Parking lot free of debris?
Employees in designated parking?
Landscaping in good condition?
Are the neon signs on?
Front entry in good condition?
What issues were present?
Are the mats out and cleaned?
Are the dining room tables clean?
Are the benches out and in good repair?
Not set up?
Is the Building in good repair and clean?
Is the music on outside?
If so, is the content and volume appropriate?
Are the window cleaned and in good repair?
Proper signage up?
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? 2 bags of English Muffins thawed 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 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?
Does the money on the register match the deposit?
Are the unit counts accurately inputted into the register?
Do all transactions seem legitimate?