Title Page
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Drive-in #
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Manager On Duty
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Multi-Unit Leader / Supervisor
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Principal / Franchisee
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Assessed by
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Date and Start Time
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Address
Guidance and Operational Assessment
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Instructions
1. Select the desired area that needs to be assessed.
2. Answer "Pass," "Fail," or "N/A" on the questions below to determine restaurant compliance on your general rules and requirements.
3. Add photos and notes by clicking on the paperclip icon
4. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date
5. Complete audit by providing digital signature
6. Share your report by exporting as PDF, Word, Excel or Web Link
Guidance For Operational Assessments
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To pass an Operational Assessment. a Restaurant must attain an acceptable overall score of 75% or higher on the Operational Assessment.
If the Restaurant does not score 75% or higher overall on the Operational Assessment, then the Franchisee(s) and Restaurant did not pass.
Operational Assessments will be unannounced and may occur any day of the week during any hours of restaurant operations.
Initial, Interim, and Follow-up Operational Assessments. An initial Operational Assessment refers to an Operational Assessment that is scored and that the Restaurant must pass to avoid Sonic issuing a notice of breach to Drive-in’s Franchisee(s) advising them that they are in default of their Sonic License Agreement for the Restaurant. An interim Operational Assessment refers to an Operational Assessment conducted during an unexpired cure period. A follow-up Operational Assessment refers to an Operational Assessment that is scored and that the Restaurant must pass to avoid Sonic issuing a notice of termination to the Restaurant’s Franchisee(s) advising them that Sonic is terminating their Sonic License Agreement for the Restaurant because they did not cure their default.
Operational Assessments Will Be Scored. Operational Assessments will be scored, except for interim Operational Assessments conducted during an unexpired cure period, which may be conducted, in Sonic’s sole judgment, without being scored.
Revised 03.27.14
Non-passing Score on an Initial Operational Assessment. If the Restaurant does not score 75% or above overall on an unannounced initial Operational Assessment, then Sonic will issue a notice of breach to the Restaurant’s Franchisee(s) advising them that they are in default of their Sonic License Agreement for the Restaurant because they did not pass.
30-Day Standard Cure Period. Upon the Franchisee(s)’ receipt of Sonic’s notice of breach, the Franchisee(s) will have a cure period of 30 days (subject to certain exceptions) in which time to correct the Operational Assessment’s noted deficiencies. In some limited instances, the cure period may be as long as 60 or 90 days as required by state or other applicable laws. In other limited instances, the cure period will remain at 30 days, but Sonic may be required to wait an additional 30 or 60 days as required by state or other applicable laws before issuing any notice of termination of the License Agreement for the Restaurant.
Correct Deficiencies During Cure Period. During the cure period the Franchisee(s) need to correct the Operational Assessment’s noted deficiencies so that the Restaurant can score 75% or higher overall on an unannounced follow-up Operational Assessment that will be conducted upon expiration of the cure period.
Correct Critical Deficiencies Within 72 Hours or Less. Even though the Restaurant will have the entire cure period to correct non-critical deficiencies that were noted, the Franchisee(s) and the Restaurant must correct noted critical deficiencies within 72 hours. If such critical deficiencies are not corrected within 72 hours, or if certain criticals are deemed in Sonic’s sole judgment to be so extreme that the risk they pose to the public’s or employee’s health and safety must be removed significantly sooner than 72 hours, then Sonic reserves the right to require the Franchisee(s) to close the Restaurant unless or until such criticals are corrected. In this regard, Sonic reserves the right at all times to set deadlines and establish remedial measures necessary to resolve critical deficiencies.
Unannounced Follow-up Operational Assessment After Cure Period. Upon expiration of the cure period, Sonic will schedule a corporate employee or designated agent to conduct an unannounced follow-up Operational Assessment to confirm that the Restaurant meets Sonic’s minimum operational standards whereby the Restaurant must score 75% or higher overall on the follow-up Operational Assessment.
New or Different Deficiencies May Prevent Passing. Even though the Restaurant may have corrected noted critical deficiencies within 72 hours and may have corrected noted non-critical deficiencies during the cure period, the Franchisee(s) and the Restaurant will not pass the unannounced follow-up Operational Assessment unless the Drive-in scores 75% or higher overall. Therefore, Sonic’s discovery of new or different deficiencies, whether non-critical or critical, during the follow-up Operational Assessment that prevent the Restaurant from scoring 75% or higher overall will cause the Restaurant not to pass the follow-up Operational Assessment.
Re-entry and Inspection During Cure Period. A pending notice of breach will not prevent Sonic from re-entering and inspecting the Restaurant during the cure period for any reason, including confirming that the Restaurant’s critical deficiencies, if any, have been timely corrected and including confirming that the Restaurant’s continued operation does not, in Sonic’s sole judgment, pose a serious risk to the public’s health and safety.
Interim Operational Assessment Permissible During Cure Period. If Sonic re-enters the Restaurant before expiration of the cure period to determine whether the Restaurant’s continued operation poses a serious risk to the public’s or employee’s health and safety, then Sonic may conduct an interim Operational Assessment. If Sonic does not conduct a scored interim Operational Assessment, then upon expiration of the cure period Sonic will re-enter the Restaurant to conduct the usual, unannounced follow-up Operational Assessment to determine whether the Franchisee(s) and the Restaurant have cured their pending breach.
Not Passing a Scored Interim Operational Assessment. If Sonic conducts a scored interim Operational Assessment in which the Restaurant does not score 75% or higher overall, then Sonic will still wait to re-enter the Restaurant after expiration of the cure period to conduct the usual, unannounced follow-up Operational Assessment to determine whether the Franchisee(s) and the Restaurant have cured their pending breach.
Passing a Scored Interim Operational Assessment. If Sonic conducts a scored interim Operational Assessment in which the Restaurant does score 75% or higher overall, then Sonic may consider the Restaurant as having cured the pending breach, in that case whereby Sonic will not re-enter the Restaurant after expiration of the cure period to conduct the usual, unannounced follow-up Operational Assessment.
Reservation of Rights by the Franchisor. Realizing that not all facts and circumstances can be anticipated or addressed in this form, Sonic reserves the right to amend any of the foregoing terms and conditions at any time, with or without notice, and whether on an individual or system-wide basis, if and when in Sonic’s sole judgment an amendment or an exception is in the best interests of Sonic, the affected Franchisee, or the Sonic System.
Operational Assessment
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Select Area for Assessment
- Area: Procedures / Customer Experience
- Area: Swamp
- Area: Grill
- Area: Storage
- Area: Front
- Area: Exterior
- General Practices
•Area: Procedures / Customer Experience
•Customer Experience
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•1.) Switchboard
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Greeting / Record Order
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Clarifying Order / Suggestive Sell
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Finalizing Order
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Close / Wrap-up
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Friendly, not rushed, and thank the guest
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•2.) Carhop
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Apron stocked, prepared with proper condiments
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Final Approval of Food on a Tray, (only 1 order on a tray)
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Food & drink placement on tray, condiments, napkins, straws
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Customer greeting
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Repeat the order
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Handle money transaction
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Thank customer - mention Red Button
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•3.) Drive-thru
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Proper food & drink packaging / proper scanning
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Greet the guest / repeat order
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Conduct pay transaction
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Hand drink & food to guest
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Thank guest - invite them back
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•4.) Service Times
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Time and record a minimum of 6 stall times, discard the high and low and average the remaining 4 times. Stall counter average of 3:30 or less earns points
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Does DI have a Drive-Thru?
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•Drive - In
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Stall/Patio/Counter Service Times
•Service Times
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Actual AV Time:
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Total AV Time is <=3:30
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Drive-Thru
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Drive Thru Stall/Patio/Counter Service Times
•Service Times
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Actual AV Time:
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Total AV Time is <=3:30
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•Drive - In
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Stall/Patio/Counter Service Times
•Service Times
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Actual AV Time:
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Total AV Time is <=3:30<br>
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•5.) Checkbacks<br> Routine Checkbacks<br>
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•6.) Product Quality
Evaluate a minimum of:
1 Entrée, 1 Side, 1 Drink & 1 Dessert -
Sonic Cheeseburger
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French Fries
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Any flavor Soft Drink
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Grilled Chicken
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Tater Tots
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Any Flavor Shake
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Chili Cheese Coney
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Mozzarella Sticks
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Blast or Sundae
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Customer Experience Comments
•Area: Swamp
•Standards
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•7.) Hot Dog Cooking
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Hot Dog Cook Time - 12 min (Internal temp 165°F)
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Roller Grill Temperature - set 250°F to cook / 200°F to hold
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•8.) Hot Dog Holding
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Hot Dog Rotation of cooked product
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Hot Dog Hold Time - 2 hours
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•9.) Steamer<br>Steam Cycle set (10 sec)
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•10.) Hot Dog Condiments<br>Hot Dog Condiments - 40°F or less (available/set up)
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•11.) Fryers<br>Fryer - temp set at 350°F, actual temp +/- 10°F
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•12.) Fry Side Prince Castle Holding Equipment
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Cabinet - proper temperature settings
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Timers used properly
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•13.) Chili Cooking<br>Heatwell: Chili internal temp 165°F or greater
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•14.) Ansul System Fire Extinguisher<br>Inspection Tag Current - 6 months (or as required by local municipality)
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Swamp - Standard Comments
•Quality - Product Cook Times
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All Timers set correctly and used
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15.) French Fries<br>2:30/ 2 min and 30 seconds
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16.) Tater Tots<br>3:00 / 3 min
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17.) Onion Rings<br>1:30 / 1 min and 30 seconds
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18.) Mozzarella Sticks<br>2:15 / 2 min and 15 seconds
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19.) Corn Dogs<br>4:30/ 4 min and 30 seconds (Internal temp 165°F)
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20.) Crispy Chicken Breast<br>4:00 / 4 minutes (Internal temp 165°F)
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21.) Chicken Strips<br>4:00 / 4 minutes (Internal temp 165°F)
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22.) Optional Items / LTOs:
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Swamp - Quality - Product Cook Times Comments
•Quality - Product Assembly and Packaging
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•(Observe assembly and packaging of the products listed below)
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23.) Cheese Fries / Tots
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24.) 6" Hot Dogs (observe any 6" dog)
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25.) Foot Long Coney
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26.) Onion Rings
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27.) Mozzarella Sticks
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28.) Optional Items / LTOs:
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29.) Proper use of tongs
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Swamp - Quality - Product Assembly and Packaging Comments:
•Equipment
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Note: Capture relevant photos
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•30.) Hot Dog Cooking
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Roller Grill - functional <br><br>
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Check Black Glides, Timer working<br><br>
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31.) Hot Dog Holding<br>Heatwell / Hot Dog Drawer - functional<br>
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32.) Steamer<br>Steamer - functional <br>
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33.) Hot Dog Condiments<br>Condiment Holding Pan (Swamp Area)<br>
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34.) Chili Cooking<br>Heatwell - functional, knob setting functional <br>
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•35.) Fryers
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All Fry Vats functional <br>
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Fryer timers programmed - cook and hold<br>
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Fryer Filter System - functional<br>
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Fryer Hood - functional<br>
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36.) Fry Side Prince Castle Holding Cabinet<br>Pans, Trivets set-up - correctly
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37.) Dump Station<br>Heat lamps / elements working properly<br>
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38.) Grill Freezer<br>Product temp 0°F (+/-10°F)<br>
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39.) Swamp Refrigerator<br>Product temp is 34°F to 40°F<br>
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Swamp - Equipment Comments
•Cleanliness
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40.) Hot Dog Cooking<br>Roller Grill clean
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41.) Hot Dog Holding<br>Heatwell / Hot Dog Drawer clean
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42.) Steamer<br>Interior clean and de-limer schedule
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43.) Hot Dog Condiments<br>Condiment containers and holding pan clean
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44.) Chili Cooking<br>Heatwell - cleanliness / maintenance of well
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•45.) Fryer
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Fryer Vats - clean - filtered minimum twice daily <br>
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Vents clean, validate hood cleaned within 6 months<br>
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46.) Fry Side Prince Castle Holding Cabinet
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Cabinet and Pans - clean, no carbon buildup, proper rotation<br>
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Timers used properly<br>
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47.) Reach-ins<br>Reach-in Cooler/Freezers - clean
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Swamp - Cleanliness Comments
•Area: Grill
•Standards
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48.) Bun Toaster Table <br>Heated (130°F +/- 10°F)
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•49.) Grill Side Prince Castle Holding Cabinet
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Upper setting = 225°F<br>Lower setting = 195°F
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50.) Ansul System Fire Extinguisher <br>Inspection Tag Current - 6 months (or as required by local municipality)
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51.) Dresser Station <br>Refrigerated - temp of 40°F or less
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Grill - Standards Comments
•Quality - Product Cook Times
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52.) 4 oz. meat patty (Cook and Serve)<br>Flat Grill 2 min., 1 min. 45 sec., 10 sec. sear/ Clam Shell 2 min
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53.) Jr. meat patty (Cook and Serve)<br>Flat Grill 2 min., 45 sec. / Clamshell 1 min.
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54.) Grilled Chicken (Flat Grill with press)<br>Flat Grill 2 min., 1 min. 30 sec. / Clamshell 2 min.
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55.) Eggs<br>Approximately 40 sec. by sight / Clamshell (do not lower)
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56.) Sausage (Flat Grill with press)<br>Flat Grill 2 min., 2 min. / Clamshell 1 min. 45 sec.
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57.) Bacon <br>Flat Grill 2 min., 1 min. / Clamshell 1 min. 15 sec.
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58.) Steak<br>Flat Grill 1 min., 1 min. / Clamshell 50 sec.
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59.) Optional item / LTO:
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Grill - Quality - Product Hold Times Comments
•Quality - Product Assembly and Packaging:
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(Observe assembly and packaging of the products listed below)
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60.) Sonic Cheeseburger
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61.) Jr. Burger
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62.) Chicken Sandwich (Grilled)
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63.) Bacon Cheeseburger
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64.) Super Sonic Cheeseburger
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65.) Burrito - any
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66.) Optional:
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67.) Proper use of tongs and spatulas
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Grill - Quality - Product Assembly and Packaging Comments
•Equipment
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68.) Bun Toaster<br>Bun Toaster - functional / Teflon sheets (if applicable)
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•69.) Grill
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Grill - functional
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Grill Hood - functional
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Grill Timer - functional
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70.) Grill Side Prince Castle Holding Cabinet <br>Pans, Trivets and Lids fit correctly
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71.) Dresser Station Unit <br>Shelves clean
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Grill - Equipment Comments
•Cleanliness
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72.) Bun Toaster<br> Bun Toaster - clean
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73.) Bun Warming Table <br>Bun Toaster Table - clean
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•74.) Grill
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Grill, drip pans - clean
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Grill Hood and vents - clean. (Validate cleaned within 6 months)
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75.) Grill Side Prince Castle Holding Cabinet <br>Cabinet and pans - clean, no carbon build-up and proper rotation
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76.) Dresser Station Unit <br>Pans, Utensils, Squeeze bottles - clean
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Grill - Cleanliness Comments
•Area: Storage
•Standards
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77.) 3 Compartment Sink<br>3 compartments and drain boards, and labeled
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•78.) Walk In Freezer / Cooler
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Approved product
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Product tempered correctly
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79.) Hand held Fire Extinguisher(s) <br>Inspection Tag Current - 6 months (or as required by local municipality)
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80.) Pre-Chiller <br>Working properly, check water level
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Storage - Standards Comments
•Equipment
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•81.) Walk-in Freezer / Cooler
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Proper shelving and good repair / Temperature C: 34°F to 38°F, F: 0°F (+/- 10°F)
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Thermometer present
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82.) Kitchen / Storage Room <br>Proper Shelving and good repair
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•83.) 3 Compartment Sink
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Sinks - functioning properly, no leaks
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SSDC - Sanitizer & dishwashing detergent properly dispensing
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Storage - Equipment Comments
•Cleanliness
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84.) Walk-in Freezer / Cooler <br>Floors and shelves - clean, no rust, standing water or ice buildup
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•85.) Kitchen / Storage Room
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Floors (clean, no standing water) and Shelves (clean and no rust)
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Walls and Ceilings - clean and in good repair
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86.) 3 Compartment Sink <br>Exterior clean
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Storage - Cleanliness Comments
•Area: Front
•Standards
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•87.) Ice Cream Machine
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Cabinet temp 34°F to 38°F / product temp 40°F or less<br>
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Overrun (50% - 60%), 18°F - 20°F<br>
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88.) Slush Machine <br>4.5:1 ratio<br>
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•89.) Shake Machine
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Cabinet temp 34°F to 38°F / product temp 40°F or less<br>
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Overrun (45% - 55%), 25°F - 27°F<br>
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90.) Overrun Cup and Scale<br>Available
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91.) Fountainette<br>Refrigerated and proper shelving
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92.) Tea Urns<br>Tea holding time - 4 hours room temp, 24 hours refrigerated
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93.) Coffee Machine<br>Smucker's brand, filters changed (6 months)
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94.) Ice Machine<br>Filters changed (6 months)
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95.) Front Kitchen Area<br>Shelving organized
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Front - Standards Comments
•Quality - Product Assembly and Packaging:
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96.) Shake <br>Using Ice Cream Machine - Proper 50/50 mix / shake machine omit 50/50 mix and no shake collar, proper flavor portioning
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97.) Blast <br>Mix thoroughly, no double cupping
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98.) Sundae <br>Proper flavor coat of sundae dish, correct flavor portioning
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99.) Carbonated Soft Drink <br>Proper fill level, no drips on cups
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Front - Quality - Product Assembly and Packaging Comment
•Equipment
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100.) Expeditor Table All heating elements - functional
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101.) Ice Cream Machine Ice Cream Machine - functional / all heads working
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102.) Shake Machine Shake Machine - functional
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103.) Fountainette Fountainette - functional - product 40°F or less
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104.) Blenders - Functional, sanitizing tumbler available, speed adjustment knobs and shields used
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105.) Carhop Table Carhop Trays - in good repair
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106.) Drink System Check nozzles, good repair
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107.) Tea Urns Tea Urns - adequate number, functional
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108.) Coffee Machine Machine functional
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109.) Ice Machine Ice Machine - functional / all heads working
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110.) Front Kitchen Area Adequate shelving
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111.) Hand Sinks Sinks - functioning properly, no leaks
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Front - Equipment Comments
•Cleanliness
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112.) Expeditor Table Expeditor Table - clean / organized
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113.) Ice Cream Machine Cleaned 2 times a week - validate schedule
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114.) Flavor Bottles and Pumps - Slush, Tea, and Coffee Clean and in good repair, and labeled properly
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115.) Shake Machine Cleaned 2 times a week - validate schedule
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116.) Fountainette Refrigerated compartment - jugs, utensils, pumps, pans, and shelves clean and good repair
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117.) Cup and Lid Holders All cups and lids stored in holder
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118.) Blenders - clean & sanitizing tumbler used
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119.) Carhop Table Carhop Trays - clean
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120.) Drink System Bin, drain, nozzles - clean
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121.) Tea urns - clean / nozzles cleaned and good repair (dis-assemble nozzle to check cleanliness)
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122.) Coffee Machine Machine clean
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123.) Ice Machine Bin and exterior clean
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•124.) Front Kitchen Area
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Floors, baseboards, grout and shelves - clean
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Walls and ceilings - clean
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Front - Cleanliness Comments
•Area: Exterior
•Standards
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•125.) Building
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Sonic Radio audible
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Primary sign, Enter/Exit signs - functioning properly
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Poles - well maintained
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Exterior lighting - adequate, functional
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Current POP - properly posted at menu housing
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Current POP - properly posted at drive-thru menu board
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•Standards - Building
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Restrooms - in good repair
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Restrooms - hand dryer/towels/soap/sanitizer
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Grease trap lid secure
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All PAYS functioning, menu housing speakers & Red buttons functioning properly
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Parking lot - striping / good repair
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Exterior - Standard Comments
•Cleanliness
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•126.) Building
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Windows - clean, free of clutter, good repair
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Menu Housing - clean and Plexiglas in good repair
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Drive-thru menu board clean and good repair
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Canopy - well maintained
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Stall Area - free of litter, clean
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Landscaping - free of litter, well maintained
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Patio Tables - clean, well maintained
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Sidewalks - free of litter, no grease stains
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Trash Cans - emptied, well maintained
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Exterior walls - good repair, maintained
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Parking lot - free of litter, clean
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Restrooms - clean, hand wash signs present
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Restroom - Cleanliness checklist in use
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Exterior - Cleanliness Comments
•General Practices
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•127.) Employee Appearance
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Clean & neat
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Approved Uniform
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•128.) Training
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Sonic Training Minutes is being utilized
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Sonic Training Minutes records are complete and available for review
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MSDS/SDS Trained
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Manager / Assistant Manager / Person in charge is ServSafe Certified
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•129.) General Food Safety
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Digital Thermometer working correctly
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Sanitizer is present / test strips - Chlorsan / Citrus De-limer
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Cleaning chemicals & equipment are properly identified
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Meat Temp Logs
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Sonic Safe Logs and Historical Logs
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Hand washing practices 20/20 Handwashing Rule
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Cross-contamination / Food contact surfaces
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No visible signs of pest infestation
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General Practices Comments
Signatory
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Manager on Duty : (Full name and Signature)
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Assessed By: (Full Name and Signature)
