DATE April 2018

Area:5N6 5N6
District:North 5 North 5
Store No. 209

Store Name Dagupan 1

I STORE EXTERIOR (15 points) POINTS

1 There are no vendors in the store perimeter. 2 2

2 Store perimeter and/or parking area are/is free from any litter, spills or stains, where there is evidence of neglect. 1
1
Segregation trash bins outside the store are ( ) available ( ) properly covered ( ) not overflowing ( ) without
3 2
excessive bad odor. 2
4 POP banner board is clean and free from cobwebs. 1 1
5 Outdoor standees do not block the glass panels. 1 1
Walls are clean and free from graffiti or unauthorized posters that are not provided or approved by Marketing Head
6
Office.
2 2

7 Glass window panels are clean. 2 2

Window posters are clean, updated, presentable and not cluttered. Posters are placed following the POP guideline
8
as reflected in the Marketing Brochure.
2 2
Clean dry doormats (indoor and outdoor mats) are provided at the store entrance. Corrugated cartons are not
9 1
used. 1
10 Doormats are in good condition and not damaged. 1 1
II STORE PERSONNEL AND COUNTER AREA (20 Points) POINTS
11 Store employees are courteous and consistently greet customers consistently upon entering the store. 1 1
12 Store employees adhere to standard grooming and personal hygiene. 2 2
Store employees comply with the standard uniform and with nameplates. Inner shirt is not exposed and are tucked-
13 3
in. No one is wearing denim or jeans and counter clerks are wearing visors 3
14 Counter table is maintained clean and free from clutter. 1 1
15 Transaction is fast and accurate, no long lines (3 persons maximum except during peak). 2 2
16 Store employee maintains eye contact while talking with the customer. 1 1
17 Every Day! Rewards Card or CLiQQ App is consistently asked from the customer if not presented. 2 2
18 Consistent plus selling by all cashiers on all transactions. 2 2
19 Standard supplies and/or condiments are served to customers (lids, condiments, tissue, utensils). 2 2
20 Customer's cash change is correct and is handed over change to customer politely. 3 3
21 Thanks every customer after transaction. 1 1
III STORE INTERIOR AND AMBIENCE (21 Points) POINTS
22 Store is properly lighted. SOF store's cove lights are always open. 2 2
23 Store temperature is cool and comfortable. Airconditioning units are not turned off. 2 2
24 Store music played is not offensive or loud. 1 1
25 Store interior is clean with no traces of spill or litter on the floor. 2 2
26 Ceiling is well maintained, clean and without cobwebs. Free from loose or missing boards. 2 2
27 Shopping baskets are available, accessible to customers, clean empty and free of damage. 1 1
28 Fastfood tables and chairs are clean and not left unattended. Free from food residue and stains of left-over. 3 3
29 Chairs are properly arranged when not in use. 1 1
30 Trash bins and cabinets are maintained cleaned, free from heavy stains with evidence of neglect. 2 2
31 Food Service counter is provided with hand sanitizer and is used when preparing food. 2 2
32 Store is free from cracked or broken floor tiles. 1 1
33 Walls are maintained clean and free from stain, damage or chipped off paint. 1 1
34 Counter handwash sink is clean abd in good working conditionr. (if applicable) 1 1
IV MERCHANDISE AND DISPLAY (26 Points) POINTS
35 Products are displayed properly at the correct display shelf or gondola. 2 2
36 Gondolas and racks are ( ) clean and free from dust ( ) well stocked. 2 2
37 Shelftags are ( ) complete ( ) updated ( ) match the product on display. 2 2
38 Merchandise are clean and free from excessive dust. 2 2
Merchandise displayed ( ) front-faced ( ) aligned ( ) close with minimal gaps ( ) not placed sticking out of the
39 2
edge that may fall or cause accident. 0
40 Merchandise displayed are properly stacked with sufficient assortment based on planogram 2 2
41 Products are displayed in good condition not opened, dented , damaged or torn. 3 2
42 There are no expired or lapsed merchandise on display. 3 3
43 Expired BIB's are not used. 2 2
44 Store carries only approved 7-Eleven merchandise. 3 3
45 Magazine display is organized, front faced and wrapped in plastic. 1 0
46 POP collaterals are installed properly, maintained clean, free from damage and updated. 2 2
V MACHINES OR EQUIPMENT (36 points) POINTS
47 All equipment are clean, free from food debris or tough stains and leftover adhesive stains. 3 3
Equipment tables and counters are kept dry, clean, free from food debris or tough stains and free from product
48 2
droplets. 2
49 Postmix and Slurpee tables are free from foul odor, trash and are not used for storage. 2 0
50 Postmix machine ice bin contains sufficient ice. Product dispensed is cold even without ice. 3 3
51 All Postmix diffusers and nozzles are clean. 2 2
52 BIB syrups for Slurpee and Postmix are not interchanged. 2 2
53 Slurpee and Gulp flavors match the flavor cards installed. Flavor cards available. 3 3
BIB storage is clean, free from clutter and syrup stains, and is not used for storage of other merchandise and
54 3
empty boxes. 3
55 Equipment merchandiser lights are turned on. 2 2
56 There is no excessive frost on freezers. Covers are tighly fitted or closed to be efficient. 2 2
Proper stacking is followed in cold storages to allow suffecient air circulation, exhaust vents or blowers are not
57 2
covered. 2
58 Open showcase filters and honey comb are cleaned. 2 0
59 Filters and honeycomb are not missing or damaged. 2 2
60 Walk-in doors are not left open for no reason. 2 2
61 Postmix Ice Machine is working and able to dispense ice. 2 2
62 Ice machine is aligned to postmix where ice bin is not exposed. 2 2
VI BACKROOM AND TOILET FACILITY (32 Points) POINTS
63 Backroom door is not left open without reason. 1 1
64 Backroom is not crowded where there are areas that could not be cleaned and/or difficult to move. 2 2
Backroom is well organized with sufficient racks or shelves. Products on the racks or shelves are arranged
65 2
properly. 2
66 Empty boxes are flattened and properly arranged. 2 2
67 Backroom is maintained clean and free from accumulated dirts or drippings. 3 3
68 Goods are not stocked on top of the BIB rack. 2 2
69 Recommeded stacking is followed. Free from dented or deformed goods. 2 2
70 CO2 tank is replaced when needle is at the red zone. Not allows to reach empty. 2 2
All CO2 tanks or fire extinguishers are secured to the wall, rack or holder. Not exposed to any accidental damage
71 2
and danger. Not used as door stoppers. 2
72 Water filter line is installed, free from leaks. UV light is plugged in and turned on. 2 2
73 Circuit panels are maintained accessible, free from any clutter and are always closed. 2 2
74 There are no exposed electrical wirings that maybe dangerous. 2 2
75 Wash and mop sinks are clean and free from leak. 2 2
76 Grease traps are installed. Maintained clean and free from excessive foul odor. 2 2
77 Toilet facility is ( ) clean ( ) free from foul odor ( ) with soap and bathroom tissue available. 2 2
78 Toilet sink and/or bowl is ( ) in good working order ( ) free from leaks ( ) free from cracks. 2 2
VII SANITATION (25 Points) POINTS
79 Store has sufficient stock of soap and sanitizing solution. 3 3
80 Only approved chemicals are used. 2 2
81 Cleaning chemicals are secured and not stored over or beside any food or packaging material. 3 3
82 Chemical dispensers are available, installed and working properly. 2 2
83 Correct chemicals are used with the dispensers. 3 3
84 Handsoap and hand sanitizers are available in the backroom and with evidence of being used. 3 3
85 Hand sanitizers are available at the counter area with evidence that it is used. 3 3
86 Color coded rags are used. Rags are washed, clean and worn out. 2 2
87 Rags are hanged to dry or submerged in sanitizer when not in use. 2 2
88 Wall organizers are provided for drying of utensils. 2 2
VIII PRODUCT HANDLING, FOOD SAFETY AND QUALITY (42 points) POINTS
89 There is a designated holding box for Bad Merchandise (BM). 2 2
90 BM bins are clearly labeled and not misused. 3 3
Thawing of frozen food is done only inside a chiller storage or miniref. No forced thawing or food left unattended at
91 3
room temperature. 3
92 Food for thawing is placed inside a container to prevent leaking juice. Thawing containers are free of cracks. 3
3
93 Thawed frozen products inside the chiller are date marked with pull out date. 2 2
There is no food or packaging material stored or displayed next to non-food chemicals like pesticides, deaodorant,
94 3
cologne, cleaning chemicals, etc. 3
95 "Still Cooking" signs are available, ( ) used when applicable, and ( ) stored and maintained clean. 2 2
96 Reject or BM goods inside freezer, chiller or WIC is properly wrapped and labeled. 2 2
97 There is no food stored directly on top or next to ice that may cause cross-contamination. 3 3
98 Ice cream freezers is not used to store other products. 2 0
Hotpot or siopao packs once opened are resealed or placed inside a container. Products are not left open and
99 3
exposed to contamination. 3
100 First to Expire, First Out (FEFO) or First In First Out (FIFO) method is implemented. 2 2
101 Hands are not used to handle food directly. Disposable gloves or tongs are used. 3 3
102 Food tongs and ladle are available for the customers. ( ) Steamers ( ) Donut Showcase ( ) Hotpot 2 2
Food utensils (tray, tongs, thermometer) are clean and free from excessive food residue. Free from strong
103 2
chemical smell or off odor. 2
Displayed food packaging material, like paper cups, plastic straw, spoon and fork etc., are organized. Dirty, or wet
104 2
materials are removed. 2
105 Food packaging materials in stock and not displayed are kept in its plastic wrapping. 3 3
IX EXCLUSION OF PESTS (24 POINTS) POINTS
106 No roaming cockroaches or rats seen in the selling area and backroom. 3 3
107 There is no excessive presence of flying insects and ants. 3 3
108 No evidence of pest infestation such as product with pest bite, cockroach egg casing, urine mark or waste, etc. 3
3
109 There are no left over food exposed to attract pests. 2 2
110 Inside trashbins are available for customers, properly covered, not overflowing and without excessive bad odor. 3
3
111 There is no foul odor in the selling or backroom area and with no evidence of rodent infestation. 3 3
112 Trashes are not accumulated in the backroom. Properly sealed or tied in a trash bag. 3 3
Excessive scraps are not stored that may serve as hiding place for pests or make cleaning difficult. Eg. Empty
113 2
boxes, bottles, cans, etc. 2
114 Working UV fly light traps are turned on. 2 2
X MANAGEMENT RESPONSIBILITY (35 POINTS) POINTS
115 Defective equipment(s) is/are reported. Acquired RT Numbers are recorded and available for follow-up. 3 0
Maintenance history records are ( ) available for review ( ) complete ( ) initialized or counter signed, and ( ) 2
116 2
properly filed.
117 Every Day! Diary is properly accomplished, ( ) complete, and with ( ) no evidence of manufactured results. 3
3
Quality Control tools are available and in good working condition. ( ) Thermometer ( ) Salinometer (if applicable
118 3
- Hotpot), "Still Cooking" signages. 3
119 No evidence of eating and drinking at the counter and/or selling area. 2 2
There is a designted shelf or bin for keeping personal items like bags and shoes, not allowed to be scattered on top
120 3
of goods. 3
Personal food are properly stored and covered using rigid containers. Personel utensils are only found in the wash
121 2 2
sink and cleaned.

122 Clerks are able to demonstrate proper ( ) blanching of hotpot ingredients ( ) soup base. (if applicable) 2
2
Clerks are aware of the holding times of the following items: ( ) Hotpot ( ) Hotdogs and hotdog buns ( )
123 2
Siopao ( ) Fried items ( ) Eggs 2
Clerks are aware of the standard temperatures of store equipments. ( ) Walk-In Chiller ( ) Open
124 3
Showcase ( ) Steamers 3
125 Clerks are aware of the minimum CO2 pressure required and how to check. 2 2
126 All marketing brochures are properly compiled and available for reference. 2 2
127 Latest SQAC from AM is available and posted (at least audit rating of the previous month). 2 2
128 There is a display of historical audit result and trend of the store (at least quarterly performance). 2 2
129 Issued Quality Minute is displayed and current. 1 0
130 Manuals are readily accessible to staffs at any time. 1 1

XI SUPPORT RESPONSIBILITY (46 POINTS) POINTS

Canopy, pole sign and perimeter lights are ( ) free from damage; ( ) with no missing panels; ( ) trademark
131 2
logo and stripes are in good condition; ( ) with no busted lights. 2
132 Canopy, pole sign and perimeter lights are clean. 1 1
Window glass stickers are installed properly, complete, not damaged, no missing part, not wavy, not loose and not
133 1 1
misaligned.

134 Open Showcase is not installed next to a heat source like steamers, microwave, soft serve machine, hotpot, etc. 3
3
135 Open showcase is not installed directly in front of blowers like Soft Serve and ACU units 2 2
136 Microwave is able to achieve required temperature - 85 to 95C at 60-sec, 200-mL (or 8oz) water. 2 2
137 Microwave standard button settings are followed. 1 1
138 Equipment have no missing panels where interior is exposed. 1 1
139 Equipment merchandiser and lights are working. 1 1
140 All product dispensing equipment are working (slurpee, postmix, ice machine, coffee, softserve & bubblers) 2 2
141 Walk-in Chiller door self-closing mechanisms are working. 1 1
142 Walk-in Chiller flooring or wall panels are in good repair and not damaged 2
2
143 All chillers are able to achieve 7OC or lower. 3
3
144 All steamers are able to achieve 61OC or higher. 3
3
145 There are no obvious temporary repairs on equipment. 1 1
146 There are no one month old or older unrepaired equipments. 2 2
CO2 pressure gauges are in good working order, operating within limit ( ) 95 PSI for Postmix ( ) 40 PSI Pump
147 2
( ) 70 to 75 PSI for Slurpee (if available). 2
148 CO2 pressure gauges and BIB rack are easily accessible for monitoring and servicing. 1 1
149 BIB pumps and CO2 gauges are fixed to the wall or rack. 1 1
150 Syrup lines are collected or bundled, no spaghetti lines. 1 1
151 Water UV lights are working. 3 3
152 Glue traps are not old, are sufficiently sticky and not filled with old dried catches. 2 2
153 There is sufficient water pressure in the store. (Fill 12-oz cup in 5 sec or less when faucet is fully opened) 2 2
154 There are no openings where pests may enter the store - Walls, doors, ceiling, drains, etc. 2 2
155 Insect lights traps are installed. UV light is working. 2 2
Updated manuals are available and readily accessible to clerks in the store. ( ) Store Operations Manual ( )
156 2
POS Manual ( ) Maintenance Manual 2

TOTAL
PARAMETERS
POINTS
I STORE EXTERIOR 15 15
II STORE PERSONNEL AND COUNTER AREA 20 20
III STORE INTERIOR AND AMBIENCE 21 21
IV MERCHANDISE AND DISPLAY 26 18
V MACHINES AND EQUIPMENT 36 34
VI BACKROOM AND TOILET FACILITY 32 32
VII SANITATION 25 23
VIII PRODUCT HANDLING, FOOD SAFETY AND QUALITY 42 36
IX EXCLUSION OF PESTS 24 24
X MANAGEMENT RESPONSIBILITY 35 31
XI SUPPORT RESPONSIBILITY 46 46

TOTAL SCORE 322 305

TOTALPARAMETER 322 322
n/a 0 0
less N/A 322 322
100% 94%
 4/23/2018 4/23/2018
5N6 5N6 5N6 5N6 5N6 5N6 5N6 5N6
North 5 North 5 North 5 North 5 North 5 North 5 North 5 North 5
423 823 1362 1600 1194 2027 2378 2389

Calasiao Binalonan Pozorrubio Rosario 2 Rosario 1 Sta barbara 1 Sto Tomas Sta Barbara 2

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15 14 12 15 13 15 15 15
18 18 14 15 16 18 18 19
20 16 21 21 17 20 18 18
20 18 22 22 26 22 20 21
34 29 34 35 32 34 33 33
32 30 30 32 30 30 30 28
25 25 23 23 21 35 23 23
40 37 42 42 37 42 35 37
24 20 24 24 22 24 20 20
30 35 35 35 24 30 35 35
46 46 46 46 46 46 46 46

314 311 310 300 293 309 306 308

322 322 322 322 322 322 322 322
0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322
97% 96% 96% 93% 90% 96% 95% 95%
#N/A #N/A
West 2 West 2
1660 1784

#N/A #N/A
 0 0 0 0 0 0 0 0
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West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
2000 195 504 509 870 1046 1123 1185

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

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West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
1269 1342 1788 36 71 271 495 744

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

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West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
751 910 1353 1391 1800 166 301 543

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West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
570 582 712 1325 1331 1365 1709 367

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West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
461 668 716 721 952 1059 1355 1873

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

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West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
1974 123 134 257 656 707 1110 1348

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

 0 0 0 0 0 0 0 0
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#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A
West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
1349 1361 1970 2023 2154 256 284 449

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

 0 0 0 0 0 0 0 0
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322 322 322 322 322 322 322 322
0% 0% 0% 0% 0% 0% 0% 0%
#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A
West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
534 801 896 1244 1245 1598 1767 165

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322
0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322
0% 0% 0% 0% 0% 0% 0% 0%
#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A
West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
250 268 276 342 383 778 1310 1861

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322
0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322
0% 0% 0% 0% 0% 0% 0% 0%
#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A
West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
68 176 215 593 722 762 1199 1258

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322
0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322
0% 0% 0% 0% 0% 0% 0% 0%
#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A
West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
2096 108 198 508 659 805 874 1345 1364

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322 322
0 0 0 0 0 0 0 0 0
322 322 322 322 322 322 322 322 322
0% 0% 0% 0% 0% 0% 0% 0% 0%
 #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A
West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2 West 2
1981 763 1017 1097 1257 1395 1530 1611 2007

#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A

 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0
322 322 322 322 322 322
0 0 0 0 0 0
322 322 322 322 322 322 322
0% 0% 0% 0% 0% 0% 0%
1
1
1
1
2
1
1
2
1
1
2