SONIC Food Safety Audit - 2022-1

• Document No.

• Drive-in number

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• Audit Title

• Conducted on

  Date
• Location
  Address

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).

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 2. Gravy internal temp must be 165*F or higher. Product must be cooked and held to Sonic standards. (CRITICAL)

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 3. Chili internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures (CRITICAL).

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 4. Fried product temperatures coming out of the fryer to be must be 165*F or higher. Slotted fryer basket will now be required when cooking Ultimate Chicken Fillet. At minimum, one 6 minute timer button must be programmed on fryers. [CRITICAL] (Health Department)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 6. Walk-In freezer temperature should be 0°F (+/- 10°F). Internal thermometer must be present and in good working condition. (CRITICAL)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 7. Walk-in cooler temperature must be 33*F to 38*F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 8aa. 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)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 9aa. Swamp Refrigerator protein product temperature is 33°F to 38°F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 10aa. Dresser product temperatures are 33°F to 40° F. Internal thermometer is present and in good working condition. If using TPHC (Time as a Public Health Control) for sliced American cheese, TPHC must be filled out and procedures must be followed. [CRITICAL] (Health Department)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 11aa. Fountainette temperature is 33°F to 38°F. Fountainette product temperatures are 40*F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 12. Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 33 F - 40F. Foods include sliced/diced tomatoes and Cole Slaw. [CRITICAL] (Health Department)<br>

  Acceptable (5)

  Unacceptable

  Not Observed

• undefined

  Select

• 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)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 14. Fryer temperature is 350*F (+/- 10*F)<br>

  Acceptable(3)

  Unacceptable

  Not Observed

• undefined

  Select

• 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).<br>

  Acceptable(3)

  Unacceptable

  Not Observed

• undefined

  Select

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

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 17. Ice Cream and Shake Machine cabinets are 33*F to 38*F, product temperature is 40*F or less. Thermometer must be present and in good working condition. [CRITICAL] (Health Department)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

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)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 21. Employees are following Sonic 20/20 Rule. Sonic, State or Local glove requirements are followed. Must use paper towel to turn off faucet. Contagious Illness, Handwashing, & Food Tampering Policies must be completed within 1 week of hire date and renewed annually. Sonic Safe Elearning must be completed within 1 week of hire date and renewed annually. [CRITICAL] (Health Department)<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 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]<br>

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 24. Approved products used. [CRITICAL]:<br>

  Acceptable (5)

  Unacceptable

  Not Observed

• undefined

  Select

• 25. Food must be properly tempered (33-40*F) (chili, hot dogs, bacon, corn dogs, grilled chicken, eggs, strawberry topping, ham). [CRITICAL]<br>

  Acceptable (4)

  Unacceptable

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

General Food Safety

• 27. 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 and in use. Chlorsan and Citrus Delimer present in drive-in. [CRITICAL] (Health Department)<br>

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 28. Digital thermometer kit and probes are present and properly calibrated. [CRITICAL]<br>

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 29. 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)<br>

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

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

  Acceptable(3)

  Unacceptable

  Not Observed

• undefined

  Select

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

  Acceptable (5)

  Unacceptable

  Not Observed

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

• 36. Light fixtures are shielded or covered. Coated bulbs may be used. (Health Department)<br>

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

• 37. Three compartment sinks are set up properly WHEN BEING USED: Wash, Rinse and Sanitizer. Wash temperature must be 110°F or above, Rinse 120°F or above, and sanitizer must be 75°F to 110°F. (Health Department)<br>

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

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

  Acceptable (4)

  Unacceptable

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

• 41. 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. Cracked cambro pans will be scored as a needs improvement, while broken cambro pans will be scored as unacceptable (Health Department)<br>

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

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

  Acceptable(3)

  Unacceptable

  Not Observed

• undefined

  Select

Employee Hygiene

• 44. 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)<br>

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 45. Employees wearing clean uniforms and hair is restrained. Needs Improvement if only 1 or 2 violations. (Health Department)<br>

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

• 46. 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 woAuditor notes: Sonic appearance policy is 2 earrings per ear (anywhere in the ear), one smooth band on finger, one nose stud worn in nostril, guage earrings no bigger than the size of a dime (do not score gauge unless it is bigger than a quarter), necklace must be tucked under shirtrn in nostril are now allowed. No fingernails over ¼” in length. Bandages must be colored and covered. (Health Department) {.}<br><br>

  Acceptable (3)

  Needs Improvement

  Unacceptable

• undefined

  Select

• 47. Employee personal items, including food and drinks are properly stored. (Health Department)<br>

  Acceptable(3)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

Pest Control

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

  Acceptable(5)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 49. 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.<br>

  Acceptable(3)

  Unacceptable

  Not Observed

• undefined

  Select

Information

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 51. Current Sonic Operations Manual is present.

  Yes

  No

  N/A

• undefined

  Select

• 51a. Current Food Safety Audit Packet must be present (may be saved on computer desktop and / or hard copy printed).

  Acceptable(3)

  Unacceptable

  Not Observed

• undefined

  Select

• 52. Star training documentation is present in drive-in. Check 2-3 employees training records. Must have Proficiency Checklist and Training Tracking Report. All employees must be re-certified since the beginning of the calendar year.

  Yes

  No

  N/A

• undefined

  Select

• 52a. Required Sonic Food Safety Training is complete and available for all team Members (Critical) 4 Points

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 54. SDS sheets must be available for all chemicals including pesticides and sanitizer.<br>

  Acceptable (3)

  Needs Improvement

  Unacceptable

  Not Observed

• undefined

  Select

• 55. First Aid Kits must be present and properly stocked. Sonic Bodily Fluid Kits must be available in the drive in.<br>

  Acceptable(3)

  Unacceptable

  Not Observed

• undefined

  Select

• 56. 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.<br>

  Acceptable(3)

  Unacceptable

  Not Observed

• undefined

  Select

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

  Yes

  No

  N/A

• undefined

  Select

• Additional Notes:

• Attach photos of the drive-in’s appearance that could impact the guest experience.

  Select Positive Impact Negative Impact

  • Positive Impact
  • Negative Impact