BU15 Holiday Store Condition Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Office

• CTW being completed correctly and thoroughly?

  Yes

  No

  N/A

• Cashier Observation forms completed correctly and thoroughly?

  Yes

  No

  N/A

• Weekly and Monthly ID Loss reports printed, highlighted and comments made?

  Yes

  No

  N/A

• Produce and Meat ordering guide filled out properly?

  Yes

  No

  N/A

Front End/Cashier

• Cashier performance report posted with coaching comments?

  Yes

  No

  N/A

• Smart Shopper program in place?<br>Talking points and Ask Me signs up and are cashiers circling the web site for awareness.

  Yes

  No

  N/A

• Front end 5S'ed?

  Yes

  No

  N/A

• Full upstream sections full?

  Yes

  No

  N/A

• Are all associates practicing G.O.T.?

  Yes

  No

  N/A

Produce

• Take a picture of the entire wet rack and black bin displays.

  Media

• Produce Department Fresh and Full?

  Yes

  No

  N/A

• Is the daily, weekly & monthly cleaning schedule posted?<br><br>This was handed out to all managers during the holiday show and should be posted in both produce and meat department.

  Yes

  No

  N/A

• Are the Pinatas properly displayed on top of the Produce case?<br><br>If not and the District Manager agrees the store should not be carrying them... mark it n/a and it will not score.

  Yes

  No

  N/A

• Plan-o-gram being followed?

  Yes

  No

  N/A

• Fall Squash on display?

  Yes

  No

  N/A

• Script being followed?

  Yes

  No

  N/A

• Shockingly Low signs on all ad items?

  Yes

  No

  N/A

• Is the department being culled a minimum 3 times per day?

  Yes

  No

  N/A

• Are all greens being crisped correctly?

  Yes

  No

  N/A

• Produce prep area 5S?

  Yes

  No

  N/A

• Sanitation; Proper use of the 3 bay sink?

  Yes

  No

  N/A

• Test strips, buckets for knife cleaning and sanitizer for clothes being used?

  Yes

  No

  N/A

• Produce daily checklist being completed correctly?

  Yes

  No

  N/A

Meat Department

• Take a picture of the entire fresh meat case.

  Media

• Is there adhesive on the tags to hold them in place?

  Yes

  No

  N/A

• Spot Bunker case merchandised to script?

  Yes

  No

  N/A

• Offal case set to plan-o-gram?

  Yes

  No

  N/A

• Is trimming being completed after the primal has been cut?

  Yes

  No

  N/A

• Frozen Meat section set properly?

  Yes

  No

  N/A

• Lunch Meat case set to POG and no raw above cooked?

  Yes

  No

  N/A

• Test strips, buckets for knife cleaning and sanitizer for cloths being used properly?

  Yes

  No

  N/A

Center Store

• Holiday Food Donation program in place?

  Yes

  No

  N/A

• Script being followed?

  Yes

  No

  N/A

• Seasonal special buy section set to plan-o-gram?

  Yes

  No

  N/A

• First aisle merchandised correctly with price investment items?

  Yes

  No

  N/A

• End-cap merchandising correct? Extra shelf in place once end cap is sold down.

  Yes

  No

  N/A

• Clip strip program in place?

  Yes

  No

  N/A

• Holiday new items identified with a new item tag? Eggnog, coffee creamer etc...

  Yes

  No

  N/A

• Wings merchandised correctly? One item facing produce.

  Yes

  No

  N/A

• No more than two aisle stacks per aisle?

  Yes

  No

  N/A

• Front End flex end merchandised properly? <br>Cold and flu, Christmas Candy or Christmas toys.

  Yes

  No

  N/A

• Dot rotation being followed?

  Yes

  No

  N/A

• Seafood section set to Plan-o-gram and full?

  Yes

  No

  N/A

• Frozen food doors merchandised correctly?

  Yes

  No

  N/A

• Upstream full throughout the store?<br>Front end, aisles etc....

  Yes

  No

  N/A

• Holiday Bakery tables following BU script?

  Yes

  No

  N/A

• Is the Hazardous waste program up to date and program being followed:<br>- Appropriate date on each tote<br>- Appropriate category check when item is added.

  Yes

  No

  N/A