Title Page
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Store
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Conducted on
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Prepared by
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Location
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On Site Manager
Seafood Sales and Standards
Case Display
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Team has been trained and are following Seafood Best Practices?
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Is the store following weekly Merchandising notes?
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Are the stores including all items on their core list?
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Is there fresh kale in the case?
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Are they using dummies or ice to create a fuller looking display?
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Is there a barrier used to protect the skinless fillets and live shellfish?
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Is the previously frozen product properly de-glazed? ( do not thaw completely )
Variety / Quality
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Do they have a good variety of cooked Seafood in schematic and properly displayed
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Do they have a good fin fish variety properly displayed in rows?
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Do they have good variety of Raw shellfish properly displayed
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Does all seafood on display meet Save Mart / Lucky quality Standards?
COOL Compliance
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Are Shellfish tags on display in the seafood counter with the live shellfish?
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Is all signage labeled with the correct information for COOL compliance?
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Does the store have an up to date file for invoices including shell tags dating back 90 days?
Safety / Sanitation
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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
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Upon entering the store is it free of Meat / seafood odor.
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Is the front of the case / windows and floors clean and free of debris?
Organization / Display
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Is the Grab and Go section well stocked and in code?
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Is the Condiment section clean and well stocked?
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Is the area behind the counter clean and free of clutter?
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Is the seafood cooler organized and rotated?
Closing Procedures
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Are the fillets being properly bagged and iced in lugers each night?
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All salmon fillets should be placed on a meat tray and covered in plastic wrap
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Is the seafood case de-iced and cleaned nightly
Seafood Shrink Management Principles
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Department manager knows current period TL numbers and 3 month total loss performance?
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Department is achieving 80% of target or better based on latest 3 month trend?
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Department manager is aware of what top seafood spoils items are?
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List top 5 spoils items based on 13 week trend: (ave weekly spoils cost, sales and percent to sales %)
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Seafood space to sales is being adjusted as dictated by sales and weekly advertising?
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All out of code merchandise has been pulled prior to 8:00 am?
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Meat/seafood scan audits being performed twice weekly minimal by department manager (Wednesday and Monday or Fridays)?
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Complete a scan audit of seafood department (grab and go and service case) and list results. (correct any exception immediately, notify pricing when necessary)
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All refrigerated cases are properly maintained and temperatures under 40 degrees? (including back room coolers)
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Department staff following cold chain best practices, no seafood to be out of refrigeration longer than 30 min/ salmon re-iced?
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Department sanitation is being maintained properly and prep area is at acceptable temperature?
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Spoils are being staged for review accurately scanned daily?
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Seafood cooler organized, products dated, rotated and inventory level acceptable?
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Department manager is listing on hand inventory prior to writing orders and using seafood order guide?
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Manager specials being used responsibly as needed to drive sales and reduce spoils?
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Fresh checks being used effectively with items listed for action? (7-10 days prior on pre-packaged items)
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Invoices being checked and department manager reacting to plus outs and credits are being requested/received?
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Observations and Suggestions from store team and merchandiser: (pack sizes, product quality on delivery, scheduling opportunities, additional space change suggestions ect.)
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Photo documentation of observations:
Sign Off
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Manager Signature
