Meat Department Assessment

Cases set in accordance to the Department Planogram?

All 'Required Daily' items on display according to cutting list

Proper tray sizes being used in accordance with Planogram

All codes within the standards of the Save-A-Lot Program

Country of Origin on labels and correct

All case lights working properly with correct lights

Shelves free of purge and stains / Cases wiped down / Chrome free of dirt and smudges

No black matting

Case liners in bottom of case only

All fresh meat trimmed to 1/8" standards

All fresh meat wrapped to standard

All beef meets quality standards

All chicken meets quality standards

All pork meets quality standards

Sufficient stock level for time of day, week, month

All labels being applied according to Save-A-Lot policy

All varieties of fresh grinds on display

Soaker pads being used correctly

All ad items on display and signed

Meat merchandising bulletin posted in Meat Department

Temperature Gauges Working / Temp 28°- 32°

Reduced product within code and "saleable"

Meat merchandising plan being followed

Related grocery cross merchandising stacks by bunkers

Cross merchandising in compliance with merchandising plan

Monthly Script is being followed

All Product Properly Rotated in Display Cases

All Retails Match Bill In Retail and Have Shelf Tag

Cases Cleaned on a Quarterly Rotation

All Air Vents are Clean and Free of Trash

Outside of Cases Cleaned (Chrome)

All Advertised Items on Display and Signed

All Code Dating is in Compliance

Country of Origin Labeling (bulk seafood)

Reduced Product within Specified Date Range

Product Level satisfactory

Case Temps - Processed (32°- 36°)

All Case Lights Working Properly

Proper Case Set In Smoked (Planogram)

All Bunkers aligned with the Merchandising Plan

All Product Properly Rotated in Display Cases

All Retails Match Bill In Retail and Have Shelf Tag

Cases Cleaned on a Quarterly Rotation

All Air Vents are Clean and Free of Trash

Outside of Cases Cleaned (Chrome)

All Advertised Items on Display and Signed

All Code Dating is in Compliance

Country of Origin Labeling (bulk seafood)

Reduced Product within Specified Date Range

Product Level satisfactory

Case Temps - Frozen (-5° & Below)

All Case Lights Working Properly

Proper Case Set in Frozen (Planogram)

All Bunkers aligned with the Merchandising Plan

Current Meat Department Merchandising Plan Posted

No Evidence of Eating or Drinking in Department

Floors and corners are clean

Three Compartment Sink Clean

Hand Washing Sink Clean and not blocked

Cuber is free of protein

Saw is clean and free of protein

Slicer is clean and free of protein

Tables are clean and free of protein

Tray Racks are clean

Scale / Wrapper Clean

Floor Drain Clean

Door Clean

Supplies 5-S Organized on Racks

Only Authorized Cleaning Chemicals being Used

Fan Guards Clean (Dust free)

Sanitizing Equipment Working Properly

All Codes in Scale in Compliance with Company Specs

Daily Manager Sign-off Completed and up to date

Hairnets, Apron, Nametags, Cutting Glove being Worn

Cutting Room Temp between 40°- 45°

All Lights Working with Proper Shields

Review ID/Markdown Process

Verify Proper Scale Usage and Password Protection

Product off floors

All Product Dated with Receiving Date

Carts, racks, floors cleaned

Fan Guard Cleaned (Dust Free)

Temperature Gauge Working / Temp 26°- 36°

Proper Inventory Levels

No "Reduced Meat" in Cooler

Frozen being thawed according to guidelines

Product organized

No Frozen "Fresh Meat"

No frozen "Reduced Meat"

All Product Rotated and Stacked off Floor

Floor Free of Excess Ice Build Up

Proper Inventory Levels

Temperature Gauge Works / Temp 0° or Below