Sonic Food Safety Audit

• Conducted on

  Date

• Prepared by

• Location
  Address

• Effective

  Yes

  No

  N/A

• Below 75% on any section = Failing

  Yes

  No

  N/A

• N - Needs Improvement

• Total Scored

• Total Points Received

• U - Unacceptable

• U - Unacceptable

• Total Score:

• 214.

  Yes

  No

  N/A

• 214.

  Yes

  No

  N/A

• NO - Not Observed

  Yes

  No

  N/A

• NO - Not Observed

  Yes

  No

  N/A

• Total Critical:

• 132.

  Yes

  No

  N/A

• 132.

  Yes

  No

  N/A

• Total Non-Critical:

• 82.

  Yes

  No

  N/A

• 82.

  Yes

  No

  N/A

• Date & Store Code:

• U - Unacceptable

• Address:

• NO - Not Observed

  Yes

  No

  N/A

• Question

  Yes

  No

  N/A

• Grade

• Description

• Question Type

  Yes

  No

  N/A

• Actual Temperature

• Max Points

• Points Received

  Yes

  No

  N/A

Ops Section

Cooking, Heating & Holding Temperatures

• Hot Dog internal temperatures for cooked and held products should be 165 F or higher. Product must be cooked and held according to Sonic approved Sonic procedures. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Front Swamp

  Yes

  No

  N/A

• The Extra Long Hot Dog actual temperature is:

  Yes

  No

  N/A

Info

• The Regular Hot Dog actual temperature is:

  Yes

  No

  N/A

info

• Auditor Comments:

• Gravy internal temperature must be 165 F or higher. Product must be cooked and held according to Sonic approved procedures. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Front Swamp

  Yes

  No

  N/A

• The actual Gravy internal temperature is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Chili internal temperatures for cooked and held products must be 165 F or higher. Product must be cooked and held according to Sonic approved procedures. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Front Swamp

  Yes

  No

  N/A

• The actual Chili internal temperature is:

Info

• Auditor Comments:

• Fried product temperatures coming out of the fryer to be must be 165 F or higher. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

Back Swamp

• The Chicken Strip actual temperature is:

  Yes

  No

  N/A

Info

• The Corn Dog actual temperature is:

  Yes

  No

  N/A

Info

Info

• Auditor Comments:

• Onion Ring Batter temperature should be at 40 F or less.

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

Food Prep

• The actual batter temperature is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Walk-in freezer temperature should be 0 F (+/- 10). Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• The actual Walk-in/freezer temperature is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Walk-in cooler temperature must be 34 F to 38 F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• The actual Walk-in cooler temperature is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Swamp/Grill freezer temperature should be

  Yes

  No

  N/A

QA/Food

• The actual Swamp/Grill freezer temperature is:

  Yes

  No

  N/A

Info

• 8aa

  Yes

  No

  N/A

• Swamp/Grill freezer product temperature is 10 F or less. Internal thermometer must be present and in good working condition [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

Back Swamp

• The actual Swamp/Grill freezer product temperature for Chicken Strips is:

  Yes

  No

  N/A

Info

• The actual Swamp/Grill freezer product temperature for Beef Patty temperature is:

  Yes

  No

  N/A

Info

• The actual Swamp/Grill freezer product temperature for Sausage Patties temperature is

  Yes

  No

  N/A

Info

• Auditor Comments:

• Swamp Refrigerator temperature must be

  Yes

  No

  N/A

QA/Food

• The actual Swamp Refrigerator temperature is:

  Yes

  No

  N/A

Info

• 9aa

  Yes

  No

  N/A

• Swamp Refrigerator protein product temperature is 34F to 40F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• The actual Swamp Refrigerator product temperature for protein product is:

  Yes

  No

  N/A

Info

• The actual Swamp Refrigerator product temperature for protein product is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Dresser cabinet temperature is 38F or less.

  Yes

  No

  N/A

QA/Food

• The actual dresser cabinet temperature is:

  Yes

  No

  N/A

Info

10aa

• Dresser product temperatures are 40 F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Dresser

  Yes

  No

  N/A

• The actual temperature for Mayonnaise is:

  Yes

  No

  N/A

Info

• The actual temperature for Lettuce is:

  Yes

  No

  N/A

Info

• The actual temperature for Ranch is:

  Yes

  No

  N/A

Info

• The actual temperature of Cut/Sliced Tomatoes is:

Info

• The actual temperature of Protein product held in dresser is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Fountainette cabinet temperature should be 38F or less.

  Yes

  No

  N/A

QA/Food

• The actual fountainette cabinet temperature is:

  Yes

  No

  N/A

Info

• 11aa

  Yes

  No

  N/A

• Fountainette product temperatures are 40F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Fountainette

  Yes

  No

  N/A

• The actual 50/50 Mix temperature is:

  Yes

  No

  N/A

Info

• The actual Strawberry temperature is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 40F or below. Foods include sliced/diced tomatoes and Cole Slaw. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Front Swamp

  Yes

  No

  N/A

• The actual tomato temperature is:

  Yes

  No

  N/A

Info

• The actual Cole Slaw temperature is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• APW, Round-up or like Cooker, Heat Wells, Warming Drawer, Prince Castle Holding and Heat Lamp product temperatures should be holding at 165 F or greater. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Front Swamp

  Yes

  No

  N/A

• Product temperature in Warming Drawer is:

  Yes

  No

  N/A

Info

• Product temperatures under Heat Lamp is:

  Yes

  No

  N/A

Info

• Product temperatures in Prince Castle Holding Units:

  Yes

  No

  N/A

info

• Product temperatures in APW or heat wells is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Scored

  Yes

  No

  N/A

Back Swamp

• Actual temperature fryer 1 is:

  Yes

  No

  N/A

Info

• Actual temperature fryer 2 is:

  Yes

  No

  N/A

Info

• Actual temperature fryer 3 is:

  Yes

  No

  N/A

Info

• Actual temperature fryer 4 is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Grill temperature zones are set up per Sonic policy.

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Grill

  Yes

  No

  N/A

• The actual 400 F (+/- 30F) zone temperature is:

  Yes

  No

  N/A

Info

• The actual 350 F (+/- 30F) zone temperature is:

  Yes

  No

  N/A

Info

• The actual 200 F zone temperature is (200 F minimum, 230 F maximum):

  Yes

  No

  N/A

Info

• Garland Clam Shell Grill Top 425F (+/- 15F) Actual temp is:

Info

• Garland Clam Shell Grill Bottom 350F (+/- 10F) Actual temp is:

info

• Taylor Clamshell Grill Top 425F (+/- 10F) Actual temp is:

info

• Taylor Clamshell Grill Bottom 335F (+/- 10F) Actual temp is:

Info

• Hot Dog Roller Grill (Cooking Side = 250) Actual temp is:

  Yes

  No

  N/A

Info

• Hot Dog Roller Grill (Holding Side = 200) Actual temp is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Internal Meat Temperature Log (monthly log) and Sonic Safe Log (daily log) completed per Sonic policy. Corrective actions documented. [CRITICAL]

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• Ice Cream and Shake Machine cabinets are 34F to 38F, product temperature is 40F or less. Thermometer must be present and in good working condition. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Ice Cream

  Yes

  No

  N/A

• Actual Soft Serve machine temperature is:

Info

• Actual Shake machine temperature is:

  Yes

  No

  N/A

Info

• Actual temperature is

Info

• Auditor Comments:

• Ice Cream and Shake Machine(s) must be clean, properly maintained and sanitized (Health Department).

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

Operational Procedures

• Correct grill procedures (including grill timers) for meat patties (4.0 & 2.0 oz.), bacon, ham, grilled chicken, eggs, sausage, burrito mix must be used. All products must be cooked to 165F or greater. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Grill

  Yes

  No

  N/A

• 4oz Meat patty temperature is:

  Yes

  No

  N/A

Info

• Jr Meat patty temperature is:

  Yes

  No

  N/A

Info

• Grilled Chicken temperature is:

  Yes

  No

  N/A

Info

• Sausage temperature is:

  Yes

  No

  N/A

Info

• Auditor Comments:

• Correct dresser station procedures must be used. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Dresser

  Yes

  No

  N/A

• Auditor Comments:

• All drive-in team members are following Sonic 20/20 Rule. Sonic, State or Local glove requirements are followed. Sonic required food safety training is complete. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

All Sections

• Auditor Comments:

• Clean towels are being used, stored properly and in sanitizer. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

All Sections

• Auditor Comments:

• No cross-contamination is observed. [CRITICAL]

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• Approved products used. [CRITICAL]:

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Ice Cream

  Yes

  No

  N/A

Info

• Hot Dogs

  Yes

  No

  N/A

Info

• Meat Patties

  Yes

  No

  N/A

Info

• Chili

  Yes

  No

  N/A

Info

• Bacon

  Yes

  No

  N/A

Info

• Corn Dogs

  Yes

  No

  N/A

Info

• Chicken

  Yes

  No

  N/A

Info

• Shredded Cheese

  Yes

  No

  N/A

Info

• Sliced Cheese

  Yes

  No

  N/A

Info

• Gravy

  Yes

  No

  N/A

Info

• Sausage

  Yes

  No

  N/A

Info

• Eggs

  Yes

  No

  N/A

Info

• Pickles

  Yes

  No

  N/A

Info

• French Fries

  Yes

  No

  N/A

Info

• Tater Tots

  Yes

  No

  N/A

Info

• Bulk Mayo

  Yes

  No

  N/A

Info

• Bulk Mustard

  Yes

  No

  N/A

Info

• Shredded Lettuce

  Yes

  No

  N/A

Info

• Tomatoes

  Yes

  No

  N/A

Info

• Bulk Ketchup

  Yes

  No

  N/A

Info

• Bulk Ranch

  Yes

  No

  N/A

Info

• Auditor Comments:

• Food must be properly tempered (34-40 F) (chili, hot dogs, bacon, corn dogs, grilled chicken, strawberry topping, ham). [CRITICAL]

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

Back/Front Swamp/Grill

• Auditor Comments:

• Product stored in walk-in & reach-in coolers and freezers are properly covered and dated. This includes tempered items. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

General Food

• Sanitizer is present at the designated locations and in the correct concentration and temperature. Sanitizer test strips are present and in use. Chlorsan and Citrus Delimer present in drive-in. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• Digital thermometer kit and probes are present and properly calibrated. [CRITICAL]

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• Dry food products are properly stored, dated and rotated (per FIFO). Dry paper products are properly stored. All food and packaging must be off the floor at least 6 inches. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 31.

  Yes

  No

  N/A

• Use only approved chemical products at the drive-in (no Bleach, Comet, Brillo, Dawn, Pesticides, Herbicides, etc).

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• All cleaning chemicals and equipment are properly identified and stored away from food and paper products. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 33.

  Yes

  No

  N/A

• Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 34.

  Yes

  No

  N/A

• Walls, doors, ceiling panels and vents are clean, in place, and in good repair. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 35.

  Yes

  No

  N/A

• Restrooms are clean, properly stocked with soap, sanitizer, towels and a trashcan with lid. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• Trash cans and dumpster areas are clean, covered and free from debris. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 37.

  Yes

  No

  N/A

• Light fixtures are shielded or covered. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 38.

  Yes

  No

  N/A

• Three compartment sinks are set up properly when being used: Wash, Rinse and Sanitizer. If approved mechanical dish machine is used, all temperatures and sanitizer concentrations, if applicable, meet requirements. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 39.

  Yes

  No

  N/A

• All food contact surfaces must be cleaned and sanitized at least every two hours. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 41.

  Yes

  No

  N/A

• All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 42.

  Yes

  No

  N/A

• Utensils and storage containers are cleaned, food grade, NSF certified, in good condition and stored properly: tomato slicer, can opener, onion ring machine, food bins, cutting boards, utensils, cutting gloves, malt collars etc. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 43.

  Yes

  No

  N/A

• Soft drink, ice machine and ice bin are free of soil and in good working order. Ice Scoops must be properly stored. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 44.

  Yes

  No

  N/A

• Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and labeled as an “ice only” bucket. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

Employee Hygiene

• 46.

  Yes

  No

  N/A

• Hand sinks in kitchen (1) and front (1) area are properly stocked with hot water, soap, sanitizer, towels and waste receptacles and appropriate handwashing signs. Hand sinks and drains are in good working order. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 48.

  Yes

  No

  N/A

• All drive-in team members are wearing clean uniforms and hair is restrained. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• 49.

  Yes

  No

  N/A

• No jewelry, including watches, worn by food handlers. No fingernails over ¼ inch in length. Bandages must be colored and covered. (HEALTH DEPARTMENT) (3 POINTS)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

• All drive-in team members' personal items, including food and drinks are properly stored. (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

QA/Food

• Auditor Comments:

Pest Control

• 51.

  Yes

  No

  N/A

• No visible signs of infestation. Outside doors should be sealed and remain closed. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Pest Control Company

• Auditor Comments:

• 52.

  Yes

  No

  N/A

• All pest control paperwork must be present in drive-in. Service contract, pest control reports, pest control applicator licenses, and certificate of insurance are on file.

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Pest Control Company

• Auditor Comments:

Information

• 55.

  Yes

  No

  N/A

• Managers, Assistant Managers, or Person In Charge (PIC) are ServSafe Certified. [CRITICAL] (Health Department)

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Auditor Comments:

• 56.

  Yes

  No

  N/A

Current Sonic Operations

Info

• 56a

  Yes

  No

  N/A

• Current Food Safety Audit Packet must be

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Auditor Comments:

• 57.

  Yes

  No

  N/A

• Training Minutes eLearning records reflect the current required training. All training materials posted and readily accessible.

  Yes

  No

  N/A

Info

• Auditor Comments:

• 58.

  Yes

  No

  N/A

• Historical temperature logs, (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [CRITICAL]

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Order from Heritage Press

  Yes

  No

  N/A

• Auditor Comments:

• 59.

  Yes

  No

  N/A

• SDS sheets must be available for all chemicals including pesticides and sanitizer.

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

SSDC and Pest Control Company

• Auditor Comments:

• Sonic Bodily Fluid kit and First Aid Kits must be present and properly stocked.

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Local DC

  Yes

  No

  N/A

• Auditor Comments:

• 62.

  Yes

  No

  N/A

• Current State / Local Health Permit is posted. Health inspections should be maintained on file in the drive-in for a period of at least one year.

  Yes

  No

  N/A

• Scored

  Yes

  No

  N/A

• Auditor Comments:

• 63.

  Yes

  No

  N/A

• Outside sewage and/or grease trap manhole covers are properly secured. (NO POINTS DEDUCTED)

  Yes

  No

  N/A

Info

• Auditor Comments:

• 64.

  Yes

  No

  N/A

Info

• Auditor Comments:

• Total Critical Points

• 132.

  Yes

  No

  N/A

• 132.

  Yes

  No

  N/A

• Total Points

• 214.

  Yes

  No

  N/A

• 214.

  Yes

  No

  N/A

• Total Non-Critical Points

• 82.

  Yes

  No

  N/A

• 82.

  Yes

  No

  N/A