Ritchies Stores Sushi Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Sales

• Adequate product on display (as per previous photos form 11am - 3pm)

  Yes

  No

  N/A

• Quality of product in case is satisfactory

  Yes

  No

  N/A

• New Products on Display

  Yes

  No

  N/A

• Presentation and flow the case is satisfactory

  Yes

  No

  N/A

• All products on display are ticketed, specials highlighted, labelled correctly?

  Yes

  No

  N/A

• Team members aware of current specials

  Yes

  No

  N/A

• Point of Sale material is current and tidy

  Yes

  No

  N/A

• Customers engaged eye contact, 1 metre rule

  Yes

  No

  N/A

• Samplings are prepared and occurring between 11 am - 4 pm daily, labelled correctly?

  Yes

  No

  N/A

• Display fridge clean and tidy

  Yes

  No

  N/A

• External areas of Sushi area clean and tidy, Sushi snack and drinks maintained neat and tidy

  Yes

  No

  N/A

• All lighting is working including down lights

  Yes

  No

  N/A

Safety/ Food Safety

• Sink area clean and chemicals stored safely.

  Yes

  No

  N/A

• Hand Basins clear with soap and paper towel

  Yes

  No

  N/A

• Clothing is clean , neat and tidy. Jewellery kept to a minimum?

  Yes

  No

  N/A

• Name badge, hair net, hat and appropriate foot wear worn?

  Yes

  No

  N/A

• All products stored and labelled

  Yes

  No

  N/A

• Prep area floors and walls are clean

  Yes

  No

  N/A

• Prep area storage areas clean and tidy

  Yes

  No

  N/A

• Prep area bench tops are clean, tidy and sanitised between product ranges

  Yes

  No

  N/A

• Slash Proof Gloves are in use

  Yes

  No

  N/A

• Equipment and utensils are in good working order and stored correctly

  Yes

  No

  N/A

• Are all appropriate logs filled completed and within guidelines. <br>PH records, cooking records, inwards goods manifest, processing times, etc.

  Yes

  No

  N/A

• No evidence of food, drink or glass in prep area

  Yes

  No

  N/A

Fridge prep area

• Under bench fridge clean and tidy

  Yes

  No

  N/A

• All products stored and labelled correctly

  Yes

  No

  N/A

• Temperature checks are complete and compliant

  Yes

  No

  N/A

Performance

• Sales comparison

  Yes

  No

  N/A

• Gross Profit on target

  Yes

  No

  N/A

• Sato aware of wastage recorded daily

  Yes

  No

  N/A

• Is there enough staff on for production

  Yes

  No

  N/A

• Is there enough staff on to cover till close ensuring clean

  Yes

  No

  N/A