Title Page
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Conducted on
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Prepared by
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Manager on duty
Critical Audit
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Hot dog temperature 165 or greater
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Hot dog temperature
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Gravy internal temperature 165 or greater
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Gravy temperature
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Chili temperature 165 or greater
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Chili temperature
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Walk in freezer temp is 0 + or -10
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Freezer temp
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Walk in cooler temperature is 34 to 38°
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Walk in temp
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Grill freezer is 0 + or -10
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Reach in freezer temp
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Reach-in Cooler 34-38°
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Reach-In Temp
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Swamp refridgerator Product temp 34-38°
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6" temp
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12" temp
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Corndogs
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Dresser station below 40°
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Tomatoes
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Lettuce
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Mayo
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Ranch
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Founinette Cabinet/Product below 40 °
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Strawberries
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PHF below 40° (Always Not Observed)
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Cooked Product in warmers 165° or greater?
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Strips
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Cordogs
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Slingers/crispy
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Popcorn
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Temp and meat log compleated and signed
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Ice cream machine cabinet 34-38°
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Product temp
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Cabinet temp
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Proper grill procedure being followed (Timers, mandatory doneness test )
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Timers being used
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Mandatory doneness
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Proper zones used to cook items
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Proper dresser station procedure being followed
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Failed procedure?
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20/20 handwashing procedure done correctly?
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Failed procedure
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No Cross contamination
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Cause of contamination
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Only sonic approved products being used
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What was the unapproved product
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Food must be properly tempered
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Sanitizer Strips are present and in use
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Digital thermometer kit is present and properly calibrated.
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Cleaning chemicals stored properly away from food and paper?
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Contact surfaces must be cleaned and sanitized every 2 hours
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Hand Sinks are properly stocked and in good working order
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No visible signs of infestation
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Managers/Assistant Managers are Servsafe certified?
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Required food safety training is compleated?
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Whos training is incompleate
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Historical temp logs are completed?
