New Sonic Food Safety Audit 2023-2 - Self-Audit

Title Page

Site conducted
Conducted on
Location

Policy

Imminent Health Risks

1. Running hot and cold water is available.
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.
Manager or crew observed with illness symptoms
Manager and/or crew is aware of reportable illnesses.
3. Free of adulterated/contaminated products. (Verify that all food is wholesome and not contaminated by items such as debris, foreign objects, condensation, mold, etc.)
Contaminated food observed.
Contaminated Beverage observed.
Adulterated Product observed.
Suspected Intentionally tampered adulterated product observed.
Ice machine has yeast/mold in chute area.
Ice machine has yeast/mold in upper chamber, tubes.
Other:
4. Free of Flood/Sewer Backup?
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?
1 or more live Rodent/Bird observed.
1 or more live Cockroach present coming in contact with food/food contact surfaces/equipment
Other:
6. Sanitizer for food contact surfaces is present for use in the restaurant.
No sanitizer is present in the restaurant.
Required Sanitizer Chemical is not present.
7. Hand-washing sinks are provided, accessible, and working
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 minimum of 100 °F at all sinks, 110 °F at Ware washing sink, and 160 °F surface temperature in all high temp dish washing machines
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 concentration at all sinks, buckets, cups, and low temp ware washing machines? (Quat: 200-400 ppm target; Chlorine: 50 ppm -100 ppm)
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.
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 over rinse and/or sanitizer area of 3 comp sink.
Container previously used for chemicals is now used for food.
Chlorsan and/or Citrus Delimer not available.
Other:
11. Premises of exterior & Interior (back of house) Non-food contact surfaces are clean and maintained?
Floors not clean/maintained.
Shelving not clean/maintained.
Walls not clean/maintained.
Voids (holes/openings) that allow pest access.
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 washing machines are set up correctly and used properly?
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 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 and prep tables are clean and sanitized at proper frequency?
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 small wares are clean and sanitized at proper frequency?
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 understands Brand Standards for reportable illnesses & symptoms and team members know what to report?
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 are fully stocked and team members are washing hands at proper frequency?
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 following hygienic practices?
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?
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?
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?
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.
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.
Hot food temperature observed below 135 °F
23. Thermometers are properly calibrated and in use.
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?
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?
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:
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?
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?
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.
Documentation not present.
Documentation no accurate.
Corrective actions not documented.
Logs incomplete.
3 months of logs not available.
Other:
29. Hot Holding temperature documents are complete, accurate, and with corrective actions?
Documentation not present.
Documentation no accurate.
Corrective actions not documented.
Logs incomplete.
3 months of logs not available.
Other:
30. Receiving documents are complete, accurate, and with corrective actions?
Documentation not present.
Documentation no accurate.
Corrective actions not documented.
Logs incomplete.
3 months of logs not available.
Other:
31. Additional required Food Safety Documentation and resources are present and accessible as required?
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.