Ritchies Stores Meat Audit

Meat case is clean.

Use By Dates are in use and adhered to.

Fresh sanitiser in use across department.

Hand basins clear with soap and paper towel available.

Sink area clean and chemicals stored safely.

Mesh gloves are in use.

Attire is clean, neat and tidy.

Correct footwear is worn.

Jewellery standards are adhered to.

All department lighting is working.

Department floors and walls are clean.

Department shelving and storage areas are clean and tidy.

Dry Goods/Ingredients stored appropriately.

Preparation area bench tops are clean and tidy.

Equipment and utensils are in good working order.

Equipment and utensils are clean and stored correctly.

No evidence of food and drink in food preparation area.

Coolroom shelving is clean and tidy.

Coolroom floor, walls and door are clean.

Coolroom fan is clean.

Coolroom stock is dated, rotated and stored correctly.

Temperature Logs are complete and compliant.

Cleaning Schedules are complete and compliant.

Presentation and flow of Meat Case is satisfactory.

No missing tickets in Meat Case.

Quality of product in Meat Case is satisfactory.

Meat specials are on display and highlighted accordingly.

Specials are merchandised with high GP lines.

Point of Sale material is current and tidy.

Meat case is compliant with RMOM.

Ritchies Famous Lines are on display.

No over/under stocks in Meat Case.

Evidence of SATO use in Meat Case and Cool Room.

Seafood freezer has no over/under stocks.

Presentation and layout of Seafood freezer is satisfactory.

Customer Service Technique being followed.

Team Members are aware of and are pushing the Weekly Focus Line Target.

PA is in use.

Communication book is being used effectively.