NCC Inventory Walk Thru

Are the uhc's adhering to minimum run sizes

Do the waste buckets have an excessive amount of product in them?

Are all stock areas locked?

Are all products in the williams fridge covered with in date timers?

Are correct FIFO procedures in place? ( check dates of product in mfy fridge and walk in )

Are there any products within the store out of date?

Is the daily foodcost sheet up and updated correctly?

Are crew aware of top 3 waste items for yesterday?

Ask kitchen area leader what a yield and a variance is

Are area leaders forms utilised by area leader

Are buns in correct rotation? ( check bunstand and bun storage area )

Are all products in freezer covered and open cafe products in containers?

Has the daily waste book been used today?

Is the dressbench set up correctly and all items available

Are the grills being scraped back after every run

Are egg cookers clean and in good r