Food safety audit 2012-2

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Cooking, Heating & Holding Temperatures

• Regular hot dog @165 degrees or greater?

  Yes

  No

  N/A

• Regular hot dog @165 degrees or greater?

  Yes

  No

  N/A

• Regular hot dog @165 degrees or greater?

  Yes

  No

  N/A

• Regular hot dog @165 degrees or greater?

  Yes

  No

  N/A

• Extra long hot dog @165 degrees or greater?

  Yes

  No

  N/A

• Extra long hot dog @165 degrees or greater?

  Yes

  No

  N/A

• Extra long hot dog @165 degrees or greater?

  Yes

  No

  N/A

• Extra long hot dog @165 degrees or greater?

  Yes

  No

  N/A

• Gravy @165 degrees or greater?

  Yes

  No

  N/A

• Chili @165 degrees or greater?

  Yes

  No

  N/A

• Chicken Strips @165 degrees or greater?

  Yes

  No

  N/A

• Corn dog @165 degrees or greater?

  Yes

  No

  N/A

• Other fried items @165 degrees or greater?

  Yes

  No

  N/A

• Onion ring batter @40 degrees or less?

  Yes

  No

  N/A

• Walk-in freezer @ 0 degrees (+/- 10 degrees)

  Yes

  No

  N/A

• Internal thermometer present in walk-in freezer and working?

  Yes

  No

  N/A

• Walk-in Cooler @34-38 degrees?

  Yes

  No

  N/A

• Internal thermometer present in walk-in cooler and working?

  Yes

  No

  N/A

• Swamp freezer @ 0 degrees (+/- 10 degrees)?

  Yes

  No

  N/A

• Grill freezer @0 degrees (+/- 10 degrees)?

  Yes

  No

  N/A

• Chicken Strips in freezer less than 10 degrees?

  Yes

  No

  N/A

• Beef patties in freezer less than 10 degrees?

  Yes

  No

  N/A

• Sausage patties/crumbles less than 10 degrees?

  Yes

  No

  N/A

• Internal thermometer present in Swamp freezer?

  Yes

  No

  N/A

• Internal thermometer present in Grill freezer?

  Yes

  No

  N/A

• Swamp refridgerator between 34-38 degrees?

  Yes

  No

  N/A

• Swamp refridgerator--Chili @34-40 degrees?

  Yes

  No

  N/A

• Swamp refridgerator--6" hot dogs @34-40 degrees?

  Yes

  No

  N/A

• Swamp refridgerator--12" hot dogs @34-40 degrees?

  Yes

  No

  N/A

• Swamp refridgerator--internal thermometer present and working?

  Yes

  No

  N/A

• Grill refridgerator-- Bacon @ 34-40 degrees?

  Yes

  No

  N/A

• Grill refridgerator-- Ham @34-40 degrees?

  Yes

  No

  N/A

• Grill refridgerator-- Eggs @34-40 degrees?

  Yes

  No

  N/A

• Grill refridgerator-- Grilled chicken @34-40 degrees?

  Yes

  No

  N/A

• Dresser cabinet temperature is 38 degrees or less?

  Yes

  No

  N/A

• Dresser station internal thermometer is present and working?

  Yes

  No

  N/A

• Dresser Station-- Lettuce @40 degrees or less?

  Yes

  No

  N/A

• Dresser Station-- Mayonnaise @40 degrees or less?

  Yes

  No

  N/A

• Dresser Station-- Ranch dressing @40 degrees or less?

  Yes

  No

  N/A

• Dresser Station-- Cut/Sliced tomatoes @40 degrees or less?

  Yes

  No

  N/A

• Fountainette cabinet @40 degrees or less?

  Yes

  No

  N/A

• Fountainette cabinet-- internal thermometer present and working?

  Yes

  No

  N/A

• Fountainette cabinette-- Strawberries @40 degrees or less?

  Yes

  No

  N/A

• Drop in Ice Bins-- All potentially hazardous foods (PHF) @40 degrees or less?

  Yes

  No

  N/A

• Fryer temperatures are @350 degrees (+/- 10)

  Yes

  No

  N/A

• Garland Grill Temperatures -- Top @425 degrees (+/- 10)?

  Yes

  No

  N/A

• Garland Grill Temperatures-- Bottom @350 degrees (+/-10)?

  Yes

  No

  N/A

• Internal Meat Temperature Log (monthly log) completed per Sonic policy?

  Yes

  No

  N/A

• Sonic Safe temperature Log (daily log) completed per Sonic policy?

  Yes

  No

  N/A

• Ice Cream-- I/C machine cabinet @34-38 degrees?

  Yes

  No

  N/A

• Ice Cream-- Shake machine cabinet @34-38 degrees?

  Yes

  No

  N/A

• Ice Cream-- soft serve in hoppers is @40 degrees or less?

  Yes

  No

  N/A

• Ice Cream-- Thermometer in machines present and working?

  Yes

  No

  N/A

• Ice Cream-- Ice Cream, Milkshake and slush machines cleaned and maintained and sanitized per Sonic specifications?

  Yes

  No

  N/A

Operational Proceedures

• Correct grill proceedures (including grill timers) for meat patties, bacon, ham, grilled chicken, eggs, sausage and burrito mix must be used.

  Yes

  No

  N/A

• All products cooked to 165 degrees or greater. Temp check burger patty = 165 degrees or greater?

  Yes

  No

  N/A

• Correct dresser station proceedures being used?<br>20/20 handwashing?<br>Product rotated when restocked?<br>Products held in clean/ sanitized containers?<br>Squirt bottles are rotated, cleaned, refridgerated?

  Yes

  No

  N/A

• Employees following Sonic 20/20 handwashing policy?

  Yes

  No

  N/A

• Use of clean towels and sanitizer on all surfaces?

  Yes

  No

  N/A

• No cross contamination allowed?

  Yes

  No

  N/A

• Approved products being used?

  Yes

  No

  N/A

• Proper tempering proceedures being used? All tempered product ready for use @34-38 degrees?

  Yes

  No

  N/A

• Product stored in walk-in & reach-in coolers and freezers are properly stored, covered and dated? (this includes tempered items).

  Yes

  No

  N/A

General Food Safety

• Sanitizer is present at the designated locations and in the correct concentration and temperature?

  Yes

  No

  N/A

• Sanitizer test strips are present and in use?

  Yes

  No

  N/A

• Chlorsan (for sanitizing equipment) and Citrus Delimer present in Drive-in?

  Yes

  No

  N/A

• Digital thermometer kit and probes present and properly calibrated?

  Yes

  No

  N/A

• Dry food products properly stored, dated and rotated (per FIFO)?

  Yes

  No

  N/A

• Dry paper products properly stored?

  Yes

  No

  N/A

• All food and packaging must be off the floor at least 6"?

  Yes

  No

  N/A

• Only approved chemicals store/used at the Drive-in?

  Yes

  No

  N/A

• All cleaning products and equipment are properly identifiedand stored away from food and paper products?

  Yes

  No

  N/A

• Floor drains, and baseboards are clean and in good condition?<br>All threaded water connections must have proper back flow device?

  Yes

  No

  N/A

• Walls, doors, ceiling panels and vents are clean, in place, and in good repair?

  Yes

  No

  N/A

• Restrooms are cleaned and properly stocked?

  Yes

  No

  N/A

• Trash cans and dumpster areas are clean, covered and free of debris?

  Yes

  No

  N/A

• Light fixtures are shielded or covered?

  Yes

  No

  N/A

• Three compartment sinks are set up properly when being used: Wash, Rinse, Sanitize? All temeratures and sanitizer concentrations meet requirements?

  Yes

  No

  N/A

• All food contact surfaces cleaned and sanitized at least every two hours?

  Yes

  No

  N/A

• All equipment NSF certified/commercial grade, clean, in good condition and properly maintained?

  Yes

  No

  N/A

• All refridgerator/freezer units (including all shelving and light bulbs) are in good working condition and clean?

  Yes

  No

  N/A

• Utensils and storage containers are clean, food grade, NSF certified, in good condition and stored properly:<br>Tomato slicer, can opener, onion ring machine, food bins, cutting boards, utensils, cutting gloves, malt collars ect.?

  Yes

  No

  N/A

• Soft drink, ice machine, and ice bins are free of soil and in good working order, ice scoops properly stored?

  Yes

  No

  N/A

• Ice bin is NSF certified, clean sanitized, in good condition and stored off the floor and labeled, "ice only"?

  Yes

  No

  N/A

Employee Hygene

• Hand sinks in kitchen and carhop area are properly stocked, hand sinks and drains are in good working order?

  Yes

  No

  N/A

• Employees wearing clean uniforms and hair is restrained?

  Yes

  No

  N/A

• No nail polish and/jewelery worn by food handlers? No fingernails over 1/4" in length? Bandages must be covered. No jewels or stones allowed?

  Yes

  No

  N/A

• Employee personal items, including food and drinks are properly stored?

  Yes

  No

  N/A

• No visible signs of infestation? Outside doors should be sealed and remain closed.

  Yes

  No

  N/A

• All pest control paperwork present? <br>Service Contract--<br>pest control reports--<br>pest control applicators license--<br>certificate of insurance--

  Yes

  No

  N/A

Information

• Managers and Assistant Managers are ServSafe Certified?

  Yes

  No

  N/A

• Current Operations Manual present?

  Yes

  No

  N/A

• Current Food Safety Audit packet present?

  Yes

  No

  N/A

• 2011 STAR guides are present?

  Yes

  No

  N/A

• Position exams and Position Proficiency Checklists present for each employee?

  Yes

  No

  N/A

• Position tracking chart posted with current names and certification stickers?

  Yes

  No

  N/A

• All employees recertified after one year of initial certification?

  Yes

  No

  N/A

• Historical temperature logs (Internal Meat and Sonic Safe) are recorded and corrective actions documented?

  Yes

  No

  N/A

• MSDS Sheets available for all chemicals including pesticides and sanitizers?

  Yes

  No

  N/A

• Bloodborne Pathogen and First aid kits present and properly stocked?

  Yes

  No

  N/A

• Current State Health Permit is posted? Health inspection maintained on file for at least one year?

  Yes

  No

  N/A

• Outside sewage and/or grease trap manhole cover is properly secured?

  Yes

  No

  N/A

• All Managers Food Safety E-Learning course certified?

  Yes

  No

  N/A