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) Free of Repair
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(c) Paint in Good Condition
2. Canopy
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(a) Clean
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(b) Light Fixtures(Paint,Rust) in Good Condition
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(c) Sonic Star or LED lights(replace bulbs damage)
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(d) Free of Dents, Damage to trim
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(e) Beams In Good Condition
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(f) Gutter spouts free of debris
3. Windows
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(a) Clean
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(b) NO Damage
4. Doors
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(a) Clean
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(b) Back Door/Pain in Good Condition
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(c) Damage Free
5. Interior Appearance From Windows
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(a) Clean - NO items on window ledge
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(b) Clean & Well organized interior view
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(c) All Back panels Covered from Machinery & visible to Customers
6. Speaker Stands
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(a) Menu Housing - Clean
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Menu Housing - Free of Repair
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(c) Poles In Good Condition- Paint
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Poles - Free of Repair
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(c) Lights Working
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(d) Speaker - Audible
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(e) Monitors - working
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(f) Credit Card Reader working
7. Car Stalls
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(a) Grease & oil Free
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(b) Gum Free
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(c) Clean of Debris in Corners
8. Patios & Sidewalks
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(a) Tables clean
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(b) Trash receptacles clean and empty(in good shape)
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(c) Sidewalks clean
9. Approaches and Drives
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(a) Clean
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(b) No Cracking/Flaking
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(c) No Pot Holes
10. Garden Area
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(a) Clean & Neat
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(b) Grass Mowed
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(c) Landscaping Pretty
11. Litter
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(a) No Trash On Lot
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(b) Surrounding Areas Litter Free
12. Trash Unit
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(a) Clean
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(b)Gates & fence boards in Good Shape
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(c)Gates/Dumpster lids closed
13. Enter and Exit Signs
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(a) Good Condition
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(b) Clean
14. Sonic Marquee Sign
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(a) Good Condition
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(b) Clean
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(c) Marquee Working (clean, legible, utilized)
15. Customer Restroom
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(a) Clean Walls
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(b) Clean Ceiling
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(c) Clean Floor
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(d) Dry
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(e) Well Ventilated Odor Free
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(f) Supplied with tissue
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(g) Waste Basket with lid
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(h) Sink Hot & Cold Water
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(i) Soap & Sanitizer
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(J) Towels
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(k) Lights Working(clean, bulb, cover)
16. Roof Top Units
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(a) Coils - AC Units & filters - CLEAN
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(b) Walkin Unit Coils -CLEAN
Physical Facilities & Equipment
17. Curb attendant area
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(a) Clean Walls
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(b) Clean Celilings
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(c) Clean Floors
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(d) Trash can clean/Lined
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(e) Shelves Organized and Clean
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(f) Smile tray Being Used
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(g) Condiment bins Clean and Stocked
18. Fountain Area
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(a) Clean Walls
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(b) Clean Ceiling
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(c) Clean floors
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(d) Shelving Clean and Organized
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(e) Trash Can(lined, clean)
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(f) Vents/Filters. Clean
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(g) Lights Clean/Repair
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(h) Front sink(soap, rinse, sanitize)
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(g) Sanitizer strips available
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 (No contamination)
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(d) Drink Heads & Diffuser(clean, diffusers) Clean
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(e) Tongs in use (lime, lemons, cherries)
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(f) Ice scoop in use
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(g) Monitor clean & working
20. Sack Station
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(a) Organized
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(b) Printer, Monitor, Bins Clean
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(c) Heat Lamp on and working
21. Ice Machine
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(a) Good Condition
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(b) Interior Clean(NO Rust,Stains)
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(c) Free from Contamination
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(d) Underneath on floor clean
22. Ice Cream Machine
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(a) Interior/Exterior Clean
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(b) Each Side in operation
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(c) Seals and Gaskets Good and Clean
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(d) Cabinet below 40 degrees
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(e) Draw Temperature 17-20
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(f) Hopper Product below 40 degrees
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(g) Underneath and behind clean
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(h) Monitor clean & working
23. Coffee, Tea, Blenders
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(a)Coffee maker CLEAN
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(b)Tea Container CLEAN
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(c) Blast Mixer CLEAN
24. . Slush Machine
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(a) Good condition and Being cleaned weekly
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(b) Slush Bottles Clean
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(c) Coils Clean
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(d) Condensor Coils Clean
25. Fountainette
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(a) All items covered with lids
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(b) Interior/Exterior Clean
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(c) Product below 40 degrees
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(d) Thermometer Displayed
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(e) Cabinet 34-38 degrees
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(f) Seals/gaskets Clean and Good shape
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(g) Underneath on floor clean
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(h) Condenser Coils Clean
26. Dresser Area
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(a) Bun Shelves Cleaned
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(b) Condiments covered and Clean
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(c) Clean Walls
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(d) Clean Ceiling
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(e) Clean Floors
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(g) Sandwich labels on hand
27. Dresser Unit
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(a) Interior/Exterior Clean
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(b) Seals/Gaskets Clean and Good Shape
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(c) Product Temps below 40 degrees
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(d) Cabinet Temp Between 34-38 degrees
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(e) Thermometer displayed
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(f) Correct procedures(cross contamination)
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(g) Sanitizer Bucket and Towel at station
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(h) All Product covered
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(i) No holes cut in gallon containers
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(j) Condiment pans(fresh product) Clean
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(k) Condenser Coils Clean
28. Bun Toaster
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(a)Roller assembly in good condition
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(b) Clean inside and out
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(c) Bun table working properly
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(d) Walls behind Clean
29. Prince Castle
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(a) Interior/Exterior Clean
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(b) Trays Clean
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(c) Timers in use
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(d) Risers used correctly
30. Grill Area
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(a) Hoods and Filters Clean
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(b) Clean Walls
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(c) Clean Ceiling
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(d) Clean Floors
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(e)Trash Can (Clean,lined)
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(f) Light Working (clean, bulbs, shields)
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(g) Tables/Shelves Clean and Organized
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(i) Safety Cable (GAS only)
Grill
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(a)Clean
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(b) Temperature Zones (450-350-200)
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(c) Correct grill procedure (contamination)
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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 and towel at station
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(g) Monitor clean & working
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(h) Timers in use
32. Grillside Freezer
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(a) Interior/Exterior Clean
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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
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(e) Condenser Coils Clean
33. Reach-In Freezer
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(a) Interior/Exterior Clean
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(b) Organized
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(c) Temperature 10 Degrees or below
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(d) Thermometer displayed
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(e) Condensor coil clean
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(f) All products covered
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(g) Seals & Gaskets Clean and in Good Shape
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(h) Wall, Floor, ceiling clean
34. Reach-In Cooler
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(a) Interior/Exterior Clean
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(b) Organized
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(c) Temperature Between 34-38 degrees
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(d) Thermometer displayed
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(e) Condensor coil clean
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(f) All Products covered
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(g)Seals & Gaskets Clean and in Good Shape
35. Back Swamp Area
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(a) Cleans Walls
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(b) Clean Ceiling
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(c) Clean floors
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(d) Shelves Clean and Organized
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(e) Hoods/Filters Clean
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(f) Fry Station Working(heat,light,clean)
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(g) Trash(lined, clean)
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(f) Side items in proper packaging
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(i) Monitor clean & Working
36. Fryers
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(a) Good operating condition/filter machine
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(b) Underneath Clean
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(c) Proper Temperatures set 350
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(d) Product Temp above 165
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(e) Correct shortening rotation procedure
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(f) Fryers labeled
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(g) Proper cooking times
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(h) Safety cables hooked up
37. Coney Station
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(a) Shelves/Equip clean/working
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(b) Covers/ Tongs in use
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(c) Corrosion Free
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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) Coney condiments below 40 degrees
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(g) Proper Packaging procedures followed
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(h) Sanitizer bucket and towel at station
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(i) Clean walls
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(j) Clean Ceiling
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(k) Clean floor
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(l) Monitor clean & working
38. Steamer
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(a) Clean
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(b) Working properly
39. Prep Area
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(a) Clean Walls
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(b) Clean ceiling
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(c) Clean Floor
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(d) Work table & Shelves Clean
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(e) Cleaners/chemicals in prep area stored properly
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(f) Filters/Vents Clean
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(g) Lights Working (clean,bulb, shield)
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(h) 3 Compartment Sink- Wash/Rinse/Sanitizer
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(i) Sanitizer strips available for use
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(j) Utensils clean and stored properly
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(k) Slicer clean & good condition
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(l) Dicer clean & good condition
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(m) Onion ring machine clean/good condition
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(n) Juicer clean & good condition
40. Walk-In Freezer
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(a) Clean and organized
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(b) Racks/Shelves/clean/rust free
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(c) Door seals in good shapes
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(d) Food stored off floor
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(e) All product covered
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(f) Proper product dating
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(g) Lighting Working
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(h) Evaporator fan clean
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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
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(b) Racks/Shelves/Clean/Rust free
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(c) Door seal in Good shape and Clean
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(d)Foods stored off Floor
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(e) All product covered
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(f) Proper dating/temp tags
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(g) Lighting Working
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(h) Evaporator fan clean
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(i) Temperature between 34-38
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(j) Thermometer displayed
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(k) Product stored properly
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(l) Product Tempered properly (chili, hot dogs, corn dogs)
42. Front Stockroom
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(a) Clean Walls
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(b) Clean Ceiling
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(c) Clean Floor
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(d) Organized
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(e) No items removed from Cartons
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(f) Food & Paper products stored separately
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(g) All Product off floor
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(h) Shelves Clean
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(i) Lighting Working
43. Back Storeroom
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(a) Clean Walls
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(b) Clean Ceilings
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(c) Clean Floors
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(d) Organized
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(e) No Items removed from cartons
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(f) paper and Food products stored separately
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(g) All products off floor
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(h) Lighting Working
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(i) Chemicals stores separately
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(j) Only Approved chemicals in use
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(k) All Chemicals labeled correctly
45. Restroom
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(a) Clean Walls
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(b) Clean Ceiling
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(c) Clean Floor
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(d) Dry
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(e) Well ventilated no odors
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(f) Supplies with tissues
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(g) Waste basket with lid
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(h) Sink hit & cold water
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(i)Soap & Sanitizer
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(j) Paper Towels
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(k) Lights(clean, bulbs, shield)
45. Pest Control
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(a) No fly strips or zap lights/ Auto fly sprayer
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(b) Professional pest control service/Certificate of Ins Application contracts
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(c) No visible signs of infestation
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 w/hair restraints
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(b) Free of nail polish or jewelry worn by food handlers
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(c) Frequent hand washing - 20/20 procedure/signs posted
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(d) Food handlers card if required
49. Managers
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(a) Servesafe Certified
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(b) Asst Managers Servesafe certified
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(c) New Operations manual present
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(d) Totzone modules
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(e) Both Temp logs in use
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(f) updated MSDS book
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(g) Manager Professionally dressed & Well Groomed
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(h) Attitude towards Crew
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(i) Attitude towards customers
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(j) First Aid Kit available & Stocked
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(k) Bodily Fluid Kit properly dated
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(l) Current Health Permit posted
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(m) Safe Locked
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(n) 2 Deposits daily
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(o) Employees files
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(p) Osha, EEOC & Labor Posters posted
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(q) Digital thermometer available
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(r) back door locked/Security procedures followed
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 Served at acceptable temperature
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(i) Employees in correct uniform
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(j) Appropriate condiments served
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(k) Checkback
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Auditor Comments:
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Managers Signature
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Supervisors Signature
