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 temperature should be 0° (+/- I0). Internal thermometer<br> must be present and in good working condition.
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Freezer temp
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Walk-in cooler temperature must be 33°F to 38°F. Internal thermometer<br> must be present and in good condition
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Walk in temp
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Grill/ Swamp 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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Egg
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Bacon
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Dresser product temperatures are 33'F to 40' F. Internal thermometer is present and in good working condition.
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Tomatoes
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Lettuce
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Mayo
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Ranch
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Fountainette temperature is 33°F to 38°F. Fountainette produc temperatures are 40°F or less. Internal thermometer is present and in good working condition.
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Strawberries
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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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Potentially Hazardous Foods (PHF) held in the Front Swamp must be held<br> at 33 F - 40F. Foods incIude sliced/diced tomatoes and Coleslaw. (Always a Non Observed)
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lce Cream and Shake Machine cabinets are 33°F to 38°F, product<br> temperature is 40°F or less. Thermometer must be present and in good<br> working condition.
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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 not used
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Mandatory doneness not performed
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Improper zones used to cook items
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Proper dresser station procedure being followed
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Employees are following Sonic 20/20 Rule. Sonic, State or Local glove<br> requirements are followed. Must use paper towel to turn off faucet.<br> Contagious Illness, Handwashing, & Food Tampering Policies must be<br> completed within I week of hire date and renewed annually. Sonic Safe<br> Elearning must be completed within I week of hire date and renewed<br> annually.
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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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Food must be properly tempered
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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.
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Sanitizer temperature
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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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Empty Paper towers
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Soap/ sanitizer sink
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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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Historical temp logs are completed?
