GAH Operational Assessment

Title Page

Site conducted
General Manager/Operating Partner
Multi-Unit Leader / Supervisor
Assessed by
Date and Start Time
Address

Guidance and Operational Assessment

Instructions

1. Select the desired area that needs to be assessed.
2. Answer "Pass," "Fail," or "N/A" on the questions below to determine restaurant compliance on your general rules and requirements.
3. Add photos and notes by clicking on the paperclip icon
4. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date
5. Complete audit by providing digital signature
6. Share your report by exporting as PDF, Word, Excel or Web Link

Operational Assessment

Select Area for Assessment
- Area: Procedures / Customer Experience
- Area: Swamp
- Area: Grill
- Area: Storage
- Area: Front
- Area: Exterior
- General Practices

•Area: Procedures / Customer Experience

•Customer Experience

•1.) Switchboard
Greeting / Record Order
Clarifying Order / Suggestive Sell
Finalizing Order
Close / Wrap-up
Friendly, not rushed, and thank the guest
•2.) Carhop
Apron stocked, prepared with proper condiments
Final Approval of Food on a Tray, (only 1 order on a tray)
Food & drink placement on tray, condiments, napkins, straws
Customer greeting
Repeat the order
Handle money transaction
Thank customer - mention Red Button
•3.) Drive-thru
Proper food & drink packaging / proper scanning
Greet the guest / repeat order
Conduct pay transaction
Hand drink & food to guest
Thank guest - invite them back
•4.) Service Times
Time and record a minimum of 6 stall times, discard the high and low and average the remaining 4 times. Stall counter average of 4:00 or less earns points
Does DI have a Drive-Thru?
•Drive - In
Stall/Patio/Counter Service Times
Actual AV Time:
Total AV Time is <=4:00
Drive-Thru
Drive Thru Stall/Patio/Counter Service Times
Actual AV Time:
Total AV Time is <=4:00
•Drive - In
Stall/Patio/Counter Service Times
Actual AV Time:
Total AV Time is <=3:30
•5.) Checkbacks Routine Checkbacks
•6.) Product Quality
Evaluate a minimum of:
1 Entrée, 1 Side, 1 Drink & 1 Dessert
Sonic Cheeseburger
French Fries
Any flavor Soft Drink
Tater Tots
Any Flavor Shake
Chili Cheese Coney
Mozzarella Sticks
Blast or Sundae

•Area: Swamp

•Standards

•7.) Hot Dog Cooking
Hot Dog Cook Time - 12 min (Internal temp 165°F)
Roller Grill Temperature - set 250°F to cook / 200°F to hold
•8.) Hot Dog Holding
Hot Dog Rotation of cooked product
Hot Dog Hold Time - 2 hours (Notate if timer or written hold time is used)
•9.) Steamer Steam Cycle set (10 sec)
•10.) Hot Dog Condiments (Ketchup/Mustard/Relish/Onions/Cheese) Hot Dog Condiments - 40°F or less (available/set up)
•11.) Fryers Fryer - temp set at 350°F, actual temp +/- 10°F
•12.) Fry Side Prince Castle Holding Equipment
Cabinet - proper temperature settings
Timers used properly
•13.) Chili Cooking Heatwell: Chili internal temp 165°F or greater
•14.) Kitchen Fire Extinguisher Inspection Tag Current - 6 months (or as required by local municipality)
Swamp - Standard Comments

•Quality - Product Cook Times

All Timers set correctly and used
15.) French Fries 2:30/ 2 min and 30 seconds
16.) Tater Tots 3:00 / 3 min
17.) Handmade Onion Rings or Frozen Onion Rings 1:30 / 1 min and 30 seconds (Handmade) 2:00 / 2 minutes (Frozen OR)
18.) Mozzarella Sticks 2:15 / 2 min and 15 seconds
19.) Corn Dogs 4:30/ 4 min and 30 seconds (Internal temp 165°F)
20.) New Chicken Fillet 5:00 / 5 minutes (Internal temp 165°F)
21.) Chicken Strips 4:30 / 4 minutes 30 seconds (Internal temp 165°F)
22.) Optional Items / LTOs: Pretzel Twist 1 minute; Cinnasnacks 3 minutes; Ched R Peppers 3 minutes 30 seconds; French Toast 2 minutes; Fish Fillet 3 minutes 30 seconds
Swamp - Quality - Product Cook Times Comments

•Quality - Product Assembly and Packaging

•(Observe assembly and packaging of the products listed below)
Ensure new packaging procedures are in place for back swamp.
23.) Cheese Fries / Tots
24.) 6" Hot Dogs (observe any 6" dog)
25.) Foot Long Coney
26.) Onion Rings
27.) Mozzarella Sticks
28.) Optional Items / LTOs:
29.) Proper use of tongs
Swamp - Quality - Product Assembly and Packaging Comments:

•Equipment

Note: Capture relevant photos
•30.) Hot Dog Cooking
Roller Grill - functional
Check Black Glides, Timer working
31.) Hot Dog Holding Heatwell / Hot Dog Drawer - functional
32.) Steamer Steamer - functional
33.) Number of steamers and list voltage.
34.) Chili Cooking Heatwell - functional, knob setting functional
•35.) Fryers
All Fry Vats functional
Fryer timers programmed - cook and hold
Fryer Filter System/BOSS Disposal System - functional
Fryer Hood - functional
36.) Fry Side Prince Castle Holding Cabinet Pans, Trivets set-up - correctly
37.) Dump Station Heat lamps / elements working properly (Make notation of style of dump station; Take Picture)
38.) Grill Freezer Product temp 0°F (+/-10°F)
39.) Swamp Refrigerator Product temp is 34°F to 40°F
Swamp - Equipment Comments

•Cleanliness

40.) Hot Dog Cooking Roller Grill clean
41.) Hot Dog Holding Heatwell / Hot Dog Drawer clean
42.) Steamer Interior clean and de-limer schedule
43.) Hot Dog Condiments Condiment containers and holding pan clean
44.) Chili Cooking Heatwell - cleanliness / maintenance of well
•45.) Fryer
Fryer Vats - clean - filtered minimum twice daily
Vents clean, validate hood cleaned within 6 months
46.) Fry Side Prince Castle Holding Cabinet
Cabinet and Pans - clean, no carbon buildup, proper rotation, no cracked pans
Timers used properly
47.) Reach-ins Reach-in Cooler/Freezers - clean
Swamp - Cleanliness Comments

•Area: Grill

•Standards

48.) Bun Toaster Table Heated (130°F +/- 10°F)
•49.) Grill Side Prince Castle Holding Cabinet
Upper setting = 225°F Lower setting = 195°F
50.) Ansul System Fire Extinguisher Inspection Tag Current - 6 months (or as required by local municipality)
51.) Dresser Station Refrigerated - temp of 40°F or less
Grill - Standards Comments

•Quality - Product Cook Times

52.) 4.25 oz. meat patty (Cook and Serve) 450* Flat Grill 2 min., 1 min. 45 sec., 10 sec. sear
53.) 2oz meat patty (Cook and Serve) 450* Flat Grill 1 min., 1 min., 10 sec sear
54.) Eggs 350* Approximately 40 sec. by sight, immediately fold eggs after flipping
55.) Sausage/Sausage Crumbles (Flat Grill with press) 350* Flat Grill 2 min., 2 min.
56.) Bacon (Cook 1/2 Strips of bacon under preheated press) No more V formation. 3 Half Stips or 2 Half Strips portion size. Flat Grill- Under Grill Press 2 min. 30 sec. NO FLIPPING
57.) Steak 350* Flat Grill 1 min., 1 min.
58.) Ask for the proper back up procedure for cooking hot dogs if roller grill is inoperable. Back Up HD Cooking Procedure: On 350*, 5 minutes (rolling 1/2" every minute) until 165*. Footlong hot dogs need to cook an additional 6 minutes 15 seconds.
Grill - Quality - Product Hold Times Comments

•Quality - Product Assembly and Packaging:

(Observe assembly and packaging of the products listed below)
60.) Sonic Cheeseburger
61.) Jr. Burger
62.) Chicken Sandwich (New Crispy Chicken Build is Pickles, Lettuce, and Mayo)
- Pass
- Fail
- N/A
63.) Bacon Cheeseburger
64.) Super Sonic Cheeseburger
65.) Burrito - any
66.) Optional:
67.) Proper use of tongs and spatulas
Grill - Quality - Product Assembly and Packaging Comments

•Equipment

68.) Bun Toaster Bun Toaster - functional / Teflon sheets (if applicable)
•69.) Grill
Grill - functional
Grill Hood - functional
Grill Timer - functional
70.) Grill Side Prince Castle Holding Cabinet Pans, Trivets and Lids in place and fit correctly
71.) Dresser Station Unit Shelves clean
Grill - Equipment Comments

•Cleanliness

72.) Bun Toaster Bun Toaster - clean
73.) Bun Warming Table Bun Toaster Table - clean
•74.) Grill
Grill, drip pans - clean
Grill Hood and vents - clean. (Validate cleaned within 6 months)
75.) Grill Side Prince Castle Holding Cabinet Cabinet and pans - clean, no carbon build-up and proper rotation
76.) Dresser Station Unit Pans, Utensils, Squeeze bottles - clean
Grill - Cleanliness Comments

•Area: Storage

•Standards

77.) 3 Compartment Sink 3 compartments and drain boards, and labeled
•78.) Walk In Freezer / Cooler
Approved product
Product tempered correctly
79.) Hand held Fire Extinguisher(s) Inspection Tag Current - 6 months (or as required by local municipality)
80.) Pre-Chiller Working properly, check water level
Storage - Standards Comments

•Equipment

•81.) Walk-in Freezer / Cooler
Proper shelving and good repair / Temperature C: 34°F to 38°F, F: 0°F (+/- 10°F)
Thermometer present
82.) Kitchen / Storage Room Proper Shelving and good repair
•83.) 3 Compartment Sink
Sinks - functioning properly, no leaks
SSDC - Sanitizer & dishwashing detergent properly dispensing
Storage - Equipment Comments

•Cleanliness

84.) Walk-in Freezer / Cooler Floors and shelves - clean, no rust, standing water or ice buildup
•85.) Kitchen / Storage Room
Floors (clean, no standing water) and Shelves (clean and no rust)
Walls and Ceilings - clean and in good repair
86.) 3 Compartment Sink Exterior clean
Storage - Cleanliness Comments

•Area: Front

•Standards

•87.) Ice Cream Machine
Cabinet temp 34°F to 38°F / product temp 40°F or less
Overrun (50% - 60%), 18°F - 20°F
88.) Slush Machine 4.5:1 ratio or at between 12 - 14% on Refractometer
•89.) Shake Machine
Cabinet temp 34°F to 38°F / product temp 40°F or less
Overrun (45% - 55%), 25°F - 27°F
90.) Overrun Cup and Scale Available or 10oz cup chart in use
91.) Fountainette Refrigerated, Thermometer present, and proper shelving
92.) Tea Urns Tea holding time - 4 hours room temp, 24 hours refrigerated
93.) Coffee Machine filters changed (6 months)
94.) Ice Machine Filters changed (6 months)
95.) Front Area looks clean and organized. (Take Pictures)
Front - Standards Comments

•Quality - Product Assembly and Packaging:

96.) Shake Using Ice Cream Machine - Proper 50/50 mix / shake machine omit 50/50 mix and no shake collar, proper flavor portioning
97.) Blast Mix thoroughly, no double cupping
98.) Sundae Proper flavor coat of sundae dish, correct flavor portioning
99.) Carbonated Soft Drink Proper fill level, no drips on cups
Front - Quality - Product Assembly and Packaging Comment

•Equipment

100.) Expeditor Table All heating elements - functional
101.) Ice Cream Machine - functional / all heads working
102.) Shake Machine - functional
- Pass
- Fail
- N/A
103.) Fountainette - functional - product 40°F or less
- Pass
- Fail
- N/A
104.) Blenders - Functional and speed adjustment knobs and shields used
105.) Carhop Table Trays - in good repair (Note if store is still using Express Trays) Should have trays stacked 2 high with 8 tray system. Express Tray area should be set up as OA/Delivery. Do not # trays, # the table.
106.) UDM Coke Machines are all working with no issues.
107.) Tea Urns - adequate number, functional (Minimum of 3 needed in store)
108.) Coffee Machine Machine functional
109.) Ice Machine- functional / all heads working
110.) Lemonade Bubbler Functional/ Both Sides
111.) Hand Sinks - functioning properly, no leaks
Front - Equipment Comments

•Cleanliness

112.) Expeditor Table - clean / organized
113.) Ice Cream Machine Cleaned Minimum of once a week - validate schedule
114.) Shake Machine Cleaned minimum of once a week - validate schedule
115.) Flavor Bottles and Pumps - Slush, Tea, and Coffee Clean and in good repair, and labeled properly. Should be cleaned and rotated every day.
116.) Fountainette Refrigerated compartment - jugs, utensils, pumps, pans, and shelves clean, in good repair, and set up properly.
117.) Cup and Lid Holders All cups and lids stored in clean holder (No cups/lids under shelving). Should have lid on top cup and marked DO NOT USE on it.
118.) Blenders - clean & sanitizing tumbler used
119.) Carhop Table Clean, Organized, and Set up Correctly
120.) Drink System Bin, drain, nozzles - clean
121.) Tea urns - clean / nozzles cleaned and good repair (dis-assemble nozzle to check cleanliness)
122.) Coffee Machine clean
123.) Ice Machine Bin and exterior clean
•124.) Front Kitchen Area
Floors, baseboards, grout and shelves - clean
Walls and ceilings - clean
Front - Cleanliness Comments

•Area: Exterior

•Standards

•125.) Building
Sonic Radio audible (Note if not working on the inside of the store)
Primary sign, Enter/Exit signs - functioning properly
Poles - well maintained
Exterior lighting - adequate, functional
Current POP/Menus - properly posted at menu housing
Current POP/Menus - properly posted at drive-thru menu board
•Standards - Building
Restrooms - in good repair
Restrooms - hand dryer/towels/soap/sanitizer
Grease trap lid secure
All PAYS functioning, menu housing speakers & Red buttons functioning properly
Parking lot - striping / good repair
Exterior - Standard Comments

•Cleanliness

•126.) Building
Windows - clean, ledges free of clutter, good repair (No Sticker Residue and frequently cleaned)
Menu Housing - clean and Plexiglas in good repair
Drive-thru menu board clean and good repair
Canopy - well maintained (Note any peeling paint or leaks)
Stall Area - free of litter, clean
Landscaping - free of litter, well maintained
Patio Tables - clean, well maintained
Sidewalks, Doorways, DT walkways, Back exterior door area - free of litter, no grease stains
Trash Cans - emptied, well maintained
Exterior walls - good repair, maintained
Parking lot - free of litter, clean
Dumpster area is clean and no trash/cardboard on ground. (Note if gates or dumpsters need to repaired)
Restrooms - clean, hand wash signs present (Employees must wash hands signs; in customer bathrooms)
Exterior - Cleanliness Comments

•General Practices

•127.) Employee Appearance
Clean & neat appearance
Approved Uniform (Hat, shoes, shirt, pants, jewelry) (Carhop should have apron and wallet/changer on person)
•128.) Training
Sonic Totzone is being utilized Correctly
Sonic Totzone records are complete and available for review
MSDS/SDS Trained and Chemical Module Completed per Totzone
Manager / Assistant Manager / Person in charge is ServSafe Certified
•129.) General Food Safety
Digital Thermometer working correctly
Sanitizer is present / test strips - Chlorsan / Citrus De-limer
Cleaning chemicals & equipment are properly identified (Check pump sprayer for labeling)
Meat Temp Logs
Sonic Safe Logs and Historical Logs
Hand washing practices 20/20 Handwashing Rule
Cross-contamination / Food contact surfaces
No visible signs of pest infestation
General Practices Comments