Title Page
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Store Code
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Date / Time
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Prepared by
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Address
CRITICAL ITEMS
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INSTRUCTIONS:
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1. Select the appropriate response to all items.
2. You may use the "Paper Clip" icon to add image/proof of evidence and notes.
3. Do not forget to affix your signature at the end of the audit.
COOKING, HEATING & HOLDING TEMPERATURES
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Hot Dog internal temperatures for cooked and held products should be 165 F or higher.<br><br>**Product must be cooked and held according to Sonic approved Sonic procedures. (Health Department)<br>(Write the Extra Long and Regular Hot Dog Temperature as notes using paperclip icon)
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Gravy internal temperature must be 165 F or higher.<br><br>**Product must be cooked and held according to Sonic approved Sonic procedures. (Health Department)<br>(Write the actual Gravy internal temperature as notes using paperclip icon)
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Chili internal temperatures for cooked and held products must be 165 F or higher.<br><br>**Product must be cooked and held according to Sonic approved Sonic procedures. (Health Department)<br>(Write the actual Chili internal temperature as notes using paperclip icon)
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Fried product temperatures coming out of the fryer to be must be 165 F or higher.<br><br><br>(Write the actual temperature of Chicken Strip and Corn Dog as notes using paperclip icon)
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Walk-in freezer temperature should be 0 F (+/- 10). <br><br>**Internal thermometer must be present and in good working condition. <br>(Write the actual temperature of Walk-in/Freezer as notes using paperclip icon)<br>
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Walk-in cooler temperature must be 34 F to 38 F.<br><br>**Internal thermometer must be present and in good working condition. <br>(Write the actual temperature of Walk-in cooler as notes using paperclip icon)
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Swamp/Grill freezer product temperature is 10 F or less.<br><br><br>**Internal thermometer must be present and in good working condition. <br>(Write the actual Swamp/Grill freezer product temperature for Chicken Strips, Beef patty and Sausage patties as notes using paperclip icon)
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Swamp Refrigerator protein product temperature is 34F to 40F.<br><br>**Internal thermometer must be present and in good working condition. <br>(Write the actual Swamp Refrigerator product Temperature for Protein products as notes using paperclip icon)
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Dresser product temperatures are 40 F or less.v<br><br>**Internal thermometer must be present and in good working condition. <br>(Write the actual Temperature for Mayonnaise, Lettuce, Ranch, Cut/Sliced Tomatoes, Protein product held in dresser as notes using paperclip icon)
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Fountainette product temperatures are 40F or less.<br><br>**Internal thermometer must be present and in good working condition. <br>(Write the actual 50/50 Mix temperature and strawberry actual temperature as notes using paperclip icon)
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Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 40F or below. Foods include sliced/diced tomatoes and Cole Slaw. <br><br>(Write the actual tomato and cole slaw temperature as notes using paperclip icon)
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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.<br><br>(Indicate the product temperature in Warming Drawer, under Heat Lamp, Prince Castle Holding units and in APW or heat weel as notes using paperclip icon)
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Internal Meat Temperature Log (monthly log) and Sonic Safe Log (daily log) completed per Sonic policy. Corrective actions documented.
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Ice Cream and Shake Machine cabinets are 34F to 38F, product temperature is 40F or less. <br><br>**Thermometer must be present and in good condition. <br><br>(Write the actual Soft Serve and Shake machine temperature as notes using paperclip icon)<br>
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OPERATIONAL PROCEDURES
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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.<br><br>**All products must be cooked to 165F or greater. <br>(Indicate the temperature of : <br>4oz Meat Patty<br>Jr Meat Patty<br>Grilled Chicken<br>Sausage<br>as notes using paperclip icon)
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Correct dresser station procedures must be used.
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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.
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No cross-contamination is observed.
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Approved products used.
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Food must be properly tempered (34-40 F) (chili, hot dogs, bacon, corn dogs, grilled chicken, strawberry topping, ham).
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GENERAL FOOD SAFETY
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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. Chlorsan and Citrus Delimer present in drive-in.
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Digital thermometer kit and probes are present and properly calibrated.
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All cleaning chemicals and equipment are properly identified and stored away from food and paper products.
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All food contact surfaces must be cleaned and sanitized at least every two hours.
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Employee Hygiene
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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.
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Pest Control
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No visible signs of infestation. Outside doors should be sealed and remain closed.
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Information
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Managers, Assistant Managers, or Person In Charge (PIC) are ServSafe Certified.
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Historical temperature logs, (Internal Meat, and Sonic Safe) are recorded and corrective actions documented
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Proceed to the next Section for the Non Critical Items
NON CRITICAL ITEMS
COOKING, HEATING, AND HOLDING TEMPERATURES
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Onion Ring Batter temperature should be at 40 F or less.<br><br>Take a photo of The actual batter temperature<br><br>(Write the actual batter temperature as notes using paperclip icon)
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Swamp/Grill freezer temperature should be 0 F (+/- 10).<br><br>(Write the actual Swamp/Grill freezer temperature as notes using paperclip icon)
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Swamp Refrigerator temperature must be 34 F to 38 F .<br><br>(Write the actual Swamp Refrigerator temperature as notes using paperclip icon)
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Dresser cabinet temperature is 38F or less.<br><br>(Write the actual Dresser cabinet temperature as notes using paperclip icon)<br>
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Fountainette cabinet temperature should be 38 F or less.<br><br>(Write the actual Fountainette cabinet temperature as notes using paperclip icon)
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Fryer temperature is 350 F (+/- 10 F)<br><br>(Indicate the actual temperature of fryer 1,2,3, and 4 as notes using paperclip icon)
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Grill temperature zones are set up per Sonic policy.<br><br>(Indicate the following:<br>The actual 400 F (+/- 30F) zone temperature<br>The actual 350 F (+/- 30F) zone temperature<br>The actual 350 F (+/- 30F) zone temperature<br>The actual 200 F zone temperature is (200 F minimum, 230 F maximum <br>Garland Clam Shell Grill Top 425F (+/- 15F) Actual temp<br>Garland Clam Shell Grill Bottom 350F (+/- 10F) <br>Taylor Clamshell Grill Top 425F (+/- 10F) Actual temp<br>Taylor Clamshell Grill Bottom 335F (+/- 10F) Actual temp<br>Hot Dog Roller Grill (Cooking Side = 250) Actual temp<br>Hot Dog Roller Grill (Holding Side = 200) Actual temp<br>as notes using paperclip icon)
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Ice Cream and Shake Machine(s) must be clean, properly maintained and sanitized.
Operational Procedures
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Clean towels are being used, stored properly and in sanitizer.
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Product stored in walk-in & reach-in coolers and freezers are properly covered and dated. This includes tempered items.
General Food Safety
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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. )
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Use only approved chemical products at the drive-in (no Bleach, Comet, Brillo, Dawn, Pesticides, Herbicides, etc).
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Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device.
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Walls, doors, ceiling panels and vents are clean, in place, and in good repair.
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Restrooms are clean, properly stocked with soap, sanitizer, towels and a trashcan with lid.
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Trash cans and dumpster areas are clean, covered and free from debris.
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Light fixtures are shielded or covered.
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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.
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All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained.
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All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean.
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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.
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Soft drink, ice machine and ice bin are free of soil and in good working order. Ice Scoops must be properly stored.
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Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and labeled as an “ice only” bucket.
Employee Hygiene
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All drive-in team members are wearing clean uniforms and hair is restrained.
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No jewelry, including watches, worn by food handlers. No fingernails over ¼ inch in length. Bandages must be colored and covered.
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All drive-in team members' personal items, including food and drinks are properly stored.
Pest Control
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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.
Information
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Current Sonic Operations Manual.
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Current Food Safety Audit Packet must be present.
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STAR training documentation is present in drive-in.
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SDS sheets must be available for all chemicals including pesticides and sanitizer.
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Sonic Bodily Fluid kit and First Aid Kits must be present and properly stocked.
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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.
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Outside sewage and/or grease trap manhole covers are properly secured.
COMPLETION
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Auditor (Name and Signature)
