Audit

1.0. First impressions

1.1 - Is the store exterior clean to include cart corrals, trash and cigarette receptacles, windows, sidewalks, and is the landscaping free of weeds and debris?

1.2. Are shopping carts, baby seats, and handicap carts clean, free of debris, and functional?

1.3. Is the store entrance free of clutter and appealing to include functional doors, proper lighting, clean recycling bins, and an organized coupon center?

1.4. Is all mandatory signage available to include Gun signage, Food Stamp signage (SNAP) - FNS Poster 110, 132, 136, and 240, and early access for handicapped/disabled patrons?

1.5. If K-3 or above: are price comparison boards for meat and produce displayed, clean, legible and in good repair? Are the mandated items listed? Meat-one ground beef, one pork, one poultry item, and two store specific items Produce-one fruit, one vegetable, one seasonal item, and two store specific items

1.6. Are Meat Manager Specials displayed at the entrance with proper signage "Punch up the Savings", is the cooler clean and fully stocked?

1.7. Is the DeCA Command Board current with photos of the Director, the Senior Enlisted Advisor, Store Operations Director, and the Store Director posted?

1.8. Are patron restrooms clean, fully functional, and include sufficient soap, toilet paper,and paper towels? Is the custodial sanitation checklist current?

2.0 - Produce Department

2.1 - Is the produce department visually appealing with clean, uncluttered and attractive displays?

2.2. Is the produce price comparison board clean and legible, reflect current pricing and contain a minimum of five items including one fruit, one vegetable, and one seasonal item?

2.3. Is proper signage current, attractive, and displayed for all items including Country of Origin (COOL) and at least one Managers' Special sign?

Pick an item and the listed COOL label to verify in the backroom

Was the label correct?

Pick an item and the listed COOL label to verify in the backroom

Was the label correct?

2.4. Is the department set to display the proper amount of product based on season, demographics, quality, price, weather and availability?

2.5. Is there an attractive selection of plants/flowers, if applicable?

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2.6. Is there an attractive selection of organic products?

2.7 Are non-slip rugs utilized, clean and in good condition?

2.8. Is the customer service bell operational?

2.9. Is overhead and equipment lighting clean, functional and free of debris?

2.11. Does the department have a never out/core items listing available and accessible to employees?

2.10. Are produce bag stands full?

2.12. COOLER-Do all cases have a date of delivery and is product properly rotated?

2.13. Was the quarterly inventory conducted by SD or SA IAW SO 13-03?

2.14. Review monthly inventory to sales ratio IAW SO 16-04. Is the department in tolerance?

2.15. If out of tolerance: Are mid-month inventories being conducted IAW SO 16-03?

3.0 - Meat Department

3.1. Is the meat price comparison board clean and legible, reflect current pricing and contain a minimum of five items including one ground beef, one pork, and one poultry item? Is the sign located at the front entrance as required?

3.2. Command Interest-does the department offer organics, natural, Angus Choice, bison, lamb, or veal?

3.3. Is the proper colored tray being used? Black trays--Angus, Pink trays--Pork & USDA Select Beef and White trays--USDA Choice Beef

3.4. Are the USDA Beef and Pork Descriptions signs displayed?

3.5. Are the Managers' Special signs displayed, "Punch up the Savings"?

3.6. Are meat bag stands full?

3.7. Are proper hair restraints being worn?

3.8. Is all equipment operational and being utilized to its full potential?

3.9. Does each band saw have a push plate, in use, and does the push plate guide work properly?

3.10. Are all safety posters visible including hearing protection, box cutters prohibited, band saw safety and glove safety?

3.11. Is a Job Hazard Analysis for piece of equipment available and accessible to employees?

3.12. Is a meat department safety program manual available and accessible to employees?

3.13. Are trimmings free of reworked items, properly covered, and dated with time annotated?

3.14. COOLER-Do all cases have a date of delivery and is product properly rotated?

3.15. Was the quarterly inventory conducted by SD or SA IAW SO 16-02?

3.16. Are all mark down products at the fixed percentage for reduced product at 20%, IAW SO 16-05?

3.17. ALL OCONUS TO INCLUDE ALASKA, HAWAII, PUERTO RICO, JAPAN, & KOREA: Does frozen reduced product on the sales floor have a maximum of 30% reduction, original label/price visible and no more than 30 days old?

3.17. Are the USDA Choice labels on all the choice products in the meat case, IAW with Operational Alert #16-15?

3.18. Is the meat department in compliance with the FSIS ruling; documenting all requirements for In-House Production of Ground Beef, IAW SO 16-06?

3.19. Is the safety walkthrough being completed to ensure all department employees are utilizing all safety equipment, practicing safe cutting techniques and standardized processing procedures?

3.20. Review monthly inventory to sales ratio IAW SO 16-04. Is the department in tolerance?

3.21. If out of tolerance: Are mid-month inventories being conducted IAW SO 16-03?

4.0 - Grocery Department

4.1. Is the department in compliance with the current display package to include Manager's Specials, Power Buys, and other promotional events?

4.2. Does the department have excessive Not-in-Stocks? If so, identify problem areas and cause.

4.3. Spot check high risk areas (baby formula, yogurt, etc.) for expired product.

4.4. Is the store shelving clean and do signs/labels match items?

4.5. Are shelf labels clean, in good condition and affixed for all products?

4.6. Is the salvage area clean, organized, and processed according to established procedures?

5.0 - CAO - where applicable

5.1. Is the Flagged Item Report (Flag 1) scanned, researched, and corrected daily?

5.2. Are overwrites scanned nightly, reviewed, and corrected? (Flag 13 report)

5.3. Is the "Zero Negative BOH Report" worked daily before the order is built?

6.0 - Deli/Bakery/Specialty Departments (where applicable)

6.1. Is all equipment operational and being utilized to its full potential?

6.2. Are HACCP plans current and available for review for all respective processes?

7.0 - Front End

7.1. Are all racks fully stocked?

7.2. Are registers clean, uncluttered and in good condition?

7.3. Are all SCOs open and fully operational?

7.4. Is the queuing line clean, attractive, uncluttered, and contain proper signage?

7.5. Are Sales Store Checkers using the core phrase at the beginning of the transaction: "Good morning/afternoon/evening, did you find everything you were looking for?"

7.6. Are Sales Store Checkers concluding each transaction by stating, "thank you for your service?"

7.7. Are the front end offices clean and organized?

7.8. Are coupons stored in a secured location?

7.9. Are there any unauthorized personnel in the cash office? Is the Visitor Log properly maintained?

7.10. Is the store director or store administrator conducting daily Front End Fraud checklists?

7.11. Is the Operator Listing, by name and number l, from CARTS of all employees current and accurate, to include the manager index numbers? Are the listings maintained in a locked cabinet and being maintained for one year.

8.0 - Warehouse / Receiving

8.1. Are the back up storage areas, to include dry, chill, and frozen, properly rotated, clean and organized?

8.2. Is the rack/warehouse shelving clean and in good condition?

8.3. Is/are the back door(s) secured when not in use?

8.4. Do any of the MHE have keys left in the ignition and are they clean and maintained?

8.5. Is any excess equipment noted?

8.6. Is the baler operational and does it have appropiate age restriction signage and a list of authorized users?

8.7. Are the records being stored in accordance to the NARA standard; secure area, 55-70 farenheight, sprinkler system?

9.0 - Administration

9.1. Are the MSC area and management offices clean, uncluttered and organized?

9.2. Is the existence of physical security controls in place for the computer room, data center, or any area with systems in the cardholder data environment?

9.3. Is the inventory to sales ratio, on the last month's record of operation for meat and produce, in an acceptable range?

9.4. What is the grocery VRGC total on the last month's record of operation and how does it compare to the same month, previous year?

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10.0 - General

10.1. Are employees interacting with customers, using the 5-10 Rule, to ensure the highest levels of customer service and routinely using the three core phrases; 1) Good morning/afternoon/evening, did you find everything you were looking for?, 2) Is there anything I can help you with? or 3) my pleasure.

10.2. Is the Customer Service Ambassador program implemented and visible in employee actions and/or interactions? Are red lapel ribbons visible?

10.3 Are employees aware of and utilizing Job Aids?

10.4 Are employees aware of and utilizing Communities of Practice (CoP), ask 10% of employees?

10.5. Is cross merchandising being utilized, items fully stocked and priced?

10.6. Is the back dock clean and organized?

10.7. Are vehicle chocks available and in use?

10.8. Are all eyewash stations operational, fully accessible, and tested weekly?

10.9. Are employees wearing appropriate attire to include smocks, name tags, and proper Personnel Protective Equipment (PPE)?

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.