Title Page
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Audit Title
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Conducted on
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Prepared by
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Location
Critical
Cooking, Heating, & Holding Temperatures
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Hot dog internal temperature for cooked and held product must be 165 or greater. Product must be cooked and held according to Sonic approved procedures. [Critical] (Health Department)
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Gravy internal temperature must be 165 or greater. Product must be cooked and held according to Sonic approved procedures. [Critical] (Health Department)
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Chili internal temperature must be 165 or greater. Product must me cooked and held according to Sonic approved procedures. [Critical] (Health Department)
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Fried products temperatures coming out of the fryer must be 165 or greater. [Critical] (Health Department)
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Walk-in Freezer temperature should be 0 (+/- 10). Internal thermometer must be present and in good working condition. [Critical] (Health Department)
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Walk-in cooler temperature must be 34 to 38. Internal thermometer must be present and in good working condition. [Critical] (Health Department)
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Swamp/Grill freezer temperature should be 0 (+/- 10).
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Swamp/Grill Freezer product temperature is 10 or less. Internal thermometer must be present and in good working condition. [Critical] (Health Department)
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Swamp Refrigerator temperature must be 34 to 38.
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Swamp Refrigerator protein product temperature is 34 to 40. Internal thermometer must be present and in good working condition. [Critical] (Health Department)
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Dresser cabinet temperature is 38 or less.
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Dresser product temperatures are 40 or less. Internal thermometer is present and in good condition. [Critical] (Health Department)
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Fountainette cabinet temperature should be 38 or less.
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Fountainette product temperatures are 40 or less. Internal thermometer is present and in good working condition. [Critical] (Health Department)
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Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 40 or below. Foods include sliced/diced tomatoes and cole slaw. [Critical] (Health Department)
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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 165 or greater. [Critical] (Health Department)
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Internal Meat Temperature Log (Monthly Log) and Sonic Safe temperature Log (Daily Log) completed per Sonic policy. Corrective Actions documented. {Critical]
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Ice Cream and Shake Machine cabinets are 34 to 38, product temperature is 40 or less. Thermometer must be present and in good working condition. [Critical] (Health Department)
Operational Procedures
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Correct grill procedures (including grill timers) for all meat patties, bacon, ham, grilled chicken, eggs, sausage, and burrito mix must be used. All products must be cooked to 165 or greater. [Critical] (Health Department)
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Correct dresser station procedures must be used. [Critical] (Health Department)
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Employees are following 20/20. Sonic, State or local glove requirements are followed. [Critical] (Health Department)
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No cross contamination is allowed. [Critical] (Health Department)
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Approved products are being used. [Critical]
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Food must be properly tempered to 34 to 40. [Critical]
General Food Safety
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Sanitizer is present at the designated locations and in the correct concentration and temperature. Sanitizer test strips are present and in use. Chlorsan & Citrus Delimer present in drive-in. [Critical] (Health Department)
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Digital thermometer kit and probes are present and properly calibrated. [Critical]
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All food contact surfaces must be clean and sanitized at least every two hours. [Critical] (Health Department)
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All cleaning chemicals and equipment are properly identified and stored away from food and paper products. [Critical] (Health Department)
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All food contact surfaces must be cleaned and sanitized at least every two hours. [Critical] (Health Department)
Employee Hygiene
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Hand sinks in kitchen (1) and front area (1) are properly stocked. Hand sinks and drains are in good working order. [Critical] (Health Department)
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No visible signs of investation. Outside doors should be sealed and remain closed. [Critical] (Heath Department)
Information
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Managers, Assistant Managers, and Person In Charge (PIC) are ServSafe Certified. [Critical] (Health Department)
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Historical temperature logs (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [Critical]
Noncritical
Cooking, Heating, & Holding Temperatures
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Onion RIng Batter temperature should be at 40 or less.
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Fryer Temperature should be 350 (+/-10).
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Grill Temperature zones are 400 (+/- 30), 350 (+/- 30), and 200 (200 minimum, 230 maximum), Garland Clamshell Top 425 (+/- 15) Garland Clamshell Bottom 350 (+/- 10) Actual Temperature
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Ice Cream and Shake machines must be clean, properly maintained and sanitized. (Health Department)
Operational Procedures
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Clean towels must be used, stored properly and in sanitizer. (Health Department)
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Product stored in the walk -in & reach-in coolers and freezers are properly stored, covered and dated. This includes tempered items. (Health Department)
General Food Safety
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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)
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Use only approved chemical products at the drive-in.
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Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department)
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Walls, doors, ceiling panels and vents are clean, in place, and in good repair. (Health Department)
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Restrooms are clean and properly stocked. (Health Department)
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Trash cans and dumpster areas are clean, covered and free from debris. (Health Department)
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Light fixtures are shielded or covered. (Health Department)
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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)
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All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department)
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All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. (Health Department)
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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 ect. (Health Department)
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Soft drink, ice machine and ice bin are free of soil and in good working order. Ice scoops must be properly stored. (Health Department
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Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and labeled as an "ice only" bucket. (Health Department)
Employee Hygiene
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Employees wearing clean uniforms and hair is properly restrained. (Health Department)
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No jewelry, including watches, worn by food handlers. No fingernails over 1/4" in lengh. Bandages must be colored. No jewels or stones allowed! (Health Department)
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Employee personal items, including food and drinks are properly stored. (Health Department)
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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.
Information
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Current Operations Manual must be present.
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Current Food Safety Audit packet must be present.
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STAR Training documentation is present in drive-in.
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SDS sheets must be available for all chemicals including pesticides and sanitizer.
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Bloodborne Pathogen and First Aid Kits must be present and properly stocked.
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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.
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Outside sewage and/or grease trap manhole cover is properly secured. (No points deducted)
