Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
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Manager On Duty & Position
Exterior Inspection
Building - Part 1
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1- Building clean / undamaged
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1- Front/Back doors properly illuminated
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1- Paint look fresh, no chips
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1- Windows clean and ledges empty
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1- Security door has peep hole or security window
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1- Interior view clean and organized
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1- Door glass & frames clean
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1- Emergency numbers, alarm system info displayed in window
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1- Outside storage properly secured with substantial locks
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1- No access to bldg by dumpster, ladders, trash cans, etc
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1- Roof drains to ground properly
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1- Roof top and equipment well maintained
Canopies - Part 2
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2- Canopies clean
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2- Canopies undamaged with no rust present
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2- Canopies have adequate drain holes
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2- Led /flourscent lights work working (Non-Negotiable item taken care of before you leave)
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2- Stall Stars / Bullnose in good repair (Non-Negotiable Item taken care of before you leave)
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2- Music speakers audible
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2- Height Clearance signs visible
Menu Housing/Drive-Thru - Part 3
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3- Speakers operational & audible
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3- Menu housings clean and in good repair (Non-Negotiable Item taken care of before you Leave)
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3- Pays operational, no skimmers (Non-Negotiable Item taken care of before you Leave)
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3- Current promotions on POPS Screen (Non-Negotiable Item taken care of before you leave)
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3- Menus Plexi clean and good repair (Non-Negotiable Item taken care of before you leave)
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3- No hand written signs (Non-Negotiable Item taken care of before you leave)
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3- Poles-none damaged/plates missing
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3- Poles painted, no rust and clean
Signs, Lighting, Patio & Playground - Part 4
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4- Pole/Monument sign undamaged
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4- Pole/Monument sign fully lighted
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4- Emc/Marquee message current promo (Non-Negotiable Item taken care of before you leave)
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4- Emc/Marquee message legible (no missing pixels)(Non-Negotiable Item taken care of before you leave)
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4- Entrance sign undamaged, clean, good condition, & lighted
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4- Exit sign undamaged, clean, good condition, & lighted
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4- Building sign undamaged, clean, good condition, & lighted
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4- Dog house undamaged, fresh paint, & lighted
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4- Window neon and LED operable & on
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4- Wall Boards fully lit and POP current
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4- All areas of parking lot well lit
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4- Parking lot illuminated at dusk
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4- Back door light illuminated at dusk
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4- Exterior telephone wire enclosed in conduit
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4- Batting cages & patio signs undamaged
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4- Volleyball posts, net in good repair
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4- Coin op rides working properly
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4- Patio area clean and undamaged
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4- Patio seating clean & undamaged
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4- Play ground clean, well maintained, safe
Stalls & Lots - Part 5
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5- Concrete/Asphalt undamaged
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5- Sidewalk and stalls free from stains (grease, oil, gum,etc)(Non-Negotiable Item taken care of before you leave)
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5- Dumpster area free from litter/trash (Non-Negotiable Item taken care of before you leave)
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5- Dumpster area free from stains/lids closed (Non-Negotiable Item taken care of before you leave)
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5- Is Drive-in spraying cleaner on lot nightly
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5- Underground access covers in place
Landscaping - Part 6
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6- Free from weeds (Non-Negotiable Item taken care of before you leave)
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6- No dead grass/plants (Non-Negotiable Item taken care of before you leave)
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6- Plants neatly trimmed (Non-Negotiable Item taken care of before you leave)
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6- Surrounding areas free of Sonic litter (Non-Negotiable Item taken care of before you leave)
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6- Bushes, shrubs trimmed to height to prevent hiding
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6- Sprinkler systems operational & programmed per season
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6- Mulch and Rocks total coverage
Shed - Part 7 (N/A if no shed present)
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7- Product off floor, no food products
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7- No holes or access for pests
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7- Floors must be painted if not metal/concrete
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7- Walls must have frp or be painted if not metal
Service Outside
Speaker Attendant - Part 8
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8- Reply Time (Stall)
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8- DT Reply Time
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8- WOW greeting including name
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8- Friendly, clear & understandable
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8- Order repeated
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8- Total given
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8- Suggestive selling done
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8- Used WOW closing and thank you
Carhops - Part 9
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9- Complete clean and neat uniform with visible nametag
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9- Facial Hair is neat and trimmed. No longer than 3/4 inch
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9- Long sleeve BLACK shirt may be worn under crew shirt
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9- Approved Sonic apparel only
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9- Hands and nails clean
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9- Wearing a friendly smile
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9- Appropriate hair restraint
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9- Make up acceptable
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9- Acceptable jewlery per policy
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9- Not chewing gum
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9- Write or highlight name on ticket
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9- Smile and make eye contact
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9- Greet the guest and introduce yourself
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9- Repeat the order
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9- Give the total and receipt
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9- Offer ketchup - ask how many
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9- Thank the guest
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9- Use "Red Button" language to close
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9- Only delivering one car at a time
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9- Look for trash on lot
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9- Skate or run back
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9- Checkback has "how was your meal" language
Order - Part 10
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10- Service time
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10- DT Service time
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10- Order accurate
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10- Sandwhich hot, fresh, cooked properly
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10- Side orders hot, crisp, fresh, salted
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10- Side orders portioned properly
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10- Received condiments as required
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10- Received adequate napkins
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10- DLR bagging system utilize
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10- Meal packaged neatly & presentable
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10- Sandwich flat in bag
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10- Packaging sonic printed
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10- Drink fresh, no off taste, no drips
Image - Part 11
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11- No horseplay
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11- Employee smoking only in designated area
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11- No unsanitary behaviors observed
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11- Complaints handled using BLAST
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11- Outside trash cans not overflowing
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Curb Reply Times Observed: (Enter 3 Cars)
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DT Reply Times Observed: (Enter 3 Cars)
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Curb Service Times Observed: (Enter 3 Cars)
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DT Service Times Observed: (Enter 3 Cars)
Interior
Fountain Area Curb and Drive Thru - Part 12
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12- Drink machine operational
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12- Fountain area clean & organized
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12- No mildew, mold, odor, rust
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12- Dispensed soda at 32 to 40 (Record Temp Below)
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12- All heads clean, no corrosion
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12- Sodas properly carbonated
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12- All food covered
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12- Fountain Strawberries 40 or less, no ice (Record Temp Below)
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12- Strawberry Pumps are in use and have 2 white portioning collars
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12- Ice scoop used
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12- Ice bin clean, no corrosion
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12- Soft Drink or Tea ice portion correct
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12- Drink have 1/2 cup ice, filled to 1/4 inch from top
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12- No drips on cups
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12- Fruit condiments used appropriately
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12- Lime juice recipe correct
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12- Squirt portions correct
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12- Ice scoop stored properly
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12- Lids marked appropriately
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12- Fountain towels stored in sanitizer bucket except dry towel for cup drips
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12- Fountain shows sense of urgency
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12- Slush machine clean in and out
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12- Slush Brix verified
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12- Bunn Tea and Coffee maker clean & operational temp +190 (Record Temp Below)
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12- Ice tea dispensers and spigots clean
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12- Ice tea volume brewer water correct
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12- Sanitizer at correct temperature and solution. 75-110 degrees and 200 ppm (Record temp and Concentration below)
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12- 20/20 program followed
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12- Training Minutes in place
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12- Store Readiness Checklist utilized
Employee Hygiene
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12- Facial hair neatly trimmed and no longer than 3/4"
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12- No finger nails longer than 1/4"
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12- Colored bandages utilized as needed
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12- Hair restraint in use
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12- Jewelry per DLR Standards
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12- Double handwashing and or gloves worn
Floors & Baseboards
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12- Floors and baseboards clean
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12- No missing tile, mortar, concrete
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12- No standing water
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12- Drain covers all intact and clean
Walls
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12- Walls clean and undamaged
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12- All wall opening properly covered
Ceilings
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12- Ceiling tiles clean and undamaged none missing
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12- Vents clean and painted if needed
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12- Light shields present, clean, & working
Handwashing Sinks
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12- Hot and cold running water and faucets not leaking
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12- Fully stocked paper towels,soap, & sanitizer
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12- Hand washing poster present and up to date
Ice Cream - Part 13
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13- All mixers clean & operational
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13- Shake machine fully operational and being cleaned twice a week
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13- Shake Draw temp + 24 to 26 (Record Temp Below)
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13- Shake mix in cabinet at 40 or less (Record Temp Below)
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13- Shake - Accurate interior thermometer
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13- Shake Interior/exterior of machine clean
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13- Shake machine gasket clean and good condition
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13- Ice Cream machine fully operational and being cleaned twice a week
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13- Ice Cream Draw temp +18 to 20 (Record Temp Below)
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13- Ice Cream mix in cabinet 40 or less (Record Temp Below)
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13- Ice Cream Interior/exterior of machine clean
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13- Ice Cream - Accurate interior thermometer
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13- Door gaskets clean and in good condition
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13- Full set of Ice Cream brushes on hand
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13- Allergen Cup for Shakes/ allergen info posted
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13- Scale used properly
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13- Shakes mixed properly
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13- 50/50 mix correct, temp at 40 or less (Record Temp Below)
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13- Strawberries 40 or less, not diluted. Pump in use with 2 white collars. (Record Temp Below)
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13- Vanilla used for vanilla shakes
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13- Ice cream overrun correct and overrun sheet posted on machine
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13- Shake overrun correct and overrun sheet posted on machine
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13- Ice Cream recipes correct
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13- Ice Cream fills cup to 1/4 in from top
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13- No drips on exterior of cup or lid
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13- Sense of urgency noted
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13- Training Minutes in place
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13- Store Readiness Checklist utilized
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13- Evaporator & fan clean & not frozen
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13- Sundae Bar - accurate interior thermometer
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13- Fount cabinet gaskets good condition, no mold
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13- 20/20 program followed
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13- Towels stored in sanitizer bucket
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13- Sanitizer at proper temperature and strength. 75-110 degrees and 200ppm (Record Temp and Concentration Below)
Employee Hygiene
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13- Facial hair neatly trimmed and no longer than 3/4"
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13- No finger nails longer than 1/4'
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13- Colored bandages utilized as needed
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13- Hair restraint in use
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13- Jewelry per DLR Standards
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13- Double handwashing and or gloves warn
Floor & Baseboards
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13- Floors and baseboards clean
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13- No missing tile, mortar, concrete
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13- No standing water
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13- Drain covers all intact and clean
Walls
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13- Walls clean and undamaged
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13- All opening properly covered
Ceilings
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13- Ceiling tiles clean and undamaged none missing
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13- Vents clean and painted if needed
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13- Light shields present, clean, & working
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13- Monitors, bumpbars clean & operable
Sacking Area
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14- Food items sacked according to DLR policy
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14- Proper # condiments used
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14- Food items kept under working heat lamp
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14- 20/20 Program Followed
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14- Sense of urgency noted
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14- Appropriate sack products available
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14- All stainless and condiment holders clean
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14- Training Minutes present
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14- Store Readiness Checklist utilized
Employee Hygiene
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14- Facial hair neatly trimmed and no longer than 3/4"
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14- No finger nails longer than 1/4'
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14- Colored bandages utilized as needed
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14- Hair restraint in use
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14- Jewelry per DLR Standards
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14- Double handwashing and or gloves worn
Floors & Baseboards
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14- Floors and baseboards clean
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14- No missing tile, mortar, concrete
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14- No standing water
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14- Drain covers all intact and clean
Walls
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14- Walls clean and undamaged
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14- All opening properly covered
Ceilings
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14- Ceiling tiles clean and undamaged none missing
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14- Vents clean and painted if needed
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14- Light shields present, clean, & working
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14- Monitors, bumpbars clean & operable
Switchboard Areas - Part 15
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15- POS and counter area clean and free of clutter
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15- All POS operable
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15- No sharing of scan cards
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15- Nobody answering POS that another is assigned to
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15- All current LTO's present
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15- WOW Posters posted
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15- Training Minutes in place
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15- Store Readiness Checklist utilized
Employee Hygiene
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15- Facial hair neatly trimmed and no longer than 3/4"
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15- No finger nails longer than 1/4'
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15- Colored bandages utilized as needed
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15- Hair restraint in use
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15- Jewelry per DLR Standards
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15- Double handwashing and or gloves warn
Floors & Baseboards
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15- Floors and baseboards clean
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15- No missing tile, mortar, concrete
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15- No standing water
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15- Drain covers all intact and clean
Walls
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15- Walls clean and undamaged
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15- All opening properly covered
Dresser Area - Part 16
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16- Dresser temp +34 to +38 (Record Temp Below)
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16- Clean & organized
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16- No mildew, mold, odor, rust
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16- All food covered
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16- Evaporator & fan clean & not frozen
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16- Accurate interior thermometer
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16- Gaskets in good condition, no mold
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16- Heated cutting board hot to touch
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16- Prince castle unit no water, shelving & trays clean
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16- Squeeze bottles at 40 or less (Record Temp Below)
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16- Mayo, tom, lettuce at 33-40 degrees (Record Temp Below)
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16- No evidence of cross-contamination
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16- Proper bun coverage
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16- Bun fresh warm & well toasted
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16- Toppings fresh, quality, portions correct
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16- Sandwiches properly labeled
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16- Sense of Urgency displayed
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16- Not getting too far ahead on toasted buns
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16- Toasted Buns placed on heated surface
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16- Holding Unit clean and at proper temps
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16- Products & pans rotated, not added on top of old
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16- 20/20 Program Followed
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16- Training Minutes in place
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16- Store Readiness Checklist utilized
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16- Dresser Unit fully stocked
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16- Tomatos cut at 3/16"
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16- Bun table sanitized at least once every 2 hours
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16- Towels stored in sanitizer bucket
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16- Sanitizer at proper temperature and strength. 75-110 degrees and 200 ppm (Record Temp and Concentration Below)
Employee Hygiene
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16- Facial hair neatly trimmed and no longer than 3/4"
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16- No finger nails longer than 1/4'
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16- Colored bandages utilized as needed
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16- Hair restraint in use
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16- Jewelry per DLR Standards
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16- Double handwashing and or gloves warn
Floors & baseboards
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16- Floors and baseboards clean
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16- No missing tile, mortar, concrete
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16- No standing water
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16- Drain covers all intact and clean
Walls
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16- Walls clean and undamaged
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16- All opening properly covered
Ceilings
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16- Ceiling tiles clean and undamaged none missing
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16- Vents clean and painted if needed
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16- Light shields present, clean, & working
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16- Monitors, bumpbars clean & operable
Grill Area - Part 17
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17- Completes mandatory doneness test each patty
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17- Drive In using approved products
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17- Approved holding times observed
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17- Production monitor in use and followed
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17- Internal Meat Temp Log present and in use
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17- Temperature of cooked meat patty
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17- Grill Timer in place and operational
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17- Red tongs for burgers, sausage
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17- Red spatula for burgers, sausage, burrito mix
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17- Yellow spatula for eggs
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17- Salt/Pepper mixture used appropriately
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17- Shaker not plugged up and using correct shaker
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17- Proper placement of products on grill zones
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17- Following cook & hold or Cook and serve procedures
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17- Timers utilized properly
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17- Proper tong storage
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17- If Patties are being held on grill are they in a double pan broiler
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17- 20/20 Program Followed
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17- Grill Cheese not made on grill
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17- No cross-contamination
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17- Bacon properly cooked and sized
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17- Burrito mix properly portioned
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17- Training Minutes in place
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17- Store Readiness Checklist utilized
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17- Towels stored in sanitizer bucket
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17- Sanitizer at proper temperature and strength. 75-110 degrees and 200 ppm (Record Temp and Concentration Below)
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17- Sense of urgency noted
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17- Grease bucket maintained and cleaned
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17- Hoods & filters cleaned daily (Picture Required)
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17- Exhaust operational, flue cleaned (Picture Required)
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17- Date Hood Vents serviced
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17- Grill at 200/350/450 temps (Record Temps Below)
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17- Clam shell top 425, bottom 350
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17- Quick disconnect gas line correct and chain restraint (Picture Required)
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17- Gas and electrical cut off devices installed
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17- Grill clean, no grease buildup underside and behind
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17- Bun table in good working order - hot to touch
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17- Bun toaster in good working order
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17- Waste bucket in use
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17- Grill spatula/tong usage and Dresser build Poster present, in good condition, and up to date
Grill Freezer Unit
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17- Temp -10 to +10 (Record Temp Below)
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17- Protein 10 degrees or less (Record Temp Below)
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17- Clean and organized
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17- No mildew, mold, odor, rust
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17- All food covered
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17- Evaporator/fan clean, not frozen
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17- Accurate interior thermometer
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17- Gaskets in good condition, free from mold
Employee Hygiene
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17- Facial hair neatly trimmed and no longer then 3/4"
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17- No finger nails longer than 1/4'
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17- Colored bandages utilized as needed
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17- Hair restraint in use
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17- Jewelry per DLR Standards
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17- Double handwashing and or gloves warn
Floors & Baseboards
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17- Floors and baseboards clean and undamaged
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17- No missing tile, mortar, concrete
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17- No standing water
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17- Drain covers all intact and clean
Walls
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17- Clean and undamaged
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17- All opening properly covered
Ceilings
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17- Ceiling tiles clean and undamaged none missing
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17- Vents clean and painted if needed
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17- Light sheilds present, clean, & working
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17- Monitors, bumpbars clean & operable
Swamp & Coneys - Part 18
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18- Hood & filters cleaned daily (Picture Required)
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18- Exhaust operational, Flue Cleaned (Picture Required)
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18- Fryers temp setting 350 +/- 10, calibrated (Record Temps Below)
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18- Shortening quality good
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18- Prince Cast Hldg unit working & timers set correctly
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18- Prince Cast Holding units product temps at min 165 (Record Temps Below)
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18- Salt/bag heating elements operational
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18- Hotdog roller temp correct, 250 cook, 200 hold (Record Temps Below)
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18- Coney/chili warmer water temp 190 (Record Temp Below)
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18- Internal Coney temp at least 165 (Record Temp Below)
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18- Internal chili temp at least 165 (Record Temp Below)
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18- Lids on pans when not in use
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18- Steamer clean in & out, operating correctly
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18- Cook times of products verified
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18- Fryer filter system operational
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18- Quick disconnect gas line installed properly (Picture Required)
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18- Chain restraint in use (Picture Required)
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18- Temp of fried products at least 165 (Record Temp Below)
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18- Gravy temp at least 165 (Record Temp Below)
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18- Production monitor in use and followed
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18- Hot Dogs rotated if holding on HD Grill
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18- Red tongs used for raw hot dogs
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18- SS tongs used for cooked hot dogs/fried prod
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18- Green tongs used to place frz product in fryer
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18- Green tongs used for onion rings
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18- Portioning of chili correct/ladle correct
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18- Portioning of grated cheese correct
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18- Correct cheese procedures used for chz tt/ff
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18- Grated cheese used for chili/cheese tt, ff
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18- Holding timers being used
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18- Training Minutes in place
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18- Store Readiness Checklist utilized
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18- Proper tong storage
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18- Front and back swamp tong and build posters present, in good condition, and up to date
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18- All products except cd and onion rings fried from frozen
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18- Portioning of fried products correct
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18- No refrying of any food products
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18- Fryer skimmed regularly or as needed
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18- Fryers filtered twice daily, filter powder used
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18- Counter tops sanitized at least once every 2 hrs
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18- Flip Shaker used appropriately/shaker not plug
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18- Towels stored in sanitizer buckets
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18- Sanitizer at proper strength and temperature. 75-110 Degrees and 200 ppm (Record Temp and Concentration Below)
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18- Prince castle unit no water, shelving and trays clean
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18- 20/20 rules being followed
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18- Hot dog roller timer working
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18- Hot dog roller shelfing clean
Employee Hygiene
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18- Facial hair neatly trimmed and no longer than 3/4"
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18- No finger nails longer than 1/4'
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18- Colored bandages utilized as needed
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18- Hair restraint in use
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18- Jewelry per DLR Standards
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18- 19- Double handwashing and or gloves warn
Floors & Baseboards
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18- Floors and baseboards clean and undamaged
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18- No missing tile, mortar, concrete
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18- No standing water
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18- Drain covers all intact and clean
Walls
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18- Walls clean and undamaged
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18- All opening properly covered
Ceilings
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18- Ceiling tiles clean and undamaged none missing
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18- Vents clean and painted if needed
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18- Light shields present, clean, & working
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18- Monitors, bumpbars clean & operable
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18- Production Monitor Operational and in Use
Reach In Cooler/Freezer
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18- Cooler temp +34 to +38 (Record Temp Below)
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18- Freezer temp -10 to +10 (Record Temp Below)
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18- Both clean & organized
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18- No mildew, mold, odor, rust
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18- All food covered
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18- Evaporator & fan clean & not frozen
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18- Accurate interior thermometer
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18- Gaskets in good condition, no mold, & clean
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18- No evidence of cross-contamination
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18- Temp of corn dog/temp tag correct (Record Temp Below)
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18- Temp of Liquid Eggs/temp tag correct (Record Temp Below)
Prep Area - Part 19
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19- On ring batter temp at 40 or less/NO ICE (Record Temp Below)
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19- Utensils and storage containers clean and food grade NSF Certified
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19- Slicers & onion ring machine clean
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19- Cutting boards, food surfaces clean
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19- Three Comp sink set up wash, rinse, sanitizer & labeled
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19- Hot water temp 125 to 135 (Record Temp Below)
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19- Sanitizer at proper strength & temperature. 75-110 Degrees and 200 ppm (Record Temp and Concentration Below)
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19- Dust pans, mops, brooms, cleaned, stored properly
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19- Fire suppression system(s) charged
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19- Fire suppression system(s) inspection (Picture Required)
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19- Portable extinguishers charged
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19- Portable 's inspection date
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19- Cutting gloves available and clean
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19- Heat resistant gloves, apron present
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19- Knife storage (rack, not drawer or shelf)
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19- Co2 tanks & helium chained or strapped
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19- Electrical boxes properly labeled
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19- Training Minutes in place
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19- Store Readiness Checklist utilized
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19- Temper chart hung up somewhere visible and in good condition
Handwashing Sink
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19b- Hot and cold running water and not leaking
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19b- Fully stocked paper towels,soap, & sanitizer
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19b- Hand washing poster present and up to date
Walk-In Cooler - Part 20
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20- Temp +34 to +38 (Record Temp Below)
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20- Clean and organized
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20- Shelving clean, mold free (rust free)
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20- Food stored off floor
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20- Opened/thawed food stored properly
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20- No cross-contamination, condesor drips
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20- Cases spaced for proper ventilation
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20- All opened food covered/resealed
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20- Food properly dated, rotated, and temp tagged
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20- Evaporator & fan clean and not frozen
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20- Light works & explosion guard intact
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20- Accurate interior thermometer
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20- Gaskets in good condition, no mold
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20- Hardware allows exit from cooler operational
Walk-In Freezer - Part 21
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21- Temp-10 to +10 (Record Temp Below)
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21- Shelving clean (rust free)
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21- Food stored off floor
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21- Cases spaced for proper ventilation
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21- All opened food covered/resealed
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21- No ice build up on floor
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21- Food properly dated rotated
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21- Evaporator & fan clean & not frozen
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21- Light works & explosion guard intact
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21- Accurate interior thermometer
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21- Gaskets in good condition, no mold
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21- No evidence of cross-contamination
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21- No condensor drips
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21- Hardware allows exit from freezer operational
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21- Freezer door heater operational
Storage Areas
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22- Neat & organized
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22- Stored items free from dust & debris
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22- Under shelving clean, dry
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22- All storage off floor
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22- Paper stored apart from food
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22- Chemicals & cleaning stored separately & labeled
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22- Ice machine bin clean, no corrosion
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22- Ice machine doors- no chips, not broken
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22- Ice bucket labeled 'ice only' and NSF approved
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22- Ice Bin floor area dry, no ice spills
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22- Water hose condition/ storage adequate
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22- All boxes properly opened
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22- Food products dated and rotated
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22- Check soda hook ups clean
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22- Check Chiller water level and working
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22- Mop sink area clean and utensils stored properly
Floors & Baseboards
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22- Floors and baseboards clean
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22- No missing tile, mortar, concrete
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22- No standing water
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22- Drain covers all intact and clean
Walls
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22- Walls clean and undamaged
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22- All opening properly covered
Ceilings
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22- Ceiling tiles clean and undamaged none missing
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22- Vents clean and painted if needed
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22- Light shields present, clean, & working
Back Door
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22- Emergency Exit has panic bar,swings outward
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22- Exit alarm functional and engaged (if applicable)
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22- Inner door equipped w/scope peep hole or window
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22- Doors seal properly, door closer works
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22- Inner door not opened after dusk
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22- Exit signage in working condition
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22- Not an enter/exit for crew members
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22- Never propped open unattended
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22- Doors & aisles clear of trash/debris
Bathrooms
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22- Walls, floors, ceiling clean
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22- Handwashing sign present
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22- Trash cans have lid and clean
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22- Properly stocked of all items
Miscellaneous Items
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23- Inside store temp
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23- No extension cords or exposed wiring
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23- No broken outlets or switch plates
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23- Safety records up-to-date
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23- No evidence of bugs or rodents
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23- Last health inspection on Record
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23- Last Sonic Safety Audit on Record
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23- Safe properly locked and properly anchored
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23- Height Indicators installed at exits
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23- Alarm system operating & being used
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23- Security cameras properly aimed and focused
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23- DVR on and recording
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23- Partner can retrieve and view recordings
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23- Bodily fluids kit closed and present (From Dot-It)
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23- First aid kit present w/colored bandaids
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23- Digital thermometer kit & probes present, calibrated
Administration
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24- Office area neat & organized
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24- Access to Operations Manual on Partner Net
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24- Accidents reported timely, documented & investigated
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24- Crisis Hotline & Insurance Information Posted
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24- Emergency Contact list posted
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24- All In One Poster current
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24- All Required state posters current
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24- Non Harassment/compensation poster current
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24- Employee Handbook - Knows how to access
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24- All required licenses displayed
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24- Pest control service contract and license available
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24- HAZCOM book up-to-date
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24- WOW posters displayed
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24- All bills current
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24- Verify FPO Vendor list is current
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24- Review Accounts payable report - bills paid regularly
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24- Payroll & Onboarding procedures followed
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24- WOTC procedures followed and current
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24- Car Hops are making drops and tips being recorded
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24- Change fund matches BALANCE SHEET
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24- There are no IOU's or personal checks in change fund
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24- Only one deposit in safe
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24- MIMS Book being utilized
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24- Deposit log current & up-to-date
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24- Labor schedule posted timely - scheduler used as required
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24- In case of robbery forms available
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24- Drive In keys, lock box keys restricted to mgt only
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24- Mag cards or equivalent accounted for and secure
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24- Verify menu prices
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24- PC, Printer / Scanner operational
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24- IFC syrup variance checked, call Coke for any issues
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24- Partner and Co-Manager SMS certified
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24- Career Path Poster in place
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24- Career Path elements being utilized
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24- Career Path log in place and up to date
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24- Managers and assistants Serv-Safe certified
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24- All managers have met annual Totzone requirements
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24- DLR/Sonic Training guide kit available
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24- Skimmer log present and up to date
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24- Visitor log present and utilized
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24- Server Cabinet closed and locked. Key not in cabinet
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24- Cybersecurity vishing stickers present
Review and Signature
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Auditor Signature
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Manager Signature
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Audit End Time
