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SDI Physical Plant Assessment (Inside)
SDI Physical Plant Assessment (Inside)
Richard Vaughan

SDI Physical Plant Assessment (Inside)

A semi-annual report of equipment and interior of the drive-in.

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Free SDI Physical Plant Assessment (Inside) Checklist

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Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location

  • Personnel

Ceiling & Lighting

  • RECESSED LIGHTING - Fully lit, and light shields/sleeves are clean, good condition

  • CEILING TILES - Clean, good condition, none missing

  • HVAC/RETURN AIR VENTS - Clean, good condition, painted (I/A), working

  • EMERGENCY EXIT SIGNS - In place, working, clean, good condition

Dry Goods

  • SHELVING - Organized, free of clutter, good condition, product is stored off of the floor and dated, boxes opened according to FSA

  • BREAK TABLE - Clean, free of excess cups?

  • CAN RACK - Clean, organized, items properly dated

  • ICE MACHINE - Clean (interior & exterior), good condition, quality of ice is good, ice bin is being run down and cleaned once a month, if the heads are water cooled check for constant water flow. The ice transfer buckets are clean, no broken edges, labeled "Ice only", and aren't being set on the floor for filling or storage. (If the store owns the ice heads they must be on a schedule with an approved vendor for cleaning every 6 months)

  • SODA RACK - Clean, organized, dates on BNB, proper inventory levels, proper rotation, connectors are being cleaned once a week

  • PRE CHILLER - Clean, good condition, vents are clear & fins are clean, unit has proper amount of water

  • CO2/HELIUM (I/A) TANK - Clean, good condition, chained to the wall, a full back up CO2 tank on hand

Storage Area / Prep Area

  • OR BREADING CONTAINERS & RACK - Clean, good condition, scoop handles must be stored with handles out of product. OR rack in the walk-in cooler is clean and in good condition

  • CLEANING SUPPLIES - Stored separately away from food and paper, rack is organized, chemical dispensers are properly labeled, no unauthorized chemicals are in the store

  • MOP SINK - Clean, good condition, working, has back flow preventer installed (I/A)

  • BROOMS/SQUEEGEES/DUSTPANS/HOSES/ETC - Clean, good condition, stored off of the floor, back up squeegee heads on hand

  • TRASH - Piled neatly out of the way, not blocking any exits, boxes are being broken down

  • PREP TABLE & CAN OPENER (I/A) - Clean, good condition, and organized (bottom shelf)

  • 3 COMPARTMENT SINK - Clean (inside, outside, and underneath), good condition, working, no leaking, Sonic Safe labels in place

  • FAUCET/SPRAYER/SSDC - Working, good condition, no leaking, SSDC unit is dispensing correct amounts, vacuum breaker (I/A)

  • HAND WASHING SINK - Clean, good condition, stocked (soap, sanitizer, paper towels), hand washing sign posted, not being used for anything other than hand washing

  • SLICERS/DICERS/KNIVES - Clean, good condition, back up blades on hand

  • CUTTING GLOVES - On hand, clean, good condition, being used

  • MISC SMALLWARES - Clean, good condition, being put away clean and in an organized manner, appropriate amount on hand, knives stored on rack....not in drawer or loose

  • GREASE CONTAINMENT - Clean, good condition, outside drain cap locked or ball valve installed and isn't leaking, grease cart is clean and in good working order

WALK-IN UNITS

  • WALK-IN COOLER - Clean, good condition, light is working, organized, product stored off of the floor, condenser unit & drain not leaking, condenser fans & covers clean and mold free, condenser coils are clean, door seal is in good repair, accurate thermometer in place, temperature is between 34 - 38 degrees,mscheduled for a weekly detail cleaning

  • WALK-IN FREEZER - Clean, good condition, light is working, organized, product stored off of the floor, condenser unit & drain not leaking, condenser fans & covers clean and mold free, condenser coils are clean, door seal is in good repair, accurate thermometer in place, temperature is 0 degrees +/- 10 degrees, scheduled for a weekly detail cleaning

Front Swamp Area

  • STEAMERS - Clean (inside & out), good condition, being de-limed on a regular basis (1X month)

  • CONEY TABLE & SHELVES - Clean, organized, good condition, wall behind the table is clean and in good repair. Cutting boards are being used and are in good condition. The heat wells are clean, good condition, proper water levels, labeled for proper setting, and product temp is over 165 degrees, Condiments (shredded cheese, sliced cheese, hot dog condiments, etc) are sitting in an ice bath

  • HOT DOG ROLLER GRILL/DRAWER - Clean, good working condition, labeled for proper setting, product temp is over 165 degrees, scheduled for a weekly detail cleaning. The shelf and surrounding area is clean and in good repair.

  • GRAVY WARMER (I/A) - Clean, good condition, proper water level, labeled for proper setting, product temp is over 165 degrees,

  • BREAD SHELVING - Clean, good condition, bread ties are discarded, tortilla shells are being stored in approved container

Back Swamp Area

  • SALT/BAG STATION - Clean, good condition, heating properly, fully lighted, product temp is over 165 degrees, salt shaker on hand and dispensing the proper amount of salt, station is scheduled for weekly detail cleaning, and the wall behind is being cleaned regularly

  • WASTE BUCKET - Clean, being utilized

  • FRYERS - Clean (Inside & out, open the doors and verify), good condition (no leaking), sensitivity set to 5 on each fryer, every fryer temp is @ 350 +/- 10 degrees, sides are being scrubbed (with heat resistant gloves) when filtering, the first two vats are labeled 1 & 3 / 2 & 4, and each vat is being boiled out a minimum of once per month. Two baskets and one sediment tray for each vat. Is the onion ring dump station (I/A) clean and in good repair? Do the fryers (Gas only) have restraint cables in place. Is the wall behind the fryers clean and in good condition?

  • HOLD TIMER - Clean, good condition, labeled correctly, FSA compliant

  • CHILI COOKER & CART (APW) - Clean, good condition, proper water levels, labeled for proper setting, product temp is over 165 degrees, the cart is clean & in good condition, both are scheduled for weekly detail cleaning

  • REACH IN FREEZER - Clean (inside and out), good condition, organized, door seals are in good repair, condenser coils are clean, accurate thermometer in place, temperature is 0 +/- 10 degrees or less, unit is being defrosted as needed and is scheduled for a weekly detail cleaning

Grill Area

  • GRILL/STAND - Clean, good condition, slopes towards the trough, labeled for proper setting, FSA guidelines are being followed. The grill stand, wall behind and surrounding area are clean and in good repair. Does the grill stand (Gas only) have restraint cables in place? Grill should temp the following; Left 400 +/- 30, Middle 350 +/- 30, Right 200 +/- 30. Salt/Pepper shaker is in good condition and is dispensing the proper amount. The grill scraper is in good repair, has a sharp blade, and back up blades on hand.

  • COOK TIMER - Clean, good condition, labeled correctly, FSA compliant

  • VENT HOODS (Both sides) - Clean (inside & out), good condition, return air is working properly. The vent hood filters are being cleaned daily, in good condition, and aren't being left out for an extended period of time.

  • MEAT FREEZER - Clean (inside and out), good condition, organized, condenser coils are clean, accurate thermometer in place, temperature is 0 +/- 10 degrees or less, unit is being defrosted as needed and is scheduled for a weekly detail cleaning

  • BUN TOASTER - Clean (Inside & out), good condition, conveyor assembly is free of build up, back up Teflon sheets on hand (I/A), labeled for proper setting,

  • WARMING DRAWER - Clean (inside & out), good condition, maintains proper product temperature, labeled for proper setting<br>

  • BUN TOASTER TABLE - Clean, organized, good condition, table top is heating correctly, wall behind the table is clean and in good repair. The heat wells are clean, good condition, proper water levels, labeled for proper setting, Sonic Safe stickers are in place

Dress Table & Surrounding Area

  • DRESS TABLE - Clean (inside and out), good condition, organized, setup for speed and accuracy, door seals are in good repair, condenser coils are clean, accurate thermometer in place, temperature is between 34 - 38 degrees, product temps are 40 degrees or lower, and is scheduled for a weekly detail cleaning. The wall behind and surrounding area is clean and in good condition

  • BREAD RACK - Clean, good condition, insulated, bread ties are discarded

  • SANDWICH BAG RACK/LABEL DISPENSER - Clean, organized, appropriate bags are labeled, open end of bags are facing out, and a black sharpie available. The following Dot-It labels are required; Mayo, Mustard, Ketchup, Hickory, Super, Toaster, Bacon, Jalapeño, No Cheese, No Onion, Plain, Special, Chicken, Grilled Chicken, Sausage, Spicy

  • REACH IN COOLER - Clean (inside and out), good condition, organized, door seals are in good repair, condenser coils are clean, accurate thermometer in place, temperature is between 34 - 38 degrees, scheduled for a weekly detail cleaning

POS Equipment & Security

  • MONITORS/BUMP BARS/PRINTERS/SCANNERS/BRACKETS - Clean, good condition, set up to maximize speed and efficiency

  • SWITCHBOARDS - Clean (check underneath), good condition, headset has a voice tube, ear muffs, and is in good repair. Back up headsets are on hand for training and replacement. A Current menu and Suggestive Sell guide is available at every SB station.

  • LABEL DISPENSER (Ithaca 9700) - Clean, good condition, being utilized

  • COMPUTER CABINET - Clean, organized (Flightware?), fan is working, and hard drive keys on hand. Keyboard, Mouse, printer/scanner are all clean and in good condition

  • CAMERA SECURITY SYSTEM - Clean, good condition, management is familiar with operating, everything is working properly (cameras, remote use, storage files, etc).

  • SECURITY SYSTEM - Utilized, working, up to date call list

Frontline Miscellaneous

  • MISC SMALLWARES - Clean, good condition, put away clean and in an organized manner, appropriate amount on hand, knives stored on rack....not in drawer or loose

  • COFFEE MACHINE - Clean, good condition, water filter is being changed bi-annually

  • TEA BREWER/URNS - Clean, good condition, and water filter (changed by recommended date). Tea urns & spigots are clean, good condition, urns are labeled,

  • HAND WASHING SINK - Clean, good condition, stocked (soap, sanitizer, paper towels), hand washing sign posted, not being used for anything other than hand washing

  • FRONT COUNTER - Clean, good repair, organized, free of clutter, stocked properly

  • CURB TRAYS - Clean, good condition, appropriate amount on hand (min. of 50% of # stalls)

  • DRINK MACHINE - Clean, good condition, no syrup build up, temp 32-40, portion control is set correctly (no overfilling), and Coca-Cola is brixed to the proper ratio. The ice bin is clean, stocked, good ice quality, scheduled for a weekly cleaning, and the ice scoop is being held out of the ice.

  • SACK SETTING TABLE - Clean, good condition, labeled, heating properly, organized, sack setting rules are posted,

  • DRINK MACHINE CUP DISPENSER - Clean, good condition, and properly stocked. (The top cup must have a lid on it and labeled "Do not use" if the unit doesn't have a plexiglass cover)

Ice Cream Station Area

  • ICE CREAM MACHINE - Operational, clean (inside & out), good condition, door seal in good repair, Sonic Safe labels in place. Accurate thermometer in place; cabinet temp (34-38), product temp (18-20). Using a WHITE air meter (17-19), the overrun is between 50% - 60%. The condenser coils are clean and if water cooled verify that water isn't constantly running. The machine is being completely broken down, cleaned & sanitized 2x week, citrus delimer is being run through the machine 1x month, and hoses are being changed 1x month.

  • SHAKE MACHINE - Operational, clean (inside & out), good condition, door seal in good repair, Sonic Safe labels in place. Accurate thermometer in place; cabinet temp (34-38), product temp (24-26). Using a BLACK air meter (14-16), the overrun is between 45% and 55%. The condenser coils are clean and if water cooled verify that water isn't constantly running. The machine is being completely broken down, cleaned & sanitized 2x week, citrus delimer is being run through the machine 1x month, and hoses are being changed 1x month.

  • SLUSH MACHINE (1st) - Operational, clean, good condition, auto fill is working properly

  • SLUSH MACHINE (2nd) - Operational, clean, good condition, auto fill is working properly

  • BLAST MIXER(S) - Clean, good condition, shield in place,

  • HOT FUDGE WARMER - Clean, good condition, proper product temperature (110-130)

  • FOUNTAINETTE - Clean (inside and out), good condition, organized, setup for speed and accuracy, door seal is in good repair, condenser coil is clean, accurate thermometer in place, temperature is between 34 - 38 degrees, product temps are 40 degrees or lower, and is scheduled for a weekly detail cleaning. The wall behind and surrounding area is clean and in good condition

  • CUP DISPENSER - Clean, good condition, and properly stocked. (The top cup/container must have a lid on it and labeled "Do not use" if the dispenser doesn't have a plexiglass cover

  • PELOUZE SCALE - Clean, good condition, being used

Miscellaneous

  • SONIC SAFE LABELS/POSTERS & APPROPRIATE SIGNAGE - In place, clean & good condition, (Tong/Spatula chart, filter guide, Hold times, cook times, production chart (I/A), Grill placement guide, abbreviation guide, dresser guide, front swamp guide, and Sonic Safe Stickers)

  • LOCK OUT/TAG OUT KIT - Complete kit on hand, management knows it purpose and how to use it

  • COURTESY TRAY & TIMER - Clean, good condition, utilized

  • WATER FILTER SYSTEM (I/A) - Good condition, working, filters are being changed on a regular basis

  • SPARE PARTS/TOOLS - Refer to the Manager Miscellaneous file and make sure the store has everything required on hand.

  • FIRE EXTINGUISHERS/SUPPRESSION SYSTEM - On hand/installed, serviced in the last year, (The store must have a minimum of 3 extinguishers on hand; one (dry chemical) in the front of the store, one (dry chemical) in the back of the store, and a one at the end of the cook isle (wet chemical).

  • MARQUEE LETTER CHANGER (I/A) - on hand, good condition

  • FIRST AID KIT - Clean, appropriately stocked (Min requirement: finger cots, colored band-aid, burn ointment, eye wash, unopened Blood Bourne Pathogen kit)

  • THERMOSTATS - Good condition, set to the appropriate temperature, locking cover

  • HVAC FILTERS - Changed monthly by GM or an approved company

  • DIGITAL THERMOMETER - Clean, good condition, calibrated correctly

  • UNIFORM CABINET - Clean, good condition, locked, appropriate amount of inventory on hand

  • TRASH CANS - Clean, lined, good condition, on a weekly detail cleaning schedule

  • WALLS & CORNER MOLDING - Clean, good repair, no unfilled holes, all wall mounted shelving is hung properly

  • FLOORS - Clean, good repair, free of litter, swept as needed, and no standing water (check around sinks, ice machine, Coke fountain). The floor drains are clean, in good repair, odor free, and are on a weekly detail cleaning schedule.

  • PREVENTIVE MAINTENANCE - All store owned equipment and roof mounted equipment is on a semi-annual preventive Maintenance program by an approved vendor. List last date PM was completed, by whom, and list any issues that were found that haven't already been corrected.

  • Additional Comments

  • MOD:

  • Supervisor:

SDI Physical Plant Assessment (Inside)
Richard Vaughan

SDI Physical Plant Assessment (Inside)

A semi-annual report of equipment and interior of the drive-in.

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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