New Sonic Food Safety Audit 2023-2 - Notes always visible - Self Audit Updated

• Site conducted
  Address

• Conducted on

  Date

• Location

Imminent Health Risks

• 1. Running hot and cold water is available.

  Yes

  No

  N/A

• Potable water not available at the drive-in.

• No hot water system.

• Hot water is not at least 100 F.

• Other

• 2. Manager and team members are free of illnesses and symptoms.

  Yes

  No

  N/A

• Manager or crew observed with illness symptoms

• Manager and/or crew is aware of reportable illnesses.

• 3. Free of<br>adulterated/contaminated<br>products. (Verify that all food is wholesome and not contaminated by items such as debris,<br>foreign objects, condensation, mold, etc.)

  Yes

  No

  N/A

• Contaminated food observed.

• Contaminated Beverage observed.

• Adulterated Product observed.

• Suspected Intentionally tampered adulterated product observed.

• Food contaminated with frozen condensation.

• Ice machine has yeast/mold in chute area.

• Ice machine has yeast/mold in upper chamber, tubes.

• Other:

• 4. Free of Flood/Sewer Backup?

  Yes

  No

  N/A

• Sewage observed backing up in the drive-in.

• Flooding is occurring and has entered the drive-in.

• 5. Free of pest infestation leading to food/contact surface contamination?

  Yes

  No

  N/A

• 1 or more live Rodent/Bird observed.

• 1 or more live Cockroach present coming in contact with food/food contact surfaces/equipment

• Flying/crawling insects coming in contact with food/food contact surfaces/equipment.

• Other:

• 6. Sanitizer for food contact surfaces is present for use in the restaurant.

  Yes

  No

  N/A

• No sanitizer is present in the restaurant.

• Required Sanitizer Chemical is not present.

• 7. Hand-washing sinks are provided, accessible, and working

  Yes

  No

  N/A

• No hand wash sink available at the front or back of the store.

• Hand wash sink is not operating in the drive-in.

• Other:

Cleaning & Sanitizing

• 8. Hot water reaches a<br>minimum of 100 °F<br>at all sinks, 110 °F at<br>Ware washing sink,<br>and 160 °F surface<br>temperature in all<br>high temp dish<br>washing machines

  Yes

  No

  N/A

• Hot water does not reach 110 °F at Ware washing sink.

• Hot water does not reach 100 °F at hand wash sinks.

• Hot water does not reach 160 °F surface temperature in HIGH TEMP dish washing machines.

• Other:

• 9. Sanitizer is at proper<br>concentration at all sinks, buckets, cups, and low temp ware washing machines? (Quat: 200-400 ppm target; Chlorine: 50 ppm -100 ppm)

  Yes

  No

  N/A

• No sanitizer test strips are present.

• Test strips are damaged and no longer usable.

• Cup sanitizer strength too strong.

• Cup sanitizer is too weak.

• Bucket sanitizer too strong.

• Bucket sanitizer too weak.

• Ware washing sink sanitizer too strong.

• Ware washing sanitizer too weak.

• Sanitizer Wiping clothes not stored in sanitizer between uses.

• Sanitizer bucket missing from required station.

• Using expired test strips

• Using incorrect test strips

• Other:

• 10. Chemicals are all approved, properly labeled, and stored correctly.

  Yes

  No

  N/A

• Cleaning chemical is used for other than the intended use.

• Unapproved chemicals observed in the drive-in.

• Chemical stored in an incorrect container.

• Chemical stored above food packaging.

• Chemical stored above food contact surface/s.

• Chemical stored above food.

• Chemical stored over rinse and/or sanitizer area of 3 comp sink.

• Container previously used for chemicals is now used for food.

• Food containers are used to store chemicals.

• Chlorsan and/or Citrus Delimer not available.

• Other:

• 11. Premises of exterior & Interior (back of house) Non-food contact surfaces are clean and maintained?

  Yes

  No

  N/A

• Floors not clean/maintained.

• Shelving not clean/maintained.

• Walls not clean/maintained.

• Voids (holes/openings) that allow pest access.

• Fan guards not clean/maintained.

• Ceiling not clean/maintained.

• Vents not clean/maintained.

• Delivery vehicles not clean/maintained.

• Cardboard used to line shelves.

• Clutter present creating pest harborage areas.

• Light shields not clean/maintained.

• Baseboards not clean/maintained.

• Oven hoods not clean/maintained.

• Outside storage shed has porous materials for walls, floors, and/or shelving.

• Employee lockers not clean/maintained.

• Open food stored in employee lockers.

• Mops/mop buckets/mop sink not clean/maintained.

• Delivery racks stored outdoors.

• Dumpster lid not closed.

• Dumpster overflowing with trash.

• Dumpster not on a concrete pad.

• Dumpster missing drain plug.

• Harborage/debris present in the dumpster area.

• Storage Racks not clean/maintained.

• Drains not clean/maintained.

• Trash cans not clean/maintained.

• Other:

• 12. All sinks and dish<br>washing machines<br>are set up correctly<br>and used properly?

  Yes

  No

  N/A

• No ware washing sink is available.

• Ware washing sink not set up properly.

• Team member cannot explain the proper setup of the ware washing sink.

• Ware washing sink is not working properly.

• Ware washing sink is not clean/maintained.

• Ware washing sink is not used properly.

• Ware washing sink is not labeled properly.

• Ware washing cleaning tools are not clean/maintained.

• Ware washing cleaning tools are improperly stored.

• Adequate sanitizing contact time is not being followed per chemical instructions.

• Not air drying properly.

• Dish drainboard is not clean.

• Clean items on dirty drainboard.

• Dirty items on clean drainboard.

• Wiping clothes not clean/maintained.

• Sponges/steel wool observed.

• Unapproved ware washing cleaning tools are present.

• Proper cleaning process not followed.

• Hand washing sink not dedicated for hand washing only.

• Hand washing sink is not working properly.

• Hand washing sink is not clean/maintained.

• Drive-in does not have two hand sinks as required.

• Produce washing sink not dedicated for produce washing only.

• Produce washing sink is not working properly.

• Produce washing sink is not clean/maintained.

• Other:

• 13. In-use equipment<br>and prep tables are<br>clean and sanitized<br>at proper frequency?

  Yes

  No

  N/A

• Ice Cream and shake machine(s) not clean/maintained.

• Beverage machine not clean/maintained.

• In-use prep tables are dirty.

• Gaskets are not clean/maintained.

• Ice machine gaskets not clean/maintained.

• Ice machine not clean/maintained.

• Fryer not clean/maintained.

• Equipment not clean/maintained.

• Unapproved equipment used.

• Food service equipment is not NSF/Commercial grade equipment.

• Hot holding units not clean/maintained.

• Other:

• 14. In-use utensils and<br>small wares are<br>clean and sanitized<br>at proper frequency?

  Yes

  No

  N/A

• In-use utensils not clean/maintained.

• Food containers not clean/maintained.

• Can opener not clean/maintained.

• Cutting boards not clean/maintained.

• Ice Bucket not clean/maintained.

• Pans not clean/maintained.

• Food containers not clean/maintained.

• Shake Spindle not properly cleaned between use.

• Malt collars not cleaned after each use.

• Ice bucket not properly stored.

• Other:

Employee Health & Hygiene

• 15. Person in charge<br>understands Brand<br>Standards for<br>reportable illnesses<br>& symptoms and<br>team members<br>know what to report?

  Yes

  No

  N/A

• PIC does not know where to obtain the information.

• Team Members cannot communicate illness diagnoses that must be reported to the person in charge .

• Team Members cannot communicate symptoms that must be reported to the person in charge.

• Other:

• 16. Hand washing sinks<br>are fully stocked and<br>team members are<br>washing hands at<br>proper frequency?

  Yes

  No

  N/A

• Sink not supplied with hand soap.

• Sink not supplied with paper towels or air dryer.

• Hand wash sign not present at sink.

• Trash can not accessible nearby.

• Not washing hands after interruption of work/between tasks (Ex: Raw to RTE).

• Not washing hands before putting on single-use gloves.

• Improper hand washing practices observed.

• Not washing hands when starting a shift.

• Not washing hands after coughing, sneezing, or after touching the face/hair/body/uniform/people.

• Other:

• 17. Employees are<br>following hygienic<br>practices?

  Yes

  No

  N/A

• Hand jewelry not limited to a plain band.

• Necklace worn outside of shirt.

• Earrings/facial piercings not secured with screw closures.

• Gauges not limited to silicone.

• Clothing/Jewelry with rhinestones/gems/inset stones.

• Personal headphones, wireless headphones, or earbuds being worn.

• No hair restraint.

• Clothing is not clean.

• Aprons not worn properly (ex: not worn while preparing products, worn while emptying trash, going outside, mopping, etc.).

• Smoking observed.

• Chewing gum observed.

• Eating observed in a foodservice area.

• Drink without a cap/lid observed in a food service area.

• Evidence of eating observed in a foodservice area.

• Evidence of drinking observed in a foodservice area.

• Cigarettes/tobacco products observed in a foodservice area.

• Other:

• 18. Employees are using gloves properly and avoiding bare hand contact?

  Yes

  No

  N/A

• Bare hand contact when handling RTE food observed.

• Re-using single-use gloves.

• Bandaged food handler (hand) without a glove.

• Not bandaging cuts/burns/scratches.

• False/polished fingernails not covered by glove/s.

• Single-use gloves not available.

• Bandages not available.

• Other:

Time & Temperature

• 19. Refrigerated food held at 41 °F or below?

  Yes

  No

  N/A

• Onion Ring Batter above 41°F.

• TCS food in walk-in cooler above 41°F.

• TCS food in a reach-in cooler above 41°F.

• Swamp product above 41°F.

• Dresser product above 41°F.

• Fountainette product above 41°F.

• Shake machine product above 41°F.

• Ice cream product above 41°F.

• Other:

• 20. TCS foods are handled properly?

  Yes

  No

  N/A

• Food stored above the pan's fill line (dimple in pan).

• Product not properly tempered.

• Prepped food not pre-chilled in cooler before moving to in-use refrigeration.

• Thawing food at room temperature.

• Thawing food in standing water.

• Ice added to onion ring batter and/or strawberries.

• Other:

• 21. Foods are cooked to the correct temperatures.

  Yes

  No

  N/A

• Fried products are not properly cooked to 165 °F or above.

• Foods not cooked to 160 °F or greater.

• Eggs are not cooked to 135 °F or greater.

• Blanching/refrying is observed.

• Grill timer not being used.

• Fryer timer not being used.

• Temperature not taken when batch cooking burgers.

• Meat patties not cooked on the 450 °F of the Garland Flat Grill.

• Other:

• 22. TCS food in Hot holding are maintained ≥ 135°F.

  Yes

  No

  N/A

• Hot food temperature observed below 135 °F

• 23. Thermometers are properly calibrated and in use.

  Yes

  No

  N/A

• Thermometer(s) not available.

• Thermometer(s) not accurate/working.

• Approved Thermometer(s) no used.

• Indicating thermometer(s) not present in coolers/freezers.

• Other:

Good Retail Practices

• 24. Food, food contact surfaces, and packaging protected from contamination and allergen cross-contact?

  Yes

  No

  N/A

• Food, food contact surfaces, and/or packaging uncovered.

• Onion ring batter and/or bread crumbs being reused.

• Products not protected from allergen cross contact

• Allergenic products are not being handled properly per brand standards.

• Improper tong use on cooked/uncooked items.

• Tongs are not properly stored.

• Personal food not properly stored.

• Food observed stored in any outside storage shed/restroom.

• Raw/Uncooked personal product observed for cooking on Sonic equipment.

• End caps missing from plastic light shield tubing.

• Manufactures product containers are being re-used to dispense or store another food.

• Ice scoops are not properly stored out of ice when not in use or with a handle up when not in use.

• Food/containers improperly stored in ice bin.

• Food, food contact surfaces, and/or packaging stored under condensation/ice buildup.

• Food, food contact surfaces, and/or packaging not stored 6" off the floor.

• Latex gloves are present in the drive-in.

• Raw foods stored above RTE foods.

• Mixing new product with old product.

• Thermometer(s) not sanitized properly.

• Air gaps not present at all sinks.

• Ice bin drain without an air gap.

• 3 compartment sink spray hose hands below the flood rim.

• Beverage dispenser missing an air gap.

• Light bulb(s) not shielded/covered.

• Lighting shield cracked or broken.

• Incorrect/misuse of dedicated tool.

• Food storage container is not NSF/Commercial grade.

• Other:

• 25. Food is all approved, within date code, and labeled properly?

  Yes

  No

  N/A

• Product expired.

• Product missing expiration date.

• Product missing expiration time if using Time as a control.

• Open refrigerated products not properly re-dated.

• Unapproved food products observed.

• Product not labeled.

• Product improperly labeled.

• Other:

• 26. Packaging is used in an approved manner?

  Yes

  No

  N/A

• Misuse of single-use packaging.

• Re-use of packaging.

• Containers are not approved for food storage.

• Other:

Pest Management

• 27. Restaurant meets Pest Management Brand Standards?

  Yes

  No

  N/A

• No proof of pest service available.

• Service does not meet monthly minimum requirements.

• Log book components incomplete/missing.

• Pest Control Operator License not available/expired.

• Service reports missing pesticide application details, pest presence and/or activity, structural concerns, sanitation concerns, corrective actions to be completed by the restaurant, or full contact information for the PMP.

• Signs of rodents.

• Signs of flying insects.

• Signs of cockroaches.

• Signs of crawling insects.

• Signs of birds.

• Insecticide and/or Pesticide observed in the facility.

• Insect control device located in areas where food contact contamination can occur.

• Pest equipment above or near food or packaging.

• Bait not in tamper resistant container.

• Insect light trap (ILT) is missing/not working (Must have at least 1 ILT).

• Interior traps missing.

• Exterior bait station(s) missing.

• Exterior bait station(s) not secured (do not score).

• Other:

Documentation

• 28. Cold holding temperature documents (including cooling & thawing records) are complete, accurate, and with corrective actions.

  Yes

  No

  N/A

• Documentation not present.

• Documentation not accurate.

• Corrective actions not documented.

• Logs incomplete.

• 3 months of logs not available.

• Other:

• 29. Cooking temperature documents are complete, accurate, and with corrective actions.

  Yes

  No

  N/A

• Documentation not present.

• Documentation not accurate.

• Corrective actions not documented.

• Logs incomplete.

• 3 months of logs not available.

• Other:

• 30. Hot Holding temperature documents are complete, accurate, and with corrective actions?

  Yes

  No

  N/A

• Documentation not present.

• Documentation not accurate.

• Corrective actions not documented.

• Logs incomplete.

• 3 months of logs not available.

• Other:

• 31. Receiving documents are complete, accurate, and with corrective actions?

  Yes

  No

  N/A

• Documentation not present.

• Documentation not accurate.

• Corrective actions not documented.

• Logs incomplete.

• 3 months of logs not available.

• Other:

• 32. Additional required Food Safety Documentation and resources are present and accessible as required?

  Yes

  No

  N/A

• Allergen Awareness signs not posted.

• Allergen Statement Decal not posted.

• Hand washing poster with employee Health Placard not posted.

• Required Food Safety Training no accessible.

• Required Food Safety Training not complete/accurate.

• ServSafe certifications not available.

• Required local Food handler certification not available.

• Most current Health Department Permits not available.

• Bodily Fluid Cleanup Kit incomplete/not available (Must have 2).

• Bodily Fluid Cleanup Procedures and Training Packet incomplete/not available.