Sonic Drive-In Audit 2023-1

Ice cream cabinet thermometer is present and in good working condition?

Fountainette cabinet thermometer is present and in good working condition?

Shake machine cabinet thermometer is present and in good working condition?

Dresser cabinet thermometer is present and in good working condition?

Grill-side freezer thermometer is present and in good working condition?

Swamp-side freezer thermometer is present and in good working condition?

Swamp-side cooler thermometer is present and in good working condition?

Walk-in cooler thermometer is present and in good working condition?

Walk-in freezer thermometer is present and in good working condition?

Ice cream machine is clean, properly maintained, and sanitized? (Includes inside, outside, hoses, gaskets, dispensing heads, and around o-rings. Bins must be covered.)

Shake machine is clean, properly maintained, and sanitized? (Includes inside, outside, hoses, gaskets, dispensing heads, and around o-rings. Bin must be covered.)

Employees are aware that Sonic cups may not be washed for re-use in any circumstance?

Employees are aware that peroxide disinfectant must be used on the patio tables after every guest?

Employees are aware the FoH hose must stay disconnected when not in use due to no back flow device?

Employees are ware that malt collars, mixing spindles, splash shields, and any splash back are cleaned and sanitized after every use?

UDM is clean, in good condition, and free from build up?

Ice scoops are stored out of the ice bins in a proper sanitary manner?

Ice scoops are clean and completely intact?

Ice machines interior and exterior are clean, in good condition, and free from build up?

Employees are aware that cups can not be used as scoops at any time?

Ice bucket is NSF certified, clean, in good condition, completely intact, and stored off the floor (even during filling)?

Cooked and held hot dogs have a false bottom in place?

Are separate sets of stainless steel tongs available for each Prince Castle?

Popcorn chicken cup is clean, completely intact, and in good condition?

Apple sauce is within the use by date on the packaging?

Lettuce is in good condition and not past the "use by date" on packaging?

All products are free of condensation dripping on packaging/cases?

Employees are aware that hot dogs should not be fried?

Employees are aware that non-refrigerated cheese must be discarded immediately?

Employees are aware of correct grilling procedures? (Includes grill timers, spatula usage, and mandatory done-ness tests completed on every meat patty.)

Employees are aware that the only products cooked in the 450° zone of the grill are meat patties?

Employees are aware that re-dropping any product, fried or grilled, is unacceptable?

Employees are aware of using the correct color tongs to handle product?

Employees are aware that tongs cannot cross stations?

Employees are aware that tongs must be stored only on a dry, cleaned, and sanitized surface such as a red tray, in an NSF certified storage container, or in an approved tong holder?

Employees are aware that different colored tongs or spatulas may not come into contact with one another?

Employees are aware that onion ring batter, breader, and crumbs should not be re-used?

Milk bottles are within the use by date on the packaging?

Fryer baskets are in good condition with no fraying?

Walk-in condenser units are clean, not dripping, and in good working condition?

Onion ring ingredient bins and their lids are clean and in good condition?

Cambro pans are clean, in good condition, no cracks, and free from build up?

Temperature log book is up to date and filled out correctly?

All raw/uncooked food is stored below ready-to-eat products?

All scoops that are used have a handle? Scoop handles may not touch the product.

Employees are aware that hand sinks are only for handwashing? Handwashing should not be done at three compartment sinks.

Employees are aware that hands must be washed every twenty minutes for twenty seconds at a time?

Employees are aware of correct handwashing procedures? (Includes drying hands with a paper towel BEFORE using the same paper towel to turn the water off and sanitizing afterwards.)

Employees are aware that hands should not be wiped on aprons or other clothing?

Employees are aware that any re-stocking of food or paper product should be held to a minimum while the auditor is present? New pans/containers and utensils should be used if you must re-stock. Never mix new product with old.

Employees are aware that only partially removing seals or cutting holes in seals/conatiners of products for pouring/draining is not acceptable? (Example: Relish, cherries)

Employees are aware that sanitizer towels must be stored completely submerged in sanitizer, not hanging on the side of the sanitizer buckets or sat on any other surface?

Employees are aware that sanitizer buckets must be set up at each station and towels may not cross stations? Dirty towels must be stored in the back can with the lid secure. (Stations: Ice Cream, Fountain, Dresser, Front Swamp, Grill)

Employees are aware that all tempering should be done under refrigeration?

All products stored in walk-in, reach-in, and cabinets are properly stored, rotated, covered, and dated?

All products are stored a minimum of six inches off the floor?

Digital thermometer kit is present, clean, and in good working condition? (Includes thermometer, surface probe, product probe, and spare batteries.)

Employees are aware any opened master cases that have an open food contact surface and not in sleeves must be covered/folded over? (Example: mini boats, 6" boats, 12" boats, small fry cartons)

All food and paper product is being rotated correctly based on date received.

All shelving is free from rust, flaking, coating peeling, or debris build up?

Only Sonic approved/SSDC labeled chemicals are visible within the Drive-In?

All non-SSDC chemicals are stored in a locked cabinet or outside storage shed? Inspect sprays are not allowed at any time.

All chemicals are properly identified and stored away from food and paper products with intact caps?

Floors, drains, and baseboards are clean and in good condition? Includes cracked/broken tiles or baseboards.

All floor drains are clean, covered, and in proper working order?

All necessary areas are properly grouted?

All mops, brooms, dust pans, and squeegees are clean, in good condition, and stored off of the floor?

Underneath of all equipment is free of food debris and grease build up?

All walls, doors, ceiling panels, and vents are clean, in place, and in good condition?

All holes in the wall, including openings around piping in the wall, are repaired?

All hand sinks are stocked with soap, sanitizer, paper towels (in the dispenser), and handwashing sign? Restrooms have a sign with verbiage directing employees to wash their hands before returning to work?

All trash cans are clean, lined, and covered when not in use? Trash should never go above the rim of the can.

Dumpster and grease area is free from loose trash and debris? The dumpster and grease trip lids/side doors must remain closed at all times.

All light fixtures are shielded or covered?

Three compartment sinks are labeled properly and set up correctly when in use?

All food contact surfaces are cleaned and sanitized as needed or at least every two hours?

All refrigeration/freezer units, including gaskets, shelving and light bulbs, are clean and in good working condition?

All utensils, storage containers, and prep equipment are clean, in good condition, and free of debris? Includes: dicers, wedgers, slicers, malt collars, hot fudge warmer, pans, spoodles, tongs, and spatulas.

Employees are aware that stationary objects, such as red trays or boxes, can not be placed on the hand sinks?

Soiled aprons or any other clothing are be stored away from food areas? (Example: Break table or hooks over the onion ring ingredient bins)

All employees are wearing clean uniforms with hair properly restrained with a cap, visor, or hair net?

Employees are aware that jewelry must be removed? The only exceptions are one smooth ring band, small or moderately-sized, non-dangling earrings not to exceed two earrings per ear, ear gauges smaller than a dime, one small nose stud, and necklaces must be tucked under shirts.

Employees are aware that all bandages must be brightly colored and be covered with a finger cot or glove?

Employees are aware that personal items as well as food/drink items must be stored in designated areas? Food brought from home that needs refrigerated is only permitted to be stored in the walk-in cooler on a lowest shelf. All drinks must be covered with a lid.

Employees are aware that Sonic equipment cannot be used to cook personal food items?

Employees are aware that all exterior doors should be closed and have no air gap.

Skill builder cards are on display and readily available?

Fryer Product Chart and Grill Chart station aids are on display?

Food Safety Audit packet is present?

Operation manual is present?

Managers, assistants, and any other person left in charge are ServSafe Certified within the last four years?

All pest control paperwork is up to date? Includes the last two service reports (one within the last 40 days), service contract, applicator licenses, and certificate of insurance.

Health inspections are archived and stored, readily available, for one calendar year?

TotZone training courses and certifications are up to date?

SDS sheets are available for all chemicals?

Quat test strips are on hand and not expired?

Chlorine test strips are on hand and not expired?

Current state/local health permit is posted?

Peroxide disinfectant is on hand?

Brightly colored band-aids are on hand?

Finger cots are on hand?

Citrus Delimer is on hand?

Chlorsan is on hand and not expired?

Temp logs are archived and stored, readily available, for one calendar year?

Sonic Bodily Fluid kit is present, properly stocked, and not expired?