SONIC Food Safety Audit - 2020-2

Information

Prepared by
Conducted on
Location
MOD / Key Personnel

Cooking, Heating & Holding Temperatures

1. Hot Dog internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures (CRITICAL).
1. 12" Hot Dog temperature:
1. 6" Hot Dog temperature:
2. Gravy internal temp must be 165*F or higher. Product must be cooked and held to Sonic standards. (CRITICAL)
2. Gravy temperature:
3. Chili internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures (CRITICAL).
3. Chili temperature:
4. Fried product temperatures coming out of the fryer to be must be 165*F or higher. [CRITICAL] (Health Department)
4. Chicken Strip temperature
5. Onion Ring Batter temperature should be at 40*F or less.
6. Walk-in freezer temperature should be 0*F (+/- 10). Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)
6. Walk-in freezer temperature
7. Walk-in cooler temperature must be 34*F to 38*F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)
7. Walk-in cooler temperature:
8 Swamp/Grill freezer temperature should be 0*F (+/- 10*F). Swamp/Grill freezer product temperature is 10 F or less. Internal thermometer must be present and in good working condition [CRITICAL] (Health Department)
8. Grill freezer temperature:
8. Swamp freezer temperature:
8. Product temperature for Chicken
8. Product temperature for Beef
9 Swamp Refrigerator protein product temperature is 34*F to 40*F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)
9. Swamp refrigerator temperature
9. Swamp Refrigerator product temperature for protein
10. Dresser product temperatures are 40*F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)
10. Dresser cabinet temperature
11. Fountainette temperature is 34*F to 38*F. Fountainette product temperatures are 40*F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)
11. Fountainette cabinet temperature:
12. Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 40F or below. Foods include sliced/diced tomatoes. [CRITICAL] (Health Department)
12. tomatoes temperature
13. APW, Round-up or like Cooker, Heat Wells, Warming Drawer, Hot Dog warming drawer, Prince Castle Holding and Heat Lamp product temperatures should be holding at 165 F or greater. [CRITICAL] (Health Department)
14. Fryer temperature is 350*F (+/- 10*F)
15. Grill temperature zones are 400*F (+/- 30*F), 350 F (+/- 30*F), and 200 F (200*F minimum, 230*F maximum), Garland Clamshell Top 425*F (+/- 15*F), Garland Clamshell Bottom 350*F (+/- 10*F).
400 zone temperature
350 zone temperature
200 zone temperature
16. Internal Meat Temperature Log (monthly log) and Sonic Safe Log (daily log) completed per Sonic policy. Corrective actions documented. [CRITICAL]
17. Ice Cream and Shake Machine cabinets are 34*F to 38*F, product temperature is 40*F or less. Thermometer must be present and in good working condition. [CRITICAL] (Health Department)
17. Ice Cream machine temperature
17. Shake machine temperature
18. Ice Cream and Shake Machine(s) must be clean, properly maintained and sanitized (Health Department).

Operational Procedures

19. 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. Mandatory done ness test performed. All products must be cooked to 165F or greater. [CRITICAL] (Health Department)
20. Correct dresser station procedures must be used. [CRITICAL] (Health Department)
21. Sonic 20/20 Handwashing Policy is in place and must be followed. Observe that all drive-in team members are washing, drying and sanitizing their hands correctly, according to Sonic 20/20 double handwashing policy, throughout the drive-in. Wet hands, vigorously rub arms and hands with soap for 20 seconds, rinse, wash hands for a 2nd time for 20 seconds, rinse and dry with disposable towel, turn faucet off with paper towel, then apply hand sanitizer. [CRITICAL] (Health Department)
21. Timers used for handwashing present
22. Clean towels are being used, stored properly and in sanitizer. (Health Department)
23. No cross-contamination is observed. Food and/or paper products cannot be stored in any restroom. Food products may not be held in any outside storage shed. [CRITICAL]
24. Approved products used. [CRITICAL]:
26. Food must be properly tempered (34-40*F) (chili, hot dogs, bacon, corn dogs, grilled chicken, eggs, strawberry topping, ham). [CRITICAL]
26. Grilled Chicken temperature
27. Product stored in walk-in & reach-in coolers and freezers are properly covered and dated. This includes tempered items. (Health Department)

General Food Safety

28. Sanitizer is present at the designated locations and in the correct concentration and temperature. Bucket locations: ice Cream, fountain / Carhop, dresser, front swamp, grill. Sanitizer test strips are present, not expired and in use. Chlorsan and Citrus Delimer present in drive-in. [CRITICAL] (Health Department)
Temperature
Quat
Temperature
Quat
29. Digital thermometer kit and probes are present and properly calibrated. Spare batteries [CRITICAL]
30. 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)
31. Use only approved chemical products at the drive-in (no Bleach, Comet, Brillo, Dawn, Pesticides, Herbicides, etc).
32. All cleaning chemicals and equipment are properly identified and stored away from food and paper products. [CRITICAL] (Health Department)
33. Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department)
34. Walls, doors, ceiling panels and vents are clean, in place, and in good repair. (Health Department)
35. Restrooms are clean, properly stocked with soap, sanitizer, towels and a trash can with lid. (Health Department)
36. Trash cans and dumpster areas are clean, covered and free from debris. (Health Department)
37. Light fixtures are shielded or covered. Coated bulbs may be used. (Health Department)
38. 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. Wash temperature must be above 110*. (Health Department)
38. Wash temperature
39. All food contact surfaces must be cleaned and sanitized at least every two hours. [CRITICAL] (Health Department)
40. All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department)
41. All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. (Health Department)
42. Utensils and storage containers are cleaned, food grade, NSF certified, in good condition and stored properly: tomato slicer, onion ring machine, food bins, cutting boards, utensils, cutting gloves, malt collars etc. Cracked cambro pans will be scored as a needs improvement, while broken cambro pans will be scored as unacceptable (Health Department)
43. Soft drink, ice machine and ice bin are free of soil and in good working order. Ice Scoops must be properly stored. (Health Department)
44. Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and labeled as an “ice only” bucket. (Health Department)

Employee Hygiene

46. Hand sinks in kitchen (1) and front (1) area are properly stocked with hot water, soap, sanitizer, towels and waste receptacles and the handwashing signs pictured below. Hand sinks and drains are in good working order. [CRITICAL] (Health Department)
48. Employees wearing clean uniforms and hair is restrained. Needs Improvement if only 1 or 2 violations. (Health Department)
49. No nail polish and/or jewelry, including watches, worn by food handlers. One smooth band, small non dangling earrings (not to exceed 2 per ear; any part of the ear is acceptable; jewels and stones allowed), small ear gauges (10 mm outside of ear; size of a dime), and one small nose stud worn in nostril are now allowed. No fingernails over ¼” in length. Bandages must be colored and covered. No bracelets. (Health Department)
50. Employee personal items, including food and drinks are properly stored. (Health Department)

Pest Control

51. No visible signs of infestation. Outside doors should be sealed and remain closed. [CRITICAL] (Health Department)
52. 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.
Company
License Expires
Insurance Expires
Last Service Date

Information

55. Managers, Assistant Managers, or Person In Charge (PIC) are ServSafe Certified. [CRITICAL] (Health Department)
56. Current Sonic Operations Manual is present.
56a. Current Food Safety Audit Packet must be present (may be saved on computer desktop and / or hard copy printed).
57. Training Minutes TotZone records reflect the current required training.
57a. Required Sonic Food Safety TotZone Training is complete and available for all team Members [Critical]
58. Historical temperature logs, (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [CRITICAL]
59. SDS sheets must be available for all chemicals including pesticides and sanitizer.
60. First Aid Kits must be present and properly stocked. Sonic Bodily Fluid Kits must be available in the drive in.
62. 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.
63. Outside sewage and/or grease trap manhole covers are properly secured.
Manager on Duty
Supervisor (Auditor)

SONIC Food Safety Audit - 2020-2

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Cooking, Heating & Holding Temperatures

Operational Procedures

General Food Safety

Employee Hygiene

Pest Control

Information

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SONIC Food Safety Audit - 2020-2

Free SONIC Food Safety Audit - 2020-2 Checklist

Go digital today!

Convert your paper checklists into digital forms

Cooking, Heating & Holding Temperatures

Operational Procedures

General Food Safety

Employee Hygiene

Pest Control

Information

Related checklists