Monthly food audit Critical

Cooked hotdogs internal temperature 165 degrees or greater, Three footlong and three 6 inch.

Gravy 165 or greater

Chili cooked and held at 165 or greater. Cooked and held using sonic approved standards.

Fried products coming out of the fryer at 165 or greater. Slotted basket used for breaded and Ultimate Chicken, at least 1 6 minute timer programed on the fryer.

Walk-in freezer at 0 +/- 10 degrees, Thermometer present and in good working condition.

Walk-in cooler at 34-38 degrees. Internal thermometer present and in good working condition.

Swamp/Grill freezer product temperature is 10 degrees or less, Thermometer present and in good working condition.

Swamp refrigerator protein product is 34-38 degrees. Thermometer is present and in good working order.

Dresser product is held at less than 40 degrees. Internal thermometer is present in good working order.

Fountainette product held at less than 40 degrees, Thermometer present and in good working order.

Potentially hazardous food at front swamp held at 40 degrees or less including sliced tomatoes and coleslaw.

Heat wells, Heat lamps and prince castle holding cabinet at 165 or greater.

Internal meat temperature log (monthly), Sonic Safe temperature log (daily) completed with corrective actions.

Ice cream Shake machine cabinet temperature 34-38 degrees, Product temperature is less than 40. Internal thermometer is present and in good working condition.

Correct grill procedures (including grill timers) for meat patties, bacon, ham, grilled chicken, eggs, sausage, and burrito mix must be used. All products must be cooked to 165°F or greater.

Correct Dresser station procedures

All drive-in team members are following Sonic 20/20. Sonic, State or Local glove requirements are followed. Sonic required food safety training is complete. Paper towels must be used to turn off Faucet. All employees must complete the contagious illness e-learning with in 1 week of employment and re-certified annually. Sonic safe e-learning must be completed with in 1 eek of employment and re-certified annually .

No cross-contamination is allowed

Approved products are being used. _____Ice Cream _____Hot Dog _____Meat Patties _____Chili _____Gravy _____Corn Dogs _____Chicken _____Shredded Cheese _____Sliced Cheese _____Sausage _____Eggs _____Pickles ______Bulk Mayo _____Bulk Mustard _____Bulk Ranch <br>_____Shredded Lettuce _____Tomatoes _____French Fries _____Tater Tots _____Bulk Ketchup

Food must be properly tempered to 34° to 40° F. Chili_____° Hot Dogs_____° Bacon_____° Corn Dogs_____°<br>Grilled Chicken_____°Strawberry Topping _____°<br>

Sanitizer is present at the designated locations and in the correct concentration and temperature. Sanitizer test strips are present and in use. Chlorsan and Citrus Delimer present in drive-in.

Digital thermometer kit and probes are present and properly calibrated

All cleaning chemicals and equipment are properly identified and stored away from food and paper products.

All food contact surfaces must be cleaned and sanitized at least every two hours.

Hand sinks in kitchen (1) and front area (1) are properly stocked. Hand sinks and drains are in good working order.

No visible signs of infestation. Outside doors should be sealed and remain closed.

Managers, Assistant Managers, and Person In Charge (PIC) are ServSafe Certified.

Historical temperature logs (Internal Meat, and Sonic Safe) are recorded and corrective actions documented

Food safety training for all employees

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

Swamp/Grill freezer temperature should be 0 +/- 10

Dresser cabinet temperature is 38°F or less

Fountainette cabinet temperature should be 38°F or less

Fryer Temperature should be 350° F (+/-10° F). Fryer 1_______° Fryer 2_______° Fryer 3________° Fryer 4________°

Swamp Refrigerator temperature must be 34 to 38<br><br>

Grill Temperature zones are 400°F (+/- 30°), 350°F (+/- 30°) and 200°F (200°F minimum, 230°F maximum),

Ice Cream and shake machine(s) must be clean, properly maintained and sanitized.

Clean towels must be used, stored properly and in sanitizer.

Product stored in walk-in & reach-in coolers and freezers are properly stored, covered and dated. This includes tempered items.

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.

Use only approved chemicals at the drive-in.

Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device.

Walls, doors, ceiling panels and vents are clean, in place, and in good repair.

Restrooms are clean and properly stocked

Trash cans and dumpster areas are clean, covered and free from debris.

Light fixtures are shielded or covered. <br>

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.

All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained.

All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean.

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 etc.

Soft drink, ice machine and ice bin are free of soil and in good working order. Ice scoops must be properly stored.

Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and labeled as an “ice only” bucket.

All drive-in team members wearing clean uniforms and hair is properly restrained.

No jewelry, including watches, worn by food handlers. No fingernails over 1/4 inch in length. Bandages must be colored and covered. No jewels or stones allowed! One smooth band that fits snuggly around the finger, Small Moderate sized non-dangeling earring, not to exceed 2 earings per ear any part of the ear is acceptable and in any part of the ear. Small ear gauges allowed not to exceed the size of a dime. One small nose stud worn in nostril.

All drive-in team members' personal items, including food and drinks are properly stored.

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.

Current Food Safety Audit packet must be present.

SDS Sheets must be available for all chemicals including pesticides and sanitizer.

Current operations manual present

Training minutes elearning records all training materials posted