BRI Store Audit -Subway

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Time of Store visit

  Date

Quick check Report

Outside area

• Car park clean and free from trash?

  Yes

  No

  N/A

• Are tables and chairs are clean?

  Yes

  No

  N/A

• Pavement is clean, free from food scraps and trash?

  Yes

  No

  N/A

• Do the trash bins have enough room left to cope with the next rush of customers?

  Yes

  No

  N/A

• Are the front windows and ledges clean?

  Yes

  No

  N/A

Inside Area

• Please audit 3 completed jobs from cleaning list to verify accuracy of cleaning list.

• Glass doors are free from fingerprints and smudges?Door handle is clean?

  Yes

  No

  N/A

• Are tables, beverage station, and Bain areas clean? If no to first question, are all employees waiting on customers? If yes to second question, then okay with no on question 1.

  Yes

  No

  N/A

• Are proper cleaning procedures being followed once customers are thru order line? (Lobby, then beverage station, then wipe down and stock Bain)

  Yes

  No

  N/A

• Customer area floor is free from trash and bins are not overflowing?

  Yes

  No

  N/A

• Cutting boards and knives are clean?

  Yes

  No

  N/A

• Toaster oven and microwaves are clean?

  Yes

  No

  N/A

• Baking oven and proofer appear clean?

  Yes

  No

  N/A

• Floor behind counter free from trash?

  Yes

  No

  N/A

• Correct amount of cookies and selection of bread available?

  Yes

  No

  N/A

• Bathrooms are clean and stocked?

  Yes

  No

  N/A

• Hot well clean and free from sauce spillage?

  Yes

  No

  N/A

• Bain glass is clean, free from sauce, finger prints and dust?

  Yes

  No

  N/A

• Mop sink is clean and mop is hanging up?

  Yes

  No

  N/A

• All lights working?

  Yes

  No

  N/A

• Bain condenser coils appear clean?

  Yes

  No

  N/A

• Cooler and freezer floors are clean?

  Yes

  No

  N/A

Staff appearance

• Do employee uniforms appear clean?

  Yes

  No

  N/A

• All staff are wearing complete uniforms?

  Yes

  No

  N/A

• Are employees following facial piercing policies?

  Yes

  No

  N/A

Customer Service

• Are guest greeted immediately? Are we saying welcome to Subway?

  Yes

  No

  N/A

• Are employees calling for help when needed?

  Yes

  No

  N/A

• Are employees prompting Italian (white), wheat, or gourmet?

  Yes

  No

  N/A

• Are employees suggestive selling the footlong?

  Yes

  No

  N/A

• Are employees suggestive selling double meat and or cheese?

  Yes

  No

  N/A

• Are employees prompting would you like to try American, provolone or pepper jack cheese today?

  Yes

  No

  N/A

• Are employees being friendly and helpful?

  Yes

  No

  N/A

• Are employees doing vegetable prompting (lettuce, tom, cucumbers)?

  Yes

  No

  N/A

• Are employees suggestive selling soup?

  Yes

  No

  N/A

• Are employees suggestive selling up-size on fountain drink?

  Yes

  No

  N/A

• Are employees offering meal deal with " a drink and a side"?

  Yes

  No

  N/A

• Are employees working as a team by using Subway thru-put?

  Yes

  No

  N/A

• Is the speed of service acceptable?

  Yes

  No

  N/A

• Employees are informing guest about one minute survey at tellsubway.com?

  Yes

  No

  N/A

• Employees are thanking guest at end of transaction?

  Yes

  No

  N/A

• Prepped meats are weighed correctly?

  Yes

  No

  N/A

Bread Quality and Variance

• Bread is baked properly with good color and good score marks?

  Yes

  No

  N/A

• Are bread variances reasonalble?

  Yes

  No

  N/A

• Are proper Par amounts listed and followed on the Works Daily Planner?

  Yes

  No

  N/A

• Is all 11AM pd bread being entered and discarded?

  Yes

  No

  N/A

• Is proper bead baking schedules being followed? (2/3 baked in the morning and completed by 11:30) (PM bake starting between 2-3 and finishing about 4 hours to closing)

  Yes

  No

  N/A

• Is bread being bagged at night?

  Yes

  No

  N/A

Food Safety

• Are all products in walk-in cooler with-in shelf-life?

  Safe

  At Risk

  N/A

• Are all products in reach in cooler with-in shelf-life?

  Safe

  At Risk

  N/A

• Are all products in Bain with-in shelf-life?

  Safe

  At Risk

  N/A

• Temp sheet is completed properly?

  Yes

  No

  N/A

• Brew log has been completed properly?

  Yes

  No

  N/A

• Temp of Meatballs and Soup?

  Safe

  At Risk

  N/A

• Temp of cold products?

  Safe

  At Risk

  N/A

• All product is under chill line?

  Yes

  No

  N/A

• Are the flatbread and the pre-baked flatbread properly dated?

  Safe

  At Risk

  N/A

• Are all chips on chip racks with-in its use by date?

  Safe

  At Risk

  N/A

• All BIB boxes are with use by date?

  Safe

  At Risk

  N/A

• For Walmart stores: Is the icee syrup with-in its shelf life?

  Yes

  No

  N/A

• Are all apple slices and bottled beverages with-in use by date?

  Safe

  At Risk

  N/A

• All product is at least 6in off of floor?

  Yes

  No

  N/A

• Are employees using proper hand washing?

  Safe

  At Risk

  N/A

• Is veggie prep par listed correctly on works daily planner to meet our 24 hour standard? Any waste? Was it entered correctly?

  Yes

  No

  N/A

• Is meat prep par listed on works daily planner for 24 hour standard? Any waste recorded? Was the waste recorded correctly?

  Yes

  No

  N/A

• All cleaners are stored properly?

  Yes

  No

  N/A

Paperwork

• There is two weeks worth of schedule posted on iq scheduler?

  Yes

  No

  N/A

• Do the schedules meet the productivity goals? If no, is base schedule being used?

  Yes

  No

  N/A

• Any warnings today? (Written or Verbal?) Coaching today: Any goals for next audit?

Cash Accountability

• Ledger is completed properly?

  Yes

  No

  N/A

• Does the safe, can, and over/under match ledger?

  Yes

  No

  N/A

• Notes

• Sign

  Sign