BU15 Store Condition Audit

Parking lot clean?

Window, doors and frames clean?

How many shopping carts on the lot?

Is the cart corral clear of trash?

Is the garbage can empty that is located at the front entrance?

Front doors working properly?

Correct posters in the windows?

Ads available in the Ironman?

Office 5S compliant?

Cashier Observation form being filled out correctly and signed by cashier and manager? <br>Complete one observation per cashier per shift.... high shrink stores will conduct more per District Manager's Direction.

Is the weekly schedule posted using Kronos? (no hand written schedules) And are all perishable clerks identified for each department?

Weekly ID loss report printed out from prior week?

4 week ID loss reviewed with Managers comments and being review with store team?

Is 4 week ID Loss report printed from prior period?

P&L and Margin Shrink report reviewed by DM and Store management team with notes?

Are the perishable ordering books filled out properly? 2 week planning report filled out and survey quantities posted for each delivery.

CTW Store walks being done properly and completed twice daily?

Till audits completed according to policy and signed by manager and cashier? <br>Two Till audits are to be conducted daily.

Advertised item Out Of Stock List being done daily? All ADV. Items in stocks?

Date Check completed weekly for Fresh and center store?

5S store weekly self-audit completed for prior week?

Safety store monthly self-audit completed for the prior week?

SVU store weekly self-audit completed for the prior week?

Billing Clerk work being done correctly, verified and signed off on by Store Manager?

Rings per minute posted on outside office wall with high performers highlighted?

District Manager Log book available and updated weekly?

Reset Binder up to date?

Break room clean?

Bad Apple Poster up and located in a visible area?

Store use stickers being used on all products?

Lockers secure & locks being used while in use?

Refrigerator clean?

Receipts on product being stored in Refrigerator and break room?

Finish Line Board filled out correctly and up to date? / Celebrate days safe?

Safety Poster up with Picture of Safety Captain?

Latest Store Assessment Posted?

Cashier Assignment Card being used?

Each register clean?

5S in place at every register?

Scales vacuumed at every register?

Candy sections full at every register?

Upstream items above belts set to POG and full?

Visi Cooler set to POG and full?

Flex end set to Business Unit direction?

Bags full tagged and merchandise properly?

Cashier practicing GOT?

Cashier asking customer if they would like to purchase shopping bags?

Department full and fresh?

Department set properly carrying full variety?

Produce check list being completed daily?

Are there holes / out of stocks in produce department?

Fresh O/S

Is the produce department set to BU/SAL merchandising plan?

Department culled and rotated properly?

Is crisping program in place and visibly being used?

Is the daily, weekly monthly cleaning being done properly?

ID Loss being captured correctly?

Markdowns completed by 10:00 a.m. and displayed in dept.?

Department properly signed and tagged? (No missing signs or tags)

Point of origin (COOL) being followed 100%?

Is packaged items in date? check 5 items

RPC’s clean and being rotate when filled?

Dry Tables/Bins full and fresh?

Dry Table/Bins clean and free of Flies and Gnats?

Image wall set to script?

Is the Special Buy/seasonal section set to plan?

Investment/KVI’s merchandised down the first aisle?

Pallets and ½ pallets in groups of 2 and spaced properly?

Proper signs and shelf talkers being used?

Meat Plan-O-Gram 5S’d on top of meat case, updated and being followed?

Are the Primo Brats dates?

Are the St. Louis, Spareribs & baby-back ribs tagged PREVIOUSLY FROZEN?

Fresh Meat case & Meat Bunkers set to BU plan and properly signed?

Meat description tags on all items?

Meat cases clean with NO sign of bloody packages or bloody shelves?

Fresh meat and offal case free of holes / out of stocks?

Fresh O/S

Department free of out of date product?

Pork combo pack minimum 6 varieties on display, 3 varieties Pork Sirloin, beef combo 6 varieties on display?

Are Meat markdowns completed by 10:00 a.m. and displayed in dept.?

Markdown column being used on Cutting List?

Cutting list being used, minimum of twice daily?

Manager Meat Assessment Sign Off being used correctly and done daily?

Is the District Meat Assessment available for Review?

Cutting gloves being used?

Hair and beard nets being used?

Meat prep area hospital clean?<br>

Is the saw being broken down correctly? both pulleys being removed when cleaning?

Equipment being broke down correctly and oiled when cleaned?<br><br>

Meat cooler clean and organized?

Is the approved chemicals being used and towels available?<br><br>Purple, blue & Red bottles being used?

Boxes Dated properly; top right is date received and top left is expiration date?

ID Loss being captured correctly?

Case full and set to planogram?

Fresh O/S

IS the planogram 5s on top of the case?

Correct shelf talkers being used?

Case clean with case liners in bottom of case?

Are all advertised items signed properly with an shockingly low 8x5 sign or shelf tag ?

All tags in good condition and not faded?

Product properly being rotated? check 3 items

All product in date? check 5 items

Milk doors Full?

Doors clean?

Rotation program in place? <br><br>Back to front/bottom to top... oldest dates on the most visible shelf (eye level).

Milk shelves clean?

Milk clings on all milk doors?

Price tags on all products?

All ad items signed with a shockingly low 8x5 or shelf tag?

Case full?

Fresh O/S

Product properly being rotated? check 3 items

Product in date? Check 5 dates

Department full?

Fresh O/S

Is all cool and dates correct on the Frozen Meat section?

is Frozen Meat set to plan-o-gram?

Is the Frozen Fish set to plan-o-gram?

Cases & shelves clean?

Top of bunker case merchandising to script?

Are the front and back bunkers set to BU/SAL script?

Product in date? check items.

Is there 3 Special Buy doors?

Are the 3 Special Buy doors merchandising guidelines being followed?

Are all state & local customer purchase signage in place per guidelines?

Is section tagged properly... left justified?

Cases & shelves clean?

Case set to plan-o-gram?

BU wine and beer displays set to BU plan?

Bakery Section Full?

Fresh O/S

Is Bakery dept. being worked by the closing manager, filled, dated and markdowns completed?

Ordering cues present: two sets of numbers for FOM and EOM business?

Product in date? check 5 items

Is the store ordering their own bread? <br><br>Ordering guide availabe?

Brad Racks properly tagged with the red strip molding?

Are items unit priced and dated properly using store number and date?

Is product being reduced 50% every 30 days?

are edibles above non-edibles?

Business Unit script being followed?

Front end bakery tables (3) merchandised per BU guidelines?

Store displaying ethnically correct items on end caps?

Is everything in date? <br>Check 15 items in the following categories baby food & formula, Chips and snacks condiments.

Seasonal sections set to plan?

Department full?

Fresh O/S

Wings facing Produce dept.?

Is proper signage being used above and below product? <br>End caps should have special buy or shockingly low signs.

Is dot rotation being conducted?

Are shelf tags current and left justified?

One wing per end?

One Item per wing?

Is the Clip strip program being followed correctly?

Is the clip strip station being used properly?

Prior months new plan-o-grams completed?

Are Shockingly Low and New items (shelf tags) on all items?

Are Shockingly Low and New item Shelf Talkers (perpendiculars) on all items?

WIC items to state minimums or greater with no out of stocks?

All gondolas are clean underneath and swept weekly?

Fire Extinguishers checked and dated properly?

Spill Stations in place, full with visual cues?

Backroom 5S clean and organized along with visual cues?

Top ten WIC item back stock displayed on rack in the backroom to replenish shelf?

Fresh Boards up to Date with current movement reports?

Baler clean? <br>

Age restriction posted on baler?

Is the key removed when not in use?

Ordering cues on supplies?

Are cost tags on all supply items?

Hazardous Materials handled properly with weekly audits up to date and log signed?

Is the Bad Apple poster posted in both bathrooms and backroom?

Bathrooms Clean?

Coolers clean?

Coolers dated?

Frozen Food freezer organized and clean?

Is there a 3' clearance in front of all electric panals?

Are all emergency alarms working?<br><br>Alarm sounding off when pushed?

Key removed from electric pallet jack when not in use?

Produce Priority Poster Posted?

Cut corn and watermelon processing poster, posted in produce prep area?

All coolers and freezer have black magic marker in holders for dating coolers?

Laundry area set up and organized?

Store cleaning area organized, 5S’d and clean?

Backyard clean?