Subway management checklist
General inspection
What does this form include?
This form contains 14 sections:
SUBWAY evaluation
Outside the store
- Are the outside tables clean and organised?
- Are there opening hours?
- Is the floor outside clean or any debris?
- Is the front door clean?
- Are the window clean and clings neatly installed?
- Are the external sign lights and neon signs on?
- Are the bins outside in an acceptable state? Are there bin bags on the floor?
- Is the awning in a good condition and out correctly
- Are the cafe cafe barriers neat and tidy in the correct locations?
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Customer Area
- Is the door mat clean and in good condition?
- Are the floors clean?
- Are the bins clean and in an acceptable condition?
- Is the floor clean under the bins?
- Are the dining room tables clean?
- Are the queue barriers clean and well kept? Are they in the out correctly?
- Are the ceiling lights on? Are they all working?
- Are the floor corners clean?
- Is the Front Counter glass clean?
- Are the walls clean?
- Is the music on?If so, is the content and volume appropriate?
- Are the hand rails clean?
- Are the stairs clean?
- Is the beverage area clean? Lids/straws/coffee items full?
- Is the ice chute clean? The ice tray clean? Are the soda nozzles clean?
- Is the crisp rack and purse rail full and organized according to the crisp chart? Required 9 varieties.
- Are the crisps all in date and being rotated correctly?
- Is the bottle drink fridge full and organized properly? Required 12 varieties.
- Are the restrooms clean and stocked?
- Is the box window clean?
- Are all the customers bins at an acceptable level
- Are the following dust-free: Air con vents, Neon signs & cords, window ledges, misc edges.
- Is the staff rooms clean and organised?
Items of note:
Front counter
- Is the inside glass clean?
- Are all lights working and on?
- Is the quality of all product of good quality and condition?
- Is there bread sitting on the side when it's quiet?
- Are all scoops out and ready to use?
- Are the sauce bottles and holders clean?
- Are all relevant counter stickers up and in a good condition?
- Is all food on the Front Counter below the chill line and fully stocked?
- Are the delis free of any juice?
- Is the EPOS area clean of dust and tidy?
- Is the Cookie cabinet clean and well stocked? Required 5 varieties.
- Are the pre bagged cookies ready and on display in a clean and organized Cookie Holder? Are they correctly dated?
- Are the cookies baked well?
- Are the relevant translights up? Breakfast before 11am.
- Are all breakfast out and ready to serve? Is it before 11am?
- Are the relevant menu footers up? Are the holders in good condition?
- Are the bins clean and in an acceptable state?
- Are under the sandwich units clean and tidy?
- Is all the Food Safety items checked? Prep labels? FIFO? Dates?
Back counter
- 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 and have a 4 hour discard label?
- 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 coffee machine, milk fridge clean and well stocked.
- Are the back counter fridge seals and cabinet clean?
- Are under the back counter fridges and units clean and tidy?
- Is all the Food Safety items checked? Prep labels? FIFO? Dates?
- Are the waste breads checked and ok?
Back of house
- Is the fridge exterior and all contact points clean?
- Are all white walls clean?
- Is the Buttler sink clean?
- Are sinks cleaned ad de-limed?
- Is the Coke machine clean and connectors clean?
- Are the syrup dates in check?
- Is the dry storage organised and tidy?
- Are all grey tubs clean?
- Is the bread retarder clean?
- Is the prep table clean? Have you checked behind, under and any drawers?
- Is the floor retarder clean?
- Is the prep being made to meet the Subway standard? Is the prep being rotated using FIFO?
- Are the toppings in date and clean?
- Is the sanitizer being used in the sink?
- Is all the food at least 6" (15 cm) off the ground in Stockroom, Fridge & Freezer?
- Is the vege being rotated correctly?
- Are the defrost dates in check?
- Are the defrost trays clean?
- Are the open sauce bags dated and sealed?
- Is all the Food Safety items checked? Prep labels? FIFO? Dates?
- Is the fridge clean? Organised?
- Is the freezer clean? Organised.
Temperatures
- Refrigerated Back Counter 1-5c.
- Refrigerated Back Counter 2 1-5c.
- Freezer <18-23
- Front counter 1 1-5c.
- Front counter 2 1-5c
- Refrigerator 1-5c
- Hotwell >75c
Employees
- 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 asking if the finished sub is ok to the customer?
- Are employees giving a receipt to every customer and informing them of the "Tell Subway" survey?
Manager Tasks
- Are the temperature logs completed for today?
- Are the daily cleaning duties done? Check 3 things to prove.
- Are the detailed cleaning duties completed? Check 3 to prove
- Are the bread counts being done today?
- Has the person in charge completed the relevant university of Subway courses.
- Does the restaurant have change?
AM Tasks
- Have you checked live IQ
- Do all transactions seem legitimate?
- Was the till float correct in the morning?
- Was the safe float correct?
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