RFF Subway I audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Customer Area

• Is the front door glass clean?

  Yes

  No

  N/A

• Are the dining room tables and chairs clean?

  Yes

  No

  N/A

• Are the floors swept?

  Yes

  No

  N/A

• Is the Bain glass clean?

  Yes

  No

  N/A

• Is the radio on? If so is the content and the volume appropriate?

  Yes

  No

  N/A

• Is the postmix station clean? Postmix nozzles and ice chute clean?

  Yes

  No

  N/A

• Is the crisp rack and purse rail clean and full? Are the crisps rotated?

  Yes

  No

  N/A

• Is the car park and rubbish area clean?

  Yes

  No

  N/A

• Are all rubbish bins at acceptable levels?

  Yes

  No

  N/A

• Are the air conditioner uptake and vents clean and in good repair?

  Yes

  No

  N/A

• Are the open signs on and in good repair? Are the order here signs cleaned?

  Yes

  No

  N/A

• Are the walls, timber trim and artwork in good repair?

  Yes

  No

  N/A

• Are the ceiling fans on and clean?

  Yes

  No

  N/A

• Are the windows and window sills cleaned?

  Yes

  No

  N/A

• Are all the lights working? Are the light covers clean?

  Yes

  No

  N/A

Service Area

• Is all food in the salad unit below the chill line and fully stocked?

  Yes

  No

  N/A

• Is the hot well clean and with sufficient amount of water?

  Yes

  No

  N/A

• Are all the cookies available for sale? Is the cookie display clean? Are their cookie bags / bowls made up

  Yes

  No

  N/A

• Are the sauce bottles and holders clean and the labels in good condition?

  Yes

  No

  N/A

• Are the salt and pepper shakers and holder cleaned? Do they have Sato dates i<br>In?

  Yes

  No

  N/A

• Is the till and printer area clean and organized?

  Yes

  No

  N/A

• Are the cutting boards in good condition?

  Yes

  No

  N/A

• Is the microwave/s cleaned inside and out? Underneath cleaned?

  Yes

  No

  N/A

• Is the waste container clean and shelves under the Bain clean and organized?

  Yes

  No

  N/A

• Is the toaster oven clean? Is the toaster tray in good repair?

  Yes

  No

  N/A

• Is the hand sink clean? Paper towel and soap stocked?

  Yes

  No

  N/A

• Is the prep bench and shelves cleaned and organized?

  Yes

  No

  N/A

• Are the cambros and lids in good repair?

  Yes

  No

  N/A

• Are all veggie slicers clean and properly stored?

  Yes

  No

  N/A

• Are the bread forms in good condition and stored properly?

  Yes

  No

  N/A

• Are all scales cleaned , working and properly stored?

  Yes

  No

  N/A

• Is the oven clean and in good repair?

  Yes

  No

  N/A

• Is the proofer clean and in good repair?

  Yes

  No

  N/A

• Is the main fridge clean and stocked? Floors clean? Door and walls clean.

  Yes

  No

  N/A

• Is the freezer clean and organized? Temperature acceptable?

  Yes

  No

  N/A

• Are the bread cabinets clean and in good repair?

  Yes

  No

  N/A

• Is the retarder clean and in good repair?

  Yes

  No

  N/A

• Is the bread topping tray stored properly and fresh for the day with Sato label on

  Yes

  No

  N/A

• Are the rubbish bins cleaned inside and out?

  Yes

  No

  N/A

• Are the dry stock shelves clean and organized?

  Yes

  No

  N/A

• Are the floors clean including under equipment?

  Yes

  No

  N/A

• Are the front counter service area walls clean?

  Yes

  No

  N/A

• Are the menu boards and footers clean? Are the menu board lights working?

  Yes

  No

  N/A

• Are all cleaning supplies properly stored?

  Yes

  No

  N/A

• Is the mop bucket empty and mop sink area clean? Is the mop hung up?

  Yes

  No

  N/A

• Problems with pests visible?

  Yes

  No

  N/A

• Is all food at least off the floor?

  Safe

  At Risk

  N/A

Safety and Security

• Is the staff door locked?

  Yes

  No

  N/A

• Is the back door locked?

  Yes

  No

  N/A

• Is the safe kept closed?

  Yes

  No

  N/A

• Are employees following all safety procedures?

  Yes

  No

  N/A

• Are the foot stools used and properly stored?

  Yes

  No

  N/A

• Are wet floor signs used and in good repair?

  Yes

  No

  N/A

• Is the Health and safety poster visible on the wall

  Yes

  No

  N/A

• Is the first aid kit full and available for employees?

  Yes

  No

  N/A

Food Prep and Food Safety

• Are employees following properly hand washing techniques? Proper glove usage?

  Safe

  At Risk

  N/A

• Are ALL products properly dated? FIFO method used with correct Sato information on

  Safe

  At Risk

  N/A

• Are ALL products available for sale?

  Safe

  At Risk

  N/A

• Are ALL products within date and look appealing

  Yes

  No

  N/A

• Is bread baked fresh daily? Bread quality meeting Subway standards? Bread from previous Day discarded by 9am

  Yes

  No

  N/A

• Bread quantity levels acceptable?

  Yes

  No

  N/A

• Are formulas being followed? Any over portioning or excessive waste?

  Yes

  No

  N/A

• Is all products weighed out properly?

  Yes

  No

  N/A

• Are meatballs above 75c (82c scotland) degrees? Actual temp of meatballs taken

  Safe

  At Risk

  N/A

• Meatball temps

• Are all cold foods below 5 degrees? Actual temp of an item in the salad unit

  Safe

  At Risk

  N/A

• Is the temp. log filled out? Is the action plan being used when needed?

  Safe

  At Risk

  N/A

• Is the sanitizer bottles and sink filled with fresh sanatiser - use test strip to check

  Yes

  No

  N/A

Customer Service and Employee Trends

• Are all employees in proper uniform? Name badge - hat - apron and top

  Yes

  No

  N/A

• Are all employees following proper grooming and facial hair policies?

  Yes

  No

  N/A

• Are all customers greeted within 3 secs?

  Yes

  No

  N/A

• Are employees up selling to every customers?

  Yes

  No

  N/A

• Are employees giving a receipt to each customer and informing them of the survey? We're customers "thanked" by the employees?

  Yes

  No

  N/A

• Are staff levels and experience correct for days sales volume

  Yes

  No

  N/A

• Are all employees friendly and demonstrating good customer service?

  Yes

  No

  N/A

• Are table visits being done? And are staff promoting Tell Subway

  Yes

  No

  N/A

• Was the employees focused on the guests? Everyone working together as a team?

  Yes

  No

  N/A

• Is the staff utilizing Thru-Put during peak times? Speed of service appropriate? Bottlenecks observed?

  Yes

  No

  N/A

• Are employee meals and drinks breaks recorded to POS correctly

  Yes

  No

  N/A

Financials

• Are all bread counts +/- 2? Do opening and closing counts match?

  Yes

  No

  N/A

• Are cash drops being done minimum 4 times per day

  Yes

  No

  N/A

• Has the banking been completed for the previous day?

  Yes

  No

  N/A

• Complete a safe and till check using a one minute cash sheet <br>Take a photo of completed sheet and add to audit <br>Record any discrepancies and investigate while on site during audit. Report discrepancies to GC

  Yes

  No

  N/A

• Has all waste been entered into the POS correctly, check the DD book matches the POS

  Yes

  No

  N/A

• Are cash-in's being done?

  Yes

  No

  N/A

Paperwork

• Does everyone know the sales goal and what they are up selling for the day?

  Yes

  No

  N/A

• Has the DD book been followed and completed correctly . Check last 4 weeks.

  Yes

  No

  N/A

• Are all materials properly displayed on the communication board?

  Yes

  No

  N/A

• Is the WISR archived to correct envelopes

  Yes

  No

  N/A

• Are the staff actual hours worked posted to wall for staff to sign for the previous week?

  Yes

  No

  N/A

• Are there 2 weeks worth of schedules posted?

  Yes

  No

  N/A

• Is the Monthly Evaluation action plan completed in the DD book and being auctioned by the team.

  Yes

  No

  N/A

• Is the store IN COMPLIANCE? If NO explain why

  Yes

  No

  N/A

One On One Manager Discussion

• What has changed since the last visit?

• What are the managers supposed to be working on?

• What are the external facts effecting the store?

• Period to date numbers: Sales/COG/Labor&Productivity/CSS

• My top 3 concerns :

• Managers top 3 concerns:

• What do the Managers and team members need to be complimented on or recognized for?

• What did we see today and what does it mean?

• What can they improve on and how do we do it?

• What does the manager need from me?

Sign off

• Manager Name

• Sign

  Sign

• Score

• Yes

  No

  N/A

• Have the defrost and prep charts been updated for the current week sales volume

  Yes

  No

  N/A