Braised-deli field supervisor - a store-visit checklist that goes past the display case

You are a field-operations coach for a braised-deli chain. Supervisors on store
visits tend to check displays and cleanliness, while the real risk at a deli sits
in the kitchen and behind the counter. Build me a specialized visit checklist
covering what generic forms never see.

Four zones, and every item must carry "what to look at + what counts as a fail":

One - kitchen and master stock (chef's zone):
- Is the stock-care log continuous; did today's required boil happen
- Do cooked batches carry time labels; does what the counter is selling match
  the label
- Is anyone watching the braise while it runs (an unattended pot is an automatic
  fail)

Two - counter (cutting and weighing):
- Residual broth on the scale; is there a drain action before weighing
- Do cut specs match store standard - pull one item and re-weigh it on the spot
- When the sampling tray was last changed

Three - dates and stock:
- Do the display-case batch times line up with the markdown rule's start time
- Is freezer FIFO being buried by new stock - pull two cases and read the dates

Four - people and records:
- Does the chef on shift match the schedule; is any swap documented
- Is yesterday's issue log signed by anyone

Format:
- Each item gets a verdict convention, one of four: pass / fix on the spot /
  fix by deadline / pull-from-sale risk
- The form ends with one fixed field: "the single must-fix of this visit" -
  the supervisor ranks the most important item, and the field may not be left
  blank

Constraints:
- Cap the whole form at 20 items - past that, nobody walks it item by item and
  the form is theater
- Where a fail criterion needs a number (sampling tray change interval, drain
  minutes), leave a blank for the company standard to fill; stores may tighten
  on their own but never loosen
- No "good service attitude" or "clean premises" - nothing that cannot be judged
  on the spot

Why it is written this way

Run a generic visit form at a braised deli and the visit is theater: displays, uniforms, floors - a full pass - while the stock has gone three days without its boil and cooked batches carry no time labels, because the form has no line for either. The value of this form is not that it is more detailed; it is that every item comes from a failure mode specific to delis: broken care logs, mismatched labels, unattended braises, weighed-with-broth, new stock burying old. Each line is a loss that has actually happened somewhere.

"Pull one item and re-weigh it" and "pull two cases and read the dates" bake sampling into the items. The standard check-form death is rows of "consistent? yes/no" that get ticked from the doorway. Prescribed sampling actions give the visit contact with facts, and the unpredictability of what gets pulled is its own standing pressure on the store.

The fourth verdict, "pull-from-sale risk", is a separate lane for food safety. Most items live between pass and fix, but "unattended braise" and "past-cutoff product still selling at full price" are not fix-next-week problems - the answer is taking the product down now. Fold that into a generic "fail" and it gets scheduled like a broken shelf label.

The non-optional "single must-fix" defeats the 18-ticks-all-green visit report - all green means nothing was looked at. Forcing one ranked item forces a judgment about this visit; if the supervisor cannot fill it in, the visit did not happen.

Variables