Information

  • Store #:

  • Store Name:

  • Location:
  • Conducted on:

  • Prepared by:

  • Manager on duty:

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).

  • 2. Gravy internal temp must be 165*F or higher. Product must be cooked and held to Sonic standards. (CRITICAL)

  • 3. Chili internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures (CRITICAL).

  • 4. Fried product temperatures coming out of the fryer to be must be 165*F or higher. Slotted fryer basket will now be required when cooking Ultimate Chicken Fillet. At minimum, one 6 minute timer button must be programmed on fryers. [CRITICAL] (Health Department)<br>

  • 5. Onion Ring Batter temperature should be at 40*F or less.

  • 5a. Actual batter temperature:

  • 6. Walk-in freezer temperature should be 0*F (+/- 10). Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>

  • 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)<br>

  • 8. Swamp / Grill freezer temperature should be 0*F (+/- 10*F): Actual temperature:

  • 8a. Swamp/Grill freezer product temperature is 0* F (+/- 10*F). Internal thermometer must be present and in good working condition [CRITICAL] (Health Department)* <br>

  • 9. Swamp refrigerator temperature:

  • 9a. Swamp Refrigerator protein product temperature is 33*F to 40*F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>

  • 10. Dresser cabinet temperature is 33*F to 38*F. Actual temperature:

  • 10a. Dresser product temperatures are 33*F to 40*F. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department) ***Top Missed Item***<br>

  • 11. Fountainette cabinet temperature should be 33*F to 38*F: Actual temperature:

  • 11a. Fountainette product temperatures are 40*F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department) ***Top Missed Item***<br>

  • 12. Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 33*F to 40*F. Foods include sliced/diced tomatoes and Cole Slaw. [CRITICAL] (Health Department)<br>

  • 13. Cooker/Warmer, Heat Wells, Warming Drawer, Prince Castle Holding and Heat Lamp product temperatures should be holding at 165 F or greater. [CRITICAL] (Health Department)<br>

  • 14. Fryer temperature is 350*F (+/- 10*F)<br>

  • 15. Grill temperature zones are 450*F (+/- 30*F), 350 F (+/- 30*F), and 200 F (200*F minimum, 230*F maximum), Garland Clamshell Top 425*F (+/- 15*F), Garland Clamshell Bottom 350*F (+/- 10*F). Taylor Clamshell Top 425°F (+/- 10°F) Taylor Clamshell Bottom 350°F (+/- 10°F)<br>

  • 16. Internal Meat Temperature Log (monthly log) and Sonic Safe Log (daily log) completed per Sonic policy. Corrective actions documented. Updated version is October 2022 [CRITICAL] ***Top Missed Item***<br>

  • 17. Ice Cream and Shake Machine cabinets are 33*F to 38*F, product temperature is 33*F to 40*F. Thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>

  • 18. Ice Cream and Shake Machine(s) must be clean, properly maintained and sanitized (Health Department).<br>

Operational Procedures

  • 19. Correct grill procedures (including grill timers) for meat patties, bacon, ham, grilled chicken, eggs, sausage, burrito mix must be used. All products must be cooked to 165F or greater. [CRITICAL] (Health Department)<br>

  • 20. Correct dresser station procedures must be used. [CRITICAL] (Health Department)<br>

  • 21. All drive-in team members are following Sonic 20/20. Sonic, State or Local glove requirements are followed. [CRITICAL] (Health Department)

  • 22. Clean towels are being used, stored properly and in sanitizer. (Health Department)<br>

  • 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]<br>

  • 24. Approved products used. [CRITICAL]:<br>

  • 25. Food must be properly tempered (33-40*F) (chili, hot dogs, bacon, corn dogs, grilled chicken, strawberry topping, ham). [CRITICAL]<br>

  • 26. Product stored in walk-in & reach-in coolers and freezers are properly covered and dated. This includes tempered items. (Health Department)<br>

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 disinfectant are present in drive-in. [CRITICAL] (Health Department) ***Top Missed Item***<br>

  • 28. Digital thermometer kit and probes are present and properly calibrated. [CRITICAL]<br>

  • 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)<br>

  • 30. Use only approved chemical products at the drive-in (no Bleach, Comet, Brillo, Dawn, Pesticides, Herbicides, etc).<br>

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

  • 32. Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department) ***Top Missed Item***<br>

  • 33. Walls, doors, ceiling panels and vents are clean, in place, and in good repair. (Health Department) ***Top Missed Item***<br>

  • 34. Restrooms are clean, properly stocked with soap, sanitizer, towels and a trashcan with lid. (Health Department)<br>

  • 35. Trash cans and dumpster areas are clean, covered and free from debris. (Health Department)<br>

  • 36. Light fixtures are shielded or covered. Coated bulbs may be used. (Health Department)<br>

  • 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)<br>

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

  • 39. All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department) ***Top Missed Item***<br>

  • 40. All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. (Health Department) ***Top Missed Item***<br>

  • 41. Utensils and storage containers are cleaned, 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. Cracked cambro pans will be scored as a needs improvement, while broken cambro pans will be scored as unacceptable (Health Department) ***Top Missed Item***<br>

  • 42. Soft drink, ice machine and ice bin are free of soil and in good working order. Ice Scoops must be properly stored. (Health Department)<br>

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

Employee Hygiene

  • 44. Current handwashing sign is dated October 2022. Please note: Points will not be deducted for the October 2022 handwashing sign until July 2023.

  • 45. Employees wearing clean uniforms and hair is restrained. Needs Improvement if only 1 or 2 violations. (Health Department)<br>

  • 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)<br>

  • 47. Employee personal items, including food and drinks are properly stored. (Health Department)<br>

Pest Control

  • 48. No visible signs of infestation. Outside doors should be sealed and remain closed. [CRITICAL] (Health Department) *** Top Missed Item***

  • 49. 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.<br>

Information

  • 50. Managers, Assistant Managers, or Person In Charge (PIC) are ServSafe Certified. [CRITICAL] (Health Department)<br>

  • 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 Minutes eLearning records reflect the current required training. All training materials posted and readily accessible.

  • 52a. Required Sonic Food Safety Training is complete and available for all team Members (Critical) ***Top Missed Item***

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

  • 54. SDS sheets must be available for all chemicals including pesticides and sanitizer.<br>

  • 55. First Aid Kits must be present and properly stocked. Sonic Bodily Fluid Kits must be available in the drive in.<br>

  • 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.<br>

  • 57. Outside sewage and/or grease trap manhole covers are properly secured. (NO POINTS DEDUCTED)<br>

  • Manager on Duty

  • Supervisor (Auditor)

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