ORT Perishable/Prepared Walks

Question 1

Time/temp COLD held food control standards are met and properly documented in FSR(food safety record)/CMR(central market record).

Answer 1

GOOD: Product temps are appropriate with documentation in FSR/CMR, use of a paper log only if approved. TPHC(Time as a Public Health Control) is tracked in FSR and matching time stamp on or near packaged product, process followed, supporting SOP, and properly merchandised. “Keep refrigerated” products are being kept per label unles a Merchant SOP exists. TCS foods are properly merchandised. Beef dry aging case temp log is available and completed at least once a day. **W/in deli/MTO(restaurants)/connections, 1 cold line check not recorded or recorded late. Dry aged case missing 1 temp check in previous 2 weeks. FAIR: 2 individual products are out of time/temp control or do not have supporting documentation. Minor stamp findings. Product not thawed correctly but temp is controlled. A few TCS items not stored within load limits. **W/in deli/MTO/connections 2-3 cold line checks not recorded or recorded late. Dry aged case missing 2 temp checks in last 2 weeks. OPPORTUNITY: 3+ individual products out of time/temp control or do notbhave supporting documentation. Elevated food safety risk finding. Falsifying records. TPHC product available for sale while missing time indication in FSR, on or near product, or product is past removal time. SOPs for taking temps not followed. TCS items not stored within load limits in several areas. **w/in deli/MTO/connections 4+ cold line checks not recorded or recorded late. Dry aged case missing 3+ temp checks in last 2 weeks.

Question 2

Time/temp COOKED or reheated food control standards are met and properly documented in FSR/CMR.

Answer 2

GOOD: No evidence of undercooked or unsafe food or falsifying records. Temps are taken per SOP and logged in FSR, paper log only if approved. FAIR: 1-2 records missing. OPPORTUNITY: any other findings.

Question 3

FSR daily Acknowledgement forms or CMRcompliance reports are reviewed daily.

Answer 3

GOOD: FSR/CMR is reviewed, daily forms submitted, and applicable comments entered daily for past 14 days. FAIR: 1-2 days not submitted. OPPORTUNITY: 3+ days not submitted.

Question 4

Time/temp CHILLED food control standards are met and properly documented in FSR/CMR.

Answer 4

GOOD: Product in blast chiller aligns with quantity amd product names in FSR/CMR amd has the Batch ID. Temps are taken per SOP. Few minor finsings such as typos. FAIR: Multiple minor findings. 1-2 records missing corrective action documented by manager as needed. Blast chiller product name OR Batch ID missing. OPPORTUNITY: Any indication of falsifying records or product not cooled to the correct temp. Temps not taken per SOP. 3+ records missing. Blast chiller product name AND Batch ID missing, product quantity not aligned with FSR/CMR.

Question 5

☆Market☆
FPP(fresh production planner) is completed for each batch of made in store beef products/ground beef daily, and cooler inventory is scanned by 10 a.m.

Answer 5

GOOD: FPP is completed for each batch daily, cooler inventory is scanned by 10 a.m., and FPP is utilized throughout the day for products produced in store. FAIR: FPP is used daily and inventory scanned by 10 with only 1-2 days missed. OPPORTUNITY: 0 batches input on any day, 3+ days where cooler inventory not scanned. In store product on sales floor with no FPP entered.

Question 6

Temp measuring device standards are met.

Answer 6

GOOD: Store has working FSR/CMR bluetooth thermometer to sync to iPads and approved digital or stem thermometer that can be calibrated as a backup. Bluetooths ordered within 1 week of being lost or damaged, and used as primary. FAIR: No backup available, ordered after more than 1 week. OPPORTUNITY: No working thermometer. Stem or digital being used and no bluetooth ordered or used.

Question 7

Processing equipment is maintained clean.

Answer 7

GOOD: Processing equipmentbis maintained clean and protected from contaminants, including surfaces that come into contact with food, or that drain drip or splash into food or surfaces that come into contact with food. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, lack of consistency, neglect, elevated food risk finding, SOPs not followed.

Question 8

☆Produce/Deli&Bakery(mixers)☆
Mixers, Juicers, Food Processors, and Cucumber Peelers are maintained clean.

Answer 8

GOOD: Each is clean and protected from contaminants. FAIR: Minor findings. OPPORTUNITY: Lack of consistency, multiple minor findings, elevated risk finding.

Question 9

Processing tools, wrap, and storage containers are maintained clean.

Answer 9

GOOD: All are clean and protected from contaminants. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, neglect, elevated risk, not following SOPs.

Question 10

☆Seafood/Market☆
Seafood ready to eat production guidlines are properly followed.

Answer 10

GOOD: Seafood RTE products made beforebraw production, and never made in market. Area sanitized if more product needed after raw production. Made in approved area of deli or produce if not Seafood RTE area available. Partners wash hands and change gloves between raw to RTE. RTE packaged first and gloves changed hands washed if customer wants both RTE and raw. FAIR: Seafood RTE production in approved area but not properly cleaned. Partners didn’t know 1 or more program requirements. OPPORTUNITY: RTE being made in Market or non approved area. Any partner not washing hands between raw and RTE.

Question 11

☆Market☆
Market auto wrapper film is properly stored.

Answer 11

GOOD: Film is stored standing up, not stacked, and not in cooler. OPPORTUNITY: Any findings.

Question 12

Environmental surfaces are maintained clean.

Answer 12

GOOD: Floors, drains, walls, ceilings are clean. FAIR: Minor findings. OPPORTUNITY: Neglect, multiple minor findings, elevated risk finding.

Question 13

Drain baskets are in place on all floor drains in department.

Answer 13

GOOD: All baskets are in place. FAIR: 1 basket is missing. OPPORTUNITY: 2+ baskets are missing. N/A: on order prior to ORT arrival within 6 months.

Question 14

Racks, carts, tables, and display cases are maintained clean.

Answer 14

GOOD: All are clean and protected from contaminants. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, neglect, elevated risk finding.

Question 15

Sinks and dishwashing machines are maintained clean.

Answer 15

GOOD: Sinks, sink components, and dishwashing equipment are clean and protected from contaminants. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, neglect, elevated risk finding.

Question 16

Processing equipment, tools, and fixtures are in good repair and do not pose a food safety rosk.

Answer 16

GOOD: Surface material is approved for food contact, durable, smooth, easily cleanable, impermeable, free of chips, cracks, etc. Items are in good repair and pose no risk. No unapproved wood in department. Risk items have been adressed with action taken to repair or replace. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, elevated risk finding with no action taken.

Question 17

3-compartment sinks are properly set up.

Answer 17

GOOD: 3-C sinks have detergent and Q San available and properly attached, and are properly set up during food processing. FAIR: Detergent sink not set up during production, but connected and available. OPPORTUNITY: detergent and Q San not connected or available. Q San strips not readily available.

Question 18

Q San concentration requirements are met.

Answer 18

GOOD: Q San test strip in sinks, buckets, sani wipes, and bottles read 150-400 ppm. OPPORTUNITY: Any other reading or no strips available.

Question 19

Training and certification requirements are met.

Answer 19

GOOD: Department leadership has current CFM available for inspection. 100% completion in iDevelop courses Annual Food Safety Training (009011), Certified Food Manager Trainings (008900 and 008903), Menu Labeling Trainings (000637, 000638, and 000639), Food Allergens Trainings (071030 and 071032), and Food Safety Records (001752 and 001755). New hires to department have 30 day grace period and 60 days for CFM 008900. FAIR: 1-2 partners overdue. OPPORTUNITY: 3+ partners overdue. At least 1 CFM not abailable for inspection.

Question 20

Cleaning tool program is properly followed.

Answer 20

GOOD: Labeled sanitizer bottle. Tools are approved, clean, and in good condition, including broom, deck brush, squeegee, small multipurpose brush, and yellow floor sanitation wand. **Produce - purple fruit/veggie was brushes. **food processor chute - tube cleaning brush 1313338 for Eurodib or 1313337 for all others. FAIR: 2 missing non-core items and no replacement action. 2+ sanitaion tools worn out. OPPORTUNITY: 3+ missing or worn out tools, tools from other departments, no core sanitation tools, no labled sanitizer bottle. Tool storage not proper or elevated risk finding.

Question 21

Personal hygiene standards are properly followed.

Answer 21

GOOD: Partners wash hands as required, utilize gloves, no bare hands on RTE food. No unapproved personal items, just a disposable water bottle labled and in an approved area. Partners have a clean uniform, hair/beard restraints, short clean fingernails no additions, no exposed jewelry expcept a single plain band ring, no respiratory illness, no food beverage tobacco consumption. FAIR: 1 minor finding with no direct food contact. OPPORTUNITY: Any other finding.

Question 22

Handwashing stations are properly set up.

Answer 22

GOOD: Sinks are not blocked, used only for handwashing, stocked with soap, hand sanitizer, and paper towels or approved drying service. Trash can is nearby. FAIR: Hand sanitizer not available or ready for use. OPPORTUNITY: Any other finding.

Question 23

☆Produce☆
Produce washing and processing standards are met.

Answer 23

GOOD: FSR is properly used to record washes and processed items, wash container and wash sink used. Proper processing tools used. Produce Production report matches all items in a recipe on Wash report. FAIR: Few minor findings, 1-2 items not on report. OPPORTUNITY: Not following SOP, 3+ items not on report, multiple minor findings or elevated risk.

Question 24

☆Produce/Bakery/Deli/Food Service☆
Produce Maxx produce wash standards are met.

Answer 24

GOOD: Chenicalnis available, meets concentration requirements of 30-60 ppm, and test strips are available. Produce Maxx is tested ever 4 hours and recorded properly in FSR. OPPORTUNITY: Any criteria not met.

Question 24

☆Produce☆ COOL(country of origin label) program is properly followed for produce.

Answer 24

GOOD: Single ingredient fresh items have proper COO label or on a store sign, if both they match. FAIR: 2 findings exist and are not corrected, 3+ findings corrected on site. OPPORTUNITY: 3+ findings not corrected.

Question 25

Product quality control standards are met.

Answer 25

GOOD: Unwholesome or OOD product is segragated and labled away from customer access. Foreign material SOP being followed. Separation of raw and RTE food. FAIR: Minor findings. Product removed but not labeled. OPPORTUNITY: Any other findings.

Question 26

☆Seafood/Market☆ COOL being followed in Seafood.

Answer 26

GOOD: Bulk seafood has COO and MOP(method of production) listed. 2 or fewer findings corrected on site. FAIR: 2 findings not corrected or 3-5 findings corrected. OPPORTUNITY: 3+ findings not corrected.

Question 27

Product food storage and display standards are met.

Answer 27

GOOD: Food is stored and displayed to prevent contamination. No food is on the ground, beneath sinks, or uncovered unless approved during cooling. No allergen cross contact. Raw amd RTE is separate. Overhead protection over uncovered food and no condensation dripping into food. Dry aged beef is only in dry aging case (unless 7 days in holding or blooms cooler for holiday). FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, elevated risk finding.

Question 28

Product labeling standards are being met.

Answer 28

GOOD: Self service packaged products have ingredients listed and allergens declared. Products have an expiration date. No handwritten labels. Menu compliance includes signage, menu boards, calories, and nutritional info. Opened TCS products date marked no longer than manufacturer's date and no more than 7 days. Commercially made sauces with refrigeration requirements have 21 days. Non-TCS products have common name on them if removed from packaging. **Market - fresh meat has safe handling labeling. Value added/marinated service case products have shelf life tags. Beef dry aging tag is completed with product pack date, supplier number, date removed from crovac, minimum aging date, and maximum aging date, with no product sold past aging date. **Seafood - Clams, oysters, muscles tagged in display and logged in FSR, oyster advisor warning sign. **Bulk Foods - labeled receiving date, accurate trading labels, COOL on peanuts, pecans, macadamia nuts. **Juice - fresh warning labels. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, 3+ individual products missing common name or safe hanling labels, fresh juice on sales floor w/o warning label, oyster advisory missing, FSR inconsistent shellfish compliance, top allergen missing from labeled product, ingredients not available, conflicting or extended date marking, dry aged beef missing or incomplete tag, marinated case missing shelf life tags.

Question 29

Chemical program is properly followed.

Answer 29

GOOD: Chemicals are approved, in correct container, not misused or bartended, properly stored, labeled, dispensed, with secure leak proof lids. Floor detergent is available. Foam San with red wand or dispenser is available. Water and food grade lubricants are segregated. No restricted pesticides. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, elevated risk finding.

Question 30

☆Bulk Foods☆ Trade label requirements met.

Answer 30

GOOD: All bulk bin displays of 5 chosen off of "monthly trade label update list" have current trade labels posted in color within 4 weeks. FAIR: 1-2 not updated. OPPORTUNITY: 3+ not updated.

Question 31

Partner in charge or department manager can demonstrate cold handling knowledge.

Answer 31

GOOD: Partner knows max cold holding temp is 41°F. OPPORTUNITY: Partner doesn't know.

Question 32

Partner in charge or dept manager can demonstrate floor cleaning and Foam San process.

Answer 32

GOOD: Partner knows the correct process for cleaning and sanitizing the floors is to sweep, wash/scrub, rinse, squeegee, and clean drains. Safely apply Foam San to floors, drains, hand sinks, 3-c sinks and control knobs, prep sinks, under sinks, floor/wall junctures, sanitation station (floor, sink, purple tools), and prep cooler floors. OPPORTUNITY: Partner doesn't know.

Question 33

Partner in charge or dept manager and hourly partners are aware of safety regulations.

Answer 33

GOOD: Partners know where the SDS binder is and what info is in it, how to operate a fire extinguisher, where their ANSUL pull ring is located, and how to get out if they get locked in a freezer. OPPORTUNITY: Partners don't know.

Question 34

Partners have knowledge of the 6 steps to safe lifting.

Answer 34

GOOD: Partner knows wide base, lower bottom and hips, power zone, chest out chin up, lift with legs not back, and move shoulders with hips and nose with toes. FAIR: partner knows 3-5 steps. OPPORTUNITY: Partner knows fewer than 3 steps.

Question 35

Partner in charge or dept manager can demonstrate Q San process knowledge.

Answer 35

GOOD: Partner knows to submerge test strip in 3-C sink for 8-10 seconds and strip shows 150-400 ppm. OPPORTUNITY: Partner doesn't know.

Question 36

Partner in charge or dept manager can demonstrate thermometer calibration knowledge.

Answer 36

GOOD: Partner knows how to calibrate stem and digital thermometer to 32°F and check that FSR thermometer is calibrated. OPPORTUNITY: Partner doesn't know.

Question 37

Partner in charge or dept manager is able to demonstrate allergen awareness knowledge.

Answer 37

GOOD: Partner knows to ask if allergen or preference when customer asks about ingredients. Partner knows to refer to manager if allergen, and manager says products made in store are not guaranteed to be allergen free, and provide ingredient list if just a preference. Recipes are followed exactly. OPPORTUNITY: Partner doesn't know.

Question 38

☆Produce☆ Partner in charge or dept manager can demonstrate produce wash process knowledge.

Answer 38

GOOD: Partner knows Produce Maxx concentration should be 30-60 ppm, tests with a strip in solution for 15-30 seconds, that it should be tested every 4 hours, produce is washed for a minimum of 90 seconds, how to was prodice acvording to "How to Wash Produce Quick Reference Guide", and to drain and refill solution when ppm is below 30 or soiled. OPPORTUNITY: Partner doesn't know.

Question 39

All powered equipment is in good working condition.

Answer 39

Machinery is in good working condition, no electrical deficiencies. FAIR: Not in good repair, but not an immediate safety risk. OPPORTUNITY: Not in good reapair and partners should discontinue use immediately.

Question 40

The prep area floors are free of hazards.

Answer 40

GOOD: No trip or slip hazards, no ice on freezer floors. FAIR: Apparent effort at avoiding hazards. OPPORTUNITY: Not safe, ice on freezer floor.

Question 41

☆Market☆ Partners cutting are using proper equipment.

Answer 41

GOOD: partners using knives have assigned and appropriate scabbards and knives, with scabbards attached to belt or chain. OPPORTUNITY: Any findings.

Question 42

☆Market☆ Partners operating the saw are using appropriate blocking techniques and guard placement.

Answer 42

GOOD: Blockers or other pieces of meat are being used to push the last 4 inches of meat towards the saws. Blade guard is lowered to 1/2 inch or lower from the cut, or partners know this info. OPPORTUNITY: Any findings.

Question 43

Cut resistant gloves are in place and used appropriately.

Answer 43

GOOD: Department uses steel mesh or kevlar gloves in good condition when using knives. OPPORTUNITY: Any finding.

Question 44

Slip resistant shoes are worn by partners in prepared/perishable departments.

Answer 44

GOOD: SRS are worn. OPPORTUNITY: Any partner is not wearing SRS.

Question 45

OSHA approved PPE items and thermal gloves are available and used appropriately.

Answer 45

GOOD: Chemical grade OSHA approved gloves, goggles, apron and ROTI oven mitts are available and in good condition. OPPORTUNITY: Any findings.

Question 46

Machine guarding/safety features are properly engaged.

Answer 46

GOOD: Machine guard safety feature is in place, or partner knows how to operate it. OPPORTUNITY: Any findings.

Question 47

Partners demonstrate or have knowledge of disconnecting equipment from electrical power during cleaning or maintenance.

Answer 47

GOOD: Equipment is properly powered down for cleaning, or partner can explain the process. FAIR: Partner cannot explain process. OPPORTUNITY: Observed improper practices.

Question 48

☆Seafood/Market☆ Seafood grinders are maintained clean.

Answer 48

GOOD: They are clean and protected from contaminants. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, neglect, elevated risk finding.

Question 49

☆Market☆ Grinders and Tenderizers are maintained clean.

Answer 49

GOOD: They are clean and protected from contaminants. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, neglect, elevated risk finding.

Question 50

☆Produce☆ Paper towel racks and produce bags located throughout department.

Answer 50

GOOD: They are accessible. OPPORTUNITY: They are missing.

Question 51

☆Produce/Bakery/Deli☆ Partner can demonstrate proper cleaning of scale printer head and can load labels.

Answer 51

GOOD: Partner can remove labels from printer, compartment is dust free, no glue buildup on printer head, partner can reload labels. OPPORTUNITY: Any findings.

Question 52

☆Produce☆ Mats are placed in front of and around loose produce, misting systems, and iced displays.

Answer 52

GOOD: All mats are in place. OPPORTUNITY: Any area missing a mat.

Question 53

☆Produce☆ Product is stacked to prevent falling or rolling on the floor.

Answer 53

GOOD: No product falling on floor, guards in place on bottom of wet shelf. OPPORTUNITY: Any findings. Product could easily fall if one is moved.

Question 54

☆Connections☆ Review of time/temp COOKED or reheated food documentation.

Answer 54

GOOD: Documentation has manager or leader review. FAIR: 1-3 documents missing review. OPPORTUNITY: 4+ documents missing review.

Question 55

Time/temp HOT held food control standard are met.

Answer 55

GOOD: Product temps are appropriate, FSR is complete and match TPHC. **Bakery - up to 1 day past due in previous 2 weeks. **Deli - up to 1 product disposal time alert and/or 1 hot line check not recorded or late. ** MTO - up to 2 days with product disposal time alerts, hot line check late or not recorded. **Connections - 1 demo with discard time not recorded or past 2 hours. FAIR: **Bakery - 2-3 **Deli - 2-1 **MTO - 3-5 **Connections - 2-3 OPPORTUNITY: **Bakery - 4+ **Deli - 4+ **MTO - 6+ **Connections - 4+ , falsifying records, TPHC missing time in FSR or past time, temp SOPs not followed.

Question 56

☆Deli/Bakery☆ Slicers and Chicken Choppers are maintained clean.

Answer 56

GOOD: Clean and protected from contaminants. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, neglect, elevated risk finding.

Question 57

☆Bakery/Tortilleria☆ Tortilla machines are kept clean.

Answer 57

GOOD: Clean and protected from contaminants. FAIR: Minor findings. OPPORTUNITY: Multiple minor findings, neglect, elevated risk finding.

Question 58

☆Bakery/Food Service/ Deli☆ Grease recycling bucket is available in food service departments.

Answer 58

GOOD: Approved bucket #1203271 PROLDO24 Liquod Dispenser is available. FAIR: Unapproved bucket in use. OPPORTUNITY: No approved bucket.

Question 59

☆Deli/Food Service/Bakery☆ Dishwashing/Pan washing machines are properly set up and reach required heat sanitizing temps.

Answer 59

GOOD: FSR Dish Temp Blue or thermal strips available, detergent connected, strips show it reaches 160°F. OPPORTUNITY: Any findings.

Question 60

☆Connections☆ Warewashing/hamdwashing areas properly set up.

Answer 60

GOOD: Sinks have proper chemicals attached and sanitizing test strips available, hand sinks used only for handwashing amd set up with sign, soap, hand sanitizer, disposable towels, and a trash can. FAIR: No sanitizer. OPPORTUNITY: Any other findings.

Question 61

Partners are utilizing the approved process tk cut veggies.

Answer 61

GOOD: Veggies are not cut on deli slicer or mandolin slicer. OPPORTUNITY: Any findings.

Question 62

☆Tortilleria☆ Documentation standards are met.

Answer 62

GOOD: Corn Cooking Control Log is current, correctly used, accurately filled out, accessible 90 days, legible. FAIR: Minor findings not addressed by manager. OPPORTUNITY: Missing, falsified, not following standard.

Question 63

☆Connections/Bakery/Food Service/Deli☆ Partner in charge or dept manager can demonstrate dishwasher heat sanitizing process.

Answer 63

GOOD: Partner knows to test with strip. OPPORTUNITY: Partner doesn't know.

Question 64

☆Bakery/Food Service/Deli☆ Partner in charge or dept manager can demonstrate slicer cleaning process.

Answer 64

GOOD: Partner knows to unplug slicer, use cut resistant gloves on both hands, use wash bucket, rinse bucket, sanitizer bottle, and slicer brush, blade cover and push guard are removed and washed in 3-C sink, slicers cleaned every 4 hours. OPPORTUNITY: Any findings.

Question 65

☆Food Service☆ Smoker is set to 225 and combustion thermometer probe is present in smoker, one for each meat.

Answer 65

GOOD: Smoker is set to 225 and thermometers available. OPPORTUNITY: they're not.

Question 66

☆☆The Rest Are Food Service☆☆ MTO (made to order) production panning process is utilized.

Answer 66

GOOD: Partner shows printed production planner demonstrating has a plan for today. OPPORTUNITY: Any MTO dept can't provide a plan.

Question 67

MTO True Texas BBQ production planner batch process is being followed.

Answer 67

GOOD: Batch tems (sausage, torpedos, mac and cheese, potatoes) from previous cooks scanned out as shrink and discarded. OPPORTUNITY: Any findings.

Question 68

MTO portion control process ot utolized.

Answer 68

GOOD: BBQ builds on scale, SoFlo uses red scoops for toppings and blue scoops for sauce, FlamingBird birds are quartered and others by scale, gray 4oz scoops into 6oz containers. OPPORTUNITY: Any findings.

Question 69

BBQ with seating orders audited before going to customer.

Answer 69

GOOD: Expo partner audits bag against KDS screen or reveipt before giving out. OPPORTUNITY: Any findings.

Question 70

MTO depts execute known shrink recording process daily (minus Roastery and SoFlo).

Answer 70

GOOD: Recorded in Fresh shrink Impact Report all 7 days. OPPORTUNITY: Any day missing.

Question 71

BBQ 86 reports are available, utilized daily, and properly filled out for 14 days previous.

Answer 71

GOOD: Time out and time backbare filled out properly. FAIR: 1-4 days not proper. 1 day not filled out at all. OPPORTUNITY: 5+ days not proper, 2+ days not filled out at all.

Question 72

Restaurants that don't share permit with grocery are using the transfer process to account for product utilized in other departments.

Answer 72

GOOD: No alcohol transfers in Online Transfer report or keg transfers from 15F to 7C. OPPORTUNITY: Any of the above transfers. Contact Tish DeHoyos-Rawe at dehoyos-rawe.tish@heb.com with name of item.

Question 73

Current TABC license for on premise consumprion is posted in a conspicuous location, store leadership is aware of permit type, and they can demonstrate knowledge of permit.

Answer 73

GOOD: Permit is active and posted. Store leader and dept manager know they permit type (Q, BG, or MB) as reflected by TABC website, alcohol can be consumed anywhere in shopping area if grocery and restaurants share a license or just in the restaurant otherwise, and that if both shate a license alcoholic can be unloaded at the back dock or must be delivered to restaurant otherwise. OPPORTUNITY: Permit not posted or active, leadership doesn't know 1 or more program requirements.

Question 74

Bartender is utilizing a measuring shot glass to measure alcohol while creating a cocktail.

Answer 74

GOOD: (Permit type MB) appropriate measuring device is used. OPPORTUNITY: Free pouring or non-approved device.

Question 75

Alcohol spill log is available and utilized.

Answer 75

GOOD: (permit type MB) All known alcohol loss is logged and kept 2 years, last 7 days show at least 1 drink spill per day or "no spill." OPPORTUNITY: Any missing info.

Question 76

Alcohol receiving done in camera covered area by restaurant manager, lead bartender, restaurant inventory specialist or store receiver.

Answer 76

GOOD: (permit type MB) only designated pertners receive alcohol and camera is operational for 3 random imvoices in past 30 days. FAIR: Camera non-operational with work order less than 30 days old. OPPORTUNITY: Unapproved partner receiving and no camera or work order.

Question 77

Outstanding tabs are accounted for by customers present.

Answer 77

GOOD: (Nirvana system) open tabs match guests and drinks currently in bar, voids only pricessed if payment was previously taken for check, deleted checks are rare and involve a manager, tabs never open longer than a day. OPPORTUNITY: Any findings.

Question 78

Cash tips are properly recorded in system.

Answer 78

GOOD: (Nirvana system) dept manager or partner knows cash tips need to be declared in Nirvana, cash doesn't get brought home but turned in, all cash tips in jar get declared by attaching a check and closing it out, time stamp on declared tip determines which shift gets money. OPPORTUNITY: Partner doesn't know.

Question 79

Empty kegs returned for deposit.

Answer 79

GOOD: Dept manager knows keg returns have to be a separate line item on invoice and that they appear as unkown shrink on SOS if not properly charged. FAIR: Partner knows 1 of 2. OPPORTUNITY: Partner doesn't know.

Question 80

Empty kegs are stored properly based on permit type.

Answer 80

GOOD: Kegs are stored in partner only area of restaurant, or back dock if received at dock, empties do not exceed 2 per beer type. OPPORTUNITY: Kegs not stored properly or excessive empties.