Title Page
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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
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1. Hot Dogs- internal temp cooked and held 165 or higher
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2. Chili temperature - 165 or higher
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3.Fried products- 165 or higher , check at least 2
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4. Walk-in Freezer - temp 0 (+\-10) no ice on food
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5. Walk-in Cooler - temp 34-38 , thermometer present
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6. Swamp/Grill freezer product - below 10 , thermometer present
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7. Swamp cooler protein product 34-40 , tomatoes, onions, chz
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8. Strawberry & 50/50 mix 40 degrees or less , thermometer present
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9. Front swamp Foods 40 degrees or less, thermometer present
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10. All products holding 165 or higher in well, in drawer, under lamps
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11.Internal Meat Temp & Sonic safe log
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12. Ice Cream/Shake Cabinet- 34-38 , product 40 or less thermometer
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13. Grill Procedure- timers used, correct cook zone, doneness test
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14. Dress Station- cabinet 34-38, food 40 or less, rotate pans, gloves
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15. 20/20 Handwashing - use timer, gloves
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16. Cross Contamination - uncooked over ready to serve, wrong utensils
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17. Approved Products- only approved food & cleaning products
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18. Sanitizer - 5 buckets , towels, strength, temp, strips, chlorsane, delimer
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19. Cleaning Chemicals - all labeled /stored in designated area
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20. Food contact surfaces - cleaned & sanitized at least every 2 hours
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21. Hand Sinks - all sinks stocked , hand washing sign, works correctly
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22. Pests - no pest , doors sealed, license, contract, 3 applications
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23. Serve safe certified - any person in charge of a shift is certified
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24. Sonic Safe Historical Logs - 12 months present, all logs complete
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Notes:
