Title Page
-
Conducted on
-
Prepared by
-
Manager on duty
Critical Audit
-
Hot dog temperature 165 or greater
-
Hot dog temperature
-
Gravy internal temperature 165 or greater
-
Gravy temperature
-
Chili temperature 165 or greater
-
Chili temperature
-
Walk-in freezer temperature should be 0° (+/- I0). Internal thermometer<br> must be present and in good working condition.
-
Freezer temp
-
Walk-in cooler temperature must be 33°F to 38°F. Internal thermometer<br> must be present and in good condition
-
Walk in temp
-
Grill/ Swamp freezer is 0 + or -10
-
Reach in freezer temp
-
undefined
-
Reach-in Cooler 34-38°
-
Reach-In Temp
-
Swamp refridgerator Product temp 34-38°
-
6" temp
-
12" temp
-
Corndogs
-
Egg
-
Bacon
-
Dresser product temperatures are 33'F to 40' F. Internal thermometer is present and in good working condition.
-
Tomatoes
-
Lettuce
-
Mayo
-
Ranch
-
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.
-
Strawberries
-
Cooked Product in warmers 165° or greater?
-
Strips
-
Cordogs
-
Slingers/crispy
-
Popcorn
-
Temp and meat log compleated and signed
-
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)
-
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.
-
Product temp
-
Cabinet temp
-
Proper grill procedure being followed (Timers, mandatory doneness test )
-
Proper dresser station procedure being followed
-
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.
-
No Cross contamination
-
Cause of contamination
-
Only sonic approved products being used
-
Food must be properly tempered
-
Sanitizer is present at the designated locations and in the correct concentration and temperature. Sanitizer test strips are present and in use.
-
Sanitizer temperature
-
Digital thermometer kit is present and properly calibrated.
-
Cleaning chemicals stored properly away from food and paper?
-
Contact surfaces must be cleaned and sanitized every 2 hours
-
Hand Sinks are properly stocked and in good working order
-
No visible signs of infestation
-
Managers/Assistant Managers are Servsafe certified?
-
Required food safety training is compleated?
-
Historical temp logs are completed?
