FS Critical Check list

Ice Cream & Shake Machine cabinets are 34F-38F. Product Temp. 40F or less.

Fountainette Product Temp. 40F or less? Internal thermometer present?

Hot Dogs internal temps for cooked & held product should be 165 or higher, but not 149 or below. Hot Dogs must be cooked according to Sonic approved procedures. <br>

Gravy internal temp. should be 165 or higher. Unacceptable if it is 139 or below.

Chili internal temp for cooked & held product should be 165 or higher, but not 139 or below.

Fried Product temps coming out of the fryer to be served or held must be 165 or higher.

Walk-In Freezer temp. should be 0F(+/-10F).Thermometer present?

Walk-In Cooler temp.34-38F? Internal thermometer present?

Swamp/Grill freezer temp is 10F or less. Internal thermometer present?

Swamp refrigerator product temp 34-40? Internal thermometer present?

Dresser Product Temp. is 40F or less. Internal thermometer present?

Warming Drawer, CVAP, Heat Wells Product Temp is 165F or higher?

Grill Procedures for Meat Patties, Bacon, Grilled Chicken, Eggs, Sausage, & Burrito Mix. Correct procedures must be used; no cross-contamination observed. Proper placement of product in temp zones?Mandatory doneness test on all patties? Complete 30-second sear on patties. Grill timers in place and in use? Meat patty temp should be 165F or higher.

Internal Meat Temp Log for the current month is present & actively in use. Form must be filled out month to date with corrective actions taken and documented on back of form.

Tongs or spatulas used to handle product? Red for meat and Yellow for Chicken & Eggs? Proper tong storage?

Frequent hand washing and mandatory glove policy is use.

Dresser Station Procedures<br>No cross-contamination allowed. Product rotated when stocked? No new product added to old?

Hand washing and sanitizing is occurring immediately before and after raw food is being handled?

No cross-contamination is observed.

Clean towels must be used, stored properly in sanitizer. No cross contamination allowed. Don't use towels from another station. Verify sanitizer concentration. Keep towels in designated buckets.

Approved products used: Soft Serve, Hot Dog, Meat Patties, Chili, Corn Dogs, Chicken, Shred Chz, Sliced Chz, Eggs, Sausage

Food Properly Tempered 34F-40F. Corn Dogs and Grilled Chicken

Sanitizer strips are present and in use. Sanitizer is in the correct concentration/temperature. Quat 150-350ppm/Chlorine 100ppm Sanitizer water 75-90F. 3-comp sinks properly set up if in use Chlorsan, Citrus Delimer, and Chlorine test strips present?

Digital thermometer kit and probes are present, properly calibrated prior to taking temperatures. Drive-in has spare battery for digital thermometer.

All cleaning chemicals & equipment are properly identified and stored away from food & paper products. No Squirt bottles.

All food contact surfaces must be cleaned and sanitized at least every two hours. If a food contact surface is in continual use, it must be cleaned and sanitized when the use is completed or at least every two hours.

Hand sinks in kitchen (1) and in front (1) are properly stocked with hot water, soap, sanitizer, towels and waste receptacles and appropriate hand washing signs. Hand sinks are not blocked by any obstruction. Drains are in good working order.

No visible signs of infestation. No sprays, fly strips or zap lights are present. Outside doors should be sealed and remain closed.

Historical temperature logs, (Internal Meat, and Sanitation and Temperature Logs) recorded and corrective actions documented. Sonic food safety audit packet should be present at the drive-In.

Gloves being used where we handle ready to eat foods?

Onion Ring Batter 40*F<br>

All MGMT Servsafe Certified?

Bodily Fluid kit in store and not expired

Health permits and inspections 1 yr