Detailed Food Safety Audit 2022 Round 1

Information

Document No.
Audit Title
Drive-in #
Conducted on
Prepared by
Location
Personnel

Criticals

Critical Items

1. Hot dogs internal temperature for cooked hot dogs should be 165 or greater. Product must be cooked and held according to Sonic approved procedures.
1. Acceptable if product is held at 140°F or greater
-Needs Improvement
o Isolated incidents (1 or 2) of tongs not stored properly
o Hot dogs are not held according to Sonic approved procedure
-Unacceptable:
o Hot dogs are held at 139°F or below
o Hot dogs are not cooked to 165°F or greater
o Hot dogs are not cooked according to Sonic approved procedures
o Roller Grill is not present and/or working
o Correct color tongs are not used
o No consistent compliance on tong storag
2. Internal Gravy temperature 165F or greater, and held using Sonic approved procedures. (CRITICAL) Note Actual Temperature.
2. Acceptable if held gravy is at 140°F or greater
-Needs Improvement
o Gravy not held according to Sonic approved procedures
-Unacceptable:
o Held gravy is 139°F or below
o Gravy is not prepared to 165°F or greater
o Gravy is cooled down for re-use
o Gravy is not cooked according to Sonic approved procedure
3. Chili internal temperature for cooked and held product must be 165F or greater. Product must be cooked and held to Sonic approved procedures. (CRITICAL) Note Actual Chili Temperature
3. Acceptable if Chili is held at 140°F or greater
-Needs Improvement
o Chili not held according to Sonic approved procedures
-Unacceptable
o Chili is not cooked to 165°F or greater
o Chili is held at 139°F or below
o Chili is not cooked according to Sonic approved procedure
4. Fried products coming out of fryer must be 165F or greater. (CRITICAL) Note actual temperatures (chicken strip, corn dog, other )
4. Acceptable if product is cooked to 165°F or greater
• Needs Improvement
o Isolated incidents (1 or 2) of tongs not stored properly
• Unacceptable
o Product is not cooked to 165°F or greater
o Product is not cooked according to Sonic approved procedures
o Correct colored tongs are not used
o Inconsistent compliance with tong storage (3 or more instances) of improper tong storage
5. Onion Ring Batter temperature should be at least 40F or less. Note actual temperature.
• Needs Improvement
o Ice added to batter
• Unacceptable
o Onion ring batter is not at 40°F or less
o Used batter and/or bread crumbs is reused
6. Walk-in Freezer Temperature should be 0F to (+/-10). Internal thermometer must be present and in good working condition (CRITICAL) Note Actual temperature
6 • Needs Improvement if Thermometer is not present, in good working condition or food grade
• Unacceptable if Freezer temperature is greater than 10°F.
7. Walk-in Cooler temperature should be 34F to 38 F, internal thermometer present and in good working condition (CRITICAL) Note Actual temperature
7 • Needs Improvement
o Thermometer is not present, good working condition or food grade
o Cooler temperature is 39 °F to 40°F
• Unacceptable if Cooler temperature is below 33F or 41F or above
8. Swamp Grill-Freezer temperature should be 0F to (+/-10) internal thermometer present and in good working condition. Note Actual temperature
8aa. Swamp Grill-Freezer product temperature is 0F (+/- 10F). Internal thermometer present and in good working condition.(CRITICAL) Note Actual temperature (chicken strip, 2oz and 4oz meat patties, sausage patties/crumbles)
8aa • Needs Improvement
o Thermometer is not present, in good working condition or food grade
• Unacceptable
o Swamp/grill freezer product temperature is not 0°F (+/- 10°F)
9. Swamp Refrigerator temperature is 33F to 38F. Note Actual temperature.
9aa. Swamp Refrigerator protein temperature should be 33F to 40F, internal thermometer present and in good working condition. (CRITICAL) Note Actual temperatures (chicken, eggs, corn dog)
9aa • Needs Improvement
o Thermometer is not present, in good working condition or food grade
• Unacceptable
o Swamp refrigerator product is 41°F or above
10. Dresser cabinet temperature is between 33F-38F. Note Actual temperature
10aa. Dresser product temperatures are 33F-40F. Internal thermometer is present and good condition. (CRITICAL) Note Actual Temperature (mayo, lettuce, ranch, cut/sliced tomato)
10aa • Needs Improvement
o Thermometer is not present, in good working condition or food grade
• Unacceptable
o Product is not between 33°F - 40°F (Lettuce, Tomatoes, Ranch)
o Protein product is 41°F or above
o Mayonnaise is not between 33°F – 70°F.
11. Fountainette cabinet temperature should be 33F-38F. Note actual temperature.
11aa. Fountainette products are 40F or less. Internal thermometer present and in good condition. (CRITICAL) Note Actual temperatures (strawberry, 50/50 mix).
11aa • Needs Improvement
o Thermometer is not present, in good working condition or food grade
oIce is added to 50/50ShakeMix or strawberries
• Unacceptable if Product temperature is greater than40°F for50/50 ShakeMix and/or strawberrie
12. Potentially Hazardous foods held in Front Swamp must be 33F-40F. Foods include sliced/diced tomatoes & cole slaw (CRITICAL) Note actual temperature (tomato, cole slaw) (NO NI)
13. APW, Roundup or like Cooker, Heat wells, Warming drawer, Hot dog warmer, Prince castle holding and and heat lamp product temperatures should be holding at 165F or greater. (CRITICAL) Note Actual Product Temperature
13 • Acceptable if product is being held at 140°F or greater
• Needs Improvement
o Product is not held according to Sonic approved procedures
o Meat patties are not shingled in a single layer in a double boiler pan on grill
• Unacceptable
o Product is held below 140°F in Cooker/Warmer, heat well; in Prince Castle Holding
Units; in Warming Drawer; in Dump Station, double boiler pan (meat patties only)
o Meat patties holding directly on grill surface
o Product not held according to Sonic approved procedures and is below 140°F
14) Fryer temperature should be 350F (=/- 10F).
15. 15) Grill temperature zones. ❖ 450°F zone is ______°F ❖ 350°F zone is ______°F ❖ 200°F zone is ______°F ❖ Hot Dog Roller Grill (cooking section) is ______°F (+/- 10°F) (no points deducted) ❖ Hot Dog Roller Grill (hold section) is ______°F (+/- 10°F) (no points deducted)
16. Internal Meat Temperature Log (monthly log) and Sonic Safe temperature log (daily log) completed per Sonic policy. Corrective action documented. (CRITICAL)
16 • Needs Improvement
o Most current version is not being used
o 90 – 99% of the form is filled out, including corrective actions
• Unacceptable
o Less than 90% of the form is filled out, including corrective actions
o Internal Meat or Sonic Safe log filled out for future dates/times
o Internal Meat or Sonic Safe log not present and/or filled out
17. Ice cream and shake machine cabinets are 33° to 38°F, product temperature is 33F-40°F. Thermometer must be present and good working condition. (CRITICAL) note actual temperature.
17 • Needs Improvement
oThermometer is not present, in good working condition or food grade
o Cabinet temperature is 39°F to 40°F
o Ice added to mix
• Unacceptable if Product or Cabinet temperature is below 33F or 41F or above.
18) Ice Cream and shake machine(s) must be clean, properly maintained, and sanitized.
18)• Needs Improvement
o Ice Cream and/or shake machine gaskets have food debris (not excessive) and/or not in
good condition (minor tear)
o Outside of the ice cream and/or shake machine has buildup (not excessive)
o Ice Cream and/or shake machine transfer hoses have minimal debris buildup
o Ice Cream and/or shake machine has fresh buildup
• Unacceptable
o Ice Cream and/or shake machine gaskets have mold or excessive food debris and/or not
in good condition (large tear)
o Ice Cream and/or Shake machine not in good condition
o Ice Cream and/or shake machine has mold buildup
o Outside of the ice cream and/or shake machine has excessive build up
o Ice Cream and/or shake machine transfer hoses have mold build up
o Ice Cream and/or shake machine has old or moderate to excessive buildup
19. Correct grill procedures, (including grill timers) for 2oz & 4oz meat, bacon, ham, grilled chicken, eggs, sausage, burrito mix must be used. All products must be cooked to 165 degrees or greater(CRITICAL) Note actual temperature (2oz & 4oz meat, chicken patty, sausage)
19 • Needs Improvement
o Bacon was not reheated prior to serving (when being held at room temperature).
o Isolated incidents of improper tong/spatula storage (1-2 instances of improper storage)
• Unacceptable
o Tongs/Spatulas are not used correctly
o Product is not cooked according to Sonic policy
o Grilled product not being cooked to proper temperature (165°F or greater)
o Inconsistent compliance with tong/spatula storage (3 or more instances of improper
storage)
o Grill Timer is not present and/or not working
o Grill Timer present but not in use
o Improper grill cooking procedures are being followed
20. Correct dresser procedures must be used. (CRITICAL) Ensure all utensils are correctly cleaned and sanitized when pans are changed or at least every 2 hours. Squirt bottles and pans must be cleaned and rotated prior to adding new product. Never mix new product with old product. Cutting holes in the top of container lids, film and/or neck to pour from is not an acceptable practice
20 • Needs Improvement if holes cut and/or seals only partially removed on condiment jugs to be used for pouring
• Unacceptable
o Pans not being cleaned and sanitized before adding new product
o Utensils not cleaned and sanitized when product/pan is changed or at least every 2 hours
o Mixing new product with old product
21. Employees are following 20/20 rule. Sonic, State and local glove requirements are followed. (CRITICAL) (Sonic will implement a "double hand wash" policy for areas that are not required to wear gloves per your local/state health department.
21 • Needs Improvement
o 1 or 2 instances of improper handwashing procedures, including not turning faucet off
with paper towel
• Unacceptable
o 3 or more instances of improper handwashing procedures, including not turning faucet
off with paper towel
o Not following Sonic Double Handwashing Policy
o Glove requirements are not followed as required by local or state regulations
o Handwashing did not occur after touching raw food prior to handling ready-to-eat
foods.
o Hands used on raw or cooked product when tongs are designated
o 3 compartment or vegetable sinks being used for handwashing
o Pre-portioning procedures not being followed
22. Clean towels must be used, stored properly and in sanitizer.
22. • Needs Improvement
o Isolated incident of incorrect towel storage (1-2 instances of improper storage)
o Towels not in good condition
• Unacceptable
o No consistent compliance with towel storage (3 or more instances of improper storage)
o Same sanitizer towel(s) used in multiple stations
o Towel at Fountain/Drive Thru not being sanitized at least every 20 minutes
23. No cross-contamination allowed. (CRITICAL)
23 • Needs Improvement
o Isolated incident of scoop policy not being followed (1-2 instances not meeting
requirements)
o Condensation dripping on packaging/cases
• Unacceptable
o No consistent compliance with scoop policy (3 or more instances not meeting
requirements)
o Condensation dripping directly onto product
o Utensils/Pans/Lids/Equipment dropped on floor and was not washed/rinsed/sanitized
properly before using immediately
o Raw or uncooked food stored above ready-to-eat products
o Manufacturer’s product containers being reused to store/dispense another product
o Sonic cups being washed for reuse
o Uncooked Food Above Ready to Eat
o Food and/or paper products stored in restroom
o Food stored in outside storage shed
o Sanitizer solution is contaminating food/paper products
24. All approved products being used.(CRITICAL) (ice cream, hot dogs, meat, chili, gravy, corn dog, chicken, shredded cheese, sliced cheese, gravy, sausage, eggs, pickles, mayo, mustard, bulk ranch, shredded lettuce, tomatoes, FF, TT) (NO NI)
25. Food must be properly tempered to 33F to 40F degrees. (CRITICAL) Note Actual Temperatures (chili, hot dogs, bacon, corn dogs, grilled chicken, strawberry topping, ham) (NO NI)
26. Product stored in walk-in & reach-in coolers and freezers must be properly stored, rotated, covered and dated.
26. • Needs Improvement
o Food products (including tempered items) not being dated, rotated, covered or stored
off floor 6 inches (2-5 instances)
• Unacceptable
o Food products (including tempered items) not being dated, rotated, covered or stored
off floor 6 inches (6 or more instances)
o Lettuce and/or Sliced onions in walk-in cooler past the “use by date” on packaging
o Tempered product is being used past the discard date
o Products stored improperly out of refrigeration
o Milk and/or Apple Sauce out of date in any coole
27. Sanitizer is present and in designated locations and in correct concentration and temperature. Sanitizer test strips are present and in use. Chlorsan, citrus delimer, and peroxide disinfectant are present in drive in . (CRITICAL)
27 • Needs Improvement
o Isolated incident (1 out of 5) of non-compliance of sanitizer below/above concentration levels or if water temperature is not between 75°F to 110°F.
o Sanitizer solution is available in 4 of the 5 designated stations
• Unacceptable
o Sanitizer buckets are not set-up (2 or more locations)
o Concentration or water temperature is not correct (2 or more stations)
o No Chlorsan and/or Citrus Delimer available (for Ice Cream and Shake Machines)
o No Quat test strips present (if Quat is used as sanitizer)
o No chlorine test strips present
28. Digital thermometer kit and probes are present and properly calibrated. (CRITICAL)
28. • Needs Improvement
o Digital Thermometer/Product Probe/Grill Surface Probe not in good condition, but is
able to take temperatures
• Unacceptable
o Digital Thermometer/Product Probe/Grill Surface Probe in disrepair, unable to take
temperatures
o Thermocouple with Grill Surface probe not present
o Digital Thermometer or thermocouple with a product probe not present
o Thermometer will not calibrate
29. Dry food products are properly stored, dated and rotated (per FIFO). Dry paper products are properly stored
29. • Needs Improvement
o Dry food products not dated, rotated, covered, or stored off floor 6 inches (2-5
instances)
o Storage shelving has food debris buildup (not excessive)
• Unacceptable
o Dry food products not dated, rotated, covered, or stored off floor 6 inches (6 or more
instances)
o Shelving units with rust and/or coating is peeling/flaking and is contaminating packaging
and/or product
o Storage shelving excessive food debris buildup
30. Only use approved chemicals at the drive-in
31. All cleaning chemicals and equipment are properly identified and stored away from food and paper products. All chemical containers and spray bottles must be properly labeled. All cleaning chemicals and equipment must be stored in a separate area of the drive-in, away from food and paper products. No food containers can be used to store and/or dispense chemicals (slush pump, squeeze bottles, stainless steel/cambro pans, etc). (NO NI)
32. Floor, drains, and baseboards are clean and in good condition. All threaded water connections must have a proper back flow device.
32. • Needs Improvement
o Mops, brooms, brushes, and/or squeegees stored on floor
o Mop stored in water and not in use
o Baseboards are not kept clean (not excessive)
o Floor drains not kept clean (not excessive)
o Floor tile not in good repair
o Food debris/grease buildup under equipment (not excessive)
o Plumbing not in good working condition with minor issues present
• Unacceptable
o Plumbing not in good working condition with major issues present
o Excessive food/grease buildup under equipment
o Baseboards have excessive food/grease debris and/or broken
o Floor is not in good condition throughout the drive-in and cannot be cleaned properly
o Floor drains have excessive trash/food debris
o No back flow device on a threaded water connection
33. Walls, doors, ceiling panels and vents are clean, in place and in good repair
33. • Needs Improvement
o Vents have dust, grease, and/or rust buildup
o Wall(s) with grease/food buildup (not excessive)
o Ceiling tile soiled (not excessive)
o 4 or less screw holes
• Unacceptable
o Vents have excessive dust, grease, and/or rust buildup
o Wall(s) with mold or excessive grease/food buildup
o Ceiling tile heavily soiled or missing
o Paper products stored outside of master case directly on wood shelving in outside
storage building
o Hole(s) in walls
o 5 or more screw holes
o Wood shelving/doors/walls observed in drive-in and/or outside storage building
o Wood shelving in outside storage building not painted and holding paper products AND
no local jurisdiction letter of approval present.
o Walls and/or floors in outside storage building porous and not cleanable.
o Food products stored on wood shelving
34. Restrooms are clean and properly stocked.
34. • Needs Improvement
o Restroom(s) not clean with some notable buildup that is not excessive
o Restroom(s) not supplied with paper towels (must be in dispenser)
o Restroom(s) not supplied with trash can with lid
o Sign not present indicating Employees must wash hands before returning to work
• Unacceptable
o No hot or cold water or no water at all in restroom(s)
o Restroom(s) not supplied with hand soap
o Restroom(s) are not clean, excessive buildup present
35. Trash cans and dumpster areas are clean, covered and free from debris.
35. • Needs Improvement
o Containers used for monitoring product waste not maintained in a clean manner
o Dumpster/Grease Disposal lid not closed
o Grease buildup around grease disposal area (not excessive)
o Loose trash and debris around dumpster area (not excessive)
o Trash cans inside the drive-in have soil and/or grease buildup (not excessive)
• Unacceptable
o Containers used for monitoring product waste not maintained in a clean manner with
organic growth present
o Excessive/layered grease buildup around grease disposal area
o Excessive/layered loose trash and debris around dumpster area
o Food trash can(s) missing liner(s)
o Trash cans inside the drive-in have organic growth/mold or excessive soil and/or grease
buildup
36. Light fixtures are shielded or covered
37. Three compartment sinks are set up properly when being used.
37. • Needs Improvement
o Back three compartment sink not labeled
• Unacceptable
o Three compartment sink wash temperature is below 110°F
o Chlorine based sanitizer concentration is not 100 ppm
o Quat sanitizer is not 150 ppm – 350 ppm
o Sanitizer water temperature is not 75°F to 110°F
o Three compartment sink is not set up properly
38. All food contact surfaces must be cleaned and sanitized at least every two hours. (CRITICAL)
39. All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained.
39. • Needs Improvement
o Debris/grease buildup on equipment (not excessive)
• Unacceptable
o Equipment not in good working condition
o Fryer baskets frayed causing a food safety issue
o Excessive food/grease buildup on equipment
o Food service equipment is not NSF/Commercial grade equipment.
o Microwave is observed in the drive-in
40. All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean.
40. • Needs Improvement
o 1-2 gaskets have food debris (not excessive) and/or not in good condition
o Condensation dripping but not on food, packaging or cases
o Dust buildup on condenser
o Equipment not in good working condition (not posing a food safety risk)
o Floors in walk-in cooler/freezer not clean (not excessive)
o Floors in walk-in cooler/freezer with minor damage
o Inside of equipment is not clean (not excessive)
o Light bulbs in walk-in cooler/freezer not shielded and/or not working
• Unacceptable
o 3 or more gaskets have excessive food debris and/or not in good condition
o Floors in walk-in cooler/freezer have excessive buildup
o Floors in walk-in cooler/freezer not in good condition with significant damage present
o Inside of equipment has excessive buildup
o Inside of equipment not in good condition posing a food safety risk.
o Mold buildup on condenser, gaskets, shelving, floor, or walls
o Shelving units with rust and/or coating is peeling/flaking and is contaminating packaging
and/or product
41. Utensils and storage containers are clean, food grade, NSF certified, in good condition and stored properly.
41. • Needs Improvement
o Batter bin lids cracked
o Cambro pans cracked
o Malt Collars with visible food buildup/debris
o Prince Castle holding pans/lids cracked
o Prince Castle holding pans with minor buildup
o Single service Sonic cups used to store food
o Single service utensils (plastic silverware) used to dispense food
o Slicer/Dicer with visible food debris
o Storage containers are not NSF certified.
o Utensils not in good condition
o Utensils/pans with visible food debris
• Unacceptable
o Batter Bin lids broken
o Cambro Pans broken
o Malt Collars are not in good condition (chipped or cracked)
o Malt collars not washed/rinsed/sanitized after each use
o Mixer and/or shake spindle not cleaned and sanitized between uses
o Prince Castle holding pans with excessive buildup
o Prince Castle holding pans/lids broken
o Slicer, Dicer and/or Strainer broken causing a food safety risk
o Utensils/pans with excessive food debris
42. Soft drink, ice machines and ice bins are free from soil and in good working order. Ice scoop must be properly stored.
42. • Needs Improvement
o Coke Machine/UDM nozzles have buildup (not mold or excessive)
o Ice machine gaskets have debris (not mold or excessive) and/or not in good
condition/cracking.
o Ice machine has debris (not mold or excessive) and/or rust buildup.
o Ice machine plastic sliding door cracked
o Ice scoop stored in ice (1-2 instances)
o Top cup not covered or marked as “Do Not Use”.
• Unacceptable
o Coke Machine/UDM nozzles have mold or excessive buildup.
o Food product (soda cans, energy drinks, orange juice, etc.) stored directly in ice
o Ice machine gaskets have excessive debris and/or not in good condition/cracking
creating a food safety risk.
o Ice machine plastic sliding door broken
o Ice scoop chipped/cracked/broken and is causing a food safety concern
o Ice scoop stored in ice (3 or more instances)
o Main ice machine scoop stored on a soiled surface
o Mold inside of ice machine or on gaskets
43. Ice bucket is NSF certified, clean, sanitized, in good condition, stored off floor and labeled as an “ice only” bucket.
44. Hand sinks in kitchen(1) ,and front (1) area are properly stocked (hand soap, hand sanitizer, paper towels, hand washing sign) Hand sinks and drains are in good working order (hot and cold running water, drains properly, no leaks)(CRITICAL)
44. • Needs Improvement
o Hand sink(s) is being used for purposes other than handwashing
o Hand sink(s) not stocked with paper towels (must be in dispenser)
o No hand sink in the back of the drive-in
o No hand sink in the front of the drive-in
o Sonic approved handwashing sign not posted at hand sink(s)
• Unacceptable
o Hand sink(s) blocked by stationary object
o Hand sink(s) not stocked with hand sanitizer
o Hand sink(s) not stocked with hand soap
o No hot/cold water or no water at all at hand sink(s)
45. All drive-in team members are wearing clean uniforms and hair properly restrained.
45. • Needs Improvement
o Isolated incident (1-2) Employees/Management preparing food/drink not wearing hair
restraint and/or clean uniform.
• Unacceptable
o 3 or more Employees/Management preparing food/drink not wearing hair restraint
and/or clean uniform
46. No jewelry, including watches, worn by food handlers. No fingernails over ¼ inch in length. Bandages must be colored and covered.
46. • Needs Improvement
o Isolated incident (1-2) drive-in team member(s) (including management) preparing
food/drink not following Sonic Appearance policy
• Unacceptable
o 3 or more drive-in team member(s) (including management) preparing food/drink not
following Sonic Appearance policy
o Drive-in team member(s) (including management) preparing food/drink with cut on
finger/hand and not wearing colored band-aid and finger cot/glove
47. All drive-in team members’ personal items, including food and drinks, are properly stored.
47. • Needs Improvement
o Personal Items (food, drink, etc.) not stored in designated area (outside of coolers)
o Personal items not stored on lowest shelf in the WI cooler
• Unacceptable
o Raw/uncooked personal product observed for cooking on Sonic equipment
48. No visible signs of infestation. Outside doors should be sealed and remained closed. (CRITICAL)
48. • Needs Improvement
o Back door not sealed properly, observed air gap
o Back door propped open due to delivery
o Front door air gap due to negative air pressure in the drive-in causing a gap in the door
o Front door air gap due to seal deficiency or installation issues
o Outside storage unit door not sealed properly, observed air gap
35
• Unacceptable
o Observed house fly landing on food or on food contact areas of bun toaster table and/or
dresser
o 5 or more house flies in the drive-in
o Observed fruit/drain fly landing on food or on food contact areas of bun toaster table
and/or dresser
o 5 or more fruit/drain flies in the drive-in
o Fly strips, sprays and/or pesticides present in facility.
o Doors propped open and/or not closed
o Observed rats/rodents in drive-in
o Observed roaches (dead or alive) and/or roach droppings in drive-in
o Outside storage unit door propped open
o Signs of pest activity in outside storage units (roaches, rodents, droppings, other)
o Visible signs of infestation or droppings observed
49. All pest control paperwork must be present in drive-in.
49. Paperwork required on file at the drive-in: Service contract, pest control reports, pest control applicator
licenses, and certificate of insurance.
• Unacceptable
o No chemical(s) listed on the report
o Amount of chemical(s) used is not listed on report
o No proof of pest control visit has occurred in the last 40 days
o No pest control service reports present at drive-in
o Pest control paperwork expired beyond the 30 day grace period
o Service contract/certificate of insurance not present
50. Managers, Assistant managers and person in charge are Servsafe Certified. ( CRITICAL)
50. • Needs Improvement
o Certificate is older than 4 years, but less than 5 years
• Unacceptable
o Manager(s), assistant manager(s) and/or persons in charge (PIC) not ServSafe certified
o Certificate is expired past 5 years
o Certified personnel not present at the start of the audit
51. Current Operations Manual must be present.
51a. Current Food Safety Audit packet must be present.
52. Training records reflect the current required training. All training materials posted and readily accessible.
52. • Unacceptable
o MOD does not have proper access to TOTZone
o Required courses are not completed within specified timeframe
o Skill Builders are not readily available for team members
o Station Aids are not displayed for team members
52a. Required Sonic Food Safety Training is complete and available for all team members. (CRITICAL)
• Needs Improvement
o Sonic Safe course for one selected team member not present
• Unacceptable
o MOD does not have proper access to TOTZone
o Sonic Safe course for multiple selected team members not present
53. Historical temperature logs with corrective actions ( Internal Meat, and Sonic Safe) are recorded and corrective actions documented . KEEP 1 YEAR ON FILE
53. • Needs Improvement
o Historical Meat Temperature log filled out 90% - 99% since the last audit
o Historical Sonic Safe Temperature log filled out 90%-99% since last audit
o Sonic Safe Temp Logs not signed by management after all data and corrective actions
taken
o 90%-99% of corrective actions are not documented since last audit
• Unacceptable
o 89% or less of corrective actions are not documented since last audit
o Historical Meat Temperature log filled out 89% or less since last audit
o Historical Sonic Safe Temperature log filled out 89% or less since last audit
54. SDS sheets must be available for all chemicals including pesticides and sanitizers
54. • Needs Improvement
o Chemical training logs for one selected team member not present
• Unacceptable
o Chemical training logs for multiple selected team members not present
o SDS sheets for cleaning chemicals and/or pesticides not provided
55. Sonic Bodily Fluid kit and First-Aid Kits must be present and properly stocked.
55. • Unacceptable
o Colored band-aids and/or gloves or finger cots are not present
o Sonic Bodily Fluid kit not present and/or stocked properly
o Sonic Bodily Fluid kit expired
56. Current State/Local Health permit is posted.
56. • Unacceptable
o Health permit not present/expired (past the 60 day grace period)
o Health Inspections not on file
57.Outside sewage and/or grease trap manhole covers are properly secured

Untitled Page

Non-Critical

5. Onion Ring batter should be 40F or less. Note Actual Temperature
5. • Needs Improvement if Ice added to batter
• Unacceptable
o Onion ring batter is greater than 40°F
o Used batter and/or bread crumbs is reused
14. Fryer temperature should be 350F (+/-10). Note Actual temperatures (Vat1, Vat 2, Vat 3, Vat 4) (NO NI)
15. Grill temperature zones 400F (+/-30), 350F (+/-30), 200F (200F minimum, 230F maximum), Garland Clam Shell Grill (Top 425F (+\- 15), Garland Clam Shell Grill (bottom 350F(+\- 10), Hot Dog Roller Grill (250/200) (NO NI)
15. • Unacceptable
o 400°F and/or 350°F sections are outside the +/- 30°F variance range
o 200°F is lower than 200°F or greater than 230°F
o Clamshell top is outside 15°F variance and/or bottom zone is outside the 10°F variance
o Flat Grill is not set-up according to Sonic policy (Left to right)
18. Ice Cream and Shake Machine must be clean, properly maintained and sanitized.
18. • Needs Improvement if Soiled but not affecting food safety
• Unacceptable if Machine and star dispensing head is not clean and free from build-up
22. Clean towels must be used, stored properly and in sanitizer.
22. • Needs Improvement
o Isolated incident (1 or 2) of non-compliance
o Towels not in good condition
o Isolated incident (1 or 2) of incorrect towel usage, if procedure does not pose a food safety risk
• Unacceptable
o No consistent compliance
o Towel procedure at Fountain/Drive Thru not being followed
o No consistent compliance of towel usage
27. Product stored in walk-in and reach-in coolers and freezers are properly stored, covered and dated. This includes tempered items.
27. • Needs Improvement if Isolated incidents of policy not being followed
• Unacceptable
o Product is being used past it’s discard date
o Products stored out of refrigeration
o No consistent compliance
30. Dry food products are properly stored, dated and rotated (per FIFO). Dry paper products are properly stored. All food and packaging must be off the floor at least 6 inches.
30. • Needs Improvement if Isolated incidents products are not dated with delivery date, covered, rotated or stored off the floor at least 6 inches
• Unacceptable
o Dented cans are noted in dry storage
o No consistent compliance
31. Use only approved chemical products at the drive in.(no Bleach, Comet, Brillo, Dawn, Pesticides, Herbicides, etc.) (NO NI)
33. Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device.
34. Walls, doors, ceiling panels and vents are clean, in place, and in good repair. Policy: Walls, ceilings, and shelves made out of wood are not allowed. All ceiling tiles must be present and in place. The ceiling grids and tiles must be clean and free of rust. Ceiling tile exterior surfaces should be made of a cleanable, non-porous material, such as a vinyl coating. Vents should be free from rust and grease. There must be no holes in the walls or openings around piping that comes out of walls. Walls must be free from grease buildup. Food products cannot be stored on wood shelving. Wood shelving is allowed in outside storage buildings to store paper products. Wood shelving must be painted a light color (beige or white) and must not have buildup. Paper products stored on wood shelving must remain in the boxes. Storage shelves must be clean, rust free and in good condition.
34. • Needs Improvement if Isolated incidents of non-compliance
• Unacceptable
o No consistent compliance
o Wood shelving/doors/walls observed in drive-in
o Paper products stored directly on wood shelving in outside storage shed
o Food products stored on wood shelving
35. Restrooms are clean and properly stocked with soap, sanitizer, towels, and a trash an with lid)
35. • Needs Improvement if Isolated incidents of non-compliance
• Unacceptable
o No consistent compliance
o No hot or cold water in restrooms
36. Trash cans and dumpster areas are clean, covered and free from debris.
36. • Needs Improvement if Isolated incidents of non-compliance
• Unacceptable if No consistent compliance
37. Light fixtures are shielded or covered.
38. Three compartment sinks are set up properly and being used. Wash, rinse and sanitize. If approved mechanical dish machine is used, all temperature sand sanitizer concentrations, if applicable, meet requirements. Three compartment sinks must be set up properly throughout the day when being used: Wash, Rinse, and Sanitize. The sinks must be labeled properly – wash, rinse and sanitize. Rinse water is not required to be set up in the sink if the faucet is equipped with a spray nozzle. These requirements apply to both the front and back three compartment sinks. Sanitizer target: Chlorine 100 ppm, Quat 200 ppm (with a range of 150 to 350 ppm), water temperature 75° to 110°F.
38. • Needs Improvement if Sinks are not properly labeled
• Unacceptable
o Wash temperature is below 110°F
o Rinse water temperature is below 120°F
o Sanitizer is not at correct concentration
o Water temperature is not 75° to
40. All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained
40. • Needs Improvement
o Equipment is functioning in less than good condition but does not pose a food safety issue
o Isolated incidents of equipment not being cleaned
• Unacceptable
o No consistent compliance of equipment being cleaned
o Microwave is observed in the drive-in
o Non NSF/commercial grade equipment in drive-
41. All refrigeration/freezer units ( including shelving and light bulbs) are in good working condition and clean.
41. • Needs Improvement
o Isolated incidents of non-compliance
o Condensation dripping but not on food, packaging or cases
• Unacceptable if No consistent compliance
42. Utensils and storage containers clean, food grade. NSF certified, in good condition and stored properly: tomato slicer, can opener, onion ring machine, food bins, cutting boards, utensils, cutting gloves, malt collars, etc. also Prince Castle holding pans and lids must be in good condition and clean.
42. • Needs Improvement
o Isolated incidents of non-compliance
o Batter bin lids cracked
o Cambro pans cracked
• Unacceptable
o No consistent compliance
o Malt collars not washed/rinsed/sanitized after each use
o Shake spindle not sanitized after each use
o Batter bin lids broken
o Cambro pans broken
43. Soft drink, ice machine and ice bins are free of soil and good working order. Ice scoops must be properly stored. Policy: Soft drink, ice machine and ice bins are free from soil and in good working order. Coke UDM nozzles are clean and free from mold/syrup build up. Lids are in good working condition and ice scoops are stored out of the ice bin in a proper container (ice bucket, approved holster, cleaned and sanitized tray, etc.) Cups should be covered or the top cup marked “Do Not Use” to protect from possible contamination. Storage of food product or non-food product containers (orange juice, cups, etc.) in ice bins is not acceptable.
43. • Needs Improvement if Isolated incidents of non-compliance
• Unacceptable
o No consistent compliance
o Containers or bottles stored in the ice bins
44. Ice bucket is NSF certified, clean, sanitized, in good condition, stored off floor, labeled as a "ice only" bucket. Policy: Ensure ice bucket is NSF certified, clean and sanitized. It must be kept off the floor at all times (even during filling) and designated as an “ice only” bucket. Ice bucket should be free from holes or cracks. (NO NI)
48. Employees and management must wear clean uniforms. Hair must be properly restrained with cap, visor or hair net for management/employee(s) handling food or drinks. Aprons, if worn, must be clean. Soiled aprons must be stored away from food areas.
48. • Needs Improvement if Isolated incident (1 or 2) of non-compliance
• Unacceptable if No consistent compliance
49. No jewelry, including watches, worn by food handlers. No fingernails over ¼ inch in length. Bandages must be colored and covered. (HEALTH DEPARTMENT) Policy: Nail polish and/or acrylic nails can be worn if wearing intact gloves. Individuals preparing food, drinks and/or packaging must have fingernails under ¼ inch in length (gloved or non-gloved). Sonic approved jewelry consists of: • One smooth band that fits snugly on your finger • Small or moderately-sized, non-dangling earrings, not to exceed two earrings per ear (any part of the ear is acceptable) • Small ear gauges (outside perimeter of the ear gauge cannot exceed 10mm in size (the size of a dime)) • One small nose stud worn in the nostril
49. • Needs Improvement if Isolated incident (1 or 2) of non-compliance
• Unacceptable if No consistent compliance
50. Employee personal items, including food and drinks are properly stored. Policy: Employee personal items as well as food/drink items must be stored in a designated area away from food preparation areas, sinks, food product and food storage areas. Personal items stored in the walk-in cooler must be stored on lowest shelf. All employee drinks must be covered with a lid. SONIC EQUIPMENT CANNOT BE USED TO COOK PERSONAL FOOD ITEMS!
50. • Needs Improvement
o Items not stored in designated areas (outside of coolers)
o Personal items not stored on lowest shelf in the WI cooler
• Unacceptable if Raw/uncooked personal product observed for cooking on Sonic equipment
52. All pest control paperwork must be present in drive-in. Service contract, pest control reports, pest control applicator licenses, and certificate of insurance are on file. Policy: Verify that there is a service contract or pest control plan with a licensed pest control company and that there is a minimum of one service call every 40 days. Review the last 2 service reports from the pest control company. The findings, products used, the amount, and treatment must be noted. There must have been a visit within the last 40 days. NOTE: 30 day grace period will be given on expired paperwork (contract, licenses, & insurance).
52. • Unacceptable
o No reports or recent visit
o Findings and treatment not clearly recorded
o No service contract or pest control plan available
o Service contract, applicator licenses and/or certificate of insurance is past 30 day grace period
56. Current operations manual must be present
56a. Current Food Safety Audit packet must be present. Policy: The most recent version of the food safety audit packet must be available via PartnerNet or hard copy. (NO NI)
57. Star training documentation is present in drive-in. (Proficiency Checklists are now required to be completed every year)
57. Upon hiring an employee, they must receive the following certifications by the dates below:
-Sonic Safe & Guest Service Certification – by the end of the first week of employment
-Main Position – by the end of the second week of employment
All employees are required to be recertified each year. Current proficiency checklists WILL BE REQUIRED ANNUALLY.
-January - May
o All employees must be recertified in each of their respective stations during this time frame
o Station Training Tracking report exam dates must be within the previous or current calendar year
o Proficiency Checklist on record for the previous year(s) or current calendar year
-July - December
o Station Training Tracking report exam dates must be within the current calendar year
o Proficiency Checklist must be dated within the current calendar year
59. Safety Data Sheet (SDS) Must be available for all chemicals including pesticides and sanitizer
59. • Needs Improvement if Training logs are not up to date
• Unacceptable
o SDS sheets are not available
o Training logs are not present
60. Sonic Bodily Fluid kit and First-Aid Kits must be present and properly stocked. Policy: Sonic Bodily Fluid kits can be purchased from your distribution center. Kits must be properly stocked and easily accessible. The first aid kit must contain brightly colored band-aids and rubber or vinyl gloves or finger cots to cover cuts and abrasions on hands. PLEASE NOTE: The chemical disinfectant does have an expiration date and must be replaced prior to that date.
62. Current State / Local health permit is posted. Health inspections should be maintained on file in the store for a period of at least one year. Policy: A current health permit must be posted. Review health inspections for past violations. Health Inspections should be maintained on file in the drive-in for review for a period of at least one year. 60 day grace period should be given for expired health permits. (NO NI)
63. Outside sewage and/or grease trap manhole cover is properly secured. (No Points Deducted)

Audit Summary

How did this audit Rank? (Excellent 96+) (Good 92-96) (Met Standard 90-92) (Below Standard 87-90) (Unacceptable Below 87)
Action Plan:
Partner Signature (If there during audit)
Manager on Duty (other than partner)