Run Grocery Cheese Cut Department Daily Walk — Free

Wrapping and Package Integrity

All displayed cheese packages are fully wrapped and sealed critical (required)

Check that wrap is intact, edges are sealed, and no product is exposed to air or handling contamination.

Yes No N/A

No torn, loose, or punctured packaging observed critical (required)

Inspect for damaged film, broken seals, or packages that could allow contamination or moisture loss.

Yes No N/A

Packages are clean and free of product residue

Verify exterior packaging is clean, with no visible cheese residue, drips, or smears.

Yes No N/A

Wrapping materials and tools available at station

Confirm wrap, labels, tape/seal materials, and cutting tools are available and organized for continuous production.

Yes No N/A

Date Labeling and Product Identification

All packages have a clear and legible date label critical (required)

Verify each package has a readable date label applied in the correct location.

Yes No N/A

Date labels match product contents and production date critical (required)

Check that the label corresponds to the correct cheese item and reflects the actual cut/pack date or required use-by date per SOP.

Yes No N/A

No expired or out-of-date cheese items present critical (required)

Remove any product past its use-by, sell-by, or internal shelf-life limit.

Yes No N/A

Temperature Control

Case temperature is within acceptable cold-holding range critical (required)

Record the display case temperature and confirm it remains within store SOP or applicable food safety limits.

Product temperatures are acceptable for displayed cheese critical (required)

Spot-check representative cheese items to confirm product temperature supports safe cold holding.

Thermometer is available, clean, and functioning

Verify the probe or infrared thermometer is present, sanitary, and ready for use.

Yes No N/A

Sample Tray Presentation

Sample tray is neat, fresh-looking, and properly arranged

Verify samples are presented in an orderly, appealing manner without overcrowding or product damage.

Yes No N/A

Sample tray is covered or protected when not actively served critical (required)

Confirm samples are protected from contamination when unattended, per store procedure.

Yes No N/A

Sample utensils and tray surfaces are clean

Inspect serving utensils, tray liners, and contact surfaces for cleanliness and residue-free condition.

Yes No N/A

Sanitation and Walk-Through Safety

Floor area is clean, dry, and free of slip/trip hazards critical (required)

Check for spills, debris, cords, or obstructions in the department walking path and work area.

Yes No N/A

Food-contact surfaces and nearby work area are sanitary

Verify counters, slicer-adjacent surfaces, and prep areas are clean and ready for use.

Yes No N/A

No obvious blocked exits, electrical hazards, or unsafe conditions observed critical (required)

Perform a quick visual check for blocked egress, damaged cords, or other immediate hazards requiring escalation.

Yes No N/A

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Run: Grocery Cheese Cut Department Daily Walk

Wrapping and Package Integrity

Date Labeling and Product Identification

Temperature Control

Sample Tray Presentation

Sanitation and Walk-Through Safety

Get your results