Is the front door clean?
Are the neon signs on?
Are the floors spotless?
Are the dining room tables clean?
Is the Bain glass clean?
Is the music on?
If so, is the content and volume appropriate?
Is the TV on? If so, is the volume off and the content appropriate?
Is the coffee brewed? (YMCA only)
Is the soda area clean? Lids/straws/coffee items full?
Is the ice chute clean? The ice tray clean? Are the soda nozzles clean?
Is the chip rack and purse rail full and organized according to the chip chart?
Are cookie platters (12 cookies) on display on the purse rail?
Is the bottle drink fridge full and organized properly? Required items: Coke, Diet Coke, Sprite, Water, OJ, Milk, Chocolate Milk, Apple slices, vitamin water, Kid's Minutemaid, Powerade (red&blue)
Are the sliced apples fresh?
Is the Fuze tea brewed? Is the lid on it? Is the area clean?
Are the restrooms clean and stocked?
Are all garbage pails at acceptable levels? Are the insides of the cabinets clean and free of debris?
Are the following dust-free: Menu boards, Fans, Air vents, Neon signs & cords?
Is all the Food Safety items checked? Prep labels? Temperatures? FIFO? Dates?
Is all food on the Bain below the chill line and fully stocked? Sauces clean and filled?
Are freshly baked breads available of every type? Do they look amazing?
Are all the breads from yesterday thrown away by 10AM?
Are there 3 bags of Flatbreads thawed out and ready to serve? Are the Flattiza flatbreads baked and ready to serve?
Are the meatballs ready to serve? If its Tuesday, is there an additional cambro?
Are there 2 selections of soups ready to serve? Is the Soup Warmer clean and organized? Spoons, soup cups, soup kids, and crackers filled and ready to go?
Are the cookies ready and on display in a clean and organized Cookie Holder? Are the $5 Dozen Cookie platters on display with labels and ready to bought?
Are the Omlettes and Egg Whites thawed and ready to serve? Is there a backup cambro of eggs thawing for next day use?
Is avocado in the Bain and ready to serve?
Are the 3 cups sizes available? 21oz, 30oz, 40z? If there is a promotion is the 30oz cup the promotional cup?
Is the SpeedOven clean and operational? Is the oven basket in useable condition?
Are the Oven and Proofer clean and operational?
Is the microwave clean and operational?
Is the prep labeled correctly? Is saran wrap being used?
Is the prep being made to meet the Subway standard? Is the prep being rotated using FIFO?
Is the sanitizer being used in the sink? In the red pails?
Is all the food at least 6" off the ground?
Bain 1 <40
Bain 2 <40
Refrigerated Back Counter 1 <40
Refrigerated Back Counter 2 <40
Refrigerator 1 <40
Refrigerator 2 <40
Refrigerator 3 <40
Soup Warmer >140
Are all employees in uniform? (Subway shirt, Subway hat, Apron, Name Tag, proper pants, shoes, and undershirt?)
Are all employees saying "Welcome To Subway!"?
Is the staff utilizing Thru-Put during peak hours?
Are employees using the Script to upsell?
Are employees giving a receipt to every customer and informing them of the "Tell Subway" survey?
Are the temperature logs completed for today?
Are the bread counts being done today?
Is the scale accessible, functional, and clean?
Does the restaurant have change? Singles? How much change is present in the restaurant?
Does the money on the register match the deposit?
Are the unit counts accurately inputted into the register?
Do all transactions seem legitimate?
Inventory complete by 11am?
Paperwork in the folder: Invoices, Receipts, Schedule, (old and new), WISR, Control Sheet, Delivery Log, New Employee Info
Did restaurant transmit?