Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Customer Area
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Is the front door glass clean?
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Are the dining room tables and chairs clean?
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Are the floors swept?
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Is the Bain glass clean?
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Is the postmix station clean? Postmix nozzles and ice chute clean?
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Is the radio on? If so is the content and the volume appropriate?
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Is the chip rack and purse rail clean and full? Are the chips rotated?
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Is the car park and rubbish area clean?
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Is the drinks fridge clean and stocked? Are all items available for sales? Is everything rotated?
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Are all rubbish bins at acceptable levels?
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Are the air conditioner uptake and vents clean and in good repair?
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Are the open signs on and in good repair? Are the order here signs cleaned?
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Are the walls, timber trim and artwork in good repair?
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Are the ceiling fans on and clean?
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Are the windows and window sills cleaned?
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Is the street appeal up to standard?
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Are all the lights working? Are the light covers clean?
Service Area
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Is all food in the Bain below the chill line and fully stocked?
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Are all the cookies available for sale? Is the cookie display clean?
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Is the hot well clean and with sufficient amount of water?
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Are the sauce bottles and holders clean and the labels in good condition?
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Are the salt and pepper shakers and holder cleaned?
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Is the register and printer area clean and organized?
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Are the cutting boards in good condition?
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Is the microwave/s cleaned inside and out? Underneath cleaned?
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Is the waste container clean and shelves under the Bain clean and organized?
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Is the toaster oven clean? Is the toaster tray in good repair?
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Is the hand sink clean? Paper towel and soap stocked?
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Is the prep bench and shelves cleaned and organized?
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Are the cambros and lids in good repair?
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Are the bread forms in good condition and stored properly?
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Are all veggie slicers clean and properly stored?
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Are all scales cleaned and properly stored?
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Is the oven clean and in good repair?
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Is the proofer clean and in good repair?
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Is the fridge clean and stocked? Floors clean? Door and walls clean.
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Is the freezer clean and organized? Temperature acceptable?
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Are the bread cabinets clean and in good repair?
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Is the retarder clean and in good repair?
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Is the bread topping tray stored properly and fresh for the day?
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Are the rubbish bins cleaned inside and out?
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Are the dry stock shelves clean and organized?
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Are the floors clean including under equipment?
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Are the service walls clean?
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Are the menu boards and footers clean? Are the menu board lights working?
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Are all cleaning supplies properly stored?
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Is the mop bucket and mop sink area clean? Is the mop hung up?
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Problems with pests visible?
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Is all food at least off the floor?
Drive-Thru (If applicable)
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Is the drive thru properly staffed?
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Are the employees taking the orders on the register?
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Is there a drive thru sales goal?
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Is the drive thru window clean?
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Is the drive thru menu board in good condition and properly displaying all advertising material?
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Record drive thru or counter times:
Safety and Security
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Are all fire extinguishers in date and properly stored?
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Is the staff door locked?
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Is the back door locked?
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Is the safe kept closed?
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Are employees following all safety procedures?
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Are ladders used and properly stored?
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Are wet floor signs used and in good repair?
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Are all council licenses posted by the register?
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Are the MSDS sheet posted?
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Is the first aid kit full and available for employees?
Food Prep and Food Safety
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Are employees following properly hand washing techniques? Proper glove usage?
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Are ALL products properly dated? FIFO method used?
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Are ALL items offered for sale?
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Are ALL products fresh and appealing?
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Is bread baked fresh daily? Bread quality meeting Subway standards?
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Bread quantity levels acceptable?
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Are formulas being followed? Any over portioning or excessive waste?
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Is all products weighed out properly?
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Are meatballs above 64 degrees? Actual temp of meatballs. Are schnitzels being heated correctly?
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Meatball temps
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Are all cold foods below 5 degrees? Actual temp of an item in the Bain:
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Is the temp. log filled out? Is the action plan being used when needed?
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Is the sanitizer bucket filled with clean towels and water?
Customer Service and Employee Trends
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Are all employees in proper uniform?
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Are all employees following proper grooming and facial hair policies?
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Are all customers greeted within 3 secs?
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Are employees up selling to every customers?
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Are employees giving a receipt to each customer and informing them of the survey? We're customers "thanked" by the employees?
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Is staffing levels and bench strength acceptable?
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Are all employees friendly and demonstrating good customer service?
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Are employee meals and drinks stored properly?
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Was the employees focused on the guests? Everyone working together as a team?
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Are table visits being done?
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Is the staff utilizing Thru-Put during peak times? Speed of service appropriate? Bottlenecks observed?
Financials
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Are all bread counts +/- 2? Do opening and closing counts match?
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Are cash drops being done hourly?
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Do all deposits match post-close? Proper banking procedures being followed?
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Are all party breads accounted for if catering sales are rang in?
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One employee per register
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Bread waste entered daily?
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Are cash-in's being done?
Paperwork
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Was there a pre shift meeting done today? Does everyone know the sales goal and what they are up selling for the day?
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Are all spotchecks done for the week?
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Is the manager checklist filled out daily?
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Are all materials properly displayed on the communication board?
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Is the 4 week folder up to date and organized?
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Are there 2 weeks worth of rosters posted?
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Is the weekly checklist completed and up to date?
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Are the CRS scores above the current DA average for the month?
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Is the store IN COMPLIANCE? If NO explain why
One On One Manager Discussion
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What are the managers supposed to be working on?
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What has changed since the last visit?
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What are the external facts effecting the store?
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Period to date numbers: Sales/COG/Labor&Productivity/CSS
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My top 3 concerns :
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Managers top 3 concerns:
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What do the Managers and team members need to be complimented on or recognized for?
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What did we see today and what does it mean?
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What can they improve on and how do we do it?
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What does the manager need from me?
Sign off
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Manager Name
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Sign