Information

  • Location:

  • Store Code

  • Conducted on

  • Weather

  • Cars on Lot

  • Manager:

  • Supervisor:

Exterior Appearance/Building & Grounds

1. Appearance of Building

  • (a) Clean

  • (b) Repair/Paint/Etc

2. Canopy

  • (a) Clean

  • (b) Light Fixtures/Star

  • (c) Damage to trim

  • (d) Beams/Drains

3. Windows

  • (a) Clean/Damage

4. Doors

  • (a) Damage/Paint

  • (b) Air Gaps

5. Interior Appearance From Windows

  • (a) Organized and Clean

6. Speaker Stands

  • (a) Menu Housing - Clean/Repair/Lights

  • (b) Poles - Paint/Repair

  • (c) Speaker - Audible

7. Car Stalls

  • (a) Clean

10. Patio Area

  • (a) Tables clean

  • (b) Trash receptacles clean and empty

  • (c) Sidewalks clean

9. Approaches and Drives

  • (a) Clean

  • (b) Hole/Cracking/Flaking

10. Landscaping/Grass

  • (a) Clean/Neat/Mowed

11. Litter

  • (a) On Lot/Surroundings

12. Trash Unit-Dumpster

  • (a) Area Clean/Lids Closed

13. Enter and Exit Signs

  • (a) Clean/Repair

14. Sonic Marquee

  • (a) Clean/Utilized

15. Customer Restroom

  • (a) Clean Walls/Ceiling/Floors

  • (b) Lights Clean/ Repair

  • (c) Hand Washing poster

  • (d) Hot/Cold Water

  • (e) Waste basket/Lid

  • (f) Supplied Tissue-Towels

  • (g) Soap- Sanitizer

16. Roof Top Units

  • (a) Coils - AC/Walk-Ins

  • (b) Roof free of Debris

  • (c) Grease traps maintained

Physical Facilities & Equipment

17. Carhop area

  • (a) Walls/Ceiling/Floor

  • (b) Trash can clean/Lined

  • (c) Shelve/Condiment bins

  • (d) Smile tray

18. Fountain Area

  • (a) Walls/Ceiling/Floors

  • (b) Shelving

  • (c) Trash Can Clean/Lined

  • (d) Vents/Filters

  • (e) Lights Clean/Repair

  • (f) Sink- soap/rinse/Sanitizer

  • (g) Sanitizer Buckets / Have strips

  • (h) Training Cards Posted with stickers

19. Drink Machine(S)

  • (a) Clean and operable

  • (b) Temperature Reading 36-40 degrees

  • (c) Ice Bin Clean (contamination)

  • (d) Drink Heads & Diffuser

  • (e) Ice Scoop and Tongs in use

  • (f) Training Cards Posted with Stickers

20. Sack Station

  • (a) Organized and All areas clean

  • (b) Heat Lamp on and working

21. Ice Machine

  • (a) Clean and free of contamination

  • (b) Clean floor underneath

22. Ice Cream Machine

  • (a) Interior/Exterior Clean- Open sides and check

  • (b) Each Side in operation

  • (c) Seals and Gaskets good

  • (d) Water constantly running

  • (e) Cabinet & Product below 40

  • (f)Draw Temperature 17-20

  • (g) Check Over run

  • (h) Underneath and behind cleab

23. Coffee, Tea, Blenders

  • (a) Clean

24. . Slush Machine

  • (a) Interior/ExteriorClean

  • (b) Slush Bottles clean

  • (c) Coils Clean

25. Fountainette

  • (a) Interior/Exterior Clean

  • (b) Underneath/Behind Clean

  • (c) Coils Clean

  • (d) Seals and Gaskets

  • (e) All Items covered w/Lids

  • (f) Products below 40

  • (g) Cabinet 34-38

  • (h) Thermometer Displayed

26. Dresser Area

  • (a) Walls/Ceilings/Floors

  • (b) Bun Shelves

27. Dresser Unit

  • (a) Interior/Exterior Clean/Coils clean

  • (b) Seals/Gaskets

  • (c)No Cross contamination

  • (d)All product covered

  • (e) Product temps below 40

  • (f) Cabinet between 34-38

  • (g) Thermometer displayed

  • (h) Sanitizer bucket and towel

28. Bun Toaster

  • (a)Clean Inside/Out

  • (b) Roller Assembly

  • (c) Bun table working

  • (d) Walls behind

29. Prince Castle

  • (a) Interior/Exterior Clean

  • (b) Trays Clean

  • (c) Product at least 165

30. Grill Area

  • (a) Hoods and Filters

  • (b) Walls/Ceilings/Floors

  • (c) Lights/Vents

  • (d) Tables/Shelves

  • (a) Trash lined and clean

  • (a) Safety Cable (has only)

31. Grill

  • (a) Clean

  • (b) Temperature Zone 400-350-200

  • (c) Grill Procedures/Timer Used

  • (d) Doneness Test

  • (e) Cooked patties at least 165 degrees

  • (f) Sanitizer bucket/Towel

  • (g) Training Cards Posted with Stickers

32. Grillside Freezer

  • (a) Interior/Exterior/Coils

  • (b) Cabinet Temp 10 degrees or below

  • (c) Thermometer Displayed

  • (d) All products covered

33. Reach-In Freezer

  • (a) Interior/Exterior/Coils

  • (b) Seals and Gaskets

  • (c) Walls/Floors/Ceiling

  • (d) Thermometer 10 or below

  • (e) Thermometer Displayed

  • (f) All products covered and Temp 10 or less

34. Reach-In Cooler

  • (a) Interior/Exterior/Coils

  • (b) Seals and Gaskets

  • (e) Wall/Floor/Ceiling

  • (c) Temperature between 34-38 degrees

  • (d) Thermometer displayed

  • (f) Products covered and 34/40

35. Back Swamp Area

  • (a) Walls/Ceilings/Floors

  • (b) Hoods/Filters

  • (c) Shelves

  • (d) Fry Station (heat,light,clean)

  • (e) Trash lines/Clean

36. Fryers

  • (a) Good operating condition/filter

  • (b) Walls and underneath clean

  • (c) Proper Temperatures/Times

  • (d) Product Temp above 165

  • (e) Fryers labeled

  • (f) Shortening Rotation

  • (g) Safety Cable(gas only)

37. Coney Station

  • (a) Walls/Ceilings/Floors

  • (b) Shelves/Equip clean/working

  • (C) Covers/ Tongs in use

  • (d) Internal hot dog temps 165 degrees

  • (e) Chili Temp greater than 165 degrees

  • (f) Gravy Temp greater than 165 degrees

  • (g) Condiments below 40 degrees

  • (h) Sanitizer bucket at station

38. Steamer

  • (a) Clean and Working Properly

39. Prep Area

  • (a) Walls/Ceiling/Floors

  • (b) Work Table and shelves clean

  • (c) Cleaners/chemicals in prep area

  • (d) Lights (clean,bulb, shield)

  • (e) 3 Compartment Sink- Wash/Rinse/Sanitizer

  • (f) Utensils clean stores properly

  • (g) Slicer/Dicer/Juicer/Can Opener/Clean and good

40. Walk-In Freezer

  • (a) Clean and organized/Fan Clean

  • (b) Racks/Shelves

  • (c) Door seals good shapes

  • (d) Food stored off floor

  • (e) No dripping fromunit

  • (f) All product covered

  • (g) Proper product dating

  • (h) Lighting

  • (i)Temperature under 10 degrees

  • (j) Thermometer Displayed

41. Walk-In Cooler

  • (a) Clean and organized/ Fan Clean

  • (b) Racks/Shelves

  • (c) Door seal

  • (d) All product covered

  • (e) Proper dating/temp tags

  • (f) Lighting

  • (g) Tempurate 34-38

  • (h) Thermometer displayed

  • (i) Product stored properly

  • (j) Product Tempered properly

42. Front Stockroom

  • (a) Walls/Ceilings/Floors

  • (b) Organized

  • (c) Items removed from Cartons

  • (d) F&P store separately

  • (e) All Product off floor

  • (f) Shelves Clean

  • (g) Lighting

43. Back Storeroom

  • (a) Walls/Ceilings/Floors

  • (b) Organized

  • (c) items removed from cartons

  • (d) paper and Food products stored separately

  • (e) All products off floor

  • (f) Lighting

  • (g) Chemicals stores separately

  • (h) Approved chemicals

  • (I) Chemicals labeled correctly

45. Employee Restroom or Men's Restroom

  • (a) Walls/Ceilings/Floors

  • (c) Clean floor

  • (b) Well ventilated with no odor

  • (c) Tissue, Soap, Sanitizer, Towels

  • (d) waste basket w/Lid

  • (e) Lights

45. Pest Control

  • (a) Only approved fly lights

  • (b) Professional pest control service with log book

  • (c) Log Book

  • (d) Contract

  • (e) Applicator license

  • (f) Certificate of Insurance

46. Fire Extinguishers

  • (a) Date on Tag Unit 1 current

  • (b) Date of Tag Unit 2 current

  • (c) Date of Tag Unit 3 current

47. Plumbing

  • (a) All sinks properly maintained

  • (b) All sinks with hot and cold water

  • (c) All drains clean, covered and maintained

Administrative Items

48. Personnel

  • (a) Clean approved Sonic uniforms

  • (b) Hair Restraints

  • (c) No nail polish/Jewelry

  • (d) 20/20 Handwashing

  • (f) Hand Washing signs posted

49. Managers

  • (a) Servesafe Certified

  • (b) Asst Managers Servesafe certified

  • (c) Operations manual present

  • (d) Both temp logs in use

  • (e) Updated MSDS w/signatures

  • (f) Manager dress/groom

  • (g) Attitude towards crew

  • (h) First aid Kit available / Stocked

  • (i) Blood borne pathogen kit/Expire

  • (j) Current Health Permit Posted

  • (k) Safe Locked

  • (l) 2 Deposits daily

  • (m) Isha/EEOC/ labor posters posted

  • (n) Digital Thermometer available

  • (o) Blackfoot locked/Procedures

  • (p) Employee Files

50. Customer Service

  • (a) Reply time 10 secs or less

  • (b) Greeting warm and friendly

  • (c) Suggestive selling

  • (d) Order repeated and price quoted

  • (e) Delivery time 4 min or less

  • (f) Receipt given

  • (g) Meal assembled neatly

  • (h) Food acceptable temperature

  • (i) Employees in uniform

  • (j) condiments

  • (k) Checkback

  • Auditor Comments:

  • Managers Signature

  • Supervisors Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.