Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Customer Area

  • Is the front door glass clean?

  • Are the dining room tables and chairs clean?

  • Are the floors swept?

  • Is the Bain glass clean?

  • Is the radio on? If so is the content and the volume appropriate?

  • Is the postmix station clean? Postmix nozzles and ice chute clean?

  • Is the crisp rack and purse rail clean and full? Are the crisps rotated?

  • Is the car park and rubbish area clean?

  • Are all rubbish bins at acceptable levels?

  • Are the air conditioner uptake and vents clean and in good repair?

  • Are the open signs on and in good repair? Are the order here signs cleaned?

  • Are the walls, timber trim and artwork in good repair?

  • Are the ceiling fans on and clean?

  • Are the windows and window sills cleaned?

  • Are all the lights working? Are the light covers clean?

Service Area

  • Is all food in the salad unit below the chill line and fully stocked?

  • Is the hot well clean and with sufficient amount of water?

  • Are all the cookies available for sale? Is the cookie display clean? Are their cookie bags / bowls made up

  • Are the sauce bottles and holders clean and the labels in good condition?

  • Are the salt and pepper shakers and holder cleaned? Do they have Sato dates i<br>In?

  • Is the till and printer area clean and organized?

  • Are the cutting boards in good condition?

  • Is the microwave/s cleaned inside and out? Underneath cleaned?

  • Is the waste container clean and shelves under the Bain clean and organized?

  • Is the toaster oven clean? Is the toaster tray in good repair?

  • Is the hand sink clean? Paper towel and soap stocked?

  • Is the prep bench and shelves cleaned and organized?

  • Are the cambros and lids in good repair?

  • Are all veggie slicers clean and properly stored?

  • Are the bread forms in good condition and stored properly?

  • Are all scales cleaned , working and properly stored?

  • Is the oven clean and in good repair?

  • Is the proofer clean and in good repair?

  • Is the main fridge clean and stocked? Floors clean? Door and walls clean.

  • Is the freezer clean and organized? Temperature acceptable?

  • Are the bread cabinets clean and in good repair?

  • Is the retarder clean and in good repair?

  • Is the bread topping tray stored properly and fresh for the day with Sato label on

  • Are the rubbish bins cleaned inside and out?

  • Are the dry stock shelves clean and organized?

  • Are the floors clean including under equipment?

  • Are the front counter service area walls clean?

  • Are the menu boards and footers clean? Are the menu board lights working?

  • Are all cleaning supplies properly stored?

  • Is the mop bucket empty and mop sink area clean? Is the mop hung up?

  • Problems with pests visible?

  • Is all food at least off the floor?

Safety and Security

  • Is the staff door locked?

  • Is the back door locked?

  • Is the safe kept closed?

  • Are employees following all safety procedures?

  • Are the foot stools used and properly stored?

  • Are wet floor signs used and in good repair?

  • Is the Health and safety poster visible on the wall

  • Is the first aid kit full and available for employees?

Food Prep and Food Safety

  • Are employees following properly hand washing techniques? Proper glove usage?

  • Are ALL products properly dated? FIFO method used with correct Sato information on

  • Are ALL products available for sale?

  • Are ALL products within date and look appealing

  • Is bread baked fresh daily? Bread quality meeting Subway standards? Bread from previous Day discarded by 9am

  • Bread quantity levels acceptable?

  • Are formulas being followed? Any over portioning or excessive waste?

  • Is all products weighed out properly?

  • Are meatballs above 75c (82c scotland) degrees? Actual temp of meatballs taken

  • Meatball temps

  • Are all cold foods below 5 degrees? Actual temp of an item in the salad unit

  • Is the temp. log filled out? Is the action plan being used when needed?

  • Is the sanitizer bottles and sink filled with fresh sanatiser - use test strip to check

Customer Service and Employee Trends

  • Are all employees in proper uniform? Name badge - hat - apron and top

  • Are all employees following proper grooming and facial hair policies?

  • Are all customers greeted within 3 secs?

  • Are employees up selling to every customers?

  • Are employees giving a receipt to each customer and informing them of the survey? We're customers "thanked" by the employees?

  • Are staff levels and experience correct for days sales volume

  • Are all employees friendly and demonstrating good customer service?

  • Are table visits being done? And are staff promoting Tell Subway

  • Was the employees focused on the guests? Everyone working together as a team?

  • Is the staff utilizing Thru-Put during peak times? Speed of service appropriate? Bottlenecks observed?

  • Are employee meals and drinks breaks recorded to POS correctly

Financials

  • Are all bread counts +/- 2? Do opening and closing counts match?

  • Are cash drops being done minimum 4 times per day

  • Has the banking been completed for the previous day?

  • Are all party breads accounted for if catering sales are rang in?

  • Has all waste been entered into the POS correctly, check the DD book matches the POS

  • Are cash-in's being done?

Paperwork

  • Does everyone know the sales goal and what they are up selling for the day?

  • Has the DD book been followed and completed correctly . Check last 4 weeks.

  • Are all materials properly displayed on the communication board?

  • Is the WISR archived to correct envelopes

  • Are there 2 weeks worth of schedules posted?

  • Are the staff actual hours worked posted to wall for staff to sign for the previous week?

  • Is the Monthly Evaluation action plan completed in the DD book and being auctioned by the team.

  • Is the store IN COMPLIANCE? If NO explain why

One On One Manager Discussion

  • What are the managers supposed to be working on?

  • What has changed since the last visit?

  • What are the external facts effecting the store?

  • Period to date numbers: Sales/COG/Labor&Productivity/CSS

  • My top 3 concerns :

  • Managers top 3 concerns:

  • What do the Managers and team members need to be complimented on or recognized for?

  • What did we see today and what does it mean?

  • What can they improve on and how do we do it?

  • What does the manager need from me?

Sign off

  • Manager Name

  • Sign

  • Score

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