SONIC Food Safety Audit - 2022-1 - Pocola

Information

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Conducted on
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Audit 2022 pocola

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).
12" temperature
6" temperature
2. Gravy internal temp must be 165*F or higher. Product must be cooked and held to Sonic standards. (CRITICAL)
Gravy temp
3. Chili internal temps for cooked and held products, 165*F or greater. Products cooked and held according to Sonic Procedures (CRITICAL).
Chili temp
4. Fried Products temperatures coming out of the fryer must be 1650 F or greater. [CRITICAL] (Health Department)
Product temperature
5. Onion Ring Batter temperature should be at 40*F or less.
Batter temperature
6. Walk-In freezer temperature should be 0°F (+/- 10°F). Internal thermometer must be present and in good working condition. (CRITICAL)
Walk in freezer temp
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)
Walk in cooler temp
8aa. Swamp/Grill freezer temperature should be 0°F (+/- 10°F). Swamp/Grill freezer product temperature is 0° F or less. Internal thermometer must be present and in good working condition [CRITICAL] (Health Department)
Freezer temperature
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)
Refrigerator temp
6"
12"
Corndogs
Grilled Chicken
10aa. Dresser cabinet temperature is 38°F or less.r product temperatures are 33°F to 40° F. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department)
Cabinet temperature
Tomatoes
Lettuce
Ranch
Mayonnaise
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)
Strawberries
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)
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)
Holding temperature
14. Fryer temperature is 350*F (+/- 10*F)
15. Grill temperature zones are 450*F (+/- 30*F), 350 F (+/- 30*F), and 200 F (200*F minimum, 230*F maximum),
450°
350°
200°
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 33*F to 38*F, product temperature is 40*F or less. Thermometer must be present and in good working condition. [CRITICAL] (Health Department)
Cabinet temperature
Product 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)
All drive-in team members are following Sonic 20/20. Sonic, State or Local glove requirements are followed. [CRITICAL] (Health Department)
22. Clean towels are being used, stored properly and in sanitizer. (Health Department)
23. No cross-contamination is allowed [CRITICAL]
24. Approved products used. [CRITICAL]:
25. Food must be properly tempered (33-40*F) (chili, hot dogs, bacon, corn dogs, grilled chicken, eggs, strawberry topping, ham). [CRITICAL]
26. Product stored in walk-in & reach-in coolers and freezers are properly covered and dated. This includes tempered items. (Health Department)

General Food Safety

27. Sanitizer is present at the designated locations and in the correct concentration and temperature. Sanitizer test strips are present and in use. Chlorsan, Citrus Delimer and disinfectant are present in drive-in. [CRITICAL] (Health Department)
Sanitizer temperature
28. Digital thermometer kit and probes are present and properly calibrated. [CRITICAL]
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)
30. Use only approved chemical products at the drive-in
31. All cleaning chemicals and equipment are properly identified and stored away from food and paper products. [CRITICAL] (Health Department)
32. Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department)
33. Walls, doors, ceiling panels and vents are clean, in place, and in good repair. (Health Department)
34. Restrooms are clean, properly stocked (Health Department)
35. Trash cans and dumpster areas are clean, covered and free from debris. (Health Department)
36. Light fixtures are shielded or covered. (Health Department)
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) 99
38. All food contact surfaces must be cleaned and sanitized at least every two hours. [CRITICAL] (Health Department)
39. All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department)
40. All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. (Health Department)
Utensils and storage containers are clean, 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)
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)
43. 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

44. Hand sinks in kitchen (1) and front area (1) are properly stocked. Hand sinks and drains are in good working order. [CRITICAL] (Health Department)
All drive-in team members wearing clean uniforms and hair is properly restrained. (Health Department)
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)
47.All drive-in team members' personal items, including food and drinks are properly stored. (Health Department)

Pest Control

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

Information

50. Managers, Assistant Managers, or Person In Charge (PIC) are ServSafe Certified. [CRITICAL] (Health Department)
51. Current Sonic Operations Manual is present.
51a. Current Food Safety Audit Packet must be present
Training Minutes eLearning records reflect the current required training. All training materials posted and readily accessible.
52a. Required Sonic Food Safety Training is complete and available for all team Members (Critical) 4 Points
53. Historical temperature logs, (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [CRITICAL]
54. SDS sheets must be available for all chemicals including pesticides and sanitizer.
55. Sonic Bodily Fluid kit and First Aid kits must be present and properly stocked.
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.
57. Outside sewage and/or grease trap manhole covers are properly secured. (NO POINTS DEDUCTED)
Additional Notes: