Title Page
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Save Mart
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Store #
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Prepared by
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Location
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Personnel
Seafood Audit
Case Display
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Is the store following weekly Merchandising notes?
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Are the stores including most items on their core list?
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Is there fresh Kale in the case?
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Are they using dummies or ice to create a fuller looking display?
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Is there a barrier used to protect the skinless fillets and live shellfish?
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Is the previously frozen product properly de-glazed? ( do not thaw completely )
Variety / Quality
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Do they have a good variety of cooked Seafood in schematic and properly displayed
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Do they have a good fin fish variety properly displayed in rows?
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Do they have good variety of Raw shellfish properly displayed
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Does all seafood on display meet Save Mart / Lucky quality Standards?
COOL Compliance
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Is NCA listed on the signs for Farm Raised Salmon and Steelhead products?
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Are Shellfish tags on display in the seafood counter with the live shellfish?
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Is all signage labeled with the correct information for COOL compliance?
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Does the store have an up to date file for invoices including shell tags dating back 90 days?
Safety / Sanitation
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Are all dividers in the case? They should be between the cooked and Raw, between fin fish and shellfish and <br>Between the shellfish & live shellfish
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Are the sign holders and bowls /trays in the case clean?
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Upon entering the store is it odor free of Meat / seafood
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Is the front of the case / windows and floors clean and free of debris?
Organization / Display
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Is the Grab and Go section well stocked and in code?
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Is the Condiment section clean and well stocked?
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Is the area behind the counter clean and free of clutter?
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Is the seafood cooler organized and rotated?
Closing Procedures
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Are the fillets being properly bagged and iced in lugers each night?
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All salmon fillets should be placed on a meat tray and covered in plastic wrap
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Is the seafood case de-iced and cleaned nightly
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Are the sign holders placed in a container for cleaning nightly? Place in container add warm soapy warm water let them soak then rinse for use the next morning.
Training
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Does it look like the team is trained to the new Seafood training standards?
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Notes to Specialest