Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Food Safety
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Handwashing
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Thermometers Available and Accurate
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Food Stored Properly
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Rotating Product
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Sanitizer Buckets with Proper Concentration
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5 Towels at the slicer
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Illness Prevention
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Proper Glove Use
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Temperature Tracking in Use
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Food Containers Properly Labeled and Dated
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Approved Thawing Methods
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Sealing Digital Orders
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Washing Produce
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Servsafe Manager on Duty
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Any other Food Safety Violation?
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What was the issue
1. Is my restaurant clean and well maintained?
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Exteriror
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Beverage Area:
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Bathrooms:
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Is store following up on reparis?
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2nd line
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Dining Area
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Service Counter
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Backroom
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Preventative Maintenance on Equipment
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Touch Point Disinfecting Procedures
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Opening Checklist
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Afternoon Checklist
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Closing Checklist
#2 - Is my Restaurant well stocked?
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Beverage Counter
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Front Line
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Meat Case
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Grill Area
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2nd Line
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Soda Case
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Chip Racks/ Desserts
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Bathrooms
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Product on Hand
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Utilizing Sysco Order Guide
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Utilizing Crunchtime
#3 - Are my my products fressh?
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Onions
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Sliced to Proper Thickness
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Fluffed
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Tomatoes
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Ruby Red
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Cut to the proper thickness
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Sorted Daily
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Prepping meats and cheeses daily
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Bread
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Bread Length and Height
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Bread Golden Brown
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Proper Amount of Cornmeal
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Sandwich Units
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Rotating Product
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Juices Drained
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Sauce bottles clean and rotated
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Cheese steaks thawed
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Desserts Baked Daily
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Lettuce
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Oil/Vinegar/Oregano/Salt
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Bacon
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Tuna
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Production Chart filled out
#4 - Are all my team members neat and well groomed?
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Shirts
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Aprons
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Grooming
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Pants/Belt
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Hats
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Shoes
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Uniform Guidelines Posted
#5 - Are we making the subs with the proper prodecures?
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Slicing
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Wrapping
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Hot Subs
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2nd Line in use
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Sprinkling
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Register
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Team Huddles
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Weighing Subs
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Sub Weight 1 within .25 without being under?
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Sub Weight 2 within .25 without being under?
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Sub Weight 3 within .25 without being under?
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Sub Weight 4 within .25 without being under?
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Sub Weight 5 within .25 without being under?
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Golden Bottle Being Used
#6 - Are we sharing our lives with our Customers?
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Everyone Serving the customer when they enter
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Is the team outgoing, friendly, and helpful when serving customers?
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Banter in the lobby: recognizing opportunities to deliver above and beyond service
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Digital Order - Greeting and Accuracy
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Are the aces in their places prior to the rushes
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Is the team operating with a sense of urgency
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able to banter while working the front line
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are we handling customer comments
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Is the team and store rush ready?
#7 - Are we ready to invite people into our restaurant
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Executing a local store marking plan
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Using local store marketing manual
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Marketing Portal
