Food Safety Audit Round 1 2016 - duplicate

Hot dog internal temperature must be 165° minimum. (Critical health violation). 6" internal temperature __________. 12" internal temperature ________a

Gravy Internal Temperature must be 165*. Actual internal temperature is______________________

Chili internal temperature must be cooked to and held at 165* minimum (CRITICAL)

Fried Products coming right out of the fryer must be minimum 165*

Onion ring batter should at or less than 40*

Walk in freezer must be 0* (+/-10*) [CRITICAL]

Walk in cooler must be 34*~38*, internal thermometer must be present and in good working condition [CRITICAL]

Swamp/Grill freezer should be 0* (+/- 10*)

Swamp/Grill Freezer product is 10* or less, internal thermometer is present and in good working condition [CRITICAL]

Swamp Refrigerator must be 34*-38*

Fountainette temperature should be 38* or less

Fountainette product temperatures are 40* or less. Internal thermometer is present and in good working condition. (CRITICAL) actual temperature: 50/50 mix (no ice)_____________strawberry (no ice) :______________

Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 40F or below. Foods include sliced/diced tomatoes and cole slaw. [CRITICAL] (Health Department) Actual Temperature ________°

APW, Round Up or like Cooker, Heat Wells, Warming Drawer, Hot Dog Warming Drawer, Prince Castle Holding and Heat Lamp product temperatures should be holding at 1650 F or greater. [CRITICAL] (Health Department) Warming Drawer: ______0 Heat Lamp: ______0 Prince Castle Holding Units:______° Hot Dog Warming Drawer _____° APW or heat well: ______0

Fryer Temperature should be 350° F (+/-10° F). Fryer 1_______° Fryer 2_______° Fryer 3________° Fryer 4________°

Grill Temperature zones are 400°F (+/- 30°), 350°F (+/- 30°) and 200°F (200°F minimum, 230°F maximum), Garland Clamshell Top 425°F (+/-15°F) Garland Clamshell Bottom 350°F (+/- 10°F) Actual Temperature 400°_______, 350°_______, 200°_________, Garland Clamshell Grill Top 425° ________ Garland Clamshell Bottom 350°_________.

Internal Meat Temperature Log (monthly log) and Sonic Safe temperature Log (daily log) completed per Sonic policy. Corrective Actions documented. [CRITICAL]

Ice Cream and shake machine(s) must be clean, properly maintained and sanitized. (Health Department)

Ice Cream and Shake Machine cabinets are 34° to 38° F, product temperature is 40°F or less. Thermometer must be present and in good working condition. [CRITICAL] (Health Department) Actual temperature _______ °

Correct grill procedures (including grill timers) for meat patties, bacon, ham, grilled chicken, eggs, sausage, and burrito mix must be used. All products must be cooked to 165°F or greater. [CRITICAL] (Health Department) Meat Patty temperature: __________°F

Correct dresser station procedures must be used. [CRITICAL] (Health Department)

Light fixtures are shielded or covered. (Health Department)

Employees are following Sonic 20/20. Sonic, State or Local glove requirements are followed. [CRITICAL] (Health Department)

Food must be properly tempered to 34° to 40° F. [CRITICAL] Chili_____° Hot Dogs_____° Bacon_____° Corn Dogs_____° Grilled Chicken_____° Eggs _____° Strawberry Topping _____° Ham _____°

Clean towels must be used, stored properly and in sanitizer. (Health Department)

No cross-contamination is allowed. [CRITICAL] (Health Department)

Approved products are being used. _____Ice Cream _____Hot Dog _____Meat Patties _____Chili _____Gravy _____Corn Dogs _____Chicken _____Shredded Cheese _____Sliced Cheese _____Sausage _____Eggs _____Pickles ______Bulk Mayo _____Bulk Mustard _____Bulk Ranch _____Shredded Lettuce _____Tomatoes _____French Fries _____Tater Tots _____Bulk Ketchup [CRITICAL]

Product stored in walk-in & reach-in coolers and freezers are properly stored, covered and dated. This includes tempered items. (Health Department)

Sanitizer is present at the designated locations and in the correct concentration and temperature. Sanitizer test strips are present and in use. Chlorsan and Citrus Delimer present in drive-in. [CRITICAL] (Health Department)

Digital thermometer kit and probes are present and properly calibrated. [CRITICAL]

Dry food products are properly stored, dated and rotated (per FIFO). Dry paper products are properly stored. All food and packaging must be off the floor at least 6 inches. (Health Department)

Use only approved chemical products at the drive-in.

All cleaning chemicals and equipment are properly identified and stored away from food and paper products. [CRITICAL] (Health Department)

Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department)

Walls, doors, ceiling panels and vents are clean, in place, and in good repair. (Health Department)

Restrooms are clean and properly stocked. (Health Department)

Trash cans and dumpster areas are clean, covered and free from debris. (Health Department)

Three compartment sinks are set up properly when being used: Wash, Rinse and Sanitizer. If approved mechanical dish machine is used, all temperatures and sanitizer concentrations, if applicable, meet requirements. (Health Department)

All food contact surfaces must be cleaned and sanitized at least every two hours. [CRITICAL] (Health Department)

All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department)

All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. (Health Department)

Utensils and storage containers are clean, food grade, NSF certified, in good condition and stored properly: tomato slicer, can opener, onion ring machine, food bins, cutting boards, utensils, cutting gloves, malt collars etc. (Health Department) in

Soft drink, ice machine and ice bin are free of soil and in good working order. Ice scoops must be properly stored. (Health Department)

Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and labeled as an “ice only” bucket. (Health Department)

Employees wearing clean uniforms and hair is properly restrained. (Health Department)

Hand sinks in kitchen (1) and front area (1) are properly stocked. Hand sinks and drains are in good working order. [CRITICAL] (Health Department)

Employee personal items, including food and drinks are properly stored. (Health Department)

No jewelry, including watches, worn by food handlers. No fingernails over 1⁄4” in length. Bandages must be colored and covered. No jewels or stones allowed! (Health Department)

No visible signs of infestation. Outside doors should be sealed and remain closed. [CRITICAL] (Health Department)

All pest control paperwork must be present in drive-in. Service contract, pest control reports, pest control applicator licenses, and certificate of insurance are on file.

Managers, Assistant Managers, and Person In Charge (PIC) are ServSafe Certified. [CRITICAL] (Health Department)

Historical temperature logs (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [CRITICAL]

Bloodborne Pathogen and First Aid Kits must be present and properly stocked.d

Current Operations Manual must be present.

Current Food Safety Audit packet must be present.

STAR training documentation is present in drive-in.

SDS Sheets must be available for all chemicals including pesticides and sanitizer.

Current State / Local Health Permit is posted. Health inspections should be maintained on file in the drive-in for a period of at least one year.

Outside sewage and/or grease trap manhole cover is properly secured. (NO POINTS DEDUCTED)