Critical Audit Checklist

Daily Temperature Log

• Date and Time

  Date
• store number
  Address

Swamp

• Hot Dog Temperature : must be 165* or greater

  Safe

  At Risk

  N/A

• Gravy Internal Temperature : must be 165* or greater

  Safe

  At Risk

  N/A

• Chili Temperature: must be 165* or greater

  Select Safe At Risk N/A

  • Safe
  • At Risk
  • N/A

• Fried products out of fryers: must be 165* or greater

  Safe

  At Risk

  N/A

• Swamp Reach-in freezer: must be 0* +/- 10

  Safe

  At Risk

  N/A

• Swamp Reach-in refrigerator : must be 34*-38*

  Safe

  At Risk

  N/A

• Swamp freezer product : must be 0* +/- 10

  Safe

  At Risk

  N/A

• Swamp refrigerator products: corn dogs, egg, grill chicken must be 34*-40*

  Safe

  At Risk

  N/A

• Cooked product held in warmers, cabinet and heat lamp: must be at 165* or greater

  Safe

  At Risk

  N/A

Dresser & Grill station

• Dresser cabinet temperature : 34*-38*

  Safe

  At Risk

  N/A

• Dresser cabinet product: 34*-40* Mayo, Lettuce, Tomatoes, Squeeze Bottles

  Safe

  At Risk

  N/A

• Dresser station procedures : must use proper procedures ( no refilling pans)

  Safe

  At Risk

  N/A

• Grill freezer must be 0* +/- 10

  Safe

  At Risk

  N/A

• Grill procedures including grill timers: use proper procedures and timers, Mandatory Doneness test on each patty

  Safe

  At Risk

  N/A

Walk-in Units

• Walk-in freezer temperature must be 0* +/- 10

  Safe

  At Risk

  N/A

• Walk-in Refrigerator temperature must be 34*-38*

  Safe

  At Risk

  N/A

• Flaps of boxes in both walk-in units are sealed and covered at all times: ensure that flaps from boxes are closed after each use

  Safe

  At Risk

  N/A

Fountain and Ice Cream Station

• Fountainette Cabinet must be 34*-38*

  Safe

  At Risk

  N/A

• Fountainette Cabinet product must be 34*-40* (strawberry)

  Safe

  At Risk

  N/A

• Ice cream and shake machine cabinet must be 34*-38*

  Safe

  At Risk

  N/A

• Ice cream and shake machine product must be below 40*

  Safe

  At Risk

  N/A

Procedures & Policies

• Internal meat log and Sonic safe log completed: must be completed and signed by the manager for the previous day

  Yes

  No

  N/A

• Hand washing 20/20: must wash hands for 20 seconds every 20 minutes

  Yes

  No

  N/A

• No cross contamination: must use ice scoops, no single service items used in product, no utensils stored in product

  Yes

  No

  N/A

• Only Sonic approved products being used: no store bought food in Drive-in

  Yes

  No

  N/A

• Food must be properly tempered: products must be 34*-40*

  Yes

  No

  N/A

• Sanitizer strips present and in use: must have chlorine & quat sanitizer strips, must have chlorsan and citrus delimer present

  Yes

  No

  N/A

• Digital thermometer kit: must be present and calibrated with all probes working

  Yes

  No

  N/A

• Cleaning chemicals stored away from food and paper: must keep all chemicals stored away from food and paper products

  Yes

  No

  N/A

• All contact surfaces must be cleaned and sanitized every 2 hours: must clean all food contact surfaces every 2 hours

  Yes

  No

  N/A

• Hand sinks in kitchen and front area: must have soap, sanitizer, paper towels and be in good working order

  Yes

  No

  N/A

• No visible signs of infestation: outside doors must be sealed and remained closed

  Yes

  No

  N/A

• Managers/Asst. Managers (PIC) Servsafe certified: manager on duty, all assistant and PIC must be Servsafe certified

  Yes

  No

  N/A

• Required Sonic Food Safety Training is completed and available for all team: Sonic Safe/ Employee Illness and Food Tampering

  Yes

  No

  N/A

• Historical Temp Logs: must have at least 1 year of past temp logs that are completely filled out

  Yes

  No

  N/A

Date, time & person completing audit

• employee conducting audit

  Sign

• date & time

  Date