Information
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Location:
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Store Code
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Conducted on
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Weather
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Cars on Lot
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Manager:
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Supervisor:
Exterior Appearance/Building & Grounds
1. Appearance of Building
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(a) Clean
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(b) Repair/Paint/Etc
2. Canopy
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(a) Clean
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(b) Light Fixtures/Star
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(c) Damage to trim
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(d) Beams/Drains
3. Windows
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(a) Clean/Damage
4. Doors
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(a) Damage/Paint
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(b) Air Gaps
5. Interior Appearance From Windows
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(a) Organized and Clean
6. Speaker Stands
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(a) Menu Housing - Clean/Repair/Lights
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(b) Poles - Paint/Repair
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(c) Speaker - Audible
7. Car Stalls
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(a) Clean
10. Patio Area
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(a) Tables clean
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(b) Trash receptacles clean and empty
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(c) Sidewalks clean
9. Approaches and Drives
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(a) Clean
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(b) Hole/Cracking/Flaking
10. Landscaping/Grass
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(a) Clean/Neat/Mowed
11. Litter
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(a) On Lot/Surroundings
12. Trash Unit-Dumpster
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(a) Area Clean/Lids Closed
13. Enter and Exit Signs
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(a) Clean/Repair
14. Sonic Marquee
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(a) Clean/Utilized
15. Customer Restroom
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(a) Clean Walls/Ceiling/Floors
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(b) Lights Clean/ Repair
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(c) Hand Washing poster
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(d) Hot/Cold Water
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(e) Waste basket/Lid
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(f) Supplied Tissue-Towels
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(g) Soap- Sanitizer
16. Roof Top Units
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(a) Coils - AC/Walk-Ins
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(b) Roof free of Debris
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(c) Grease traps maintained
Physical Facilities & Equipment
17. Carhop area
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(a) Walls/Ceiling/Floor
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(b) Trash can clean/Lined
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(c) Shelve/Condiment bins
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(d) Smile tray
18. Fountain Area
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(a) Walls/Ceiling/Floors
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(b) Shelving
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(c) Trash Can Clean/Lined
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(d) Vents/Filters
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(e) Lights Clean/Repair
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(f) Sink- soap/rinse/Sanitizer
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(g) Sanitizer Buckets / Have strips
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(h) Training Cards Posted with stickers
19. Drink Machine(S)
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(a) Clean and operable
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(b) Temperature Reading 36-40 degrees
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(c) Ice Bin Clean (contamination)
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(d) Drink Heads & Diffuser
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(e) Ice Scoop and Tongs in use
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(f) Training Cards Posted with Stickers
20. Sack Station
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(a) Organized and All areas clean
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(b) Heat Lamp on and working
21. Ice Machine
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(a) Clean and free of contamination
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(b) Clean floor underneath
22. Ice Cream Machine
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(a) Interior/Exterior Clean- Open sides and check
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(b) Each Side in operation
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(c) Seals and Gaskets good
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(d) Water constantly running
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(e) Cabinet & Product below 40
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(f)Draw Temperature 17-20
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(g) Check Over run
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(h) Underneath and behind cleab
23. Coffee, Tea, Blenders
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(a) Clean
24. . Slush Machine
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(a) Interior/ExteriorClean
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(b) Slush Bottles clean
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(c) Coils Clean
25. Fountainette
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(a) Interior/Exterior Clean
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(b) Underneath/Behind Clean
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(c) Coils Clean
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(d) Seals and Gaskets
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(e) All Items covered w/Lids
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(f) Products below 40
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(g) Cabinet 34-38
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(h) Thermometer Displayed
26. Dresser Area
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(a) Walls/Ceilings/Floors
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(b) Bun Shelves
27. Dresser Unit
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(a) Interior/Exterior Clean/Coils clean
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(b) Seals/Gaskets
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(c)No Cross contamination
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(d)All product covered
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(e) Product temps below 40
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(f) Cabinet between 34-38
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(g) Thermometer displayed
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(h) Sanitizer bucket and towel
28. Bun Toaster
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(a)Clean Inside/Out
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(b) Roller Assembly
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(c) Bun table working
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(d) Walls behind
29. Prince Castle
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(a) Interior/Exterior Clean
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(b) Trays Clean
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(c) Product at least 165
30. Grill Area
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(a) Hoods and Filters
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(b) Walls/Ceilings/Floors
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(c) Lights/Vents
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(d) Tables/Shelves
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(a) Trash lined and clean
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(a) Safety Cable (has only)
31. Grill
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(a) Clean
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(b) Temperature Zone 400-350-200
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(c) Grill Procedures/Timer Used
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(d) Doneness Test
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(e) Cooked patties at least 165 degrees
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(f) Sanitizer bucket/Towel
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(g) Training Cards Posted with Stickers
32. Grillside Freezer
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(a) Interior/Exterior/Coils
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(b) Cabinet Temp 10 degrees or below
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(c) Thermometer Displayed
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(d) All products covered
33. Reach-In Freezer
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(a) Interior/Exterior/Coils
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(b) Seals and Gaskets
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(c) Walls/Floors/Ceiling
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(d) Thermometer 10 or below
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(e) Thermometer Displayed
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(f) All products covered and Temp 10 or less
34. Reach-In Cooler
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(a) Interior/Exterior/Coils
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(b) Seals and Gaskets
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(e) Wall/Floor/Ceiling
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(c) Temperature between 34-38 degrees
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(d) Thermometer displayed
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(f) Products covered and 34/40
35. Back Swamp Area
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(a) Walls/Ceilings/Floors
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(b) Hoods/Filters
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(c) Shelves
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(d) Fry Station (heat,light,clean)
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(e) Trash lines/Clean
36. Fryers
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(a) Good operating condition/filter
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(b) Walls and underneath clean
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(c) Proper Temperatures/Times
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(d) Product Temp above 165
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(e) Fryers labeled
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(f) Shortening Rotation
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(g) Safety Cable(gas only)
37. Coney Station
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(a) Walls/Ceilings/Floors
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(b) Shelves/Equip clean/working
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(C) Covers/ Tongs in use
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(d) Internal hot dog temps 165 degrees
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(e) Chili Temp greater than 165 degrees
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(f) Gravy Temp greater than 165 degrees
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(g) Condiments below 40 degrees
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(h) Sanitizer bucket at station
38. Steamer
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(a) Clean and Working Properly
39. Prep Area
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(a) Walls/Ceiling/Floors
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(b) Work Table and shelves clean
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(c) Cleaners/chemicals in prep area
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(d) Lights (clean,bulb, shield)
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(e) 3 Compartment Sink- Wash/Rinse/Sanitizer
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(f) Utensils clean stores properly
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(g) Slicer/Dicer/Juicer/Can Opener/Clean and good
40. Walk-In Freezer
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(a) Clean and organized/Fan Clean
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(b) Racks/Shelves
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(c) Door seals good shapes
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(d) Food stored off floor
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(e) No dripping fromunit
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(f) All product covered
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(g) Proper product dating
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(h) Lighting
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(i)Temperature under 10 degrees
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(j) Thermometer Displayed
41. Walk-In Cooler
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(a) Clean and organized/ Fan Clean
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(b) Racks/Shelves
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(c) Door seal
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(d) All product covered
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(e) Proper dating/temp tags
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(f) Lighting
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(g) Tempurate 34-38
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(h) Thermometer displayed
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(i) Product stored properly
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(j) Product Tempered properly
42. Front Stockroom
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(a) Walls/Ceilings/Floors
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(b) Organized
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(c) Items removed from Cartons
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(d) F&P store separately
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(e) All Product off floor
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(f) Shelves Clean
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(g) Lighting
43. Back Storeroom
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(a) Walls/Ceilings/Floors
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(b) Organized
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(c) items removed from cartons
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(d) paper and Food products stored separately
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(e) All products off floor
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(f) Lighting
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(g) Chemicals stores separately
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(h) Approved chemicals
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(I) Chemicals labeled correctly
45. Employee Restroom or Men's Restroom
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(a) Walls/Ceilings/Floors
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(c) Clean floor
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(b) Well ventilated with no odor
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(c) Tissue, Soap, Sanitizer, Towels
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(d) waste basket w/Lid
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(e) Lights
45. Pest Control
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(a) Only approved fly lights
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(b) Professional pest control service with log book
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(c) Log Book
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(d) Contract
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(e) Applicator license
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(f) Certificate of Insurance
46. Fire Extinguishers
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(a) Date on Tag Unit 1 current
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(b) Date of Tag Unit 2 current
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(c) Date of Tag Unit 3 current
47. Plumbing
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(a) All sinks properly maintained
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(b) All sinks with hot and cold water
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(c) All drains clean, covered and maintained
Administrative Items
48. Personnel
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(a) Clean approved Sonic uniforms
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(b) Hair Restraints
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(c) No nail polish/Jewelry
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(d) 20/20 Handwashing
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(f) Hand Washing signs posted
49. Managers
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(a) Servesafe Certified
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(b) Asst Managers Servesafe certified
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(c) Operations manual present
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(d) Both temp logs in use
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(e) Updated MSDS w/signatures
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(f) Manager dress/groom
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(g) Attitude towards crew
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(h) First aid Kit available / Stocked
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(i) Blood borne pathogen kit/Expire
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(j) Current Health Permit Posted
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(k) Safe Locked
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(l) 2 Deposits daily
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(m) Isha/EEOC/ labor posters posted
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(n) Digital Thermometer available
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(o) Blackfoot locked/Procedures
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(p) Employee Files
50. Customer Service
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(a) Reply time 10 secs or less
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(b) Greeting warm and friendly
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(c) Suggestive selling
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(d) Order repeated and price quoted
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(e) Delivery time 4 min or less
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(f) Receipt given
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(g) Meal assembled neatly
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(h) Food acceptable temperature
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(i) Employees in uniform
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(j) condiments
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(k) Checkback
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Auditor Comments:
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Managers Signature
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Supervisors Signature
