GAH Set Up/Tools Checklist

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

CARHOP/FRONT AREA

• Red carhop trays with cup and cone holders in use in drive. (Minimum of 16 available)

  Yes

  No

  N/A

• Minimum of 6 carhop flip wallets and working changers in use. Money is secured and not left unattended at any time.<br>CASH BANK:A typical Cash Bank would consist of $35. For example, when broken down, the paper currency and change could be:<br>-- (3) $5 Bills<br>-- (10) $1 Bills<br>-- $10 in mixed change,<br> (provided in a coin changer).

  Yes

  No

  N/A

• Smile tray is clean and stocked. Must be in good condition and not broken or cracked.

  Yes

  No

  N/A

• 1 Sanitizer bucket in set up in area.

  Yes

  No

  N/A

• All training materials and reference cards are posted and organized neatly. Any old materials are removed.

  Yes

  No

  N/A

SWITCHBOARD/DRIVE THRU

• Headsets are in good repair and in use by adequate # of switchboard operators

  Yes

  No

  N/A

• Only managers have recall and cancel clearance. All cancelled/recalled tickets go through dual control process and are recorded on the void log correctly for review.

  Yes

  No

  N/A

• Drive Thru money is secured and not left unattended at any time.

  Yes

  No

  N/A

• All current switchboard LTO cards are present at each ordering station. Old materials are removed.

  Yes

  No

  N/A

FOUNTAINETTE/ICE CREAM

• 1/2 oz Green Candy Spoons are being utilized. (Minimum of 11 are available in ice cream area)

  Yes

  No

  N/A

• 1 oz ladle for strawberry toppings are being utilized. (Minimum of 3 available in ice cream area)

  Yes

  No

  N/A

• Peanut Butter is being dispensed using the stainless steel pump on the original container.

  Yes

  No

  N/A

• 1 oz pumps (Stainless) are being used to dispense Chocolate, Caramel, and Hot Fudge with (2) 1/4 spacers in place. (Minimum of 6 are available)

  Yes

  No

  N/A

• 1 Tsp Twisted Stir Spoons are being used to dispense Graham Cracker Crumbs (Minimum of 2 are available)

  Yes

  No

  N/A

• 2 oz Ladle is available for use with 50/50 shake mix. (Minimum of 1 available)

  Yes

  No

  N/A

• Overrun scale and 16 oz overrun cup present and in good working order.

  Yes

  No

  N/A

• Digital scale available for weighing products.

  Yes

  No

  N/A

• Shake machine is only using black air meter, sized 15 or 15 1/2. (White air meter is not acceptable in shake machine) The Electro Freeze Shake Machine will utilize <br>#15 or 15½ black (to distinguish) Air Meter.

  Yes

  No

  N/A

• Ice Cream machine is using correctly sized white air meter. Electro Freeze Models are shipped with four different Air Meters, #16-19. Model #30 CMT will utilize #18 or 19 and RMT will utilize primarily #16 or 17.

  Yes

  No

  N/A

• Shake and Ice Cream machines have duck billed tips on supply lines in use. (Minimum of 4 available; sold in packs of 5)

  Yes

  No

  N/A

• Shake collars are available and being used correctly. (Minimum of 6 medium stainless collars and 2 large stainless collars)

  Yes

  No

  N/A

• Rinse and sanitized cup is available for cleaning mixers. (Minimum of 1 for each mixer in store)

  Yes

  No

  N/A

• NSF approved pitcher for 50/50 mix and Iced Coffee is present (Can use 1 side of Bubbler for Iced Coffee).

  Yes

  No

  N/A

• All storage containers are NSF approved with lids. No single use items being used for storage.

  Yes

  No

  N/A

• Pairing knife is available and in good condition. (Minimum of 2 available)

  Yes

  No

  N/A

• Can opener blade is clean and in good condition.

  Yes

  No

  N/A

• Cup rack above Ice Cream station is in good shape and covered/clean.

  Yes

  No

  N/A

• 27" or 36" Fountainette organizer is in store and utilized correctly. 27' Organizer (#FRA27802912-27) for $198; 36" Organizer (#FRA27802913-36) for $251. Order from Stafford Smith by calling Connie Wallace at (844) 249-2700 EXT 3457.

  Yes

  No

  N/A

• 1 Sanitizer bucket in set up in area.

  Yes

  No

  N/A

• All proper portioning charts and build cards are neat, clean, and posted where crew members can see them. Old LTO materials have been removed.

  Yes

  No

  N/A

Fountain Area

• Slush bottles and 1/4 oz pumps are used to dispense slush flavors. No squirt bottles or gallon pumps allowed. (Minimum of 20 slush bottles and pumps available)

  Yes

  No

  N/A

• Pom Tongs are available on a clean and sanitized tray for cherries.

  Yes

  No

  N/A

• Stainless steel lemon/lime wedge fruit juicer available on a clean and sanitized tray. (Minimum of 1 available)

  Yes

  No

  N/A

• Ice scoop and holder are clean and being used properly. (Minimum of 1 available)

  Yes

  No

  N/A

• 1/4 oz pumps are being used to dispense coffee flavors (French Vanilla). (Minimum of 2 available for coffee flavors)

  Yes

  No

  N/A

• Lemonade measuring bucket and pitcher available for properly making lemonade.

  Yes

  No

  N/A

• Whisk or long stirring spoon available for mixing tea and lemonade products correctly.

  Yes

  No

  N/A

• Cup rack above UDM machine is in good shape and covered/clean.

  Yes

  No

  N/A

• Coca Cola slush ratio cup (Part #15507) and syrup seperator dispenser (Part #25712) are available and the ratio is 4.5 to 1. Call 1-800-241-COKE (2653) to order.

  Yes

  No

  N/A

• 1 Sanitizer bucket in set up in area.

  Yes

  No

  N/A

• Grease pencil available for marking brew times on tea urns.

  Yes

  No

  N/A

• Manager is utilizing the Coca Cola small parts program each month. $25 in free parts each month. Call 1-800-241-COKE (2653) to order. This is a fast, easy and free program that will also save you money.

  Yes

  No

  N/A

FRONT SWAMP

• Wing sauce rack is in store and in use. Sauce rack (#FRASAUCER) is $170. Order from Stafford Smith by calling Connie Wallace at (844) 249-2700 EXT 3457.

  Yes

  No

  N/A

• Wing sauce containers with lids present and being properly cleaned and used. (Minimum of 6 containers and lids)

  Yes

  No

  N/A

• 1 oz Wing sauce pumps are clean and utilized correctly. (Minimum of 6 available)

  Yes

  No

  N/A

• One red tong and one silver tong are available for use with hot dogs. Must be stored in tong caddy or on a clean and sanitized red tray.

  Yes

  No

  N/A

• 4 oz and 2 oz spoodle available for properly portioning burrito mix. (Minimum of 1 of each in Front Swamp)

  Yes

  No

  N/A

• Chili Spoon available and in use. May also use 1 oz ladle.

  Yes

  No

  N/A

• All condiments stocked in proper containers with lids, (Cheese, Onions, Jalapeños, Kraut, Pickles, etc.), placed on ice and chilled per Sonic Safe Procedures.

  Yes

  No

  N/A

• Fill and have available Mustard, Baja, and Ketchup squeeze bottles. (Minimum of 2 each available; Mustard and Ketchup in yellow and red bottles) Keep on ice or ice pack to maintain temperatures.

  Yes

  No

  N/A

• 1/2 oz spoons and pom tongs available for proper portioning of hot dog toppings. (Minimum of 3 spoons)

  Yes

  No

  N/A

• Grease pencils available for recording chili and hot dog cook and hold times; Also holding timer is acceptable.

  Yes

  No

  N/A

• 1 Sanitizer bucket in set up in area.

  Yes

  No

  N/A

• All proper portioning charts and build cards are neat, clean, and posted where crew members can see them. Old LTO materials have been removed.

  Yes

  No

  N/A

BACK SWAMP

• Fryer baskets in good condition and utilized correctly. 1 Slotted basket for chicken available and in use.

  Yes

  No

  N/A

• Stainless steel tongs available and stored on a clean and sanitized red tray. (Minimum of 2 available in fryer area for cooked products)

  Yes

  No

  N/A

• Green tongs available in reach in coolers and freezers for raw product. Must be stored in tong holder attachment or on a clean and sanitized red tray. Cannot be hanging on door handles, fryer baskets, or counter tops. (Minimum of 2 available; 1 in each reach in)

  Yes

  No

  N/A

• Yellow handled tongs available if grilled chicken is held in reach in unit. Must be stored in tong holder attachment or on a clean and sanitized red tray.

  Yes

  No

  N/A

• 3 oz spoodle for liquid eggs is available for single egg portioning. 1 1/2 oz spoodle is available for portioning single eggs for jr burritos. (Minimum of 1 each in kitchen)

  Yes

  No

  N/A

• Fry scoop is available and in good condition. (Minimum of 1 available)

  Yes

  No

  N/A

• New portioning salt shaker is being used. The spreader tip is applied and works correctly.

  Yes

  No

  N/A

• Fryer skimmer is available and in good condition. Should be stored in skimmer caddy on side of fryer.

  Yes

  No

  N/A

• Grease bridge between dump station and fryers is attached to prevent spilled grease during transfers across the gap.

  Yes

  No

  N/A

• Fryer timers are labeled and set up correctly.

  Yes

  No

  N/A

• 1 Sanitizer bucket in set up in area.

  Yes

  No

  N/A

• All proper portioning charts and build cards are neat, clean, and posted where crew members can see them. Old LTO materials have been removed.

  Yes

  No

  N/A

DRESSER

• Stainless steel tongs are available for use with cooked fried items, bacon, sausage and egg portions. Must be stored and clean and sanitized red tray or approved tong holder. (Minimum of 1 available)

  Yes

  No

  N/A

• Condiment spreaders for mayo and mustard. Both mayo and mustard should be kept in cold pans or stainless steel pans on top of dresser unit. (Minimum of 2 spreaders available)

  Yes

  No

  N/A

• Fill and have available Ketchup, BBQ, Mustard (For backup) and Ranch (if available) squeeze bottles. (Minimum of 4 available; Mustard and Ketchup in yellow and red bottles). Keep on ice, ice pack, or inside dresser unit to maintain temperatures.

  Yes

  No

  N/A

• All sandwiches are being labeled with either dot it stickers, marker, or printed labels before going to expo table.

  Yes

  No

  N/A

• All products are stored in NSF approved containers with lids. Tomatoes are held in correct sized container with appropriate trivet. No single use utensils or containers are being used.

  Yes

  No

  N/A

• All proper portioning charts and build cards are neat, clean, and posted where crew members can see them. Old LTO materials have been removed.

  Yes

  No

  N/A

GRILL

• Grill weights are in use and in good condition. (Minimum of 2 large grill weights available) Do not store on back of grill flue.

  Yes

  No

  N/A

• Spatulas are present and utilized correctly. Red spatula for all beef, bacon, or sausage; Yellow Spatula to flip grilled chicken, diced grilled onions, liquid eggs and burrito mix on the grill; White spatula (Optional) to remove fully cooked products from the grill to the sandwich/tortilla. Properly store the spatula. Never let <br>the handle directly touch uncooked products such as beef patties or sit directly on the grill surface. (Minimum of 2 Red and Yellow spatulas in drive in)

  Yes

  No

  N/A

• Tongs are present and utilized correctly. Red Handle Tongs to transfer frozen beef, Bacon and Sausage patties from the cooler / freezer to the grill. Yellow Handle Tongs must be used with grilled chicken. Do not use Yellow Handle Tongs for anything other than grilled chicken. Tongs must be stored in an approved tong holder or on a clean and sanitized tray. (Minimum of 4 red and yellow tongs for grill area; 2 for use and 2 for back up)

  Yes

  No

  N/A

• Timer is available and in good working order. All timers must be set and used according to Sonic specifications.

  Yes

  No

  N/A

• New portioning Salt and Pepper shaker is available and in use with proper spreader attachment in place.

  Yes

  No

  N/A

• Grill scraper and blade are utilized correctly and are in good condition. Stored on a clean and sanitized red tray.

  Yes

  No

  N/A

• 1 Sanitizer bucket in set up in area.

  Yes

  No

  N/A

• All proper portioning charts and build cards are neat, clean, and posted where crew members can see them. Old LTO materials have been removed.

  Yes

  No

  N/A

• Supervisor

  Sign