Information
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Critical Audit Checklist 2019-2
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Conducted on
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Prepared by (Auditor)
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Location
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Manager On Duty
Cooking, Heating & Holding Temperatures
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1. Hot Dog internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures. Temp four 6" and four 12" (CRITICAL).
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2. Gravy internal temp must be 165*F or higher. Product must be cooked and held to Sonic standards. (CRITICAL)
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3. Chili internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures (CRITICAL).
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4. Fried product temperatures coming out of the fryer to be must be 165*F or higher. Slotted fryer basket will now be required when cooking Ultimate Chicken Fillet. At minimum, one 6 minute timer button must be programmed on fryers. [CRITICAL] (Health Department)<br>
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6. Walk-in freezer temperature should be 0*F (+/- 10). Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>
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7. Walk-in cooler temperature must be 34*F to 38*F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>
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8. Swamp / Grill freezer temperature; thermometer present:
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8aa. Swamp/Grill freezer temperature should be 0*F (+/- 10*F). Swamp/Grill freezer product temperature is 10 F or less. Internal thermometer must be present and in good working condition [CRITICAL] (Health Department)<br>
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9. Swamp refrigerator temperature:
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9aa. Swamp Refrigerator protein product temperature is 34*F to 40*F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>
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10. Dresser cabinet temperature:
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10aa. Dresser product temperatures are 40*F or less. Internal thermometer is present and in good working condition. If using TPHC (Time as a Public Health Control) for sliced American cheese, TPHC must be filled out and procedures must be followed. [CRITICAL] (Health Department)<br>
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11. Fountainette cabinet temperature:
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11aa. Fountainette temperature is 34*F to 38*F. Fountainette product temperatures are 40*F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)<br>
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12. Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 40F or below. Foods include sliced/diced tomatoes and Cole Slaw. [CRITICAL] (Health Department)<br>
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13. APW, Round-up or like Cooker, Heat Wells, Warming Drawer, Hot Dog warming drawer, Prince Castle Holding and Heat Lamp product temperatures should be holding at 165 F or greater. [CRITICAL] (Health Department)<br>
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15. Grill temperature zones are 400*F (+/- 30*F), 350 F (+/- 30*F), and 200 F (200*F minimum, 230*F maximum), Garland Clamshell Top 425*F (+/- 15*F), Garland Clamshell Bottom 350*F (+/- 10*F).<br>
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16. Internal Meat Temperature Log (monthly log) and Sonic Safe Log (daily log) completed per Sonic policy. Corrective actions documented. [CRITICAL]<br>
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17. Ice Cream and Shake Machine cabinets are 34*F to 38*F, product temperature is 40*F or less. Thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>
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19. Correct grill procedures (including grill timers) for meat patties (4.0 & 2.0 oz.), bacon, ham, grilled chicken, eggs, sausage, burrito mix must be used. Mandatory done ness test performed. All products must be cooked to 165F or greater. [CRITICAL] (Health Department)<br>
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20. Correct dresser station procedures must be used. [CRITICAL] (Health Department)<br>
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21. Employees are following Sonic 20/20 Rule. Sonic, State or Local glove requirements are followed. Must use paper towel to turn off faucet. Contagious Illness, Handwashing, & Food Tampering Policies must be completed within 1 week of hire date and renewed annually. Sonic Safe Elearning must be completed within 1 week of hire date and renewed annually. [CRITICAL] (Health Department)<br>
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23. No cross-contamination is observed. Food and/or paper products cannot be stored in any restroom. Food products may not be held in any outside storage shed. [CRITICAL]<br>
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24. Approved products used. [CRITICAL]:<br>
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26. Food must be properly tempered (34-40*F) (chili, hot dogs, bacon, corn dogs, grilled chicken, eggs, strawberry topping, ham). [CRITICAL]<br>
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28. Sanitizer is present at the designated locations and in the correct concentration and temperature. Bucket locations: ice Cream, fountain / Carhop, dresser, front swamp, grill. Sanitizer test strips are present and in use. Chlorsan and Citrus Delimer present in drive-in. [CRITICAL] (Health Department)<br>
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29. Digital thermometer kit and probes are present and properly calibrated. [CRITICAL]<br>
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32. All cleaning chemicals and equipment are properly identified and stored away from food and paper products. [CRITICAL] (Health Department)<br>
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39. All food contact surfaces must be cleaned and sanitized at least every two hours. [CRITICAL] (Health Department)<br>
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46. Hand sinks in kitchen (1) and front (1) area are properly stocked with hot water, soap, sanitizer, towels and waste receptacles and the handwashing signs pictured below. Hand sinks and drains are in good working order. [CRITICAL] (Health Department)<br>
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51. No visible signs of infestation. Outside doors should be sealed and remain closed. [CRITICAL] (Health Department)<br>
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55. Managers, Assistant Managers, or Person In Charge (PIC) are ServSafe Certified. [CRITICAL] (Health Department)<br>
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57. Star training documentation is present in drive-in. Check 2-3 employees training records. Must have Proficiency Checklist and Training Tracking Report. All employees must be re-certified since the beginning of the calendar year.
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58. Historical temperature logs, (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [CRITICAL]<br>
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Manager on Duty
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Supervisor (Auditor)
