Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location
  • Manager On Duty & Position

Exterior Inspection

Building - Part 1

  • 1- Building clean / undamaged

  • 1- Front/Back doors properly illuminated

  • 1- Paint look fresh, no chips

  • 1- Windows clean and ledges empty

  • 1- Security door has peep hole or security window

  • 1- Interior view clean and organized

  • 1- Door glass & frames clean

  • 1- Emergency numbers, alarm system info displayed in window

  • 1- Outside storage properly secured with substantial locks

  • 1- No access to bldg by dumpster, ladders, trash cans, etc

  • 1- Roof drains to ground properly

  • 1- Roof top and equipment well maintained

Canopies - Part 2

  • 2- Canopies clean

  • 2- Canopies undamaged with no rust present

  • 2- Canopies have adequate drain holes

  • 2- Led /flourscent lights work working

  • 2- Stall Stars in good repair and work properly

  • 2- Music speakers audible

  • 2- Height Clearance signs visible

Menu Housing/Drive-Thru - Part 3

  • 3- Speakers operational & audible

  • 3- Menu housings clean and in good repair

  • 3- Pays operational, no skimmers

  • 3- Current promotions on POPS Screen

  • 3- Menus Plexi clean and good repair

  • 3- No hand written signs

  • 3- Poles-none damaged/plates missing

  • 3- Poles painted, no rust and clean

Signs, Lighting, Patio & Playground - Part 4

  • 4- Pole/Monument sign undamaged

  • 4- Pole/Monument sign fully lighted

  • 4- Emc/Marquee message current promo

  • 4- Emc/Marquee message legible (no missing pixels)

  • 4- Entrance sign undamaged, clean, good condition, & lighted

  • 4- Exit sign undamaged, clean, good condition, & lighted

  • 4- Building sign undamaged, clean, good condition, & lighted

  • 4- Dog house undamaged, fresh paint, & lighted

  • 4- Window neon and LED operable & on

  • 4- All areas of parking lot well lit

  • 4- Parking lot illuminated at dusk

  • 4- Back door light illuminated at dusk

  • 4- Exterior telephone wire enclosed in conduit

  • 4- Batting cages & patio signs undamaged

  • 4- Volleyball posts, net in good repair

  • 4- Coin op rides working properly

  • 4- Patio area clean and undamaged

  • 4- Patio seating clean & undamaged

  • 4- Play ground clean, well maintained, safe

Stalls & Lots - Part 5

  • 5- Concrete/Asphalt undamaged

  • 5- Sidewalk and stalls free from stains (grease, oil, gum,etc)

  • 5- Dumpster area free from litter/trash

  • 5- Dumpster area free from stains/lids closed

  • 5- Is Drive-in spraying cleaner on lot nightly

  • 5- Underground access covers in place

Landscaping - Part 6

  • 6- Free from weeds

  • 6- No dead grass/plants

  • 6- Plants neatly trimmed

  • 6- Surrounding areas free of Sonic litter

  • 6- Bushes, shrubs trimmed to height to prevent hiding

  • 6- Sprinkler systems operational & programmed per season

  • 6- Mulch and Rocks total coverage

Shed - Part 7 (N/A if no shed present)

  • 7- Product off floor, no food products

  • 7- No holes or access for pests

  • 7- Floors must be painted if not metal/concrete

  • 7- Walls must have frp or be painted if not metal

Service Outside

Speaker Attendant - Part 8

  • 8- Reply Time (Stall)

  • 8- DT Reply Time

  • 8- WOW greeting including name

  • 8- Friendly, clear & understandable

  • 8- Order repeated

  • 8- Total given

  • 8- Suggestive selling done

  • 8- Used WOW closing and thank you

Carhops - Part 9

  • 9- Complete clean and neat uniform with visible nametag

  • 9- No facial hair except neatly trimmed mustache

  • 9- Long sleeve BLACK shirt may be worn under crew shirt

  • 9- Approved Sonic apparel only

  • 9- Hands and nails clean

  • 9- Wearing a friendly smile

  • 9- Appropriate hair restraint

  • 9- Make up acceptable

  • 9- Acceptable jewlery per policy

  • 9- Not chewing gum

  • 9- Write or highlight name on ticket

  • 9- Smile and make eye contact

  • 9- Greet the guest and introduce yourself

  • 9- Repeat the order

  • 9- Give the total and receipt

  • 9- Offer ketchup - ask how many

  • 9- Thank the guest

  • 9- Use "Red Button" language to close

  • 9- Only delivering one car at a time

  • 9- Look for trash on lot

  • 9- Skate or run back

  • 9- Checkback has "how was your meal" language

Order - Part 10

  • 10- Service time

  • 10- DT Service time

  • 10- Order accurate

  • 10- Sandwhich hot, fresh, cooked properly

  • 10- Side orders hot, crisp, fresh, salted

  • 10- Side orders portioned properly

  • 10- Received condiments as required

  • 10- Received adequate napkins

  • 10- DLR bagging system utilize

  • 10- Meal packaged neatly & presentable

  • 10- Sandwich flat in bag

  • 10- Packaging sonic printed

  • 10- Drink fresh, no off taste, no drips

Image - Part 11

  • 11- No horseplay

  • 11- Employee smoking only in designated area

  • 11- No unsanitary behaviors observed

  • 11- Complaints handled using BLAST

  • 11- Outside trash cans not overflowing

  • Curb Reply Times Observed: (Enter 3 Cars)

  • DT Reply Times Observed: (Enter 3 Cars)

  • Curb Service Times Observed: (Enter 3 Cars)

  • DT Service Times Observed: (Enter 3 Cars)

Interior

Fountain Area Curb and Drive Thru - Part 12

  • 12- Drink machine operational

  • 12- Fountain area clean & organized

  • 12- No mildew, mold, odor, rust

  • 12- Dispensed soda at 32 to 40

  • 12- All heads clean, no corrosion

  • 12- Sodas properly carbonated

  • 12- All food covered

  • 12- Fountain Strawberries 40 or less, no ice

  • 12- Ice scoop used

  • 12- Ice bin clean, no corrosion

  • 12- Soft Drink or Tea ice portion correct

  • 12- Drink have 1/2 cup ice, filled to 1/4 inch from top

  • 12- No drips on cups

  • 12- Fruit condiments used appropriately

  • 12- Lime juice recipe correct

  • 12- Squirt portions correct

  • 12- Ice scoop stored properly

  • 12- Lids marked appropriately

  • 12- Fountain towels stored in sanitizer bucket except dry towel for cup drips

  • 12- Fountain shows sense of urgency

  • 12- Slush machine clean in and out

  • 12- Slush Brix verified

  • 12- Coffee maker clean & operational temp +190

  • 12- Ice tea dispensers and spigots clean

  • 12- Ice tea brewer temp correct

  • 12- Ice tea volume brewer water correct

  • 12- Sanitizer at correct temperature and solution

  • 12- 20/20 program followed

  • 12- Training Minutes in place

  • 12- Store Readiness Checklist utilized

Ice Cream - Part 13

  • 13- All mixers clean & operational

  • 13- Shake machine fully operational/clean

  • 13- Shake Draw temp + 24 to 26

  • 13- Shake mix in cabinet at 40 or less

  • 13- Shake - Accurate interior thermometer

  • 13- Shake Interior/exterior of machine clean

  • 13- Shake machine gasket clean and good condition

  • 13- Ice Cream machine fully operational/clean

  • 13- Ice Cream Draw temp +18 to 20

  • 13- Ice Cream mix in cabinet 40 or less

  • 13- Ice Cream Interior/exterior of machine clean

  • 13- Ice Cream - Accurate interior thermometer

  • 13- Door gaskets clean and in good condition

  • 13- Full set of Ice Cream brushes on hand

  • 13- Allergen Cup for Shakes/ allergen info posted

  • 13- Scale used properly

  • 13- Shakes mixed properly

  • 13- 50/50 mix correct, temp at 40 or less

  • 13- Strawberries 40 or less, not diluted

  • 13- Vanilla used for vanilla shakes

  • 13- Ice cream overun correct

  • 13- Shake overrun correct

  • 13- Ice Cream recipes correct

  • 13- Ice Cream fills cup to 1/4 in from top

  • 13- No drips on exterior of cup or lid

  • 13- Sense of urgency noted

  • 13- Training Minutes in place

  • 13- Store Readiness Checklist utilized

  • 13- Evaporator & fan clean & not frozen

  • 13- Sundae Bar - accurate interior thermometer

  • 13- Fount cabinet gaskets good condition, no mold

  • 13- 20/20 program followed

  • 13- Towels stored in sanitizer bucket

  • 13- Sanitizer at proper temperature and stregnth

Sacking Area

  • 14- Food items sacked according to DLR policy

  • 14- Proper # condiments used

  • 14- Food items kept under working heat lamp

  • 14- 20/20 Program Followed

  • 14- Sense of urgency noted

  • 14- Appropriate sack products available

  • 14- All stainless and condiment holders clean

  • 14- Training Minutes present

  • 14- Store Readiness Checklist utilized

Switchboard Areas - Part 15

  • 15- POS and counter area clean and free of clutter

  • 15- All POS operable

  • 15- No sharing of scan cards

  • 15- Nobody answering POS that another is assigned to

  • 15- All current LTO's present

  • 15- WOW Posters posted

  • 15- Training Minutes in place

  • 15- Store Readiness Checklist utilized

Dresser Area - Part 16

  • 16- Dresser temp +34 to +38

  • 16- Clean & organized

  • 16- No mildew, mold, odor, rust

  • 16- All food covered

  • 16- Evaporator & fan clean & not frozen

  • 16- Accurate interior thermometer

  • 16- Gaskets in good condition, no mold

  • 16- Heated cutting board hot to touch

  • 16- Prince castle unit no water, shelving & trays clean

  • 16- Squeeze bottles at 40 or less

  • 16- Mayo, tom, lettuce at 40 or less

  • 16- No evidence of cross-contamination

  • 16- Proper bun coverage

  • 16- Bun fresh warm & well toasted

  • 16- Toppings fresh, quality, portions correct

  • 16- Sandwiches properly labeled

  • 16- Sense of Urgency displayed

  • 16- Not getting too far ahead on toasted buns

  • 16- Toasted Buns placed on heated surface

  • 16- Holding Unit clean and at proper temps

  • 16- Products & pans rotated, not added on top of old

  • 16- 20/20 Program Followed

  • 16- Training Minutes in place

  • 16- Store Readiness Checklist utilized

  • 16- Dresser Unit fully stocked

  • 16- Tomatos cut at 3/16"

  • 16- Bun table sanitized at least once every 2 hours

  • 16- Towels stored in sanitizer bucket

  • 16- Sanitizer at proper termperature and strength

Grill Area - Part 17

  • 17- Completes mandatory doneness test each patty

  • 17- Drive In using approved products

  • 17- Approved holding times observed

  • 17- Production monitor in use and followed

  • 17- Internal Meat Temp Log present and in use

  • 17- Temperature of cooked meat patty

  • 17- Grill Timer in place and operational

  • 17- Red tongs for burgers, sausage

  • 17- Yellow tongs for grilled chicken and eggs

  • 17- Red spatula for burgers, sausage, burrito mix

  • 17- Yellow spatula for grilled chicken , eggs

  • 17- Salt/Pepper mixture used appropriately

  • 17- Shaker not plugged up and using correct shaker

  • 17- Proper placement of products on grill zones

  • 17- Following cook & hold or Cook and serve procedures

  • 17- Timers utilized properly

  • 17- Proper tong storage

  • 17- Not stacking meat patties on 200 side of grill

  • 17- 20/20 Program Followed

  • 17- Grill Cheese not made on grill

  • 17- No cross-contamination

  • 17- Bacon properly cooked and sized

  • 17- Burrito mix properly portioned

  • 17- Grill Chicken heated using proper procedures

  • 17- Training Minutes in place

  • 17- Store Readiness Checklist utilized

  • 17- Towels stored in sanitizer bucket

  • 17- Sanitizer at proper temperature and strength

  • 17- Sense of urgency noted

  • 17- Grease bucket maintained and cleaned

  • 17- Hoods & filters cleaned daily

  • 17- Exhaust operational, flue cleaned

  • 17- Date Hood Vents serviced

  • 17- 200/350/400 temps

  • 17- Clam shell top 425, bottom 350

  • 17- Quick disconnect gas line correct and chain restraint

  • 17- Gas and electrical cut off devices installed

  • 17- Grill clean, no grease buildup underside and behind

  • 17- Bun table in good working order - hot to touch

  • 17- Bun toaster in good working order

  • 17- Waste bucket in use

Grill Freezer Unit

  • 17- Temp -10 to +10

  • 17- Protein 10 degrees or less

  • 17- Clean and organized

  • 17- No mildew, mold, odor, rust

  • 17- All food covered

  • 17- Evaporator/fan clean, not frozen

  • 17- Accurate interior thermometer

  • 17- Gaskets in good condition, free from mold

Swamp & Coneys

  • 18- Hood & filters cleaned daily

  • 18- Exhaust operational, Flue Cleaned

  • 18- Fryers temp setting 350 +/- 10, calibrated

  • 18- Shortening quality good

  • 18- Prince Cast Hldg unit working & timers set correctly

  • 18- Prince Cast Holding units product temps at min 165

  • 18- Salt/bag heating elements operational

  • 18- Hotdog roller temp correct, 250 cook, 200 hold

  • 18- Coney/chili warmer water temp 190

  • 18- Internal Coney temp at least 165

  • 18- Internal chili temp at least 165

  • 18- Lids on pans when not in use

  • 18- Steamer clean in & out, operating correctly

  • 18- Cook times of products verified

  • 18- Fryer filter system operational

  • 18- Quick disconnect gas line installed properly

  • 18- Chain restraint in use

  • 18- Temp of fried products at least 165

  • 18- Gravy temp at least 165

  • 18- Production monitor in use and followed

  • 18- Hot Dogs rotated if holding on HD Grill

  • 18- Red tongs used for raw hot dogs

  • 18- SS tongs used for cooked hot dogs/fried prod

  • 18- Green tongs used to place frz product in fryer

  • 18- Green tongs used for onion rings

  • 18- Portioning of chili correct/ladle correct

  • 18- Portioning of grated cheese correct

  • 18- Correct cheese procedures used for chz tt/ff

  • 18- Grated cheese used for chili/cheese tt, ff

  • 18- Holding timers being used

  • 18- Training Minutes in place

  • 18- Store Readiness Checklist utilized

  • 18- Proper tong storage

  • 18- All products except cd and on rings fried from frz

  • 18- Portioning of fried products correct

  • 18- No refrying of any food products

  • 18- Fryer skimmed regularly or as needed

  • 18- Fryers filtered twice daily, filter powder used

  • 18- Counter tops sanitized at least once every 2 hrs

  • 18- Flip Shaker used appropriately/shaker not plug

  • 18- Towels stored in sanitizer buckets

  • 18- Sanitizer at proper strength and temperature

  • 18- Prince castle unit no water, shelving and trays clean

  • 18- 20/20 rules being followed

  • 18- Hot dog roller correct temps

  • 18- Hot dog roller timer working

  • 18- Hot dog roller shelfing clean

Prep Area - Part 19

  • 19- On ring batter temp at 40 or less/NO ICE

  • 19- Utensils and storage containers clean, food grd,

  • 19- Slicers & onion ring machine clean

  • 19- Cutting boards, food surfaces clean

  • 19- Three Comp sink set up wash, rinse, sanitizer & labeled

  • 19- Hot water temp 125 to 135

  • 19- Sanitizer at proper strength & temperature

  • 19- Hand sink stocked and clean

  • 19- Dust pans, mops, brooms, cleaned, stored properly

  • 19- Fire suppression system(s) charged

  • 19- Fire suppression system(s) inspection

  • 19- Portable extinguishers charged

  • 19- Portable 's inspection date

  • 19- Cutting gloves available and clean

  • 19- Heat resistant gloves, apron present

  • 19- Knife storage (rack, not drawer or shelf)

  • 19- Co2 tanks & helium chained or strapped

  • 19- Electrical boxes properly labeled

  • 19- Training Minutes in place

  • 19- Store Readiness Checklist utilized

Walk-In Cooler - Part 20

  • 20- Temp +34 to +38

  • 20- Clean and organized

  • 20- Shelving clean, mold free (rust free)

  • 20- Food stored off floor

  • 20- Opened/thawed food stored properly

  • 20- No cross-contamination, condesor drips

  • 20- Cases spaced for proper ventilation

  • 20- All opened food covered/resealed

  • 20- Food properly dated, rotated, and temp tagged

  • 20- Evaporator & fan clean and not frozen

  • 20- Light works & explosion guard intact

  • 20- Accurate interior thermometer

  • 20- Gaskets in good condition, no mold

  • 20- Hardware allows exit from cooler operational

Walk-In Freezer - Part 21

  • 21- Temp-10 to +10

  • 21- Temp-10 to +10

  • 21- Shelving clean (rust free)

  • 21- Food stored off floor

  • 21- Cases spaced for proper ventilation

  • 21- All opened food covered/resealed

  • 21- No ice build up on floor

  • 21- Food properly dated rotated

  • 21- Evaporator & fan clean & not frozen

  • 21- Light works & explosion guard intact

  • 21- Accurate interior thermometer

  • 21- Gaskets in good condition, no mold

  • 21- No evidence of cross-contamination

  • 21- No condensor drips

  • 21- Hardware allows exit from freezer operational

  • 21- Freezer door heater operational

Storage Areas

  • 22- Neat & organized

  • 22- Stored items free from dust & debris

  • 22- Under shelving clean, dry

  • 22- All storage off floor

  • 22- Paper stored apart from food

  • 22- Chemicals & cleaning stored separately & labeled

  • 22- Ice machine bin clean, no corrosion

  • 22- Ice machine doors- no chips, not broken

  • 22- Ice bucket labeled 'ice only' and NSF approved

  • 22- Ice Bin floor area dry, no ice spills

  • 22- Water hose condition/ storage adequate

  • 22- All boxes properly opened

  • 22- Food products dated and rotated

  • 22- Check soda hook ups clean

  • 22- Check Chiller water level and working

  • 22- Mop sink area clean and utensils stored properly

Miscellaneous Items

  • 23- Inside store temp

  • 23- No extension cords or exposed wiring

  • 23- No broken outlets or switch plates

  • 23- Safety records up-to-date

  • 23- No evidence of bugs or rodents

  • 23- Last health inspection

  • 23- Last Sonic Safety Audit

  • 23- Safe properly locked and properly anchored

  • 23- Height Indicators installed at exits

  • 23- Alarm system operating & being used

  • 23- Security cameras properly aimed and focused

  • 23- DVR on and recording

  • 23- Partner can retrieve and view recordings

  • 23- Bodily fluids kit closed and present

  • 23- First aid kit present w/colored bandaids

  • 23- Digital thermometer kit & probes present, calibrated

Administration

  • 24- Office area neat & organized

  • 24- Access to Operations Manual on Partner Net

  • 24- Accidents reported timely, documented & investigated

  • 24- Crisis Hotline & Insurance Information Posted

  • 24- Emergency Contact list posted

  • 24- All In One Poster current

  • 24- All Required state posters current

  • 24- Non Harassment/compensation poster current

  • 24- Employee Handbook - 2 hard copies available in Drive-In

  • 24- All required licenses displayed

  • 24- Pest control service contract and license available

  • 24- HAZCOM book up-to-date

  • 24- WOW posters displayed

  • 24- All bills current

  • 24- Verify FPO Vendor list is current

  • 24- Review Accounts payable report - bills paid regularly

  • 24- Payroll & Onboarding procedures followed

  • 24- WOTC procedures followed and current

  • 24- Car Hops are making drops and tips being recorded

  • 24- Change fund matches BALANCE SHEET

  • 24- There are no IOU's or personal checks in change fund

  • 24- Only one deposit in safe

  • 24- MIMS Book being utilized

  • 24- Deposit log current & up-to-date

  • 24- Labor schedule posted timely - scheduler used as required

  • 24- In case of robbery forms available

  • 24- Drive In keys, lock box keys restricted to mgt only

  • 24- Mag cards or equivalent accounted for and secure

  • 24- Verify menu prices

  • 24- PC, Printer / Scanner operational

  • 24- IFC syrup variance checked, call Coke for any issues

  • 24- Partner and Co-Manager SMS certified

  • 24- Career Path Poster in place

  • 24- Career Path elements being utilized

  • 24- Career Path log in place and up to date

  • 24- Managers and assistants Serv-Safe certified

  • 24- All managers have met annual e-learning requirements

  • 24- Red and Blue Book with DLR training additions present

  • 24- Scanner log present and up to date

  • 24- Visitor log present and utilized

Universal Questions

Employee Hygiene

  • No facial hair except neatly trimmed mustache

  • No finger nails longer than 1/4'

  • Colored bandages utilized as needed

  • Hair restraint in use

  • Jewelry per DLR Standards

  • Double handwashing and or gloves worn

Floors & BaseBoards

  • Floors and baseboards clean

  • No missing tile, mortar, concrete

  • No standing water

  • Drain covers all intact and clean

Walls

  • Walls clean and undamaged

  • All opening properly covered

Ceilings

  • Ceiling tiles clean and undamaged none missing

  • Vents clean and painted if needed

  • Light shields present, clean, & working

  • Monitors, bumpbars clean & operable

Review and Signature

  • Auditor Name

  • Auditor Signature

  • Manager Name

  • Manager Signature

  • Audit End Time

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.