Information
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Conducted on
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Prepared by
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Location
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Personnel
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Select date
Customer Area
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Is the front door clean?
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Are the window clings neatly installed?
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Are the neon signs on?
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Are the floors spotless?
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Are the dining room tables clean?
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Is the Front Counter glass clean?
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Is the music on?<br>If so, is the content and volume appropriate?
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Is the TV on? If so, is the volume off and the content appropriate?
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Is the soda area clean? Lids/straws/coffee items full?
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Is the ice chute clean? The ice tray clean? Are the soda nozzles clean?
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Is the chip rack and purse rail full and organized according to the chip chart?
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Are the chips all in date and being rotated correctly?
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Is the bottle drink fridge full and organized properly? Required items: Water, OJ &Capri sun
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Is the coffee machine clean and free from splashes
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Are the restrooms clean and stocked?
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Are all the customers bins at an acceptable level
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Are the following dust-free: Menu boards, Fans, Air vents, Neon signs & cords?
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Items of note:
Service Area
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Is all the Food Safety items checked? Prep labels? FIFO? Dates?
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Is all food on the Front Counter below the chill line and fully stocked? Sauces clean and filled?
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Are freshly baked breads available of every type? Do they look amazing?
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Are all the breads from yesterday thrown away by 11am?
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Are the Flatbreads thawed out and ready to serve?
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Are the meatballs ready to serve and have a 4 hour discard label?
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Are the cookies ready and on display in a clean and organized Cookie Holder? If pre bagged are they correctly dated?
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Are the Egg Omelettes thawed and ready to serve?
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Are the 2 cups sizes available? 16 oz and 21oz?
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Is the SpeedOven clean and operational? Is the oven basket in useable condition?
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Are the Oven and Proofer clean and operational?
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Is the microwave clean and operational?<br>
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Is the prep being made to meet the Subway standard? Is the prep being rotated using FIFO?
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Is the sanitizer being used in the sink?
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Is all the food at least 6" (15 cm) off the ground in Stockroom, Fridge & Freezer?
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Items of note:
Temperatures
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Refrigerated Back Counter 1-5c.
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Refrigerated Back Counter 2 1-5c.
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Freezer <18-23
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Front counter 1 1-5c.
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Front counter 2 1-5c
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Refrigerator 1-5c
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Hotwell >75c
Employees
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Are all employees in uniform? (Subway shirt, Subway hat, Apron, Name Tag, proper pants, shoes, and undershirt?)
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Are all employees acknowledging customers with a warm and friendly greeting?
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Is the staff utilizing Thru-Put during peak hours?
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Are employees upselling? Ie Extra Cheese, Double Meat?
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Are employees giving a receipt to every customer and informing them of the "Tell Subway" survey?
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Items of note:
Manager Tasks
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Are the temperature logs completed for today?
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Are the bread counts being done today?
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Has the person in charge completed the relevant university of Subway courses.
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Does the restaurant have change?
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Items of note:
AM Tasks
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Does last weeks Banking Summary match the Cash Deposits?
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Are the unit counts accurately inputted into the register?
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Do all transactions seem legitimate?
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Is the safe float correct?
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Items of note:
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