Is the front door clean?
Are the neon signs on?
Are the floors spotless?
Are the dining room tables clean?
Is the Front Counter glass clean?
Is the music on?
If so, is the content and volume appropriate?
Is the TV on? If so, is the volume off and the content appropriate?
Is the soda area clean? Lids/straws/coffee items full?
Is the ice chute clean? The ice tray clean? Are the soda nozzles clean?
Is the chip rack and purse rail full and organized according to the chip chart?
Is the bottle drink fridge full and organized properly? Required items: Coke, Diet Coke, Sprite, Water, OJ, Milk, Chocolate Milk, Apple slices, Parfait (3), Kid's Minutemaid, Powerade (red&blue)
Is the coffee freshly brewed and ready to serve?
Are the restrooms clean and stocked?
Are all garbage pails at acceptable levels? Are the insides of the cabinets clean and free of debris?
Are the following dust-free: Menu boards, Fans, Air vents, Neon signs & cords?
Is all the Food Safety items checked? Prep labels? FIFO? Dates?
Is all food on the Front Counter below the chill line and fully stocked? Sauces clean and filled?
Are freshly baked breads available of every type? Do they look amazing?
Are all the breads from yesterday thrown away by 11am?
Are the Flatbreads thawed out and ready to serve?
Are the meatballs ready to serve?
Are there 2 selections of soups ready to serve if applicable.
Are the cookies ready and on display in a clean and organized Cookie Holder? If pre bagged re they correctly dated?
Are the Egg Omelettes thawed and ready to serve?
Are the 2 cups sizes available? 16 oz and 21oz?
Is the SpeedOven clean and operational? Is the oven basket in useable condition?
Are the Oven and Proofer clean and operational?
Is the microwave clean and operational?
Is the prep being made to meet the Subway standard? Is the prep being rotated using FIFO?
Is the sanitizer being used in the sink?
Is all the food at least 6" (15 cm) off the ground in Stockroom, Fridge & Freezer?
Refrigerated Back Counter 1-5c.
Refrigerated Back Counter 2 1-5c.
Front counter 1 1-5c.
Front counter 2 1-5c
Are all employees in uniform? (Subway shirt, Subway hat, Apron, Name Tag, proper pants, shoes, and undershirt?)
Are all employees acknowledging customers with a warm and friendly greeting?
Is the staff utilizing Thru-Put during peak hours?
Are employees upselling? Ie Extra Cheese, Double Meat?
Are employees giving a receipt to every customer and informing them of the "Tell Subway" survey?
Are the temperature logs completed for today?
Are the bread counts being done today?
Has the person in charge completed the relevant university of Subway courses.
Does the restaurant have change?
Does last weeks Banking Summary match the Cash Deposits?
Are the unit counts accurately inputted into the register?
Do all transactions seem legitimate?
Is the safe float correct?