Title Page
-
Site conducted
-
Store
- 22599 Bradford Uni
- 24562 Westgate
- 26451 Wallgate
- 28584 Bootle
- 28584-1 Strand
- 27996 Broadway
- 31131 Southport
- 30717 Standishgate
- 37355 SPAR Standish
- 36749 Waterloo
- 39716 Great Howard Street
- 39160 Forster Square
- 40220 Thornton
- 42757 Litherland
- 44231 Churchtown
- 41742 Tong Street
- 53747 Westfield
- 64083 Robin Park
- 65798 Enterprise 5
-
Store Manager
-
Staff on Shift
-
Conducted on
-
Prepared by
HOW THIS EVALUATION WORKS
SCORING - HOW THIS EVALUATION WORKS EXCELLENT No issue and achieved Happy Customer standards ISSUE Room for improvement ranging from minor to more serious REPEAT ISSUE Where the issue was also highlighted in the previous month's evaluation. Issues that have not been addressed should be classed as serious performance issues, and can incur a bonus penalty. DETAILS / NOTES Details of the issue and action required
FRONT OF HOUSE
FIRST IMPRESSIONS - OUTSIDE OF STORE
-
OUTSIDE OF STORE (pavements, weeds, car parks, external bins, outside seating, etc.)
-
SUBWAY SIGNAGE (illuminated, cleanliness, etc.)
-
STORE WINDOWS (cleanliness, window cling positioning, window cling quality, window clings level and clear of air bubbles, window clings correct and up-to-date, etc.)
-
FRONT DOOR (cleanliness, opening times, no unofficial or handwritten notices, etc.)
-
ANY OTHER ISSUES?
FIRST IMPRESSIONS - INSIDE OF STORE
-
STORE TEMPERATURE
-
STORE MUSIC - SUBWAY RADIO
-
STORE LIGHTING
-
GENERAL DECOR
-
MENU PANELS (is it lit well, is the run correct, are the panels in good repair, etc.)
-
BOTTLE FRIDGE (fully stocked, labels to the front, attractive and lit, etc.)
-
BREAD OVEN & BREAD CABINET (is bread cooking, is bread stacked nicely, etc.)
-
FOOD COUNTER & HOTWELL (glass clean, counter clings, food presentation, etc.)
-
CRISP RACK (fully stocked and looking attractive, no over-stocking, etc.)
-
COOKIE DISPLAYS (cabinet and basket, fully stocked, etc.)
-
COFFEE MACHINE AREA (no cups stored on top of machine, cups & lids stacked neatly and in approved storage unit, etc.)
-
BACK COUNTER (tidy & well organised, no non-customer items on display, hand wash basin area clean and tidy, etc.)
-
TILL AREA (trays & baskets available, tidy & organised, no old receipts or store pens on view, Subcards available, customer-facing display working, Bear YoYo in official display box, etc.
-
DRINKS DISPENSER (tidy, organised & fully stocked, cold cups not stacked too high, etc.)
-
POP (are all required elements up-to-date and correctly placed, and in good repair?)
-
ANY OTHER ISSUES?
CLEANLINESS
CLEANLINESS
-
CUSTOMER AREA (general and all areas including doormat, bins, tables, chairs, window sills, skirting boards, walls, drink dispenser nozzles, inside cupboards, etc.)
-
TOILETS
-
COUNTER AREA (including back walls, behind toaster oven, extractor fan hood, etc.)
-
PREP AREA
-
FRIDGE AND FREEZER
-
OUTSIDE<br>Back Yard / Smoking Area / Bin Area
-
CLEANING CHARTS<br>Are all current required charts on display in back of store, being used and up to date?<br>(Toilet / Daily / Weekly / Monthly / Coronavirus / Increased Frequency / Touch Point)
-
CLEANING CHEMICALS (all present and correct, correct sanitiser label, contact time and cleaning procedures followed, etc.)
-
BLUE ROLL DISPENSERS (blue roll must be stored and used from dispensers, no rolls left lying around in store)
-
HAND SOAP & HAND SANITISER (are all units clean, working and filled with product?)
-
OTHER CLEANLINESS ISSUES?
SERVICE & PROCEDURES
SERVICE AND PROCEDURES
-
3 SECOND RULE
-
FRIENDLINESS
-
THIRD PARTY DELIVERY (are all services / tablets working and available to accept orders?)
-
METAL "FOOTLONG" RULE
-
HAND WASHING & GLOVE USAGE
-
SANDWICH, SALAD AND WRAP BUILD<br>Formula and portion control
-
BANK NOTE CHECK
-
THRU-PUT
-
DOUBLE MEAT SALAD BOWL / FOOTLONG / EXTRAS UP-SELL & ADVISE COST
-
MEAL DEAL UPSELL
-
NAPKINS & BAGS (napkins neatly stacked out of customer reach, one per six inch, bags not offered as standard)
-
SUBCARD
-
RECEIPT
-
SUBWAY LISTENS
-
FOOD APPROVED BY CUSTOMER ("is that OK for you?" before wrapping)
FOOD
FOOD
-
BREAD QUALITY (including bread baking process being fully followed)
-
COOKIE QUALITY
-
PREP LEVELS
-
QUALITY OF FOOD<br>(Tuna mix, meatballs mixed and not burnt, chill lines, ice burn, veg quality control at prep stage, if it isn't good enough to go on a sub, it shouldn't be in the counter, etc.)
-
VEGETABLE SECTION<br>(veg displayed in the correct sequence: lettuce, tomatoes, cucumber, pickles, peppers, olives, onions, jalapenos, sweetcorn, etc.)
-
CROSS-CONTAMINATION (no potential or actual cross-contamination observed. Old and new products not mixed. Products not inter-mingled in the counter. All vegan products stored separately with green dots)
-
COUNTER LIDS DOWN WHEN NOT IN USE
-
SAUCES (maximum of 12 in the counter, no open bags of sauce in the fridge, dispenser lids in good condition, only approved label caps used, etc.)
-
TEMP CHECKS
-
PRODUCT AVAILABILITY (All products including bread, cookies, donuts, crisps, bottles, etc.)
-
STOCK ROTATION<br>(BIBS, sauce pouches, crisps, bottles, etc.)
-
MONTHLY SHELF LIFE TRACKER<br>(Check this is in use - take photo.)
-
KILL LIST / DAY-DOT CHECK COMPLETED
-
FULL STORE DAY DOT CHECK BY AREA MANAGER (including hot-holding)
-
CHECK DEFROST LEVELS AND DEFROST LABELS
-
OTHER FOOD ISSUES? (items being prepped correctly? tomatoes cored? veg sliced into silver bowl and checked before transferred to cambro? veg slicing equipment clean? cookie bags labelled correctly? drainers in cambros? etc.)
OTHER PROCESSES
OTHER PROCESSES
-
FULL UNIFORM
-
FOUR WEEKS EVAL PAPERWORK, CASH-INS, CCTV?
-
SHIFT MANAGEMENT
-
LABOUR CONTROL (Is the rota being managed efficiently? Do staff levels look correct? Looking to send home if quiet?)
-
SAFE STORAGE<br>- All concave items being stored upside down (bowls, lids, tubs, trays, formers, etc.)<br>- no stock on floor<br>- no stock on top of back of house Pepsi machine (compressor)<br>- all shelves neat and tidy<br>- CO2 canisters secured with chain<br>- personal staff belongings and food stored in clear labelled box<br>- knives stored under counter when not in use<br>- tea bags not stored uncovered
-
TEMP LOG BOOK
-
CASH-IN RECORD SHEET
-
UP TO DATE NOTICEBOARD (Important communications, REV report, Evaluation report, Subway Listens performance, etc.)
-
EHO FOLDER (Allergen certificates, last EHO Inspection report, all required documents signed, etc.)<br>
-
APPROVED ITEMS (no metal scourers in store, only approved chemicals in store, Britvic Thirst Aid Kit in store, etc.)
-
PEST CONTROL (Pest Control folder in place, latest reports available, weekly prevention scorecard completed and recorded)
-
STAFF HEALTH (First Aid Kit clean, available and fully stocked? No staff ill whilst working. )
-
PREVIOUS EVAL ISSUES ADDRESSED (both Subway evaluations and Area Manager evaluations)
-
STAFF TRAINING (all required training up-to-date and on track? University of Subway, etc.)
MAINTENANCE
MAINTENANCE - raise tickets on Freshdesk if required
-
FRONT COUNTER COMPRESSOR UNITS (are the filters clean, is ventilation clear of stock, etc.)
-
TOASTER OVEN FILTERS
-
AIR CONDITIONING UNITS
-
SAFE STORAGE (nothing on top of back of house Pepsi machine, nothing stored on electrical items, etc.)
-
BREAD CABINET & OVEN SEALS
-
ANY OTHER MAINTENANCE JOBS THAT NEED ADDING TO FRESHDESK
-
CHECK ALL OPEN FRESHDESK TICKETS FOR THE STORE
CASH CHECK, FEEDBACK & SIGN-OFF
FEEDBACK / OTHER ISSUES
-
undefined
CASH CHECKS
-
TILL CASH CHECKS
-
Variance +/-
-
Cash-in receipt printout
-
BANKING / CASH DROP CHECKS
-
Counted cash (cash drops)
-
Expected cash (control sheet)
-
Variance +/-
-
CASH DROPS (frequency/signed/accuracy etc.)
-
AREA MANAGER
-
MANAGER / TEAM LEADER
