GAH Food Safety Audit 2023-1

Information

Audit Title
Client / Site
Conducted on
Prepared by
Location
Personnel

Cooking, Heating & Holding Temperatures

1. Hot Dog internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures (CRITICAL). If roller grill is inoperable due to equipment failure, proof of service work order or part on order must be provided during the audit to not lose points. Acceptable if product is held at 140* or greater. Needs improvement if isolated incidents of tongs not stored properly or hot dogs not held to Sonic procedures.
2. Gravy internal temp must be 165*F or higher. Product must be cooked and held to Sonic standards. (CRITICAL) If cooker/warmer is inoperable due to equipment failure, proof of service work order or part on order must be provided during the audit to not lose points.
3. Chili internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures (CRITICAL). Acceptable if chili is held at 140*F or greater. Needs improvement is not held to Sonic approved procedures.
4. Fried product temperatures coming out of the fryer to be must be 165*F or higher. Slotted fryer basket is still highly recommended to be used to cook breaded chicken. [CRITICAL] (Health Department) Needs improvement if only 1 or 2 instances of tongs not stored properly.
5. Onion Ring Batter temperature should be at 40*F or less. Needs improvement if ice added to batter.
6. Walk-in freezer temperature should be 0*F (+/- 10). Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department) Needs improvement if thermometer is not present/working.
7. Walk-in cooler temperature must be 33*F to 38*F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department) Needs improvement if thermometer is not present/working or cooler is 39* to 40*.
8. Swamp / Grill freezer temperature:
8aa. Swamp/Grill freezer temperature should be 0*F (+/- 10*F). Swamp/Grill freezer product temperature is 0* (+/-10*). Internal thermometer must be present and in good working condition [CRITICAL] (Health Department) Needs improvement if thermometer is not present/working.
9. Swamp refrigerator temperature:
9aa. Swamp Refrigerator protein product temperature is 33*F to 40*F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department) Needs improvement if thermometer is not present/working.
10. Dresser cabinet temperature: Unacceptable if bottom cabinet is not 33*- 38*.
10aa. Dresser product temperatures are 33*-40*F. Internal thermometer is present and in good working condition. If using TPHC (Time as a Public Health Control) for sliced American cheese, TPHC must be filled out and procedures must be followed. [CRITICAL] (Health Department) Mayo is the exception and can be 33*-70*. Ranch, Tomatoes, Lettuce must be 33*-40*. Needs improvement if thermometer is not present/working.
11. Fountainette cabinet temperature: Unacceptable if bottom cabinet is not 33*-38*.
11aa. Fountainette temperature is 33*F to 38*F. Fountainette product temperatures are 33*-40*. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department) Needs improvement if thermometer is not present/working or ice is added to 50/50 shake mix or strawberries. 50/50 mix and strawberries are approved as an exception at 40* or less.
12. Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 33*-40*. Foods include sliced/diced tomatoes, Cole Slaw, and any portein products if you have a cooler unit. [CRITICAL] (Health Department)
13. 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 F or greater. [CRITICAL] (Health Department) Needs improvement if product is not held according to Sonic approved procedures. Unacceptable is held below 140*. Meat Patties are now held in double broiler on 200* side of grill if not using holding cabinet. Meat patties cannot be held directly on 200* grill surface as cook and hold procedures have been removed.
14. Fryer temperature is 350*F (+/- 10*F)
15. Grill temperature zones are 450*F (+/- 30*F), 350 F (+/- 30*F), and 200 F (200*F minimum, 230*F maximum). If grill zones are not correct (left to right) due to equipment failure, proof of service work order or part on order must be provided during the audit to not lose points.
16. Internal Meat Temperature Log (monthly log) and Sonic Safe Log (daily log) completed per Sonic policy. Corrective actions documented. [CRITICAL] Looking at MTD. Needs improvement if 90-99% completed. Unacceptable if future dates are completed or log not present. Logs must be updated versions from April 2022. Points will not be deducted for the most current version (April 2022) until Jan 2023.
17. Ice Cream and Shake Machine cabinets are 33*F to 38*F, product temperature is 33*-40*. Thermometer must be present and in good working condition. [CRITICAL] (Health Department) Needs improvement if thermometer is not present/working, cabinet temps are 39*-40*, or ice is added to mix.
18. Ice Cream and Shake Machine(s) must be clean, properly maintained and sanitized (Health Department). Needs improvement if gaskets have food debris or minor tear. Outside of machines has buildup (not excessive). Machines have fresh buildup or transfer hoses have minimal debris buildup. Unacceptable on all if buildup is excessive. Product bins must be covered at all times.

Operational Procedures

19. Correct grill procedures (including grill timers) for meat patties (4.0 & 2.0 oz.), bacon, ham, grilled chicken, eggs, sausage, burrito mix must be used. Mandatory done ness test performed. All products must be cooked to 165F or greater. [CRITICAL] (Health Department) Needs improvement if bacon was not reheated prior to serving when held at room temp. 1-2 incidents of improper tong/spatula storage. Unacceptable if grill timer is not present/working or is present but not used.
20. Correct dresser station procedures must be used. [CRITICAL] (Health Department) Needs improvement if holes cut and/or seals removed on condiment jugs. Unacceptable if pans not cleaned before adding new product. Pans/Utensils not cleaned at least every 2 hours. Mixing new product with old product.
21. Employees are following Sonic 20/20 Rule. Sonic, State or Local glove requirements are followed. Must use paper towel to turn off faucet. [CRITICAL] (Health Department) • Removing the double handwash policy if you are wearing gloves. Please review the handwash policy. o Double handwash (no gloves) or Single handwash (wearing gloves) . Needs Improvement for 1 or 2 crew members not washing hands properly.
22. Clean towels are being used, stored properly and in sanitizer. (Health Department) Isolated incidents to store a sanitized towel outside a bucket to wipe down cups must be submerged in the bucket at least every 20 minutes. Needs improvement for 1-2 instances of incorrect towel usage.
23. No cross-contamination is observed. Food and/or paper products cannot be stored in any restroom. Food products may not be held in any outside storage shed. [CRITICAL] Needs improvement if 1-2 instances of scoop policy not being followed or condensation dripping on packing/cases.
24. Approved products used. [CRITICAL]:
25. Food must be properly tempered (33*-40*) (chili, hot dogs, bacon, corn dogs, grilled chicken, eggs, strawberry topping, ham). [CRITICAL] Unacceptable if product temp is not between 33*-40* or product is being temped outside of refrigeration.
26. Product stored in walk-in & reach-in coolers and freezers are properly covered and dated. This includes tempered items. (Health Department) Needs improvement 2-5 instances not being dated, rotated, covered or stored off floor 6".

General Food Safety

27. Sanitizer is present at the designated locations and in the correct concentration and temperature. Bucket locations: ice Cream, fountain / Carhop, dresser, front swamp, grill. Sanitizer test strips are present and in use. Chlorsan, Citrus Delimer, and Peroxide Disinfectant are present in drive-in. [CRITICAL] (Health Department) Needs improvement if 1 out of 5 sanitizer buckets missing, not at proper concentration, and/or water temperature is not between 75*-110*. Sanitizer buckets cannot be stored directly on top of any food contact surface.
28. Digital thermometer kit and probes are present and properly calibrated. [CRITICAL] Needs improvement if probe/surface probe not in good condition but is able to take temps.
29. 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) Needs improvement if 2-6 instances of dry food not dated, rotated, covered, or stored off floor 6". Storage shelving has notable rust or food debris buildup. (Not excessive.)
30. Use only approved chemical products at the drive-in (no Bleach, Comet, Brillo, Dawn, Pesticides, Herbicides, etc).
31. All cleaning chemicals and equipment are properly identified and stored away from food and paper products. No chemicals should be uncapped (open) at any time. [CRITICAL] (Health Department)
32. Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department) Needs improvement if mops, brooms, etc stored on floor. Mop stored in water and not in use. Floor drains not kept clean (not excessive), tile not in good repair, or food debris/grease build up under equipment (not excessive). Plumbing not in good working condition w/ minor issues present.
33. Walls, doors, ceiling panels and vents are clean, in place, and in good repair. 4 or less screw holes will be scored as needs improvement. 5 or more screw holes will be scored as unacceptable. (Health Department) Outside Storage Building Walls, floors and shelves must be cleanable and non-porous, which can be achieved by painting white or beige or by use of FRP (Fiberglass Reinforced Plastic). Needs improvement if vents/walls/ceiling tiles have dust, grease, etc.
34. Restrooms are clean, properly stocked with soap, sanitizer, towels and a trashcan with lid. (Health Department) Needs improvement if not clean with some notable buildup that is not excessive. Not supplied with paper towels, trash can w/lid, or sign not present indicating employees must wash hands.
35. Trash cans and dumpster areas are clean, covered and free from debris. (Health Department) Needs improvement if containers not clean, grease disposal lid not closed, or trash cans are soiled. Loose trash or debris is not excessive in or around dumpster area.
36. Light fixtures are shielded or covered. Coated bulbs may be used. (Health Department) Needs improvement if light shield missing/broken.
37. 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. Wash temperature must be above 110*. (Health Department) Needs improvement if back 3COM sink not labeled.
38. All food contact surfaces must be cleaned and sanitized at least every two hours. [CRITICAL] (Health Department) Unacceptable if patio tables/chairs not disinfected after every use.
39. All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department) Needs improvement if debris buildup on equipment.
40. All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. Mold build up on condenser, gaskets, shelving, floor or walls will be scored as unacceptable. (Health Department) Needs improvement if 1-2 gaskets have food debris/not in good condition. W/I floors not clean and only have minor damage. Inside of equipment not clean, light bulbs working, and shelving does not have notable rust.
41. Utensils and storage containers are cleaned, food grade, NSF certified, in good condition and stored properly. Needs improvement if tomato slicer, can opener, onion ring machine, food bins, cutting boards, utensils, cutting gloves, malt collars etc. have food debris or Cracked cambro pans/batter bin lids. Broken cambro pans will be scored as unacceptable along with shake spindle not cleaned and malt collars damaged. (Health Department)
42. Soft drink, ice machine and ice bin are free of soil and in good working order. Ice Scoops must be properly stored and in good condition with no chips, cracks, or breaks. (Health Department) Needs improvement if nozzles have buildup. Ice machine gaskets not in good condition. Ice machine has debris, door is cracked, or ice scoop is store in ice 1-2 minutes. Top cup not covered and marked DO NOT USE.
43. 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

44. Hand sinks in kitchen (1) and front (1) area are properly stocked with hot water, soap, sanitizer, towels and waste receptacles and the handwashing signs pictured below. Hand sinks and drains are in good working order. [CRITICAL] (Health Department) Needs improvement if hand sinks being used for anything other than handwashing. Not stocked with paper towels or handwashing sign. Current handwashing sign is dated October 2022.
45. Employees wearing clean uniforms and hair is restrained. Needs Improvement if only 1 or 2 violations. (Health Department)
46. No nail polish and/or jewelry, including watches, worn by food handlers. One smooth band, small non dangling earrings (not to exceed 2 per ear; any part of the ear is acceptable; jewels and stones allowed), small ear gauges (10 mm outside of ear; size of a dime), and one small nose stud worn in nostril are now allowed. No fingernails over ¼” in length. Bandages must be colored and covered. (Health Department) Needs improvement if 1-2 instances of team members preparing food/drink not following policy.
47. Employee personal items, including food and drinks are properly stored. (Health Department) Needs improvement if personal items not stored in designated area or stored on lowest shelf in the W/I cooler.

Pest Control

48. No visible signs of infestation. Outside doors should be sealed and remain closed. [CRITICAL] (Health Department) Needs improvement if back door not sealed properly or propped open due to delivery. Front door air gap due to negative air pressure or seal deficiency. Outside storage not sealed properly. Unacceptable if 5 or more houseflies/fruit flies. Observed roaches dead or alive. Observed fly landing on food product or food contact area. Any sign of pest activity.
49. All pest control paperwork must be present in drive-in. Service contract, pest control reports, applicators licenses and certificate of insurance are on file. 30 day grace period on expired pest control paperwork.

Information

50. Managers, Assistant Managers, or Person In Charge (PIC) are ServSafe Certified. [CRITICAL] (Health Department) Certification renewal has been extended to every 4 years. Needs improvement if certification is older than 4 years but less than 5 years.
51. Current Sonic Operations Manual is present.
51a. Current Food Safety Audit Packet must be present (may be saved on computer desktop and / or hard copy printed).
52. Training records reflect the current required training. All training materials posted and readily accessible. Check 2-3 team members TOTZONE records by reviewing the job station completion report. Skill builder and station aids must be displayed and readily available for team members. (Not in a box or drawer). Team member must complete orientation, cyber security, and station training within the first 30 days of employment. Specifically looking for current Fryer Product and Grill Charts up in the kitchen.
52a. Required Sonic Food Safety Training is complete and available for all team members. [CRITICAL] Needs improvement if 1 selected team member Sonic Safe course not present.
53. Historical temperature logs, (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [CRITICAL] Accuracy and content since last audit will be scored, however 1 year of logs should be retained for review. Needs improvement if 90-99% completed since last audit.
54. SDS sheets must be available for all chemicals including pesticides and sanitizer. Needs improvement if chemical training logs for 1 selected team member not present.
55. First Aid Kits must be present and properly stocked. Sonic Bodily Fluid Kits must be available in the drive in. Check the expiration date on the bodily fluid kit to see if it has expired.
56. 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.
57. Outside sewage and/or grease trap manhole covers are properly secured. (NO POINTS DEDUCTED)
Manager on Duty
Supervisor (Auditor)