Excel Compliance Report

Hot Dog Temperatures at least 165 but below 200. Note temps of one 12" and one 6"

Hot Dog Roller clean and operational.

Hot Dog warming drawer clean and operational.

ALL Steamers clean and operational.

Coney Table is clean (including casters)

Wall behind coney table is clean and in good repair(no holes)

Timer being used for cooking and holding hotdogs.

Chili being held at least 165 but not greater than 190. Heated chili sticker in place.

Tortilla shells wrapped up when not in use.

Correct tongs in place and being utilized

Hot Holding Equipment is clean and operational.

All held food items are above 165 but below 200. Note temperature of all products being held.

Timer being utilized on holding items

Wall behind fry dump clean

Trash can clean

Waste bucket in place?

Correct Tongs in place and being utilized.

Are all Vats clean and Operational(clean inside and out)

Hood and Vents clean and in good repair.

Wall and floor behind fryers are clean and in good repair.

Correct Tongs in place, good condition, and being utilized.

Is filter box in proper working order and being detailed clean on a regular basis.

Is accurate thermometer in place.

Cabinet temperature +/- 10

Unit is free from ice build up and is unit defrosting properly?

Door seal in good shape and clean.

Unit clean inside and out

Is the coil clean.

All items properly dated.

Internal thermometer in place?

Cabinet temperature between 34 and 38 degrees.

Door seal in good shape and clean.

Unit clean inside and out, including shelving.

Is the coil clean.

All items properly dated

Are all slicers and Dicers in proper working order?

Is prep table Clean and organized.

Internal thermometer in place?

Cabinet temperature +/- 10 degrees.

Unit is free of Ice build up and is unit getting defrosted properly.

Interior and exterior of unit clean. (including casters)

Grill temps in proper ranges. 450 and 350 section

Grill and Grill stand clean

Vents above grill in place, good repair, and clean.

Timer in use and has proper times set.

Mandatory doneness test being performed properly.

Correct tongs/turners in place and being utilized. Are they being changed out according to guidelines.

Salt and Pepper shaker clean and being used on necessary items.

Equipment clean and in good repair.

Items being held at least 165 but not greater than 200

Hold timers being utilized and in use.

Correct tongs in place and being utilized.

Toaster clean and in good working order

Back up toaster belts on hand

Toaster table clean

Wall behind toaster and toaster table clean

Bread rack clean

Bread properly prepped. (wrapped up and ties gone)

Any insulation between hold holding equipment/Toaster and bottom bread shelf

Accurate Thermometer in place.

Cabinet temperature 34 - 38 degrees.

Door seals clean and in good shape.

Produce and Mayo in proper temperature range. Below 40 degrees. Note temperature of lettuce, tomato, and mayo.

Items properly dated

Label maker or labels in place to mark burgers.

Cabinet temperature between 34 and 38 degrees.

Product in hopper below 40 degrees.

Door seal clean and in good repair.

Is the machine getting cleaned two times weekly? Note last time it was cleaned.

Accurate thermometer in place.

Ice cream stars in place

Inside and outside unit clean

Does store have Ice Cream scale and is it being used to train.

Cabinet temperature between 34 - 38 degrees

Product temperature in hopper is below 40 degrees.

Mixer cleaned immediately after use.

Door seal clean and in good repair.

Is the machine getting cleaned two times a week? Note date of last cleaning.

Accurate thermometer in place

Interior and exterior of the unit clean.

Accurate thermometer in place.

Cabinet temperature 34- 38 degrees

Product in proper temperature range (below 40)

Door seal clean and in good repair

Interior and exterior of unit is clean

Are all slush machines in good working order?

Are all slush machines getting cleaned weekly?

Properly sectioned off

Program in place to identify sacks, either taping receipts to bags or writing tray numbers on sacks.

Table clean and heating properly.

Exterior and Interior of Unit is clean.

Towels in place to wipe down drinks.

Cup dispensers in good condition and clean.

Nozzles being properly cleaned

Plexiglass cover on cup dispenser or top cup is labeled "Do Not Use"

Ice scoop being properly used?

Is fruit being added to the top of ice if recipe requires it?

Back up CO2 tanks full

Is staff consistently using ice scoop?

Ice machines free of any mold inside or outside.

Access doors are clean and in good working order

Ice buckets chip and crack free

Ice buckets always being stored 6" off the floor at all times.

Accurate thermometer in place

Cabinet temperature +/- 10 degrees

All items are properly dated.

Interior shelving and floors clean and in good repair.

Doors close and latch properly

Free of Ice build up

Accurate thermometer in place

Cabinet temperature is between 34 and 38 degrees

All items properly labeled and dated

Interior shelving and floors clean and in good repair.

Doors close and latch properly

Coil Clean

Totzone current for every employee on the clock and all managers completed all positions.

Pest Control applicator license, insurance current. Copy of a visit in the last 30 days.

Current Ops manual accesssible

Copy of the last health inspection on hand

Copy of current FSA packet accessible.

General Managers sales coverage previous week and points at 55% or 13 points?

Entire Management staff is ServSafe Certified.

System 8 task are up to date?

Self FSA done in the last 30 days.

Sonic Safe 90% completed since last audit.

Current QR codes available for employees

Prep Chart and Temper Chart complety filled out?

Floors in clean and in good repair

All walls clean and in good repair

Ceiling clean and in good repair

All interior lighting clean and fully lit

Desk area clean and organized.

Trash Cans clean and odor free.

All POS monitors clean and properly working.

Computer Cabinets/KDS boxes are clean and locked.

All Hand washing sinks properly stocked and in good working order.

All Team members following Sonic Handwashing policy? Double Hand washing.

Are ALL bathrooms clean and properly stocked.

First aid kit properly stocked.

ALL doors closed and sealed properly?

Thermostat covers in place

A consistent lot program in place.

All lights working

All menu housing are working

Landscaping clean and trimmed up

Dumpster area clean and lids closed.

Is underside of barrel canopy clean?

Proper sanitizer buckets set up in 5 locations

Sanitizer buckets are at correct PPM and temperature

Towels are stored in buckets when not in use.

Back Three Compartment Sink clean and operational.

Front Three Compartment Sink clean and operational

Entire Crew adhering to uniform program