
Manager on Duty and actively engaged in leading the team or attending to customer needs on the sales floor
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)
Prompt service to guests with acknowledgement, smile and courteous, being provided as they arrive?
Proper Timing for Sampling Offered?
Hand washing sinks are accessible, fully operational, and stocked in all food preparation areas?
Employees are observed using suitable utensils such as tissue paper, spatulas, tongs, single use gloves or other dispensing equipment?
Glass is smudge free?
Is the case up and ready (full) for business by 9:00AM?
Salads with allergens are placed in the back row so cross contamination scenarios do not exist?
Are the garnish guidelines being followed?
Product quality looks in sync with proper execution?
Product looks fresh? Turned every 30 minutes to avoid crusting
Full-service Case deck is free of visible debris?
Individual item tags are accurate by item
Low Adhesives are positioned as directed and are in good repair
Platter sizes are in sync with expected daily sales
No product on display is frozen?
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?
Sliced meats are well displayed and fresh in appearance/no drying on the edges?
Packaged sliced meats were sliced fresh for the packaging and not re-purchased from the case?
Are the service cheeses fresh and is the inventory more than at at 90% capacity
Are Kevlar gloves used when cleaning or wiping the slicers?
Workstation appears neat and tidy, and is organized for efficiency?
All items are prepped according to guidelines?
Is the hot case planogram posted on the back of the hot case with PLUs?
Product is abundant in over 90% of the hotel pans? Sales Driving or shrink control?
All signage (tags, low adhesives) is in place and accurate by item?
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?
Countertop is free of clutter?
Have temperatures been taken and recorded every two hours on the hot case/hot bar temperature log?
Cheese Monger is knowledge and can answer all questions?
All Product looks appealing?
Product is being cut in accordance to established standards?
Case is merchandised according to planograms provided
All product is within expiration dates?
Evidence of proper ordering - no OOS?
Pizza dough is properly proofed and slacked?
Self-Serve Hot Entrees
Unit is clean with no debris?
Product offerings look freshly made?
Supplies are well stocked?
Produce is abundant and properly spaced in over 90% of the case offering between the hours of 10:00AM and 7:00PM?
Planograms are being followed?
Free of Expired Products, Code Dating, Proper Rotation Used?
Proper packaging, labeling, and recipes being followed?
Case deck is clean and free of debris with mesh in great condition?
Proper Tares for DSD and Production Items
Hot Holding Cases
Are there rotisserie chicken available? If yes, how many?
Correct header sign is in place and straight?
Date Coding & Labels Correct for each container?
Holding Temperatures Correct?
Cross merchandising product options make sense for Rotisserie birds?
Case Cleanliness Maintained?
Hot Holding Cases - Soups
All Soup Varieties are available according to the guidelines?
Countertop is free of spilled soup and the lids are clean?
Containers with lids are available in all sizes?
Cross merchandising product options make sense for Soups?
Soup levels in each container is above 50% capacity
Display looks inviting?
Stock Level Correct for driving sales?
Dating, Labeling / FIFO Used?
Case is neat and clean/ free of debris?
All supporting product and utensils are available? eg. Soy sauce, Wasabi, ginger, chop sticks
Sushi is being chilled to the correct temperature prior to placement in the display case?
The Sushi chef offers specials on a daily basis?
Stock level correct for driving sales – every container is over 80% capacity and looks inviting?
Is there evidence of produce conversion being used?
Display is neat and clean/ free of product migration?
All supporting product, packaging and utensils are available?
Case clings are available and in good condition?
Items are set to planogram?
Product is being chilled to the correct temperature prior to placement in the display case?
Best Safety Practices Being Used?
Production area clean and organized?
Walk-in-Coolers/Freezer Clean & Organized?
Are all raw products separated from cooked products in the coolers?
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
Proper Inventory/Production on Hand?
Equipment Being Maintained?
All metro-racks and other shelving are tagged appropriately for product placement in designated locations
Policy Compliant All Areas?
Daily Log Being Maintained?
Free-standing merchandising racks are set at over 90% capacity?
If applicable, Is the deli seating area clean and inviting to our guests? Do all tables have condiments and napkins?
Is the condiment and plastic utensil station fully stocked in the seating area, if applicable?
Is the fountain pop machine turned off and nozzles removed and cleaned at night?
Is the beverage bar clean and inviting to guests? Check inside the cappuccino machine and pop machine for cleanliness
Is there fresh coffee available?
Are all case temperatures monitored every four hours on the refrigerated log?
Current QTD Sales Trends (vs budget)
Current QTD CTO Performance (vs budget)
Is shrink being accurately reported using the RMS process on a daily basis?
Has the receiving log been verified to the Detail General Ledger?
All invoices are inputted on a daily basis to ensure proper submission and payment is done?
BOH inventory levels are maintained at 50% threshold?
C store self-service case
Proper itemization on display?
Code dating and FIFO rotation being followed?
Product assortment is over 90% full between the hours of 10am and 7pm?
All signage tags are in place and accurate by item?
Display fixture is free of expired product?
Overall cleanliness/ free of clutter and dust?
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
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