A.D. Store Inspection.

• Audit Title

• A.D. Sore Inspection

• Store #

• Conducted on

  Date

• Prepared by

• Personnel on Staff

• Time of inspection started

  Date

Customer Service 3 Points Each

• 3 second greeting rule and using correct greeting

  Yes

  No

  N/A

• Customer rule followed

  Yes

  No

  N/A

• Are they ONLY offering Footlongs

  Yes

  No

  N/A

• Staff is offering suggestions

  Yes

  No

  N/A

• Staff is up selling

  Yes

  No

  N/A

• Clip system being used

  Yes

  No

  N/A

• Staff in clean/correct uniform

  Yes

  No

  N/A

• Employee smiling and sincerely in great mood.

  Yes

  No

  N/A

• Employee smiling and sincerely in great mood.

  Yes

  No

  N/A

• Employee smiling and sincerely in great mood.

  Yes

  No

  N/A

• Employee smiling and sincerely in great mood.

  Yes

  No

  N/A

• Employee smiling and sincerely in great mood.

  Yes

  No

  N/A

• Table touching-Dining room interaction

  Yes

  No

  N/A

• Product FULLY stocked (bread, food product, cookie, drink related and etc.)

  Yes

  No

  N/A

• Does the final sandwich appearance up to par

  Yes

  No

  N/A

• Thanking the Customer after payment

  Yes

  No

  N/A

• Comments:

Product Safety 3 Points Each

• Hand washing being done properly

  Safe

  At Risk

  N/A

• Meat Pull not past defrost date

  Yes

  No

  N/A

• Dates of all product are within required shelf life and are in the safe zone.

  Safe

  At Risk

  N/A

• All prep items contain date dot label

  Safe

  At Risk

  N/A

• All product is being rotated according to "FIFO"

  Yes

  No

  N/A

• Proper thawing by refrigeration

  Safe

  At Risk

  N/A

• Store filling out Temp Log on a daily basis

  Yes

  No

  N/A

• All Product are 6" off ground

  Safe

  At Risk

  N/A

• Personal Items/Drink stored correctly

  Safe

  At Risk

  N/A

• Comments:

Quality of Product 2 Points Each

• All produce are not frozen, discolored, slimy , nor have a bad odor.

  Safe

  At Risk

  N/A

• Meats and cheeses are fresh and are not discolored, slimy, nor have a bad odor.

  Safe

  At Risk

  N/A

• Tuna is not chunky/runny ,discolored,crusty or has a bad odor

  Safe

  At Risk

  N/A

• Meatballs and sauce are not burnt or broken down

  Safe

  At Risk

  N/A

• Sauce bottles must be free from crust and have no discoloration

  Yes

  No

  N/A

• BiB's, bottled beverages, teabags,coffee packets etc. all within "Enjoy by Date"

  Safe

  At Risk

  N/A

• Scoops are being used within acceptable range of error

  Yes

  No

  N/A

• Steak 2.5oz

  Yes

  No

  N/A

• Little Red Scoop 1.25oz

  Yes

  No

  N/A

• Chicken Strips 2.5oz

  Yes

  No

  N/A

• Sauced Chicken 3.25oz

  Yes

  No

  N/A

• Veggie Portioning Rule of 3 Followed

  Yes

  No

  N/A

• Spinach

  Yes

  No

  N/A

• Lettuce

  Yes

  No

  N/A

• Tomatoes

  Yes

  No

  N/A

• Pickles

  Yes

  No

  N/A

• Green Peppers

  Yes

  No

  N/A

• Olives

  Yes

  No

  N/A

• Onions

  Yes

  No

  N/A

• Banana Peppers

  Yes

  No

  N/A

• Jalepenos

  Yes

  No

  N/A

• Comments:

Product Preparation 1 Point Each

• Proper amounts of product being prepped

  Yes

  No

  N/A

• All veggies cut properly and to the correct size

  Yes

  No

  N/A

• Tuna is mixed according to proper formula

  Yes

  No

  N/A

• Employee is able to answer portion correctly

  Yes

  No

  N/A

• All product are stored properly. All prepped product are filled below the chill line.

  Yes

  No

  N/A

• English muffins and flatbreads all stored properly

  Yes

  No

  N/A

• All bread/cookies baked to standards

  Safe

  At Risk

  N/A

• Comments:

Cleanliness(Interior and Exterior) 1 Point Each

• Check monthly cleaning list to ensure that it's being done properly

  Yes

  No

  N/A

• Tables, chairs, and booths

  Yes

  No

  N/A

• Highchairs and booster chairs

  Yes

  No

  N/A

• Bathroom

  Yes

  No

  N/A

• Sandwich unit

  Yes

  No

  N/A

• Oven and Proofer

  Yes

  No

  N/A

• Toasters

  Yes

  No

  N/A

• Microwave

  Yes

  No

  N/A

• Walk-In

  Yes

  No

  N/A

• Floors

  Yes

  No

  N/A

• Shelves

  Yes

  No

  N/A

• Freezer

  Yes

  No

  N/A

• Floors

  Yes

  No

  N/A

• Shelves

  Yes

  No

  N/A

• Prep Area

  Yes

  No

  N/A

• Ice Machine

  Yes

  No

  N/A

• Bread Cabinet

  Yes

  No

  N/A

• Trash Cans

  Yes

  No

  N/A

• Filing Cabinet

  Yes

  No

  N/A

• Window/Doors

  Yes

  No

  N/A

• Register area organized and dust free

  Yes

  No

  N/A

• Menu Boards

  Yes

  No

  N/A

• Light Fixtures

  Yes

  No

  N/A

• Floors

  Yes

  No

  N/A

• AC Vents

  Yes

  No

  N/A

• Ceiling Fans

  Yes

  No

  N/A

• Walls/Ceiling

  Yes

  No

  N/A

• Mop Sink/ mop bucket

  Yes

  No

  N/A

• Bread Forms and water bottle

  Yes

  No

  N/A

• Floor Drains

  Yes

  No

  N/A

• Fountain Machine

  Yes

  No

  N/A

• BiB attachments and tubing

  Yes

  No

  N/A

• Curb Appeal (Sidewalks/Parking Lot Free of Debris)

  Yes

  No

  N/A

• Patio Furniture

  Yes

  No

  N/A

• Fuze Containers and Machine

  Yes

  No

  N/A

• Sanitizer Solution (Temp and PH Level)

  Yes

  No

  N/A

• Comments:

Audit 1 Point Each

• REDBOOK

  Yes

  No

  N/A

• Out and Open

  Yes

  No

  N/A

• Items are being checked off.

  Yes

  No

  N/A

• Pages Dates are Current

  Yes

  No

  N/A

• POP Materials Display Correctly

  Yes

  No

  N/A

• Windows

  Yes

  No

  N/A

• Menus

  Yes

  No

  N/A

• Footers

  Yes

  No

  N/A

• Deposits are current within 2 days.

  Yes

  No

  N/A

• Cash Card Displayed

  Yes

  No

  N/A

• Kids Packs Properly Displayed and Stocked

  Yes

  No

  N/A

• Take Out, Catering, and Nutrition Displayed

  Yes

  No

  N/A

• Is the store currently staffed properly

  Yes

  No

  N/A

• Store is free of insect or pests

  Safe

  At Risk

  N/A

• Comments:

Catering - Automatic 10 Point Deduction if Not Done

• All are catering orders being entered in the catering system

  Yes

  No

  N/A

Other

• Amount of time it took from order being placed until they paid

• Take temp of cold product in sandwich unit and record the highest temperature

• Take temp of hot product and record the lowest temperature

• Walk-in temperature

• Walk-in freezer temperature

• All staff members have a food handler card

  Yes

  No

  N/A

• If so who

• Is there a designated trainer on staff

  Yes

  No

  N/A

• If so who

• Suggestions For New Hire

• Other items notice that need attention.

• Add media

  Media

SIGNATURES

• Time of inspection Ended

  Date

• Manager

  Sign

• PIC

  Sign

• Inspector

  Sign