Title Page
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Conducted on
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Prepared by
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Store
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Location
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Staff on shift
How this audit works
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Yes - No issue and achieved EG standards
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No - Room for improvement ranging from minor to more serious
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No - Repeat issue - Where the issue was also highlighted in the previous month's audit.
Issues that have not been addressed should be classed as a performance issue. -
Action - Details of the issue and action required
Exterior & First Impressions
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Is the outside of the store clean and tidy?
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Signage is in good condition, clean and free of build-up
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Exterior window ledges clean
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No visible clutter in windows
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Does the store have sufficient marketing materials? (2 flags, 2 bollard covers & 1 banner where possible)
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Are marketing materials in good condition?
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Is the current POP up and in good condition and 'OPEN' sign on?
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Bin area clean, in good condition and bin lids close properly
Guest Experience
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Is greeting prompt and friendly (within 3 seconds of Guest’s arrival)?
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Team displays a sense of urgency
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Thru-put is evident and used efficiently?
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Team member confirms that the guest is happy with their order before it is wrapped
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Suggestive selling is effectively used to maximize sales
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Subcard display is accessible to guests with adequate supply of cards and is every customer being asked about Subcard?
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Is the team giving receipts to customers and promoting Subway Listens?
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Warm parting phrase used. For example “Thank you, have a great day,” or "let us know how we did today by completing our short survey."
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Uniforms worn per brand standard, are approved and are in good condition. Portable devices are not used while working
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Hair is clean, neatly combed, short, or restrained (not touching the collar)
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Fingernails are clean, trimmed and without nail polish or any additional adornments
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No more than one ring and one wristwatch or non-dangling bracelet is worn. Plain necklaces, if worn, are inside the uniform
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No more than one facial piercing present. No dangling earrings present
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All required items are available
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Handwritten signs or unprofessional POP is not posted
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Bin(s) clean & in good condition?
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All Covid-19 signage in place? (Risk Assessement, Tier Level, 2m stickers on the floor)
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Guest hand sanitizer dispenser available
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Pepsi dispenser and ice machine clean and free of build-up? (check nozzle)
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Tables, chairs, booths and high chairs clean, free of build-up and in good condition
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Are all lights on? No faulty lighting?
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Floors and Baseboards are clean and in good condition
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Are toilets clean and in good condition
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Is the soap dispenser in the toilets stocked and dispensing foam properly?
Service Area
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Hand sink properly stocked with soap, sanitiser, blue roll dispenser, bin and handwashing sign
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Handwashing sink reaches 37ºC
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Breads are baked every 4 hours or more often if volume dictates
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Baking: breads are seasoned correctly, golden brown in color, not wrinkly, crumbly, speckled or have any bubbles present.
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Cooling: bread is placed in the open air rack to cool for 30 minutes before serving and then moved to the enclosed bread cabinet in a timely manner
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Sandwich unit, sneeze guard glass, and hot well are free of debris, dust and fingerprints. Wrapping station and plexiglass divider are clean
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Critical touch points being cleaned every 60 minutes?
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Is the crisps rack/stand fully stocked?
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Crisps are within their best before dates
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Is the drinks fridge fully stocked?
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Are all products within date? (bottled drinks, coffee, syrups, hot chocolate, milk in coffee machine)
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Are menu panels clean & in the correct order?
Front Counter
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All counter clings in good condition?
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Meatballs and sauce are not burnt, broken down or held at the incorrect temperature. Product has not exceeded shelf life
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All meats are properly thawed, not discolored or dried out
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All veggies looking fresh (not frozen, not discoloured)
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Proper amounts of meat, cheese and vegetables are applied to products, unless guest requests otherwise
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All filled sauce bottles are stored and labeled properly
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Final Product made per standard defined by the operations manual or playbook
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All products properly displayed
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Are all products available?
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Are all products within date?
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Knives are cleaned between uses
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Are all products under the chill line?
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Do all vegan products have a green dot?
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Is the flavour station set up?
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Front counter fridge(s) temperature within range? (Check dials)
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Compressor grille clear?
Cookie Cabinet & Till Area
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Are all products within date? (3 cookie packs & muffins)
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Have cookies from previous day been discarded?
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Is the cookie cabinet clean?
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All cookie flavours available?
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3 & 12 cookie packs available?
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Are vegan cookies individually packaged and labelled (inc green dots)?
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POS system, POS counter and underneath storage is free of dust, food particles, or grime. Screen does not have built up grime
Bread Cabinet
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Are all bread choices available?
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Are all products within date? (wraps & ciabattas)
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Measure the length of 5 breads and record the number of breads that are less than 12 inches (30.5 cm)
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Is the bread stored flat and a maximum of 5 per tray?
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Is Herbs & Cheese bread stored at the bottom?
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Has bread from previous day been discarded?
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Are the bread cabinet seals clean and in good condition?
Equipment
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Is the proofer clean and in good working condition? All light bulbs on?
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Is the oven clean and in good working condition? All light bulbs on?
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Is the toaster clean and in good working condition?
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Is the microwave clean and in good working condition?
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Is the coffee machine clean and in good working condition?
Back Counter Fridge
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Are all products within date?
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Do all vegan products have a green dot?
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Is the back counter fridge clean?
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Are the seals clean and in good condition?
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Is the temperature within range? (check dial)
Food Safety & Quality
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Proper glove usage procedures are being followed
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Tomatoes and onions cored and ends removed. Cucumbers and peppers sliced to a 3 mm thickness.
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Tuna is mixed according to standard and Tuna and mayonnaise are pre-chilled prior to preparation
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Panning: Both white and brown bread are pulled from freezer throughout the day. There are no more than 10 bread sticks per pan
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Retarding: defrosting dough in the retarder cabinet in the cooler at a cold enough temperature to keep dough from rising
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Spraying is done prior to floor time and proofing
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Scoring: Bread is scored by putting slight, diagonal slashes into the top of each retarded bread stick at roughly a 45° angle
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Floor Time: retarded bread is left out at room temperature until it reaches an internal temperature between 10°C-12° C. Bread is properly positioned in form and non-seasoned bread is sprayed a<br>second time during this stage
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Proofing: retarded dough is exposed to a proper combination of heat (37°C - 41°C) and humidity (80-85%) to provide consistent mist on door until dough is properly proofed. Batches are placed in at least 20 minute intervals
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Meatball temperatures being recorded every 2 hours?
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Expiry chart completed daily and initialled?
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No cross contamination risks visible?
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Restaurant is free from evidence of pests such as droppings, trapped pests or chew marks.
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Last 4 pest control reports (digital copies) kept on till for evaluation and monitoring purposes?
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Level 2 food safety complete for SM & Assistant/Supervisor?
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Most recent EHO Inspection report available
Back of House
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Hand sink properly stocked with soap, sanitiser, blue roll dispenser, bin and handwashing sign
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Handwashing sink reaches 37ºC
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Non-hand washing sinks must meet a minimum of 43ºC
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Food contact surfaces are clean
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Test strips are available and proper type. Person in Charge is able to demonstrate proper use of test strips
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3-compartment sink properly set up and sanitising solution meet proper PPM
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3-compartment sink in good condition? No leaks?
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Sanitiser spray bottles are set up as required. Sanitiser solutions are in properly labeled and in approved<br>containers
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Proper heating and reheating procedures observed
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Calibrated thermometer available
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Temperatures are recorded 3 times a day and the 4 weeks prior to the inspection date of temperature logs are available
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No item missing labeling information (Type of product, date/time prepared, initials of preparer)
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All items come from approved suppliers and distributors and all chemicals present are listed in the Approved Products list
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Spray bottles with sanitising solution meet proper PPM
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Ceiling tiles not broken, missing, water stained or discolored
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Area is clean and tidy, shelving well organised?
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Is the bread trolley clean and in good condition?
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Are all products within date?
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Pepsi machine CO2 cylinders safely chained?
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Are all lights on? No faulty lighting?
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Subway Comms Board updated daily/weekly
Walk-in Fridge
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Are all products within date?
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Fridge clean and tidy?
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Defrost being packed correctly, no products piled on top of each other?
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Is there bread in the retarded for the afternoon bake (both white and brown)?
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Is the bread seasoning tray clean and with fresh toppings?
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Seasoning tray with remaining seasoning covered and refrigerated. Unused seasoning is discarded at the end of the day
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Is the bread retarder clean and in good condition?
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Are vegan products defrosting separately?
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Do all vegan products have a green dot?
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Dial showing temperature within range?
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Compressor grille clear?
Walk-in Freezer
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Are all products within date?
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Freezer clean and tidy?
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Do all vegan products have a green dot?
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Dial showing temperature within range?
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Compressor grille clear?
Controls
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Is the Weekly Workbook completed correctly?
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Increased Frequency Cleaning and Sanitizing Checklist is present. Last 7 days of completed checklist is available
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Safe check / 1 minute cash in correct? All safes, keys and cash secure?
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All Prep, Defrost and Bread baking charts up and being followed? Levels are up to date?
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Is Eagle up to date?
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REV AP displayed and previous issues fully resolved?
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All training files complete? Note any visit / shift training given?
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PPE available and the staff understand the use of it?
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No unapproved products, chemicals or equipment in store?
Compliance
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Would the store pass the REV?
