In February, the dynamic incentive plan internal audit case——3 small cases of canteen audits! ID: Internal auditor's practice and actual combat
1. Is it okay to have no scales?
Once, I went to the project company to audit the canteen procurement, and the small canteen with less than 100 people dining, the company's employees and the company's real estate consultants, the purchase volume was not very large.
Calculate the time of restocking in the canteen first, and wait for the chef and administrative staff to accept it and then re-inspect it.
When I asked at the scene, the answer I got was: "The scale in the canteen is broken!" ”
Your scale is broken, how do you accept the weight of the ingredients? "Of course, you have to ask why.
The little girl in the project administration replied: "They are all old suppliers, no problem without scales, and the owner of the food supply is Mr. Ma's cousin."
Ma is always the boss of the group's administrative center, which is obviously a relation!
In order to verify the weight of the ingredients, I specially borrowed a scale from the construction site and weighed it one by one!
There are about seven or eight items that are more than 20% less weighty.
Asked the executive girl, "Have you never weighed the ingredients?" ”
The little girl was also very aggrieved: "Since I came here, I have used the supplier's scale, and the leader said that as long as the ingredients in the purchase list are in the middle!" ”
Well, I wanted to check the amount of mining, but in the end, it turned out to be a fraud check.
The supplier is the cousin of the chief executive, unlike the canteens of several other project companies, which are "evaluated" by the purchasing and administration departments.
Only the food supplier of this project is directly transferred from temporary supply to formal supply, and the project administration and group administrative leaders are involved.
For "Why haven't you even bought a new scale for more than a year?" "The problem?
No one can explain.
It was decisively suggested that this ** businessman be abolished, and even the administrative Mr. Ma did not intercede!
Second, the ingredients, really when I don't know the good or bad?
This green onion is not a little white, why is it so expensive? "When I inspected the food in the canteen, I found that the onion skirt of the green onion was less than five centimeters from the roots.
As a self-proclaimed "family chef", this is clearly not normal.
The outside is full of green onions, which are cheaper than those purchased in the canteen.
Unexpectedly, the procurement staff of the Administration Department replied directly: "Both green onion white and green onion leaves can be used, ** are the same!" ”
Indeed, when I was a child, I used green onions and green onion leaves for stir-frying in my hometown, but the cafeteria stir-fry was different, and at least half of the leaves would not be used.
Like that canteen purchase, half of its weight is not used, it is wasted, and the key is that it is still expensive.
But the administrator insisted that the green onion leaves were hollow and did not weigh them, so we took advantage of them!
Is it true that the people in our offices don't know the quality of the ingredients?
Decisively asked the chef: "Are green onion leaves better than green onion white?" ”
Chef Nono didn't make it clear for a long time!
Although we are not professional chefs, we still have a little bit of basic ingredients, so we will decisively and comprehensively check the quality of the ingredients and inquire about the ingredients.
There are a lot of questions!
3. Rat poison and cockroach medicine!
Where there is food, there are rats, especially the restaurant on the ground floor;
More cockroaches! Although the Central Plains region is different from the south, it is just not as big as the south!
It's normal to put rat poison and cockroach poison in the back kitchen!
During an audit, no special cockroach medicine was found, but a pile of dark bottles of "pesticides" were found in a corner of the back kitchen.
I remember when I was a child, I hit bottled drugs such as "enemy enemy" in the cotton field every day.
So he asked, "Are these pesticides?" ”
The chef and administrator explained: "These are for cockroaches and rats!" ”
Why don't you buy some cockroach medicine? ”
Not as good as this! ”
Afterwards, they told them thousands of times: don't tell outsiders about pesticides!
I won't say it without them reminding me, but if I dare to say that there is a bunch of pesticides in the kitchen, it won't make a fuss.
Since then, whenever I eat in that cafeteria, I will smell the pesticides first.
If one day the chef is in a bad mood and puts pesticides as cooking wine in the meal, won't it be gag?
Until the end of the audit, I didn't dare to raise the risk of "putting pesticides in the kitchen" in the audit questions and audit reports!
For the audit of green health and safety management, it will definitely be an important direction in the future, but it is not taken care of at the moment!
Fortunately, until the end of the project, the chef was in a good mood!
Dear, pay more attention**!