Inventory Date: ______________

Counted By:______________________
Extended By: _____________________
Grand Total Current Inventory:
$________________

Produce Inventory

Item

Purchasing
Units
Unit
Price
Unit

CELERY
JICAMA
BEETS, RED
BEETS, GOLD
CARROTS
CUCUMBERS
ZUCCHINI
YELLOW SQUASH
BROCCOLI
CAULIFLOWER
BUTTERNUT
MUSHROOMS
SPINACH
TOMATOES, 5X6
TOMATOES, ROMA
CHERRY TOMATOES (RED)
BASIL
GREEN ONIONS
CILANTRO
ROSEMARY
CHIVES
RED ONIONS
JUMBO YELLOW ONIONS
RUSSETS
JALAPENOS
PARSLEY
BELL PEPPERS, GREEN
BELL PEPPERS, RED
RED CABBAGE
GREEN CABBAGE
ICEBERG LETTUCE
RED LEAF LETTUCE
SPRING MIX

CS
CS
CS
CS
SACK
CS
CS
CS
CS
CS
CS
FLAT
CS
FLAT
FLAT
BASKET
BUNCH
BUNCH
BUNCH
BUNCH
BUNCH
CS
CS
SACK
#
BUNCH
CS
#
CS
CS
CS
CS
BAG

Physical
Inventory
Invent
ory on
Hand
Total $

Notes
To Find Total Cost Per
Item: Inventory On Hand x
Unit Price

SWEET POTATOES

CS

Item

Purchasing
Units
Unit
Price
Unit

RED B POTATOES
BAKERS
PEELED SHALLOTS
PEELED GARLIC
BANANAS
APPLES RED
APPLES GREEN
RASPBERRIES
LEMONS
LIMES
PAPAYA

CS
CS
GAL
GAL
#
CS
CS
BASKET
CS
CS
EA

Physical
Inventory
Invent
ory on
Hand
Total $

Total Produce
Inventory

Notes
To Find Total Cost Per
Item: Inventory On Hand x
Unit Price

Add Total Cost Column

To Find the Total
Produce Inventory.
2