Title Page

  • Store

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Evaluation

  • 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

  • 1. Paperwork COMPLETE by 9am - Faxed, and Receipts filed in Qtr. Box

  • 2. Paperwork STORED by 9am - All papers are filed in File Bin and Weekly Folder

  • 3. ALL Truck Invoices are broken down into Food / Paper / Drink / Cleaning

  • 4. 4 Wks Worth of Paperwork Stored - (WISRS, Control Sheets, Schedules, Invoices, Inventory Count Shts)

  • 5. 3 Bread Counts are being performed EVERYDAY

  • 6. 5 Cash-Ins are being performed EVERYDAY (verify on Register)

  • 7. Temp Logs being completed 2 times EVERYDAY

  • 8. Prep List, Bread Baking Schedules, Build-To Truck Orders, Bread Count Sheets, Checklists being used DAILY

  • 9. Change fund is an EVEN $200 ($300 at Danville)

  • 10. Drawer is NO MORE than $1.00 short

  • 11. Opening and Closing Keep for BOTH Bread and Money match EVERY DAY on the Control Sheet

  • 12. Deliveries AND Transfers are being entered in the computer on the SAME DAY they're received

  • 13. Bread is being wasted in the computer EVERY DAY (Compliance says we throw out at 11am daily)

ORGANIZATION - STORE ENVIRONMENT

  • 1. 5 (or less) breads are stored on each pan

  • 2. Products in the Walk-In are stored with similar items (ex. All Steaks are stored together)

  • 3. All dry stock items are NEATLY stored and stored with similar items

  • 4. Newer Prep is stored behind or below older prep (Rotating by FIFO)

  • 5. No Paperwork is seen after 9am on the Back Counter

  • 6. Pizza Boxes are NOT stacked more than 3 boxes high on the back counter

  • 7. Pizza Cutter is stored properly in a small cambro pan

  • 8. NO Sub Bags or T-Shirt Bags are scattered on the back counter

CLEANLINESS

  • 1. Parking lot is free of Trash and Cigarette Butts

  • 2. Sandwich Unit is free from crumbs and scattered food debris

  • 3. Floors in the lobby are clean

  • 4. Tables in the lobby are clean with no food residue or trash

  • 5. Restrooms are clean and stocked - No trash on floor and toilets are clean

  • 6. Beverage Station is NEATLY stocked and free of sticky residue

  • 7. Fountain and Tea Nozzles are Clean

  • 8. Oven and Proofer are Clean inside and out

  • 9. Bread Cabinets are Clean - Free of crumbs, Food Debris, and Mold

  • 10. Speed Oven is Clean - Free of old Food Residue

  • 11. NO Dirty Cambros or Chopping Bowls are seen on the back counter

PRODUCT DATING

  • 1. ALL products are within shelf life

  • 2. ALL prepped products are dated

  • 3. ALL types of Meats are in the process of being thawed with a label

  • 4. ALL Prepped Products have the correct expiration date

  • 5. All proper information is written on each label

  • 6. Chip Boxes are labeled with # IN BOX, DATE, EMPLOYEE INITIALS

  • 7. No Products are above the Chill Line

PRODUCT PREP

  • 1. Onions are being cored and cut to a 1/8 inch thickness

  • 2. Green Peppers are de-seeded and cut to a 1/8 inch thickness

  • 3. Seafood & Crab (if applies) is shredded and mixed correctly (2pks + 12oz of mayo ratio)

  • 4. Tuna mixed properly (2 pks + 1 bag of mayo ratio)

  • 5. Dough is panned for evening shift by 7am

  • 6. All bagged veggies have been drained and are stored with a drain plate

  • 7. Baked Bread is GOLDEN BROWN in color

  • 8. Bread is proper baked size

  • 9. Proper amount of Seasoning and Cheese is placed on Bread

  • 10. ALL Products (Frozen, Thawed, Prepped) are being rotated using FIFO

SANDWICH ARTISTRY

  • 1. Employees performing a 45-degree Hinge Cut

  • 2. Employees are neatly placing deli meats at a 45-degree angle on top half of bread

  • 3. Employees are INTERLOCKING Cheese

  • 4. Employees are using PORTION CONTROL CUPS to measure out Shredded Cheeses

  • 5. Employees are using (or know) proper amounts or LEVEL SCOOPS of Meats and Cheeses

  • 6. Employees are using (or know) proper Toaster settings for ALL products

  • 7. Employees are NEATLY placing proper VEGGIE formulas on bottom half of bread

  • 8. No veggies are being placed in the HINGE of the sandwich

  • 9. 3 STRAIGHT passes of sauce are being placed on Sandwich (or 2 circles in Chopped Salad)

  • 10. Thick Sauces are being placed on top of MEATS

  • 11. Oily (Runny) Sauces are being placed on VEGGIES

  • 12. Employees know how to slice and putting proper amounts of Meats & Veggies on Pizzas

  • 13. Employees know formula builds for Wraps

  • 14. Employees know how to properly fold a Wrap

  • 15. Employees can explain how to build Chopped Salads properly

  • 16. Employees are in FULL UNIFORM with NAME TAG and shirt TUCKED IN

  • 17. Employees have COMPLETE knowledge about ALL Daily Specials, Discounts, & Coupons

  • 18. Proper Handwashing technique is occurring at the appropriate times

  • 19. Employee knows everything about MyRewards, and how to ring in the transaction

CUSTOMER SERVICE

  • 1. Customers are greeted with a SMILE (YES, be that picky!)

  • 2. Employees are greeting EVERY Customer with "Welcome to Subway!"

  • 3. Customers are being asked to Buy a Dozen Cookies

  • 4. Customers are being told about our "$6 Footlong with Drink" Discount

  • 5. Customers are being served within 2 min 30 sec from the time they place their order

  • 6. Store is using Dine-In Baskets for every Dine-In Customer

  • 7. Every Customer is receiving a Bag Stuffer

OPERATIONAL READINESS

  • 1. ALL bread varieties are available

  • 2. ALL Cookie Varieties and Cinnamon Rolls are available

  • 3. Pizzas are thawed and ready to serve

  • 4. Cookie Case is FULL and NEATLY stocked (no more than 6 cookies per row)

  • 5. Chip Rack is FULL and NEATLY stocked with ALL varieties - Rotated using FIFO

  • 6. ALL Bread is baked by 11am

  • 7. Sandwich Unit is FULLY stocked with ALL products by 11am

  • 8. Back Counter Unit is FULLY stocked with ALL cheeses and most popular products

  • 9. Cambros are facing OUT, so they're easily read

  • 10. In Reach-in, veggies are stored closest to Veggie Unit. Meats are stored closest to Meat Unit

  • 11. ALL Prep is complete by 11am

  • 12. Backroom is CLEAN by 11am - Counters clean and free of any dirty dishes or prep by 11am

  • 13. Employees are not wasting time. They're staying busy with Checklist tasks/Cleaning/Stocking

BONUS (EXTRA POINTS)

  • 1. Employees are tending to Dine-In Customers - asking to get them refills

  • 2. Employees are tending the Lobby by cleaning tables and restocking products

  • 3. Store receives a COMPLIMENT while the evaluation is in process

Completion

  • 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.

  • MANAGER'S SIGNATURE

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.