SONIC Daily RUSH READY Checklist (OP/Mid/CL)

• Daily RUSH READY Checklist (OP/Mid/CL)

• Sonic SN#

• Conducted on

  Date

• Auditor

• Mgr on duty

INSIDE & OUTSIDE CLEANLINESS

• Dumpster lid & gate closed, area clean, good repair

• Landscape & parking lot clean and free of debris, good repair

• Menu boards, PAYS/POPS & POP current and clean, good repair

• Inside & outside trash cans empty and clean, good repair

• Inside & outside windows and doors are clean, good repair

• Inside & outside floors clean and dry, good repair

• Check bathrooms (signed off), stocked, clean, good repair

• Stainless & guest visible surfaces clean, good repair

SHIFT PLANNING & MANAGEMENT

• Safe/Drawers/Changers counted, signed/closed

• Review Sales/Labor/SOS/Voids & manage to improve

• Review Daily Schedule sheet & Positioning Chart, manage to improve

• Establish and discuss Station Responsibilities (friendly service & food quality), Shift Goals & hold Pre-Shift Meetings (TIP/TAP/TOP)

UNIFORMS

• Name tags worn (all staff)

• Hats/Visors w/ hairnets, aprons

• Shirts tucked in w/ belt (all staff)

• Slip resistant brand shoes

• No nail polish unless gloved (only wedding band style rings)

• No earrings/jeweled/dangling (only solid posts)

• Overall presentation clean & crisp

• Smiling, friendly, can-do happy attitude!

SWITCHBOARD

• Headset battery charged (fully functioning)

• Receipt printer paper stocked/available

• LTOs/Specials training confirmed

CARHOP

• Changers/Scan Cards ready

• Carhop areas kept clean throughout shift

• Front line & Smile Tray stocked and clean

• Apron stocked w/ Straws, Condiments, Mints, CARE Tokens

DRIVE THRU

• Headset battery charged (fully functioning)

• Station stocked w/ all necessary supplies

• DT windows/door/area outside clean and maintained

• Cash Drawer in use (NOT a Changer)

• Hop-Outs used to maximize SOS & Service!

FOUNTAIN/FROZEN

• Enough Strawberries tempered/pulled for the shift, check temps, no dilution/mixing to spec

• Check BIB drinks, slush mix for stock, adequate supply

• Slush bottles & toppings/syrups all stocked and full

• Iced Tea & fresh Lemonade made & held to spec

• All ice bins full, machine clean, good repair

• Shake Machine bin full, clean, good repair

• Ice cream machine bins full, clean, good repair

• Enough bananas, fresh?

• Enough lemons/lines stocked, prepped?

BACK SWAMP

• Reach-Ins stocked w/ all necessary product & labeled, clean, maintained

• Enough Onion Rings for shift or delegated, back swamp area clean

• Fryers filtered 2x a day & Skimmed every 10min on 7's, correct Vat timers in use properly

• Check Dump Station & Holding Cabinets for correct/consistent use of timers, product quantity/quality & proper discard/waste process/tracking

FRONT SWAMP

• Hot dogs are tempered and stocked

• Hot dog Grill temp is 250° bottom & 200° top

• Timers used properly to cook Hot Dogs, Chili & Gravy

• Timers/Temper Tags/Etc used to manage hold times for Chili, Gravy & Hot Dogs

• Check water level in steam well

• Chili is cooked on 400° side IF not in well. (Or check YES if N/A)

• 6" dog/front swamp condiments/packaging/etc stocked, area clean

• Backup Coldmaster Pan in freezer (or Ice down plan in place) check ice water level

GRILL

• Bacon cooked & held to chart guidelines (not too much)

• Reach-Ins stocked w/ all necessary product & labeled, clean, maintained

• Containers in reach-in kept in good condition or swapped as necessary (no ice build up)

• Grill timers used properly for cooking all grilled product

• Grill press IF flat grill, stored on grill. (Check YES if Clamshell)

DRESSER

• Check quantity of buns stocked, verify quality before/after toast

• Backup tomatoes, lettuce, onions, pickles, cheese, sauces prepped

• Holding Cabinet timers used properly for holding all grilled product, discarded/wasted properly/timely

FOOD SAFETY

• Check for correct usage/storage/cleaning of tongs/spatulas (Red/Yellow/Green/Stainless)

• Check temp & PPM of sanitizer buckets

• Sonic Safe Temp Logs & Meat Logs are complete and correct

• Gloves REQUIRED for ALL kitchen employees ALWAYS no matter what per Franchise Group Policy. Gloves required for service employees too unless service employees are 'Double Wash/Rinsing' hands before sanitizing per Sonic Spec.

• TIMER System in use for 20min Hand Washing, 30min Travel Path/Check Backs, 60min Drop Big Bills & 90min