Title Page
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Conducted on
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Prepared by
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Location
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Manager On Duty
Audit Criteria:
Cl e a n l i n e s s :
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Counters/Sneeze Screens/Make & Wrap table neat - clean & tidy?
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Fridge & Coolers – Clean, neat & tidy?
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Gluten free kit (Yellow knife & yellow chopping board) – available & clean?
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Sink area – Clean & tidy?
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Merry Chef – Clean inside & outside?
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Clutter free counter inside and outside?
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Correct glove procedure in operation?
Q u a l i t y :
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Labelling – include correct shelf life?
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Prepping – Enough items prepped for the day?
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Storage – No out of date items present in or out of fridge?
I n g re d i e nt s :
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At least two soups on offer?
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High veg and meat quality on the counter?
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All Bain Marie’s well stocked/ full to load line?
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Full menu ingredient list in stock?
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Sauce bottles labelled and tops clean?
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Correct counter assembly in place?
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Metal Spoons – Tuna/Relish/Sundried Tomatoes?
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Full SuperSub’s packaging in stock?
B re a d s :
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Freshness quality check?
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Both regular & large available in all subs?
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Wraps (at least one type) & Gluten Free Bap available?
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Regular defrosting of breads taking place(out of sight of customer)?
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Breads fully labelled?
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2 X White handle bread knives available?
D o c u m e nt at i o n :
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Defrost chart in place?
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Shelf life chart in place?
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HACCP book record?
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Product/Prompt charts?
M a r ke t i n g :
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Correct POS – neatly & effectively displayed?
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Staff member present at counter on arrival?
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SuperSub’s uniform worn?
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Crisps & Cookie display (incl. Price)?
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Flyer (in holder) at the start of counter?
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Catering flyer on the counter?
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Loyalty cards & stamp in use at tills?
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Upselling over 70% - Check last ten orders – at least 70% must have an add-on?
