Braised-food stock clerk - the four-rounds-a-day display case self-check: opening, post-lunch, pre-dinner, close - what to check each round and what "fail" looks like

Here is a user need. Expand it into a print-and-hang "Display Case
Four-Rounds Daily Self-Check" sheet for a braised-food store - mostly
tables, every item with a checkbox and an exception column.

Background (put it in the sheet's header):
- Single- or double-deck forced-air display case, goods sold by
  weight, each batch labeled with its production time
- Checker: the stock clerk on shift; four rounds daily at fixed times
- Tools: the case's temperature readout (or a thermometer kept inside),
  the record sheet, a pen

The four rounds and their items (every item must state what "fail"
looks like - "keep clean" and "keep an eye on" and other judgeless
phrasing are banned):

Opening (before doors):
- Case temperature: copy the reading onto the record; fail = reading
  above [the store's own limit]
- Yesterday's leftovers placement: all moved to the front rows;
  fail = old and new mixed, or yesterday's product buried in back
- Time labels: check every label against the actual batch;
  fail = label time later than actual production (relabeling old
  as new)
- Case interior: drip and residue cleaned, dividers intact;
  fail = missing separation between cooked and raw-touching items,
  or direct contact

Post-lunch round (first pass after the rush):
- Appearance: check each tray for color and surface; fail = oxidized
  darkening or wind-dried skin still displayed at full price (should
  be turned, rotated, or reported for markdown per store policy)
- Drip and spillage: case floor and shelf boards; fail = standing
  liquid uncleared, or leakage running into another product's section
- Empty slots: gaps and thin categories; fail = a high-mover slot
  empty over [15] minutes with no refill and no out-of-stock card

Pre-dinner round (before the second rush):
- Restock temperature: goods newly loaded into the case; fail =
  product held at room temperature over [30] minutes loaded straight
  into the case (should be chilled down first - follow the store's
  own process)
- Facings: fullness and front-row appearance; fail = sparse front
  while stock exists in the case (skipped fronting, not a real
  shortage)
- Markdown tags: items approaching the markdown time; fail = item
  that should carry a markdown tag carrying none, or tag price
  disagreeing with the system markdown price

Close:
- Leftover disposition: sorted and logged per store rules (chill for
  next-day sale / markdown / write-off); fail = disposition not
  logged, or next-day-sellable product written off
- Case temperature: final reading logged; fail = final reading over
  the limit (all of the day's disposition decisions must then be
  re-run)
- Doors and lighting: fail = case unlocked or lights left on

Expansion requirements:
- One section per round, one table per section: item / standard
  (what fail looks like) / checkbox / exception column
- A summary strip at the bottom: time and initials per round - a
  skipped round shows up as a blank
- All numeric limits stay as [] blanks for the store to fill
- No "raise awareness" content or anything off-topic

Why it is written this way

The enemy of case-checking isn't not knowing how - it's the glance that says "looks fine." Without a judgeable standard, the seventh round of the day becomes pure ceremony. So every item is written as "what fail looks like," never "keep normal": temperature isn't "watch the temp" but "reading above the limit is a fail"; time labels aren't "check the times" but "label later than actual production is a fail" - called out separately because it's the one item on the case where deliberate action outranks carelessness.

The four rounds follow the case's daily risk rhythm: opening catches overnight issues (leftovers, night temperatures), post-lunch catches sales damage (appearance, spillage), pre-dinner catches restocking discipline (cold chain, facings), close catches disposition compliance. Restock temperature sits in the pre-dinner round, not opening, because that's when restocking actually happens - the checklist follows the workflow, not the imagination.

"Sparse front while stock exists in the case" looks like a small item and earns its line: it catches not shortage but laziness. Fronting - pulling back-row product forward - is the step clerks skip most, because customers can't see the difference; only the sales numbers can. Writing it into the standard turns an "unchecked omission" into a "checkboxed omission." Same spirit in the closing rule: a final temperature over the limit invalidates every disposition decision made earlier on the assumption the case was fine - the rounds aren't four isolated checks; later actions depend on earlier results.

Variables