Title Page
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Store
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Conducted on
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Pepared by
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Location
Evaluation
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INSTRUCTIONS
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1. Please answer "Yes," "No," or "N/A" on the questions below.
2. Add photos and notes by clicking on the paperclip icon
3. To add a Corrective Action click on the paperclip icon then "Add Action," provide a description, assign to a member, set priority, and due date
4. Complete the evaluation by providing digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link
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NOTE
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Rating Guide:
∙ 100-90 = A
∙ 89 - 80 = B
∙ 79 - 70 = C
∙ 69 - 60 = D
∙ Under 60 = F
ORGANIZATION - PAPERWORK
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1. Paperwork COMPLETE by 9am - Faxed, and Receipts filed in Qtr. Box
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2. Paperwork STORED by 9am - All papers are filed in File Bin and Weekly Folder
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3. ALL Truck Invoices are broken down into Food / Paper / Drink / Cleaning
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4. 4 Wks Worth of Paperwork Stored - (WISRS, Control Sheets, Schedules, Invoices, Inventory Count Shts)
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5. 3 Bread Counts are being performed EVERYDAY
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6. 5 Cash-Ins are being performed EVERYDAY (verify on Register)
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7. Temp Logs being completed 2 times EVERYDAY
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8. Prep List, Bread Baking Schedules, Build-To Truck Orders, Bread Count Sheets, Checklists being used DAILY
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9. Change fund is an EVEN $200 ($300 at Danville)
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10. Drawer is NO MORE than $1.00 short
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11. Opening and Closing Keep for BOTH Bread and Money match EVERY DAY on the Control Sheet
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12. Deliveries AND Transfers are being entered in the computer on the SAME DAY they're received
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13. Bread is being wasted in the computer EVERY DAY (Compliance says we throw out at 11am daily)
ORGANIZATION - STORE ENVIRONMENT
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1. 5 (or less) breads are stored on each pan
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2. Products in the Walk-In are stored with similar items (ex. All Steaks are stored together)
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3. All dry stock items are NEATLY stored and stored with similar items
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4. Newer Prep is stored behind or below older prep (Rotating by FIFO)
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5. No Paperwork is seen after 9am on the Back Counter
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6. Pizza Boxes are NOT stacked more than 3 boxes high on the back counter
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7. Pizza Cutter is stored properly in a small cambro pan
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8. NO Sub Bags or T-Shirt Bags are scattered on the back counter
CLEANLINESS
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1. Parking lot is free of Trash and Cigarette Butts
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2. Sandwich Unit is free from crumbs and scattered food debris
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3. Floors in the lobby are clean
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4. Tables in the lobby are clean with no food residue or trash
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5. Restrooms are clean and stocked - No trash on floor and toilets are clean
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6. Beverage Station is NEATLY stocked and free of sticky residue
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7. Fountain and Tea Nozzles are Clean
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8. Oven and Proofer are Clean inside and out
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9. Bread Cabinets are Clean - Free of crumbs, Food Debris, and Mold
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10. Speed Oven is Clean - Free of old Food Residue
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11. NO Dirty Cambros or Chopping Bowls are seen on the back counter
PRODUCT DATING
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1. ALL products are within shelf life
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2. ALL prepped products are dated
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3. ALL types of Meats are in the process of being thawed with a label
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4. ALL Prepped Products have the correct expiration date
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5. All proper information is written on each label
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6. Chip Boxes are labeled with # IN BOX, DATE, EMPLOYEE INITIALS
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7. No Products are above the Chill Line
PRODUCT PREP
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1. Onions are being cored and cut to a 1/8 inch thickness
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2. Green Peppers are de-seeded and cut to a 1/8 inch thickness
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3. Seafood & Crab (if applies) is shredded and mixed correctly (2pks + 12oz of mayo ratio)
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4. Tuna mixed properly (2 pks + 1 bag of mayo ratio)
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5. Dough is panned for evening shift by 7am
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6. All bagged veggies have been drained and are stored with a drain plate
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7. Baked Bread is GOLDEN BROWN in color
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8. Bread is proper baked size
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9. Proper amount of Seasoning and Cheese is placed on Bread
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10. ALL Products (Frozen, Thawed, Prepped) are being rotated using FIFO
SANDWICH ARTISTRY
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1. Employees performing a 45-degree Hinge Cut
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2. Employees are neatly placing deli meats at a 45-degree angle on top half of bread
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3. Employees are INTERLOCKING Cheese
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4. Employees are using PORTION CONTROL CUPS to measure out Shredded Cheeses
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5. Employees are using (or know) proper amounts or LEVEL SCOOPS of Meats and Cheeses
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6. Employees are using (or know) proper Toaster settings for ALL products
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7. Employees are NEATLY placing proper VEGGIE formulas on bottom half of bread
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8. No veggies are being placed in the HINGE of the sandwich
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9. 3 STRAIGHT passes of sauce are being placed on Sandwich (or 2 circles in Chopped Salad)
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10. Thick Sauces are being placed on top of MEATS
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11. Oily (Runny) Sauces are being placed on VEGGIES
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12. Employees know how to slice and putting proper amounts of Meats & Veggies on Pizzas
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13. Employees know formula builds for Wraps
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14. Employees know how to properly fold a Wrap
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15. Employees can explain how to build Chopped Salads properly
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16. Employees are in FULL UNIFORM with NAME TAG and shirt TUCKED IN
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17. Employees have COMPLETE knowledge about ALL Daily Specials, Discounts, & Coupons
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18. Proper Handwashing technique is occurring at the appropriate times
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19. Employee knows everything about MyRewards, and how to ring in the transaction
CUSTOMER SERVICE
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1. Customers are greeted with a SMILE (YES, be that picky!)
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2. Employees are greeting EVERY Customer with "Welcome to Subway!"
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3. Customers are being asked to Buy a Dozen Cookies
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4. Customers are being told about our "$6 Footlong with Drink" Discount
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5. Customers are being served within 2 min 30 sec from the time they place their order
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6. Store is using Dine-In Baskets for every Dine-In Customer
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7. Every Customer is receiving a Bag Stuffer
OPERATIONAL READINESS
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1. ALL bread varieties are available
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2. ALL Cookie Varieties and Cinnamon Rolls are available
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3. Pizzas are thawed and ready to serve
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4. Cookie Case is FULL and NEATLY stocked (no more than 6 cookies per row)
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5. Chip Rack is FULL and NEATLY stocked with ALL varieties - Rotated using FIFO
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6. ALL Bread is baked by 11am
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7. Sandwich Unit is FULLY stocked with ALL products by 11am
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8. Back Counter Unit is FULLY stocked with ALL cheeses and most popular products
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9. Cambros are facing OUT, so they're easily read
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10. In Reach-in, veggies are stored closest to Veggie Unit. Meats are stored closest to Meat Unit
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11. ALL Prep is complete by 11am
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12. Backroom is CLEAN by 11am - Counters clean and free of any dirty dishes or prep by 11am
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13. Employees are not wasting time. They're staying busy with Checklist tasks/Cleaning/Stocking
BONUS (EXTRA POINTS)
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1. Employees are tending to Dine-In Customers - asking to get them refills
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2. Employees are tending the Lobby by cleaning tables and restocking products
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3. Store receives a COMPLIMENT while the evaluation is in process
Completion
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All above issues were discussed with me in person. I understand these issues must be corrected before the next evaluation and the Consultant has given helpful tips and direction on how to avoid these issues in the future.
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MANAGER'S SIGNATURE
