Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Store Entrance/Exit & Shop Floor (Express)
46 Structure & Maintenance
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46.1 Are auto-doors in good working order, operating correctly & managed as part of the entrance policy?
47 Slips, Trips & Falls
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47.1 Is the area free from slip/trip hazards?
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47.2 Is the entrance mat in good repair & flush to the ground (if in place)?
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47.3 For stores with flower stands are flower bags available for customers to use?
48 Operational Control
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48.1 Is there a sharps disposal unit easily available and accessible for colleagues to use?
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48.2 Is the AED in full working order with green tick on display and appropriate pads available?
49 Social Distancing Controls
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49.1 Is the volume of customer and colleagues being managed according to current guidance?
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49.2 Is the correct POS on display, in accordance with current guidance?
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49.3 Are cleaning stations available/correctly stocked?
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49.4 Are alcohol-based hand gels available?
50 Display for sale
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50.1 Grocery shelving is in good repair, visibly clean from loose dirt or debris
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50.2 The floor underneath should be free from any excessive accumulation of debris
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50.3 Chillers are in good repair, working effectively and visibly clean from dirt or debris
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50.4 Freezers are in good repair, working effectively, visibly clean from dirt, debris & build-up of ice
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50.5 All chill equipment must have the correct temperature indicator displayed in the correct location
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50.6 All short code fresh items must be correctly rotated and within date code
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50.7 All Long life fresh items must be correctly rotated and within date code
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50.8 All baby milk products must be correctly rotated and within date code
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50.9 Colleagues can explain cold chain management rules and temperature escalation process
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50.10 Colleagues can explain the meaning of colour coding on produce trays
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50.11 There must be adequate separation between Raw & RTE in the chillers including RTC chiller.
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50.12 Reduction labels must be correctly applied to reduced products
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50.13 Vending machines are clean and in good repair
51 Allergen Control
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51.1 Products on sale are correctly labelled with allergen information
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51.2 Colleagues can demonstrate how to deal with a customer allergy query
52 Personal hygiene
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52.1 Colleagues are wearing the correct clean uniform and following the dress code policy<br>
53 Structure & Maintenance
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53.1 Walls, floors and ceilings are in clean sound condition with only minor items of disrepair
54 Cleaning
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54.1 Aseptopol is available; colleagues can explain how to dilute & contact times (ex Marketguard)
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54.2 Colleagues can explain where different cleaning chemicals are used & how to obtain cleaning cards
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54.3 Only authorised cleaning chemicals are in use
55 Waste control
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55.1 Colleagues can describe the process for dealing with damaged stock, WIBI and OOC’s
56 Management
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56.1 The Daily Safe & Legal checks accurately reflect the standards observed
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56.2 Colleagues are aware of what to do in the event of finding evidence of pest activity
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56.3 Grocery rotation planner checks on PDA are up to date
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56.4 All EPWs & Product Recalls have been actioned
57 Knowledge/Behaviour
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57.1 Can colleagues explain how to use the spillage tools/Clean as You Go policy?
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57.2 Are colleagues aware of how to clean the coffee machine safely (i.e.correct chemical, PPE & method)?
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57.3 Do colleagues move roll cages, pallet trucks and dollies as per Tesco training?
58 Slips, Trips & Falls
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58.1 Is the area free from slip/trip hazards?
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58.2 Are Slush Puppy machines managed appropriately with a suitable mat present?
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58.3 Is all equipment for working at height in good condition and used safety?
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58.5 Are all 7 CAYG spillage tools available in the CAYG shop floor drawer?
59 Operational Control
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59.1 Are the guidelines for storing and displaying back stock on capping shelves being followed?
60 Structure & Maintenance
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60.1 Is there adequate (working) lighting in place?
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60.2 Are walls and ceilings in good repair?
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60.4 Are electrical light switches & plug sockets free from damage and in good condition?
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60.5 Are front of house Lifebuoy hygiene stations free of any defects, safely positioned, used correctly?
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60.6 Are the end of aisle clean as you go stations free of any defects and safely positioned?
61 Social Distancing Controls
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61.1 Is the correct POS on display, in accordance with current guidance?
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61.2 Are hand contact points observed to be regularly sanitised throughout the day?
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61.3 Are colleagues observed to be given time to regularly washing their hands throughout their shift?
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61.4 Are alcohol-based hand gels available?
63 Knowledge/Behaviour
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63.1 Do colleagues know the correct process for actioning Emergency Product Withdrawals/Product Recalls?
64 Operational Control
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64.1 Are all active recalled product removed from sales?
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64.2 Is tobacco covered when transported across shop floor?
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64.3 Is the Premises Licence Summary and S57 notice displayed?
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64.4 Are the tobacco gantry doors closed when not serving customers (inc. stock taking, filling)?
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64.5 Scotland: Is the Section 110 Notice displayed at every checkout (excluding Phone Shop)?
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64.6 Are the correct legal/required Tesco policy notices displayed?
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64.7 Are country of origin tear off SELs for loose produce displayed next to the price label?
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64.8 Are the correct allergen notices on display for drinks from the vending machine?
65 Waste Routines
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65.1 Are the Grocery rotation planner checks on the PDA up-to-date?
Checkouts 66 Operational Control
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66.1 Is checkout work equipment in good repair (eg hand scanner, checkout chairs,footstools,pod chutes)?
67 Social Distancing Controls
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67.1 Are checkouts provided with protective screens?
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67.2 Are colleagues observed to be given time to regularly washing their hands throughout their shift?
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67.3 Is checkout equipment regularly cleaned e.g. till drawers, pin pads, screens?
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67.4 Is self-service checkout equipment regularly cleaned e.g. till drawers, pin pads, screens?
