BU15 PC Visit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Fresh Meat Case

• Is the cutting list Filled in 2 times a day

  Yes

  No

  N/A

• Is the meat case set to POG

  Yes

  No

  N/A

• Is the store keeping the categories together (beef, pork and poultry)

  Yes

  No

  N/A

• Is the offal case set to POG

  Yes

  No

  N/A

• Does the beef section have positive shrink cuts (thin slice meats, stir fry, stew meat & Cubed steaks)

  Yes

  No

  N/A

• Does the pork section have positive shrink cuts (Thin slice pork, Stir fry, pork stew, pork cubed chops & Boneless country style ribs from the sirloin ends BNLS)

  Yes

  No

  N/A

• Does the chicken section have Thin slice chicken, boneless chicken thighs or chicken tenders.

  Yes

  No

  N/A

• Are the primo sausages dated correctly

  Yes

  No

  N/A

• Is the store using the proper tray sizes according to the tray shart

  Yes

  No

  N/A

• Is the country of origin on the labels, according to save a lot Standards ( Born raised & harvest in the USA)

  Yes

  No

  N/A

• Are the shelves free of purge and stains, case wiped down, chrome free of dirt and smudges

  Yes

  No

  N/A

• No Black matting on the meat and spot cases

  Yes

  No

  N/A

• case liners in the bottom of the cases

  Yes

  No

  N/A

• All fresh meat trimmed to 1/8 of'' (beef and pork)

  Yes

  No

  N/A

• Are all the roast been tied correctly

  Yes

  No

  N/A

• All fresh meat wrapped to standars

  Yes

  No

  N/A

• All beef meets quality Standars

  Yes

  No

  N/A

• All pork meets quality Standards

  Yes

  No

  N/A

• All chicken meets quality Standars

  Yes

  No

  N/A

• Does the meat case has sufficient stock level for the time of the day, week of the mont

  Yes

  No

  N/A

• All labels being applied according to save a lot Standards ( family pack stickers, glow stickers & pricing label in the top right corner)

  Yes

  No

  N/A

• All varieties of fresh grinds in display (Lean, chuck, beef & turkey)

  Yes

  No

  N/A

• All the soaker pads being used correctly

  Yes

  No

  N/A

• Is the meat cutter scrapping both sides of the meat.

  Yes

  No

  N/A

• Are The Spot cases according to scrip

  Yes

  No

  N/A

• All AD items on display and signed

  Yes

  No

  N/A

• is the meat case tag 100% with the blue shelf talkers according to save a lot Standars. and double side tape in the back

  Yes

  No

  N/A

• Is the meat case temperature 28 to 36 degrees

  Yes

  No

  N/A

• Are The Markdowns being done according to save a lot standars

  Yes

  No

  N/A

• Is the store using the correct PLU numbers for the pork ribs and beef ribs

  Yes

  No

  N/A

• Is the bulletin board according to BU directions an up dated

  Yes

  No

  N/A

Lunch meat case

• All product properly rotated in display cases (check 10 item)

  Yes

  No

  N/A

• Case cleaned on quarterly rotation

  Yes

  No

  N/A

• All air vents cleaned and free of trash

  Yes

  No

  N/A

• Is the outside of the case cleaned

  Yes

  No

  N/A

• Are all Advertised item in displayed ad signed

  Yes

  No

  N/A

• Are all codes dates in compliance ( check 6 items)

  Yes

  No

  N/A

• Is the Store checking the dates by section daily (On a schedule to check the dates daily )

  Yes

  No

  N/A

• Is all the reduce product within specified date range (7 dates)

  Yes

  No

  N/A

• Is the product level satisfactory for the time of the month

  Yes

  No

  N/A

• Is the case temperature 32-36 degrees

  Yes

  No

  N/A

• Is the case set to POG

  Yes

  No

  N/A

• Is the store ordering the Southern snacks product

  Yes

  No

  N/A

• is the store dating the Johnsonville breakfast sausages correctly 9 & dates )

  Yes

  No

  N/A

• is the store keeping the categories together (breakfast, lunch & dinner)

  Yes

  No

  N/A

• is the store separating the cooked and raw product in the lunch meat case

  Yes

  No

  N/A

• Is the store using new item shelf talker

  Yes

  No

  N/A

• Is the case tag 100% ( no missing price tags0

  Yes

  No

  N/A

• All product properly rotated in display cases (check 10 item)

  Yes

  No

  N/A

• Case cleaned on quarterly rotation

  Yes

  No

  N/A

• All air vents cleaned and free of trash

  Yes

  No

  N/A

• Is the outside of the case cleaned

  Yes

  No

  N/A

• Are all Advertised item in displayed ad signed

  Yes

  No

  N/A

• Are all codes dates in compliance ( check 6 items)

  Yes

  No

  N/A

• Is all the reduce product within specified date range (2 dates)

  Yes

  No

  N/A

• Is the case temperature 0 degrees or below

  Yes

  No

  N/A

• Is the product level satisfactory for the time of the month

  Yes

  No

  N/A

• Is the case set to POG

  Yes

  No

  N/A

• is the store keeping the categories together (pork, poultry & beef )

  Yes

  No

  N/A

Cutting room & supplies

• No evidence of eating or drinking inside of the department (Cutting room)

  Yes

  No

  N/A

• Are the floor corner cleaned

  Yes

  No

  N/A

• Is the 3 compartment sink cleaned

  Yes

  No

  N/A

• Is the 3 compartment sink set to SAL standards

  Yes

  No

  N/A

• Is the store using the knife containers to clean the kives

  Yes

  No

  N/A

• Is Hand washing sink clean ad not blocked

  Yes

  No

  N/A

• Is the cuber free of protein and cleaned

  Yes

  No

  N/A

• Is the saw cleaned and free of proteins

  Yes

  No

  N/A

• is the slicer cleaned and free of proteins<br>

  Yes

  No

  N/A

• Are the tables cleaned and free of proteins

  Yes

  No

  N/A

• Are the tray racks cleaned and full with trays

  Yes

  No

  N/A

• Is the scale and wrapping station cleaned

  Yes

  No

  N/A

• Are the floor drains cleaned

  Yes

  No

  N/A

• Are the doors cleaned

  Yes

  No

  N/A

• Only Authorized cleaning chemicals being used

  Yes

  No

  N/A

• Does the store have the 3 bottles for cleaning full and 5s

  Yes

  No

  N/A

• Are the fan guards being cleaned

  Yes

  No

  N/A

• Is the sanitation equipment working properly

  Yes

  No

  N/A

• Is the daily manager sing of completed and up to dated ( check 5 days )

  Yes

  No

  N/A

• Are the hair nets and cutting glove being worn

  Yes

  No

  N/A

• Is the cutting temperature 40 -45 degrees

  Yes

  No

  N/A

• Are all the lights working with proper shields

  Yes

  No

  N/A

• Is the store using the correct PLU Book

  Yes

  No

  N/A

• Are the cutting books 5s in front of the cutting table

  Yes

  No

  N/A

• Is the supply rack organized and 5s

  Yes

  No

  N/A

Meat cooler

• All product rotated and staked off the floors

  Yes

  No

  N/A

• Are all the boxes dated with the receiving date and the expiration date

  Yes

  No

  N/A

• Are all the carts, racks & floor cleaed

  Yes

  No

  N/A

• Are the fan guards cleaned (dust free)

  Yes

  No

  N/A

• Is the temperature gauge working and reading 26-36 degrees

  Yes

  No

  N/A

• Does the store have the proper inventory levels

  Yes

  No

  N/A

• No reduced meat in the cooler

  Yes

  No

  N/A

• Is the frozen meat being thawed according to guideline (Oxtails, Ribs & Offaals)

  Yes

  No

  N/A

• Are The bone barrels being cleaned and oil after every pick up

  Yes

  No

  N/A

• are the bone barrel conditions acceptable for meat inside of them

  Yes

  No

  N/A

Freezer conditions

• All product rotated and staked off the floors

  Yes

  No

  N/A

• Is the product organized

  Yes

  No

  N/A

• No Frozen ((Fresh meat) inside of the freezer

  Yes

  No

  N/A

• No reduced meat inside o the freezer

  Yes

  No

  N/A

• is the floor free of excess ice build up

  Yes

  No

  N/A

• Does the store has the proper inventory levels

  Yes

  No

  N/A

Office

• Is the meat cutter reading the communication from the RMM and the PC

  Yes

  No

  N/A

• Is the store manager and the meat cutter spending time going over the ID lost each week

  Yes

  No

  N/A

• Is the mea cutter doing the meat orders with the store manager or manager in charge

  Yes

  No

  N/A

• Is the meat cutter doing the meat surveys with the store manager

  Yes

  No

  N/A

• Is the meat cutter recapping the ordering book according to save a lot Standards

  Yes

  No

  N/A

• Is the Meat Cutter Doing the STPR form ( Sale to purchases form)

  Yes

  No

  N/A

• Is the meat cutter doing a cutting test ones a week

  Yes

  No

  N/A

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