critical food audit

Gravy internal temperature must be 165 or greater product must be cooked and held according to Sonic approved procedures

Chili internal temperature for cooked and held product must be 165 or greater.Product must be cooked and held according to Sonic approved procedures.

Hot dogs internal temperature for cooked hot dogs should be 165 or greater. Product must be cooked and held according to Sonic approved procedures

Walk in freezer temperature should be 0 + or -10° internal thermometer must be present in good working condition

Fried products temperatures coming out of the fryer must be 165 or greater

Walk in cooler temperature must be 34 to 38° internal thermometer must be present and in good working condition.

Swamp/grill freezer product temperature is 10° or less. Internal thermometer is present and in good working condition.

Swamp refrigerated protein product temperature is 34°- 40°. In internal thermometer must be present and in good working condition.

Dresser product temperatures are 40° or less internal thermometer must be present and in good working condition.

Fountainette product temperatures are 40° or less. Internal thermometer is present and in good working condition.

Potentially hazardous foods held in the front swamp must be held at 40° or below.

APW,ROUNDUP or like cooker, Heat well,warming drawer,prince castle and heat lamp product temperatures should be holding at 165 or greater.

Internal meat temperature log ( monthly log ) and Sonic Safe temperature log ( daily log ) completed per Sonic policy. Corrective actions documented.

Ice cream and shake machine cabinets are 34° to 38°; product temperature is 40° or less. Internal thermometer must be present and in good working condition.

Correct grill procedures (including real timers)for meat patties, bacon, ham, grilled chicken, eggs, sausage,burrito mix must be used. All products must be cooked to 165° or greater.

Employees are following Sonic 20/20 rule. Sonic state or local glove requirements must be followed.

Approved products are being used.

Sanitizer is present at the designated location and in the correct concentration and temperature. Sanitizer test trips are present and in use. Chlorsan and Citrus delimer are present in drive in.

All cleaning chemicals and equipment are properly identified and stored away from food and paper products.

All food contact surfaces must be cleaned and sanitized at least every two hours.

Hand sinks in kitchen and in front area are properly stocked. And sinks and drains are in good working order

No visible signs of infestation. Outside door should remain sealed and closed.

Managers, assistant managers and persons in charge or servsafe certified

Historical temperature logs (internal meat and sonic safe)are recorded in corrective actions document.

Outside sewage and/or grease trap manhole covers are properly secured