Seafood Audit and Shrink Review

• Luckys

• Store Number

• Conducted on

  Date
• Location
  Address

• Traci Kay

• Manager in Charge

Seafood Sales and Standards

Case Display

• Is the store following weekly Merchandising notes?

  Yes

  No

• Is the store 100% on Core list? <br>(List what is missing)

  Yes

  No

• Are they using dummies or ice to create a fuller looking display?

  Yes

  No

• Is there a barrier (vexar)used to protect the skinless fillets and live shellfish?

  Yes

  No

• Is the previously frozen product properly de-glazed? ( do not thaw completely )

  Yes

  No

• Is the counter Fresh and appealing?

  Yes

  No

• Are the chalk signs clean and legible?

  Yes

  No

COOL Compliance

• Is all signage labeled with the correct information for COOL compliance?

  Yes

  No

• Are Shellfish tags on display in the seafood counter with the live shellfish?

  Yes

  No

• Does the store have an up to date file for invoices including shell tags dating back 90 days?

  Yes

  No

Safety / Sanitation

• 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

  Yes

  No

• Is the area behind the counter clean and free of clutter?

  Yes

  No

• Upon entering the store is it free of seafood odor.

  Yes

  No

• Is the front of the case / windows and floors clean and free of debris?

  Yes

  No

Schematics

• Is the Grab and Go section in schematic well stocked and in code?

  Yes

  No

• Is the condiment section clean and well stocked

  Yes

  No

• Are the frozen schematics set correctly and printed schematics in place?

  Yes

  No

Closing Procedures

• Are the fillets being properly bagged and iced in lugers each night?

  Yes

  No

• All salmon fillets should be placed on a meat tray and covered in plastic wrap

  Yes

  No

• Is the seafood case de-iced and cleaned nightly

  Yes

  No

• Are the sign holders placed in a bucket for cleaning

  Yes

  No

Seafood Shrink Management Principles

• Department manager knows current period shrink performance numbers ?

  Yes

  No

• Department is achieving 80% of target or better based on latest 3 month trend?

  Yes

  No

• Is the shrink board being updated weekly?

  Yes

  No

• Spoils are being staged for review accurately scanned daily?

  Yes

  No

• Department manager is aware of what top seafood spoils items are?

  Yes

  No

• List top spoils items over $10 and over 10% . If more than 10 attach report. (Use Spoils analysis )

• Seafood space to sales is being adjusted as dictated by sales and weekly advertising? (Movement analysis report on dashboard)

  Yes

  No

• All out of code merchandise has been pulled prior to 8:00 am?

  Yes

  No

• Complete a scan audit of seafood department (grab and go and service case) and list results. (correct any exception immediately)

  Yes

  No

  N/A

• Department staff following cold chain best practices, no seafood to be out of refrigeration longer than 30 min?

  Yes

  No

• Seafood cooler organized, products dated, rotated and inventory level acceptable?

  Yes

  No

• Is Seafood section of the freezer organized, rotated and inventory level acceptable? <br><br><br><br><br><br><br>

  Yes

  No

• Manager specials being used responsibly as needed to drive sales and reduce spoils. (no item below 5%)

  Yes

  No

  N/A

• Department manager is listing on hand inventory prior to writing orders and using seafood order guide?

  Yes

  No

• Fresh checks being used effectively with items listed for action? (7-10 days prior on pre-packaged items)

  Yes

  No

• Invoices being checked for accuracy and weights verified, credits are being requested/received?

  Yes

  No

• Perform purchase to sales analysis on selected fin fish varieties and live shellfish for most current sales weeks and list findings.

• Photo documentation of observations:

  Media

• Observations and Suggestions from store team and merchandiser:

Sign Off

• Manager Signature

  Sign