LG Subway Audit

• Client / Site

• Conducted on

  Date

• Prepared by

• Personnel

• All deposit slips available, verified by bank, and made on time?

  Yes

  No

  N/A

• Safe, drops, and cash drawer(s) amounts correct?

  Yes

  No

  N/A

• All Voids and Refunds verified?

  Yes

  No

  N/A

• Were all shortages within the +/- $5 range? If not, was there a written warning from manager?<br>

  Yes

  No

  N/A

• What were last year's sales?

• What is current projection?

• What dollar amount and percentage are you projected +/- vs last year?

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• Are all employees in complete uniform?

  Yes

  No

  N/A

• Is all daily paperwork available and organized?

  Yes

  No

  N/A

• Are all invoices posted and food/supplies separated correctly?

  Yes

  No

  N/A

• Daily sales and labor sheet completed?

  Yes

  No

  N/A

• Store within budget hours and without OT?

  Yes

  No

  N/A

• If over budget and/or overtime, was it approved? Why?<br>

  Yes

  No

  N/A

• Any Vacation/sick time used this month?

  Yes

  No

  N/A

• Who? How many days/hours?

• If manager, did they email Sherry and copy Saraha and you?

• Is assistant working opposite shifts of the manager?

  Yes

  No

  N/A

• Was previous month's inventory % within an acceptable range?

  Yes

  No

  N/A

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• Last 4 weeks of WISRs, Control Sheets, Count Sheets, <br>and Inventory Movements Report printed and available for review?

  Yes

  No

  N/A

• COG% between 28-33

• Is store counting all items weekly as required by Subway?

• Is store accurately/consistently tracking food waste on POS?

• No sales estimations/all weeks transmitted on time.

• All "left" to "open" BFSMI match daily.

• Previous week Tuesday "left" matches next week Wednesday "open".

• BFSMI waste entered daily?

• Were there any compliance points issued during the last field consultant audit? If so, how many?

  Yes

  No

  N/A

• What is the 5 month points total for this location?

• Have all "needs improvement" items from the last audit been corrected?

  Yes

  No

  N/A

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• Are there any current pending maintenance issues?

  Yes

  No

  N/A

• Are there any current pending IT issues?

  Yes

  No

  N/A

• Are there any pending Safety/Security issues pending?

  Yes

  No

  N/A

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• Dates on all perishable products within shelf life.

• Dates on all dry stock items within shelf life.

• All prepped/open items have dates.

• All products rotated and stored using FIFO.

• Proper thawing procedures being followed and all items dated correctly.

• All cold items are held between 33 and 41 degrees.

• All hot products held between 140-165.

• Temperature log up to date and available for the last 4 weeks.

• All employees are performing the proper hand washing procedures.

• Sanitize buckets/bottles present and labeled.

• All dishes are clean, organized, free of old labels, and not wet stacked.

• Rotary and tomato slicer is being taken apart after each use.

• Ice and machine is free of mold.

• Tea nozzles and urns are broken down daily and are free of mold and build-up.

• Beverage station nozzles and drains are free of mold and build-up.

• Mayo and Tuna are both chilled before prepping.

• Teriyaki sauce chilled before prepping teriyaki chicken?

• Fresh vegetables are being washed before slicing.

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• All products on the bar are fresh, within proper temperature range, and attractive.

• Green peppers are cut to correct size and free of chunks and seeds.

• Onions are cut to proper size and free of cores.

• Cucumbers are crisp and cut to proper thickness.

• Tomatoes are cored and ripe.

• Drain pans are being used in correct products.

• Lettuce and Spinach are fresh, dry, and not browned/wilted.

• Meats and cheeses are fresh, not discolored, slimy, moldy, dry, or have a bad odor.

• Tuna has a proper amount of mayo, and is not dry/separated.

• All sauce bottles are labeled correctly and clean, including the bins they are in.

• Bar and bins and product are free from ice build up in sandwich unit.

• Meatballs appear fresh, not scorched, and are held between 140-165 degrees. They are being held in silver and/or amber pans.

• October 1st- March 31st: Soup available between 11-8. Soup appears fresh, not scorched, and is holding between 140-165 degrees. They are being held in silver and/or amber pans.

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• Bread is fresh. Baked throughout the day. All old tossed by 11 AM.

• All required breads available.

• There is bread pulled for evening shift to bake.

• Bread is baked correctly, proper length, not over/under proofed. Gourmet breads are seasoned correctly.

• Employees are following proper bread baking procedures and can answer at least 1 question about proper procedures.

• Employees are following correct sandwich formulas and builds.

• All meats are portioned out to the correct weight.

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• Is all equipment in good working order?

  Yes

  No

  N/A

• Is the parking lot clean and in good repair?

  Yes

  No

  N/A

• Is all lighting inside and outside of the building working?

  Yes

  No

  N/A

• Is the restaurant clean; windows, vents, floors, coolers and freezer, shelving, behind equipment?

  Yes

  No

  N/A

• Is all window POP current and correctly displayed?

  Yes

  No

  N/A

• Has the store received a new window kit? If so, have they opened it, checked that all was included, and posted the key dates and training materials?

  Yes

  No

  N/A

• Have all employees completed the required University of Subway tests?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

What are the top 3 concerns for the manager at this location?

What are the top 3 concerns for the supervisor at this location?

What supplies or other things does this location need upon your next visit?

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