Title Page
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Document No.
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Area Manager:
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Store:
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Conducted on
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Auditor:
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Location
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Manager on Duty:
Customer interaction
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Was the customer greeted at the register ?
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Was the customer given a parting remark?
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Was the customer acknowledge at the full service beverage area?
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Are there any outstanding facilities issues inside the store? ( observation only)
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Are there any outstanding Facilities issue outside of the store? (Observation only) <br>
Safety & Sanitation
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Hand washing station is clean, sinks free of knives,utensils,food debris,wiping cloths and pads. No product or spoilage may be placed at or around the sink. The hand -washing sink must be accessible to promote frequent hand washing . This station must be fully stocked with soap and paper towels. " Employees Must Wash Hands " sign must be present.
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Exterior conditions: <br><br>Sidewalk, porch and curb:<br><br>*Free of trash ,debris& hazards<br>*Trash containers clean and changes as needed<br><br>Parking lot and parking spaces:<br>*Free of excess trash & debris<br><br>Landscaping:<br>*Free excess trash &identical<br>*Rocks and/ or mulch not causing hazards in lot <br>
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Materials Handling-<br><br>Proper lifting procedures: proper lifting observed-limit reach,bend when lifting,two hand lifting, etc.<br><br>Utility Cart: <br>* Use when there too many products to safely carry the j each hand.<br>*Use Cigs in the CORE<br>*Use to retrieve and move Rethermalizer product from the freezer and from the Rethermalizer to the steam table.<br><br>Hand Truck:<br>* Use the o move totes or bales<br><br>Roller Hook or Dairy Hook:<br>* Use to move dairy crates <br>( Personal Protective Equipment used when required by the job aid: <br><br>* Rethermalizer gloves for Rethermalizer product<br>*Oven mitts for Lang Oven, Roll Baking Oven & Toaster Oven when reaching in<br><br>Rolling Trash Can :<br>* Use for wet trash & outside trash
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Equipment Storage-Ladders stored properly so they cannot fall and strike an associate (bungee cords are not an acceptable means of storage). Brooms, butlers, and other tools either hung or stored in a container to avoid trip hazards.
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Door PropsDoors should not be propped open however they are allowed to be chocked during an active delivery or activity such as removing trash. This would include the vendor door or the vestibule door for a legacy store. The interior vestibule should not be propped open and if there is no vendor door or vestibule, the doors can never be propped open.
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Sanitizer test strips-Are they available; is level in sink between 150 - 400 parts per million (ppm)<br>* Take a picture of the test strip for documentation.
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General Housekeeping:<br>General Housekeeping<br>All Areas of Store:<br>• Floors Clean and Dry, Deli - Patty paper, product and spills cleaned up immediately<br>• Boxes stored properly on shelving<br>• Stacks are stable a minimum of 2' and a max of 6' (Totes, Dairy Cases, Product Cases, Bread Tray, etc.) Storage Areas:<br>• Organized shelves - Utilize strike zone (Heavy boxes in the strike zone, lighter boxes stored high and low) • Chemicals store safely on shelving and no containers are open<br>• Stacks are stable a minimum of 2' and a max of 6' (Totes, Dairy Cases, Product Cases, etc.)<br>• Inventory levels allow for safe lifting and associate movement<br>• Observe weight capacity of shelving (do not remove or adjust shelving in top track or the ice rack)
Coffee Area
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Coffee Variety Availability:<br>All day part required varieties of coffee are brewed and ready for customer purchase. If a customer has to wait for the completion of brewing, points will be removed. A "Closed" sign is displayed on all thermals that are unavailable. If thermal does not have a closed sign, and it has no coffee, points will be removed.
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Cappuccino Flavor Availability & Area Cleanliness:<br>All cappuccino flavors are available for customer purchase. The cappuccino machine and area around it is free of residue, debris and spills.
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Coffee Coding: All thermals display a code of less than 2 hours. If the timer is broken, store should be using another visible method to code the coffee. Timers should be activated immediately following brewing cycle.
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Coffee Brewer, Thermal & Stand Cleanliness :All thermals, thermal stands, brewers & spray heads will be checked for external cleanliness. Three (3) thermals will be checked for inside cleanliness. A dirty thermal is defined as having an unacceptable build-up of residue or a wrap that is dirty or needs to be replaced.
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Island Cleanliness & In Stock Availability:Coffee Pour Bar and Island are free of residue, debris and spills. This includes the counter, condiment holders, condiment racks, cabinetry and overflowing trash. Coffee island is in stock of all non-retail coffee condiments & supplies.
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Dairy Products Coding and Temp:Dairy products at the coffee areas are in code. Dairy products at the coffee areas are < 41F. All drop-ins will be measured in the following manner: one (1) item will be tested, if it is not within temperature, a second item will be tested. If the second item tested is still not within temperature, points will be removed. Drop ins will not be tested if in defrost mode.
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Coffee Thermal Safety:Follow Proper Lifting Procedures: Two hand lifting required (two hands on the handle or one hand on the handle and one on the bottom of the thermal) and move body as a unit, avoid twisting when moving from back line to front line.
Self Serve Cold Beverages (Fountain, Icee, Iced Tea, Iced Coffee, F'Real)
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Soda Flavor Availability: All fountain beverage flavors are available for customer purchase. All equipment is operational or there is a current work order filed (less than 30 days old).
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Iced Flavor Availability: All iced coffee flavors are available for customer purchase. All equipment is operational or there is a current work order filed (less than 30 days old).
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Iced Flavor Availability: All Icee flavors are available for customer purchase. All equipment is operational or there is a current work order filed (less than 30 days old).
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Brewed Tea Flavor Availability:All brewed tea flavors are available for customer purchase. All equipment is operational or there is a current work order filed (less than 30 days old).
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Self Serve Beverage Coding:All Self Serve Beverage items are coded or in code. The corporate coding chart should be followed for all store codes. Extended codes are not acceptable, but short-coding results in an FYI from the Advocate.
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Self Serve Beverage Area Cleanliness & In Stock Availability:Area, including cabinets and counters, is clean and should be free from a build up of spills and debris. Must have no build-up of dirt; check for leaks and see if store called any in; check for spills not cleaned up (include soda nozzles & ice chute, inside f'real machine). Area is in stock of all self serve beverage supplies.
Full Serve Beverage
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Full Service Beverage Ingredient Availability: All Full Service Beverage ingredients required are in-stock, on CAT and available for customer purchase, this also includes ingredients for milkshakes and flurricanes.
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Full Serve Beverage Product Coding:All ingredients are coded and in code. Store codes should not exceed manufacturers codes printed on the product. The corporate coding chart should be followed for all store codes. Extended codes are not acceptable, but short-coding results in an FYI from the advocate.
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Full Serve Beverage Area Cleanliness:he area is clean and maintained. The Full service area, including the ice machine handle and interior, refrigerator, steam wand, the top of espresso machine and the milkshake machine, should be free of any dried on spills or residue. It must have no build-up of dirt; check for leaks and see if store called any in. Spoiled product should not be staged in the full-serve beverage area.
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Full Service Beverage Dairy Temperature:Dairy products used for the preparation of full serve beverages should be less than 41F. One (1) item will be tested, if it is not within temperature, a second item will be tested. If the second item tested is still not within temperature, points will be removed.
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Beverage Cell Top POG is correct?The top of the Beverage Cell should include a clear runway (the ability to pump sauces/syrups without moving the container) and all products should be available. Two (2) items missing or out of place are allowed before points are removed.
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Beverage Cell Bottom/Supplies POG is correct?Full Service Beverage Cups and Lids should be available. In addition, refrigerated ingredients in both the silver king and drop in units should be available and set to POG. Leniency will be provided to articles that only require 1 small in stock (i.e. pumpkin cream cheese). Two (2) items missing or out of place are allowed before points are removed.
Cold Box
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Cold Box In-Stock Item Availability:In-Stock items are available for purchase for all products in Cold Box. Points will be removed when the shelf is empty, but product is located in back stock. Out of stocks will be notated but not scored.
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Cold Box Customer View & Product Cleanliness:The cooler glass doors and the cooler areas in the view of the customer are clean. Advocate should note the cleanliness of the glide racks, including MLG, as well. These areas should be free of any dried stains or build up of debris. Products are clean and free of residue.
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Cold Box Product Coding:Only non-DSD product will be checked for coding. One (1) or more items out of code is incorrect and points will be removed. Advocate will check the first item of each row unless the first item is out of code, then the entire row will be checked.
Express Case/Bakery Case
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Express Case Full Product Offer:Presentation of the case is a good representation of the product offer (less than 3 holes in all cases collectively). If three (3) items, or more, meet this condition, points will be removed. If any express product is out of stock on shelf, but available in back stock, then points will be removed.
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Express Case Product Coding:All products are coded and in code. One (1) or more items out of code is incorrect. All products in the first row and/or with a code visible to the customer will be checked for coding.
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Bakery Case Cleanliness & In Stock: The Bakery Case should be clean and free of excessive build-up of sugar, icing or dirt and fully stocked with supplies.
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Express Case Food Temp:Products in the express case are held at 41F or below. In the Hill-Phoenix case, the section displaying the highest temperature will be checked. Express Case will be measured in the following manner: one (1) item will be tested, if it is not within temperature, a second item will be tested. If the second item tested is still not within temperature, points will be removed. If the Express Case has been called in because it is not holding temperature, food should not be stored in areas where temperature is not being held correctly.
Sales Floor/Vestibules
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Was the Center of the Store area clean & stock presentable?Grocery area should be clean and properly merchandised. Area should be properly faced; holes will be observed but not scored. Out of stocks will be noted, but not scored.
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Was the Core clean & stock presentable?The Core area should be free of garbage & debris, spills, stains and dust. It should also be properly stocked and organized. Out of stocks will be noted, but not scored
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Sneeze guards/CAT Area - Customer view:Sneeze guards in both the food service and full service beverage area must be maintained to be free of build up of dust, dirt, food debris, excessive fingerprints and other debris, including tape residue. CAT screen area (including the stand) and the back of the RSS and Espresso machine in customer view will also be checked for cleanliness.
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FS minimums in Warmer/Express: <br>Product minimums for the Warmer and Hot Express are met according to the Food Service Minimums chart.
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Warmer/Express Coding: <br>All Foods in the warmers and hot express are coded and in code. The corporate coding chart should be followed for all store codes. Extended codes are not acceptable, but short-coding results in an FYI from the advocate.
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Warmer/Express Temp:<br>Products on warmers and hot express are 140F or above. Advocates will check temperature for items removed from Oven, or from items on the warmer.
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Is signage consistent with current offer?
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Vestibules: <br>Vestibules should be free of trash, excessive debris and hazards. Glass (inside and out), ledges, lights, vents, shopping baskets and free publication racks are to be clean.
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Cone Usage:Cones only used when hazard is present: For wet floors, vendor working on sales floor, associate/vendor on ladder, spills, etc. Cones properly store in designated areas when not in use (not left on sales floor when hazard is not present).
Restrooms
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Restroom Cleanliness: <br>Restrooms are clean; free of debris; no dirt build up; must be free of graffiti or have called in a WO for removal.
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Restroom In Stock:<br>estrooms are in stock of toilet tissue, soap (in at least 1 dispenser), towels and seat covers (this applies only to stores that have toilet seat cover holders). All equipment is operational (i.e. soap dispensers, hand dryers, toilets, urinals) or there is a current work order filed (less than 30 days).
Food Service - RSS, OWS, Steam-table
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All bread & rolls are properly coded and available on CAT:<br>All sizes and varieties of rolls (both par baked and baked) and breads are in code, coded properly and available to the customer on the CAT. The corporate coding chart should be followed for all store codes. Extended codes are not acceptable, but short-coding results in an FYI from the advocate.
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Front Line Roll Holding Unit:<br>Front line roll holding unit is closed
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RSS Foods Coding:<br>All RSS Foods are coded and in code. The corporate coding chart should be followed for all store codes. Extended codes are not acceptable, but short-coding results in an FYI from the advocate.
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OWS Foods Coding:<br>All OWS Foods are coded and in code. The corporate coding chart should be followed for all store codes. Extended codes are not acceptable, but short-coding results in an FYI from the advocate
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Steam table Foods Coding:<br>All Steamtable Foods are coded and in code; this includes products in the rethermalizer and hot holding units. The corporate coding chart should be followed for all store codes. Extended codes are not acceptable, but short- coding results in an FYI from the advocate.
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Steam table CAT Accuracy:All steamtable items should be available on the CAT screen and unlocked under all areas that apply. Products offered on the steam table are available to customers on the menu board.
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Knife Safety:<br><br>SET, STOP, CLEAR & CUT, Hoagies - Knife first, form C and anchor fingers and thumb, Anchor giving an inch, cut, Sandwiches - Knife first, arch with fingers and thumb, arch over knife and anchor on sandwich, cut the sandwich, Whizard gloves worn for unorthodox cuts or when an inch can't be given, Knife wiping - set blade serrated edge down on RSS pointing away from the associate, use handi wipe to wipe blade (DO NOT MOVE KNIFE), Knife washing - utilize whizard gloves and quarter pan to transport knives to and from sink.
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RSS/OWS/Steamtable Foods Temp:<br>Foods in the RSS/OWS should be maintained at a temperature below 41F. Foods on the Steamtable should be maintained at a temperature between 140F and 170F. All RSS/OWS/Steamtable top/bottoms will be measured in the following manner: one (1) item will be tested, if it is not within temperature, a second item will be tested. If the second item tested is still not within temperature, points will be removed. If the RSS/OWS/Steamtable has been called in because it is not holding temperature, food should not be stored in areas where temperature is not being held correctly.
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RSS/OWS/Steamtable Area Cleanliness:<br>The cutting board and top of the RSS/OWS, as well as the Steamtable, are clean, maintained and free of any dried on spills or residue. Spoiled product should not be staged in the food service area.
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OWS Top POG is correct?<br>This standard should be measured during breakfast hours (5am-11am). The top of the OWS should be set to POG. Two (2) items missing or out of place are allowed before points are removed.
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OWS Bottom POG is correct?<br>This standard should be measured during breakfast hours (5am-11am). The bottom of the OWS should be set to planogram (all products available in any order) with the allowance of two (2) products missing before points are removed.
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OWS Supplies POG is correct:<br>This standard should be measured during breakfast hours (5am-11am). The OWS Supplies should be available and should match the POG for that store. Supplies include bags, boxes, gloves and coding gun. (The coding gun may be placed on the counter during peak hours of 6:30am - 8:30am; however can never be placed on the cutting board to ensure proper food safety.) Two (2) items missing or out of place are allowed before points are removed.
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RSS Top POG is correct?<br>The main RSS Top must be set to POG. Additionally, any other RSS that has an active KPS and associates are completing customers’ orders from must be set to POG. Two (2) items missing or out of place are allowed before points are removed.
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RSS Bottom POG is correct?<br>The main RSS must be set to POG. Two (2) items missing or out of place are allowed before points are removed.
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RSS Supplies POG is correct?<br><br>The main RSS Supplies must be set to POG. Additionally, any other RSS that has an active KPS and associates are completing customers’ orders from must be set to POG. Two (2) items missing or out of place are allowed before points are removed.
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Steam table POG and AM/PM setup is correct?<br>Steamtable product should be available and set to POG. The breakfast-to-lunch transition time is 11:00AM- 11:30AM; however, if stores choose to keep breakfast available after 11:30, then those products must be moved to the Manager's Choice location and the remaining spots must be set to the lunch POG. Two (2) items missing or out of place are allowed before points are removed.
