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1. There are no vendors in the perimeter.

2. Store Perimeter and/or Parking Area is free from any litter, spills
or stains where there is evidence of neglect.
3. Segregation of Trash bins outside store are ( ) Available ( )
Properly Covered ( ) not overflowing ( ) without excessive bad
odor.
4. POP Banner boar is clean and free from cobwebs.
5. Outdoor Standees do not block the glass panels.
6. Walls are clean and free from graffiti or unauthorized posters that
are not provided or approved by marketing office.
7. Glass window panels are clean.
8. Window potters are clean, updated, presentable and not
cluttered. Posters are placed following the POP guidelines as
reflected in the marketing brochure.
9. Clean and dry doormats (indoor & outdoor mats) are provided at
the store entrance. Corrugated cartons are not used.
10. Doormats are in good condition and not damaged.

11. Store employees are courteous and consistently greet customers


consistently upon entering the store.
12. Store employees adhere to standard grooming and personal
hygiene.
13. Store employees comply with the standard uniform wand with
nameplates. Inner shirt is not exposed and are tucked in, no one is
wearing denim or jeans and counter clerks are wearing visors.
14. Counter table is maintained and free from clutter.
15. Transaction is fast and accurate, no long lines. (3 persons
maximum except during peak hours)
16. Store employees maintain eye contact while talking with the
customer.
17. Every Day! Rewards Card or CLiQQ App is consistently asked from
the customer if not presented.
18. Consistent plus selling by all cashiers on all transactions.
19. Standard supplies and/or condiments ae served to customers.
(Lids, condiments, tissue, utensils)
20. Customers cash change is correct and is handed over change to
customer politely.
21. Thanks every customer after transaction.

22. Store is properly lighted. SOF stores cove lights are always open.
23. Store Temperature is cool and comfortable. Air-conditioning units
are not turned off.
24. Store music played is not offensive or loud.
25. Store interior is clean with no traces of spill or litter on the floor.
26. Ceiling is well maintained, clean and without cobwebs. Free from
loose or missing boards.
27. Shopping baskets are available, accessible to customers, clean
empty and free from damage.
28. Fastfood tables and chairs are clean and not left unattended. Free
from food residue and stains from leftovers.
29. Chairs are properly arranged when not in use.
30. Trash bins and cabinets are maintained cleaned, free from heavy
stains with evidence of neglect.
31. Food service counter is provided with hand sanitizer and is used
when preparing food.
32. Store is free from cracked or broken tiles.
33. Walls are maintained clean and free from stain, damage or
chipped off paint.

34. Counter handwash sink is clean and in good working condition.


35. Products are displayed properly at the correct display shelf or
gondola.
36. Gondolas and racks are ( ) clean and free from dust ( ) well
stocked.
37. Shelftags are ( ) complete ( ) updated ()match the product on
display.
38. Merchandise are clean and free from excessive dust.
39. Merchandise displayed ( ) front faced ( ) aligned ( ) close with
minimal gaps ( ) not placed sticking out of the edge that may fall
or case accident.
40. Merchandise displayed are properly stacked with sufficient
assortment based on the planogram.
41. Products are displayed in food condition not opened, dented,
damaged or torn.
42. There are no expired or lapsed merchandise on display.
43. Expired BIBs used.
44. Store carries only approved 7-Eleven merchandise.
45. Magazine display is organized front faced and wrapped in plastic.
46. POP Collaterals are installed properly, maintained clean, free from
damage and updated.

47. All equipment are clean, free from food debris or tough stains and
leftover adhesive stains.
48. Equipment tables and counters are kept dry, clean, free from food
debris or tough stains and free from product droplets.
49. Postmix and slurpee tables are free from foul odor, trash and are
not used for storage.
50. Postmix machine ice bin contains sufficient ice. Product dispensed
is cold even without ice.
51. All postmix diffusers and nozzles are clean.
52. BIB syrups for slurpee and postmix are not interchanged.
53. Slurpee and gulp flavors match the flavor cards installed. Flavor
cards available.
54. BIB storage is clean, free from clutter and syrup stains, and is not
ised for storage of other merchandise and empty boxes.
55. Equipment merchandiser lights are turned on.
56. There is no excessive frost on freezers. Covers are tightly fitted or
closed to be efficient.
57. Proper stacking is followed in cold storages to allow sufficient air
circulation, exhaust vents or browers are not covered.
58. Open showcase filters and honey comb are cleaned.
59. Filters and honey comb are not missing or damaged.
60. Walk-in doors are not left open for no reason.
61. Postmix ice machine is working and able to dispense ice.
62. ice machine is aligned to postmix where ice bin is not exposed.

63. Backroom door is not left open without reason.


64. Backroom is not crowded where there are areas that could not be
cleaned and/or difficult to move.
65. Backroom is well organized with sufficient racks or shelves.
Products on the racks or shelves are arranged properly.
66. Empty boxes are flattened and properly arranged.
67. Backroom is maintained clean and free from accumulated dirt or
drippings.
68. Goods are not stocked on top of the BIB rack.
69. Recommended stacking is followed. Free from dented and
deformed goods.
70. CO2 tank is replaced when needle is at the red zone. Not allowed
to reach empty.
71. All CO2 tanks or fire extinguishers are secured to the wall, rack or
holder. Not exposed to any accidental damage and danger. Not
used as door stoppers.
72. Water filter line is installed, free from leaks, UV light is plugged in
and turned on.
73. Circuit panels are maintained accessible, free from any clutter and
are always closed.
74. There are no exposed electrical wirings that may be dangerous.
75. Wash and mops inks are free from leak.
76. Grease traps are installed. Maintained clean and free from
excessive foul odor.
77. Toilet facility is ( ) clean ( ) free from odor ( ) with soap and
bathroom tissue available.
78. Toilet sink and/or bowl is ( ) in good working order ( ) free from
leaks ( ) free from cracks.

79. Store has sufficient stocks of soap and sanitizing solution.


80. Only approved chemicals are used.
81. Cleaning chemicals are secured and not stored over or beside any
food or packaging material.
82. Chemical dispensers are available, installed and working properly.
83. Correct chemicals are used with the dispensers.
84. Hand soap and hand sanitizers are available in the backroom and
with evidence of being used.
85. Hand sanitizers are available at the counter area with evidence of
being used.
86. Color coded rags are used. Rags are washed, clean and worn out.
87. Rags are hanged to dry or submerged in sanitizer when not used.
88. Wall organizers are provided for drying of utensils.

89. There is a designated holding box for bad merchandise(BM).


90. BM bins are clearly labeled and not misused.
91. Thawing of frozen food is done only inside a chiller storage or mini
ref. No forced thawing or food left unattended at room
temperature.
92. Food for thawing is placed inside a container to prevent leaking
juice. Thawing containers are free of cracks.
93. Thawed frozen products inside the chiller are date marked with
pull out date.
94. There is no food or packaging material stored or displayed next to
non-food chemicals like pesticides, deodorant, cologne, cleaning
chemicals, etc.
95. still cooking signs are available () used when applicable, and ()
stored and maintained clean.
96. Reject or BM goods inside freezer, chiller or WIC is properly
wrapped and labeled.
97. There is no food stored directly on top or next to ice that may
cause cross-contamination.
98. Ice cream freezers is not used to store other products.
99. Hotpot or siopao packs once opened are resealed or placed inside
a container. Products are not left open and exposed to
contamination.
100. First to expire, First Out(FEFO) or First In First Out(FIFO)
method is implemented.
101. Disposable gloves or tongs are used.
102. Food tongs and ladle are available for the customers. ( )
Streamers ( ) Donut showcase ( ) Hotpot.
103. Food utensils (Tray, tongs, thermometer) are clean and
free from excessive food residue free from strong chemical smell
or off odor.
104. Displayed food packaging material, like paper cups, plastic
straw, spoon and fork etc., are organized. Dirty, or wet materials
are removed.
105. Food packaging materials in stock and not displayed are
kept in its plastic wrapping.

106. No roaming cockroaches or rats seen in the selling area


and backroom.
107. There is no excessive presence of flying insects and ants.
108. No evidence of pest infestation such a product with pest
bite, cockroach egg casing, urine mark or waste, etc.
109. There are no left-over food exposed to attract pests.
110. Inside trash bins are available for customers, properly
covered not overflowing and without excessive bad odor.
111. There is no foul odor in the selling or backroom area and
with no evidence of rodent infestation.
112. Trashes are not accumulated in the backroom. Properly
sealed or tied in a trash bag.
113. Excessive scraps are not stored that may serve as hiding
places for pests or make cleaning difficult. Eg. Empty boxes,
bottles, cans etc.
114. Working UV Fly light traps are turned on.

115. Defective equipment(s) is/are reported. Acquired RT


Numbers are recorded and available for follow-up.
116. Maintenance history records are ( ) complete ( )
initialized or counter signed and ( ) properly filled.
117. Every Day! Diary is properly accomplished, ( ) complete,
and with ( ) no evidence of manufactured results.
118. Quality control tools are available and in good working
condition. ( ) thermometer ( ) Salinometer (if applicable- Hot Pot),
Still Cooking signages.
119. No evidence of eating and drinking at the counter and/or
selling area.
120. There is a designated shelf or bin for keeping personal
items like bags and shoes, not allowed to be scattered on top of
goods.
121. Personal food are properly stored and covered using rigid
containers. Personnel utensils are only found in the water sink and
cleaned.
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