Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Cooking, Heating, and Holding Temperature
Cooking, Heating, and Holding Temperature
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Hot Dog internal temperatures for cooked and held products should be 165 F or higher. Product must be cooked and held according to Sonic approved Sonic procedures. [CRITICAL] (Health Department)
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The Extra Long Hot Dog Actual Temperature Is
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The Regular Hot Dog actual temperature is:
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Gravy internal temperature must be 165 F or higher. Product must be cooked and held according to Sonic approved procedures. [CRITICAL] (Health Department)
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The actual Gravy internal temperature is:
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Chili internal temperatures for cooked and held products must be 165 F or higher. Product must be cooked and held according to Sonic approved procedures. [CRITICAL] (Health Department)
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The actual Chili internal temperature is:
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Fried product temperatures coming out of the fryer to be must be 165 F or higher. [CRITICAL] (Health Department)
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The Chicken Strip actual temperature is:
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The Corn Dog actual temperature is:
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Other:
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Onion Ring Batter temperature should be at 40 F or less.
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The actual batter temperature is:
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Walk-in freezer temperature should be 0 F (+/- 10). Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)
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The actual Walk-in/freezer temperature is:
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Walk-in cooler temperature must be 33 F to 38 F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)
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The actual Walk-in cooler temperature is:
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Swamp/Grill freezer temperature should be 0 F (+/- 10).
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The actual Swamp/Grill freezer temperature is:
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Swamp/Grill freezer product temperature is 0 F (+/- 10F). Internal thermometer must be present and in good working condition [CRITICAL] (Health Department)
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The actual Swamp/Grill freezer product temperature for Chicken Strips is:
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The actual Swamp/Grill freezer product temperature for Beef Patty temperature is:
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The actual Swamp/Grill freezer product temperature for Sausage Patties temperature is
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Swamp Refrigerator temperature must be 33F to 38 F
The actual Swamp Refrigerator temperature is:
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Swamp Refrigerator protein product temperature is 33F to 40F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)
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The actual Swamp Refrigerator product temperature for protein product is:
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The actual Swamp Refrigerator product temperature for protein product is:
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Dresser cabinet temperature is 33F to 38F.
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The actual dresser cabinet temperature is:
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Dresser product temperatures are 38F to 40F. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)
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The actual temperature for Mayonnaise is (should be 33F - 70F):
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The actual temperature for Lettuce is:
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The actual temperature for Ranch is:
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The actual temperature of Cut/Sliced Tomatoes is:
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The actual temperature of Protein product held in dresser is:
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Fountainette cabinet temperature should be 33F to 38F.
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The actual fountainette cabinet temperature is:
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Fountainette product temperatures are 40F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)
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The actual 50/50 Mix temperature is:
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The actual Strawberry temperature is:
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Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 33F to 40F. Foods include sliced/diced tomatoes and Cole Slaw. [CRITICAL] (Health Department)
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The actual tomato temperature is:
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The actual Cole Slaw temperature is:
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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)
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Product temperature in Warming Drawer is:
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Product temperatures under Heat Lamp is:
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Product temperatures in Prince Castle Holding Units:
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Product temperatures in Cooker/Warmer or heat wells is:
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Fryer temperature is 350 F (+/- 10 F)
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Fryer Temperature 1
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Fryer Temperature 2
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Fryer Temperature 3
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Fryer Temperature 4
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Grill temperature zones are set up per Sonic policy.
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The actual 450 F (+/- 30F) zone temperature is:
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The actual 350 F (+/- 30F) zone temperature is:
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The actual 200 F zone temperature is (200 F minimum, 230 F maximum):
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Garland Clam Shell Grill Top 425F (+/- 15F) Actual temp is:
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Garland Clam Shell Grill Bottom 350F (+/- 10F) Actual temp is:
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Taylor Clamshell Grill Top 425F (+/- 10F) Actual temp is:
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Taylor Clamshell Grill Bottom 335F (+/- 10F) Actual temp is:
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Hot Dog Roller Grill (Cooking Side = 250) Actual temp is:
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Hot Dog Roller Grill (Holding Side = 200) Actual temp is:
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Internal Meat Temperature Log (monthly log) and Sonic Safe Log (daily log) completed per Sonic policy. Corrective actions documented. [CRITICAL]
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Ice Cream and Shake Machine cabinets are 33F to 38F, product temperature is 33F to 40F. Thermometer must be present and in good working condition. [CRITICAL] (Health Department)
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Actual Soft Serve machine temperature is:
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Actual Shake machine temperature is:
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Actual temperature is
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Ice Cream and Shake Machine(s) must be clean, properly maintained and sanitized (Health Department).
Operational Procedures
Operational Procedures
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Correct grill procedures (including grill timers) for meat patties (4.0 & 2.0 oz.), bacon, ham, grilled chicken, eggs, sausage, burrito mix must be used. All products must be cooked to 165F or greater. [CRITICAL] (Health Department)
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4oz Meat patty temperature is:
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Jr Meat patty temperature is:
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Grilled Chicken temperature is:
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Sausage temperature is:
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Correct dresser station procedures must be used. [CRITICAL] (Health Department)
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All drive-in team members are following Sonic 20/20 Rule. Sonic, State or Local glove requirements are followed. [CRITICAL] (Health Department)
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Clean towels are being used, stored properly and in sanitizer. (Health Department)
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No cross-contamination is observed. [CRITICAL]
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Approved products used. [CRITICAL]:
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Ice Cream
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Hot Dogs
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Meat Patties
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Chili
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Bacon
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Corn Dogs
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Chicken
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Shredded Cheese
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Sliced Cheese
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Gravy
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Sausage
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Eggs
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French Fries
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Tater Tots
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Bulk Mayo
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Bulk Mustard
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Shredded Lettuce
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Tomatoes
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Bulk Ketchup
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Bulk Ranch
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Food must be properly tempered (33F to 40F) (chili, hot dogs, bacon, corn dogs, grilled chicken, strawberry topping, ham). [CRITICAL]
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Product stored in walk-in & reach-in coolers and freezers are properly covered and dated. This includes tempered items. (Health Department)
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Sanitizer is present at the designated locations and in the correct concentration and temperature. Sanitizer test strips are present and in use. Chlorsan, Citrus Delimer and disinfectant are present in drive-in. [CRITICAL] (Health Department)
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Digital thermometer kit and probes are present and properly calibrated. [CRITICAL]
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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)
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Use only approved chemical products at the drive-in (no Comet, Brillo, Dawn, Pesticides, Herbicides, etc).
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All cleaning chemicals and equipment are properly identified and stored away from food and paper products. [CRITICAL] (Health Department)
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Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department)
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Walls, doors, ceiling panels and vents are clean, in place, and in good repair. (Health Department)
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Restrooms are clean, properly stocked with soap, sanitizer, towels and a trashcan with lid. (Health Department)
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Trash cans and dumpster areas are clean, covered and free from debris. (Health Department)
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Light fixtures are shielded or covered. (Health Department)
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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. (Health Department)
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All food contact surfaces must be cleaned and sanitized at least every two hours. [CRITICAL] (Health Department)
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All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department)
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All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. (Health Department)
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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. (Health Department)
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Soft drink, ice machine and ice bin are free of soil and in good working order. Ice Scoops must be properly stored. (Health Department)
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Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and designated as an “ice only” bucket. (Health Department)
Employee Hygiene, Pest Control, and Information
Employee Hygiene
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Hand sinks in kitchen (1) and front (1) area are properly stocked with hot water, soap, sanitizer, towels and waste receptacles and appropriate handwashing signs. Hand sinks and drains are in good working order. [CRITICAL] (Health Department)
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All drive-in team members are wearing clean uniforms and hair is restrained. (Health Department)
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No jewelry, including watches, worn by food handlers. No fingernails over ¼ inch in length. Bandages must be colored and covered. (HEALTH DEPARTMENT) (3 POINTS)
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All drive-in team members' personal items, including food and drinks are properly stored. (Health Department)
Pest Control
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No visible signs of infestation. Outside doors should be sealed and remain closed. [CRITICAL] (Health Department)
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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.
Information
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Managers, Assistant Managers, or Person In Charge (PIC) are ServSafe Certified. [CRITICAL] (Health Department)
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Current Sonic Operations Manual present
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Current Food Safety Audit Packet must be present.
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Training Minutes eLearning records reflect the current required training. All training materials posted and readily accessible.
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Required Sonic Food Safety Training is complete and available for all team members. [CRITICAL]
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Historical temperature logs, (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [CRITICAL]
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SDS sheets must be available for all chemicals including pesticides and sanitizer.
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Sonic Bodily Fluid kit and First Aid Kits must be present and properly stocked.
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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.
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Outside sewage and/or grease trap manhole covers are properly secured. (NO POINTS DEDUCTED)
End of Audit Sign Off
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Time
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Signature
