Information
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Store
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Conducted on
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Prepared by
Front of Store
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Is the front of the store , parking lot and adjacent tenants free from all weeds?<br>
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Is the back outside storage area of the store being maintained? Area around dumpster & loading dock.<br>
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Are the cart corral signs clean and un-faded?<br>
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Is the entrance of the store clean, neat & presentable to the customer? (Parking lot, sign frames, iron man stands, windows, door frames, vestibule)<br>
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Is the handicap cart clean and sanitary?<br>
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Is the store free of all odors and/or foul scents upon entrance of the building?<br>
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Is the bagging table clean? (Top, legs and beams.) Is the wall behind the bagging table clean?<br>
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Are the checklanes set to the proper POGs in JDA?<br>
Salesfloor Perimeter
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Does the produce department reflect full & fresh and properly merchandised? (Department culled, COOL labeling, appropriate signing, proper sanitation practices)<br>
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Are all produce RPCs clean and sanitary?<br>
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Do the front kick plates, skin, and air vents of the produce case appear to be clean?<br>
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Is the banana table pad clean on top and the underneath?<br>
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Are all the produce fixtures (Euro tables, bins) clean from the top to the floor?<br>
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Has the Image Wall been merchandised to the script? (New LowerPrice KVIs on first 3-4 pallet positions?)<br>
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Does the Smoked Meat Case reflect proper merchandising? ( Set to POG, proper tagging, proper signing, merchandise dating)<br>
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Has the store been merchandised to the 5 Shelf Ham set?<br>
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Does the Fresh Meat Case reflect full & fresh with proper merchandising? (Temp 26-36, proper sanitation practices,eye appeal, set to POG, stem signs, Ad Items signed appropriately)<br>
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Have Big 5 Pounders been merchandised in the fresh meat bunkers?<br>
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Is the Dairy department being maintained properly? (minimal out of stocks, set to POG, proper sanitation, racks, rails, tagging)<br>
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Is the Frozen Food department being maintained properly? (Proper sanitation, tagging, signing, clean vents and glass)<br>?
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Has the Frozen Food department been merchandised correctly? (set to script, seasonal relevant, neighborhood merchandising)<br>
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Have all Pick 5 Items been merchandise and represented per POG?<br>
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Is the Bakery department being maintained properly? (full, updated POG, dating on all product)<br><br>
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Does the store utilize all Bakery auxiliary displays? (nesting tables,all new items available) <br>
Center Store
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Does the store utilize proper exterior & interior signage? (Window posters, Ironman, flag tags)<br>
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Have all America's Choice items been merchandised correctly per POG & script?<br>
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Is the Baby Food department set to POG and void of any outdated product?<br>
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Is the Health & Beauty Care department set to POG?<br>
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Are all Upstream departments full and to POG?<br>
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Does the store support the Clip Strip Program? (Clip Strips merchandised every 8' section)<br>
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Does the store have all Power Panels set to POG and filled?<br>
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Are all Hispanic departments current with the most recent POGs? Is the tore merchandised to the Hispanic playbook?<br><br>
Store Operations
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Are all Ad Items displayed during the Ad period with proper signage? (Complete ad check)<br>
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Are all signs & tags clean, neat and un-faded?<br>
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Has the store been updated to the new Red Tag molding?<br>
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Have all items on the most recent D-Void report been verified or corrected?<br>
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Does the store have all recent POGs completed and the new items cut in?<br>
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Have all vendors been approved by Save A Lot as approved vendors?<br>
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Do out of stocks line up with the most recent DC Outs List and does not reasonably exceed it?<br>
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Proper Merchandising: Scripted/Neighborhood Merchandising/Seasonally Relevant/Proper Tie In'<br>
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Are all basic and promotional locations dense and ready for sales? (Utilizing bins, wire baskets, wings & floor stacks)<br>
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Is the Rotation Calendar & Dot program being utilized and up to date?<br>
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Do employees provide great customer service reflecting upon Save A Lot? ( Smile, greeting, clean uniform, name tag)<br>
Sales Floor & Backroom Sanitation
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Is the employee break room kept clean, neat and organized?<br>
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Have all products and trash been removed from under all platform racks?<br>
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Are all perimeter sales floor walls clean and dust free?<br>
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Are all Milk case doors clean, free of dirt and dried milk?<br>
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Do the front kick plates, skin, and air vents of the smoked meat case, spot meat cases, dairy case and frozen food cases appear to be clean?<br>
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Has the store been receiving proper floor service maintenance? (Free of wax build up, clean shine, free of all labels & gum, all corners and edges clean.)<br><br>
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Has the store been participating in regular general house keeping of the store? (Check lanes, chrome rails, window ledges, platforms, top of cases)<br>
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Are all display wing racks, vendor racks, and non-permanent racks clean?<br>
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Are the bathrooms clean, neat and maintained throughout the day?<br>
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Is the store practicing proper sanitation in the Produce prep area and cooler? (cutting blocks clean, prep table, backstock dated, cooler floor clean no product stored on floor)<br>
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Is the floor below the produce sink and cutting table clean, neat and sanitary?<br>
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Are the sink areas in the backroom maintained in clean and sanitary manner? (Handsinks & three compartments)<br>
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Is the floor below stockroom storage racks clean and free from any debris?<br>
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Is the store practicing proper sanitation and handling practices in the Fresh Meat Cooler? (sanitation, Temp (26-30), Grinder properly maintained and sanitized, proper back-stock dating) <br>
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Is the store practicing proper sanitation and handling practices in the Fresh Meat Room? (sanitation, Temp (26-30), Saw properly maintained and sanitized, cutting board are clean, sanitary and white)<br><br>
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Is the Frozen Food backstock freezer being maintained properly? (Temp -10, no ice build up, all product stored on pallets or shelves.<br>
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Is the daily cooler clean and sanitary? Floors, walls and fan guards.<br>
Other Notes
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Review & sign
