SONIC Food Safety Audit - 2022-1 - Pocola

• Conducted by

• Conducted on

  Date

• MOD

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)

  Unacceptable

  Not Observed

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

  Acceptable (5)

  Unacceptable

  Not Observed

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

  Acceptable (5)

  Unacceptable

  Not Observed

• 4. Fried Products temperatures coming out of the fryer must be 1650 F or greater. [CRITICAL] (Health Department)

  Acceptable (5)

  Unacceptable

  Not Observed

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

  Acceptable (3)

  Unacceptable

  Needs improvement

• 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)

  Unacceptable

  Not Observed

• 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)

  Unacceptable

  Not Observed

• 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)<br>

  Acceptable (5)

  Unacceptable

  Not Observed

• 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)

  Unacceptable

  Not Observed

• 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)<br>

  Acceptable (5)

  Unacceptable

  Not Observed

• 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)

  Unacceptable

  Not Observed

• 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

• 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)

  Unacceptable

  Not Observed

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

  Acceptable(3)

  Unacceptable

  Not Observed

• 15. Grill temperature zones are 450*F (+/- 30*F), 350 F (+/- 30*F), and 200 F (200*F minimum, 230*F maximum),

  Acceptable(3)

  Unacceptable

  Not Observed

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

  Acceptable (5)

  Unacceptable

  Not Observed

• 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)

  Unacceptable

  Not Observed

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

  Not Observed

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)

  Unacceptable

  Not Observed

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

  Acceptable (4)

  Unacceptable

  Not Observed

• All drive-in team members are following Sonic 20/20. Sonic, State or Local glove requirements are followed. [CRITICAL] (Health Department)

  Acceptable (5)

  Unacceptable

  Not Observed

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• 23. No cross-contamination is allowed [CRITICAL]<br>

  Acceptable (5)

  Unacceptable

  Not Observed

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

  Acceptable (5)

  Unacceptable

  Not Observed

• 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

• 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)

  Unacceptable

  Needs improvement

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)

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• 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)

  Unacceptable

  Needs improvement

• 30. Use only approved chemical products at the drive-in

  Acceptable(3)

  Unacceptable

  Not Observed

• 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

• 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)

  Unacceptable

  Needs improvement

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

  Acceptable (3)

  Unacceptable

  Needs improvement

• 34. Restrooms are clean, properly stocked (Health Department)<br>

  Acceptable (3)

  Unacceptable

  Needs improvement

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

  Acceptable (3)

  Unacceptable

  Needs improvement

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

  Acceptable (3)

  Unacceptable

  Needs improvement

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  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)

  Unacceptable

  Needs improvement

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

  Acceptable (4)

  Unacceptable

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  Select

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

  Acceptable (3)

  Unacceptable

  Needs improvement

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

  Acceptable (3)

  Unacceptable

  Needs improvement

• 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)

  Acceptable (3)

  Unacceptable

  Needs improvement

• 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)

  Unacceptable

  Needs improvement

• 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

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)

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

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

  Acceptable (3)

  Unacceptable

  Needs improvement

• 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)<br>

  Acceptable (3)

  Unacceptable

  Needs improvement

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

  Acceptable(3)

  Needs Improvement

  Unacceptable

  Not Observed

Pest Control

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

  Acceptable (5)

  Unacceptable

  Not Observed

• 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

Information

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

• 51. Current Sonic Operations Manual is present.

  Yes

  No

  N/A

• 51a. Current Food Safety Audit Packet must be present

  Acceptable(3)

  Unacceptable

  Not Observed

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

  Yes

  No

  N/A

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

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

  Acceptable(4)

  Needs Improvement

  Unacceptable

  Not Observed

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

  Acceptable (3)

  Needs Improvement

  Unacceptable

  Not Observed

• 55. Sonic Bodily Fluid kit and First Aid kits must be present and properly stocked.<br>

  Acceptable(3)

  Unacceptable

  Not Observed

• 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

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

  Yes

  No

  N/A

• Additional Notes: