Title Page

  • Site conducted
  • Conducted on

  • MOD

Policy

Imminent Health Risks

  • 1. Running hot and cold<br>water is available.

  • Potable water not available at the drive-in.

  • No hot water system.

  • Hot water is not at least 100 F.

  • Other

  • 2. Manager and team<br>members are free of<br>illnesses and symptoms.

  • Manager or crew observed with illness symptoms

  • Manager and/or crew is aware of reportable illnesses.

  • 3. Free of<br>adulterated/contaminated<br>products. (Verify that all food is wholesome and not contaminated by items such as debris,<br>foreign objects, condensation, mold, etc.)

  • Contaminated food observed.

  • Contaminated Beverage observed.

  • Adulterated Product observed.

  • Suspected Intentionally tampered adulterated product observed.

  • Ice machine has yeast/mold in chute area.

  • Ice machine has yeast/mold in upper chamber, tubes.

  • Other:

  • 4. Free of Flood/Sewer Backup?

  • Sewage observed backing up in the drive-in.

  • Flooding is occurring and has entered the drive-in.

  • 5. Free of pest infestation<br>leading to food/contact<br>surface contamination?

  • 1 or more live Rodent/Bird observed.

  • 1 or more live Cockroach present coming in contact with food/food contact surfaces/equipment

  • Other:

  • 6. Sanitizer for food contact surfaces is present for use in the restaurant.

  • No sanitizer is present in the restaurant.

  • Required Sanitizer Chemical is not present.

  • 7. Hand-washing sinks are provided, accessible, and working

  • No hand wash sink available at the front or back of the store.

  • Hand wash sink is not operating in the drive-in.

  • Other:

Cleaning & Sanitizing

  • 8. Hot water reaches a<br>minimum of 100 °F<br>at all sinks, 110 °F at<br>Ware washing sink,<br>and 160 °F surface<br>temperature in all<br>high temp dish<br>washing machines

  • Hot water does not reach 110 °F at Ware washing sink.

  • Hot water does not reach 100 °F at hand wash sinks.

  • Hot water does not reach 160 °F surface temperature in HIGH TEMP dish washing machines.

  • Other:

  • 9. Sanitizer is at proper<br>concentration at all sinks, buckets, cups, and low temp ware washing machines? (Quat: 200-400 ppm target; Chlorine: 50 ppm -100 ppm)

  • No sanitizer test strips are present.

  • Test strips are damaged and no longer usable.

  • Cup sanitizer strength too strong.

  • Cup sanitizer is too weak.

  • Bucket sanitizer too strong.

  • Bucket sanitizer too weak.

  • Ware washing sink sanitizer too strong.

  • Ware washing sanitizer too weak.

  • Sanitizer Wiping clothes not stored in sanitizer between uses.

  • Sanitizer bucket missing from required station.

  • Using expired test strips

  • Using incorrect test strips

  • Other:

  • 10. Chemicals are all approved, properly labeled, and stored correctly.

  • Cleaning chemical is used for other than the intended use.

  • Unapproved chemicals observed in the drive-in.

  • Chemical stored in an incorrect container.

  • Chemical stored above food packaging.

  • Chemical stored above food contact surface/s.

  • Chemical stored over rinse and/or sanitizer area of 3 comp sink.

  • Container previously used for chemicals is now used for food.

  • Chlorsan and/or Citrus Delimer not available.

  • Other:

  • 11. Premises of exterior & Interior (back of house) Non-food contact surfaces are clean and maintained?

  • Floors not clean/maintained.

  • Shelving not clean/maintained.

  • Walls not clean/maintained.

  • Voids (holes/openings) that allow pest access.

  • Ceiling not clean/maintained.

  • Vents not clean/maintained.

  • Delivery vehicles not clean/maintained.

  • Cardboard used to line shelves.

  • Clutter present creating pest harborage areas.

  • Light shields not clean/maintained.

  • Baseboards not clean/maintained.

  • Oven hoods not clean/maintained.

  • Outside storage shed has porous materials for walls, floors, and/or shelving.

  • Employee lockers not clean/maintained.

  • Open food stored in employee lockers.

  • Mops/mop buckets/mop sink not clean/maintained.

  • Delivery racks stored outdoors.

  • Dumpster lid not closed.

  • Dumpster overflowing with trash.

  • Dumpster not on a concrete pad.

  • Dumpster missing drain plug.

  • Harborage/debris present in the dumpster area.

  • Storage Racks not clean/maintained.

  • Drains not clean/maintained.

  • Trash cans not clean/maintained.

  • Other:

  • 12. All sinks and dish<br>washing machines<br>are set up correctly<br>and used properly?

  • No ware washing sink is available.

  • Ware washing sink not set up properly.

  • Team member cannot explain the proper setup of the ware washing sink.

  • Ware washing sink is not working properly.

  • Ware washing sink is not clean/maintained.

  • Ware washing sink is not used properly.

  • Ware washing sink is not labeled properly.

  • Ware washing cleaning tools are not clean/maintained.

  • Ware washing cleaning tools are improperly stored.

  • Adequate sanitizing contact time is not being followed per chemical instructions.

  • Not air drying properly.

  • Dish drainboard is not clean.

  • Clean items on dirty drainboard.

  • Dirty items on clean drainboard.

  • Wiping clothes not clean/maintained.

  • Sponges/steel wool observed.

  • Unapproved ware washing cleaning tools are present.

  • Proper cleaning process not followed.

  • Hand washing sink not dedicated for hand washing only.

  • Hand washing sink is not clean/maintained.

  • Drive-in does not have two hand sinks as required.

  • Produce washing sink not dedicated for produce washing only.

  • Produce washing sink is not working properly.

  • Produce washing sink is not clean/maintained.

  • Other:

  • 13. In-use equipment<br>and prep tables are<br>clean and sanitized<br>at proper frequency?

  • Ice Cream and shake machine(s) not clean/maintained.

  • Beverage machine not clean/maintained.

  • In-use prep tables are dirty.

  • Gaskets are not clean/maintained.

  • Ice machine gaskets not clean/maintained.

  • Ice machine not clean/maintained.

  • Fryer not clean/maintained.

  • Equipment not clean/maintained.

  • Unapproved equipment used.

  • Food service equipment is not NSF/Commercial grade equipment.

  • Hot holding units not clean/maintained.

  • Other:

  • 14. In-use utensils and<br>small wares are<br>clean and sanitized<br>at proper frequency?

  • In-use utensils not clean/maintained.

  • Food containers not clean/maintained.

  • Can opener not clean/maintained.

  • Cutting boards not clean/maintained.

  • Ice Bucket not clean/maintained.

  • Pans not clean/maintained.

  • Food containers not clean/maintained.

  • Shake Spindle not properly cleaned between use.

  • Malt collars not cleaned after each use.

  • Ice bucket not properly stored.

  • Other:

Employee Health & Hygiene

  • 15. Person in charge<br>understands Brand<br>Standards for<br>reportable illnesses<br>& symptoms and<br>team members<br>know what to report?

  • PIC does not know where to obtain the information.

  • Team Members cannot communicate illness diagnoses that must be reported to the person in charge .

  • Team Members cannot communicate symptoms that must be reported to the person in charge.

  • Other:

  • 16. Hand washing sinks<br>are fully stocked and<br>team members are<br>washing hands at<br>proper frequency?

  • Sink not supplied with hand soap.

  • Sink not supplied with paper towels or air dryer.

  • Hand wash sign not present at sink.

  • Trash can not accessible nearby.

  • Not washing hands after interruption of work/between tasks (Ex: Raw to RTE).

  • Not washing hands before putting on single-use gloves.

  • Improper hand washing practices observed.

  • Not washing hands when starting a shift.

  • Not washing hands after coughing, sneezing, or after touching the face/hair/body/uniform/people.

  • Other:

  • 17. Employees are<br>following hygienic<br>practices?

  • Hand jewelry not limited to a plain band.

  • Necklace worn outside of shirt.

  • Earrings/facial piercings not secured with screw closures.

  • Gauges not limited to silicone.

  • Clothing/Jewelry with rhinestones/gems/inset stones.

  • Personal headphones, wireless headphones, or earbuds being worn.

  • No hair restraint.

  • Clothing is not clean.

  • Aprons not worn properly (ex: not worn while preparing products, worn while emptying trash, going outside, mopping, etc.).

  • Smoking observed.

  • Chewing gum observed.

  • Eating observed in a foodservice area.

  • Drink without a cap/lid observed in a food service area.

  • Evidence of eating observed in a foodservice area.

  • Evidence of drinking observed in a foodservice area.

  • Cigarettes/tobacco products observed in a foodservice area.

  • Other:

  • 18. Employees are using<br>gloves properly and<br>avoiding bare hand<br>contact?

  • Bare hand contact when handling RTE food observed.

  • Re-using single-use gloves.

  • Bandaged food handler (hand) without a glove.

  • Not bandaging cuts/burns/scratches.

  • False/polished fingernails not covered by glove/s.

  • Single-use gloves not available.

  • Bandages not available.

  • Other:

Time & Temperature

  • 19. Refrigerated food<br>held at 41 °F or<br>below?

  • Onion Ring Batter above 41°F.

  • TCS food in walk-in cooler above 41°F.

  • TCS food in a reach-in cooler above 41°F.

  • Swamp product above 41°F.

  • Dresser product above 41°F.

  • Fountainette product above 41°F.

  • Shake machine product above 41°F.

  • Ice cream product above 41°F.

  • Other:

  • 20. TCS foods are handled properly?

  • Food stored above the pan's fill line (dimple in pan).

  • Product not properly tempered.

  • Prepped food not pre-chilled in cooler before moving to in-use refrigeration.

  • Thawing food at room temperature.

  • Thawing food in standing water.

  • Ice added to onion ring batter and/or strawberries.

  • Other:

  • 21. Foods are cooked to the correct temperatures.

  • Fried products are not properly cooked to 165 °F or above.

  • Foods not cooked to 160 °F or greater.

  • Eggs are not cooked to 135 °F or greater.

  • Blanching/refrying is observed.

  • Grill timer not being used.

  • Fryer timer not being used.

  • Temperature not taken when batch cooking burgers.

  • Meat patties not cooked on the 450 °F of the Garland Flat Grill.

  • Other:

  • 22. TCS food in Hot holding are maintained ≥ 135°F.

  • Hot food temperature observed below 135 °F

  • 23. Thermometers are properly calibrated and in use.

  • Thermometer(s) not available.

  • Thermometer(s) not accurate/working.

  • Approved Thermometer(s) no used.

  • Indicating thermometer(s) not present in coolers/freezers.

  • Other:

Good Retail Practices

  • 24. Food, food contact surfaces, and packaging protected from contamination and allergen cross-contact?

  • Food, food contact surfaces, and/or packaging uncovered.

  • Onion ring batter and/or bread crumbs being reused.

  • Products not protected from allergen cross contact

  • Allergenic products are not being handled properly per brand standards.

  • Improper tong use on cooked/uncooked items.

  • Tongs are not properly stored.

  • Personal food not properly stored.

  • Food observed stored in any outside storage shed/restroom.

  • Raw/Uncooked personal product observed for cooking on Sonic equipment.

  • End caps missing from plastic light shield tubing.

  • Manufactures product containers are being re-used to dispense or store another food.

  • Ice scoops are not properly stored out of ice when not in use or with a handle up when not in use.

  • Food/containers improperly stored in ice bin.

  • Food, food contact surfaces, and/or packaging stored under condensation/ice buildup.

  • Food, food contact surfaces, and/or packaging not stored 6" off the floor.

  • Latex gloves are present in the drive-in.

  • Raw foods stored above RTE foods.

  • Mixing new product with old product.

  • Thermometer(s) not sanitized properly.

  • Air gaps not present at all sinks.

  • Ice bin drain without an air gap.

  • 3 compartment sink spray hose hands below the flood rim.

  • Beverage dispenser missing an air gap.

  • Light bulb(s) not shielded/covered.

  • Lighting shield cracked or broken.

  • Incorrect/misuse of dedicated tool.

  • Food storage container is not NSF/Commercial grade.

  • Other:

  • 25. Food is all approved, within date code, and labeled properly?

  • Product expired.

  • Product missing expiration date.

  • Product missing expiration time if using Time as a control.

  • Open refrigerated products not properly re-dated.

  • Unapproved food products observed.

  • Product not labeled.

  • Product improperly labeled.

  • Other:

  • Product expired.

  • Product missing expiration date.

  • Product missing expiration time if using Time as a control.

  • Open refrigerated products not properly re-dated.

  • Unapproved food products observed.

  • Product not labeled.

  • Product improperly labeled.

  • Other:

  • 26. Packaging is used in<br>an approved<br>manner?

  • Misuse of single-use packaging.

  • Re-use of packaging.

  • Containers are not approved for food storage.

  • Other:

Pest Management

  • 27. Restaurant meets<br>Pest Management<br>Brand Standards?

  • No proof of pest service available.

  • Service does not meet monthly minimum requirements.

  • Log book components incomplete/missing.

  • Pest Control Operator License not available/expired.

  • Service reports missing pesticide application details, pest presence and/or activity, structural concerns, sanitation concerns, corrective actions to be completed by the restaurant, or full contact information for the PMP.

  • Signs of rodents.

  • Signs of flying insects.

  • Signs of cockroaches.

  • Signs of crawling insects.

  • Signs of birds.

  • Insecticide and/or Pesticide observed in the facility.

  • Insect control device located in areas where food contact contamination can occur.

  • Pest equipment above or near food or packaging.

  • Bait not in tamper resistant container.

  • Insect light trap (ILT) is missing/not working (Must have at least 1 ILT).

  • Interior traps missing.

  • Exterior bait station(s) missing.

  • Exterior bait station(s) not secured (do not score).

  • Other:

Documentation

  • 28. Cold holding temperature documents (including cooling & thawing records) are complete, accurate, and with corrective actions.

  • Documentation not present.

  • Documentation no accurate.

  • Corrective actions not documented.

  • Logs incomplete.

  • 3 months of logs not available.

  • Other:

  • 29. Hot Holding<br>temperature<br>documents are<br>complete, accurate,<br>and with corrective<br>actions?

  • Documentation not present.

  • Documentation no accurate.

  • Corrective actions not documented.

  • Logs incomplete.

  • 3 months of logs not available.

  • Other:

  • 30. Receiving<br>documents are<br>complete, accurate,<br>and with corrective<br>actions?

  • Documentation not present.

  • Documentation no accurate.

  • Corrective actions not documented.

  • Logs incomplete.

  • 3 months of logs not available.

  • Other:

  • 31. Additional required<br>Food Safety<br>Documentation and<br>resources are<br>present and<br>accessible as<br>required?

  • Allergen Awareness signs not posted.

  • Allergen Statement Decal not posted.

  • Hand washing poster with employee Health Placard not posted.

  • Required Food Safety Training no accessible.

  • Required Food Safety Training not complete/accurate.

  • ServSafe certifications not available.

  • Required local Food handler certification not available.

  • Most current Health Department Permits not available.

  • Bodily Fluid Cleanup Kit incomplete/not available (Must have 2).

  • Bodily Fluid Cleanup Procedures and Training Packet incomplete/not available.

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