Sonic Food Safety Audit 2024-1

Title Page

Conducted on
Location
The final score will not include IHR missed questions. A missed IHR deducts 36 points from the points earned. A missed IHR cured in the moment deducts 18 points from the points earned.

Imminent Health Risks

S-IHR. 1-7 - Critical ) DRIVE-IN IS FREE OF ALL IMMINENT HEALTH RISKS? *Free of sewer backup *Free of pest infestation *Restaurant has sanitizer *Hand washing sinks are provided

Cleaning & Sanitizing

S-CS.1 (MAJOR)- HOT WATER REACHES A MINIMUM OF 85 °F AT ALL SINKS, 110 °F AT WARE WASHING SINK?
Hot water does not reach 110 °F at Ware washing sink.
Hot water does not reach 85°F at hand wash sinks.
Other:
S-CS.2 - (MAJOR) SANITIZER IS AT PROPER CONCENTRATION AT ALL SINKS, BUCKETS, CUPS, AND LOW TEMP WARE WASHING MACHINES? (Quat: 200-400 ppm target; Chlorine: 50 ppm -100 ppm)
In date usable sanitizer test strips are not present.
Cup sanitizer strength too strong/weak
Bucket sanitizer too strong/weak.
Ware washing sanitizer too stong/weak
Sanitizer Wiping clothes not stored in sanitizer between uses.
Sanitizer bucket missing from required station.
Other:
S-CS.3 (MAJOR) - 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.
Chemicals not labeled properly
Chemicals stored incorrectly
Container previously used for chemicals is now used for food.
Food containers are used to store chemicals.
Food Grade Chemicals not stored below/above their corresponding equipment.
Chlorsan and/or Citrus Delimer not available.
Other:
S-CS.4 (MINOR) - PREMISES OF EXTERIOR & INTERIOR (BACK OF HOUSE) NON-FOOD CONTACT SURFACES ARE CLEAN AND MAINTAINED?
Gaskets are not clean/maintained
Brooms, dustpans, mops, brooms not clean/maintained
Brooms, dustpans, mops, brooms, not stored properly.
Floors not clean/maintained.
Baseboards not clean/maintained.
Drains not clean/maintained.
Walls not clean/maintained.
Ceiling not clean/maintained.
Vents not clean/maintained.
Light shields not clean/maintained.
Shelving not clean/maintained.
Cardboard used to line shelves.
Voids (holes/openings) that allow pest access.
Fan guards not clean/maintained.
Clutter present creating pest harborage areas.
Oven hoods not clean/maintained.
Mops/mop buckets/mop sink not clean/maintained.
Storage Racks not clean/maintained.
Trash cans not clean/maintained.
Open food in employee lockers
Outside storage shed has porous materials for walls, floors, and/or shelving
Dumpster lid not closed.
Dumpster overflowing with trash.
Dumpster not on a concrete pad.
Brand Trash/debris present on the ground at dumpster area.
Dumpster missing drain plug.
Harborage/debris present in the dumpster area.
Other
S-CS.5 (MINOR) - ALL SINKS AND DISH WASHING MACHINES ARE SET UP CORRECTLY AND USED PROPERLY?
3-compartment sink not available/ working
3-compartment sink not set up properly.
Team member cannot explain the proper setup of the ware washing sink.
3-compartment sink is not clean/maintained.
Either 3-compartment sink is not labeled properly.
3-compartment sink cleaning tools are not clean/maintained.
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.
Sponges/steel wool observed.
Hand washing sink not dedicated for hand washing only.
Hand washing sink is not working properly.
Drive-in does not have two hand sinks as required.
Hand washing sink is not clean/maintained.
Wiping cloths not clean/maintained
Other:
S-CS.6 (CRITICAL) - IN-USE EQUIPMENT AND PREP TABLES ARE CLEAN AND SANITIZED AT PROPER FREQUENCY? Note: For excessive buildup/poor repair on a part of a piece of equipment that is NOT a high touch surface (i.e. underside of a piece of equipment, fryer casters, equipment legs, etc.), assess under S-CS.4.
Ice Cream and shake machine(s) not clean/maintained.
Beverage machine not clean/maintained.
In-use prep tables are dirty.
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.
Cold holding units not clean/maintained.
Other:
S-CS.7 (CRITICAL) - IN-USE UTENSILS AND SMALL WARES ARE CLEAN AND SANITIZED AT PROPER FREQUENCY?
In-use utensils not clean/maintained (includes tongs).
Food containers not clean/maintained.
Cutting boards not clean/maintained.
Ice Bucket not clean/maintained.
Food containers not clean/maintained.
Pans not clean/maintained.
Shake Spindle not properly cleaned between use.
Malt collars not cleaned after each use.
Other:

Employee Health & Hygiene

S-EH.1 (MINOR) - PERSON IN CHARGE UNDERSTANDS BRAND STANDARDS FOR REPORTABLE ILLNESSES & SYMPTOMS AND TEAM MEMBERS KNOW WHAT TO REPORT?
PIC does not know where to obtain the information.
Team Members cannot communicate illness diagnoses/symptoms that must be reported to the person in charge .
DHR Poster showing illnesses and symptoms in not hung in drive-in for crew.
Other:
S-EH.2 (MAJOR) - HAND WASHING SINKS ARE FULLY STOCKED AND HANDS ARE WASHED AT THE PROPER FREQUENCY?
Sink not supplied with hand soap.
Sink not supplied with paper towels (towels must be in dispenser) or air dryer.
Hand wash sign not present at sink.
Trash can not accessible nearby.
Not washing hands before putting on single-use gloves.
Not washing hands after interruption of work/between tasks (Ex: Raw to RTE).
Not washing hands when needed.
Improper hand washing practices observed.
Other:
S-EH.3 - (MAJOR) -EMPLOYEES ARE FOLLOWING HYGIENIC PRACTICES?
Hand jewelry not limited to a plain band.
Food handler wearing a bracelet/watch.
Necklace worn outside of shirt.
Earrings/facial piercings not secured with screw closures and/or dangling.
Gauges not limited to silicone.
Clothing/Jewelry with rhinestones/gems/inset stones.
Personal headphones, wireless headphones, or earbuds being worn.
No hair restraint (must be a cap/visor/hair net in kitchen) (can also include a Sonic headband in FOH).
Clothing is not clean.
Drink without a cap/lid observed in a food service area.
Eating/Drinking/Chewing Gum/Smoking in a food service area.
Evidence of eating/drinking/tobacco use in a food service area
Apron not removed when taking out trash/going on break/going to the bathroom
Other:
S-EH.4 (CRITICAL)- EMPLOYEES ARE USING GLOVES PROPERLY AND AVOIDING BARE HAND 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.
Colored bandages not available.
Fingernails over 1/4" in length
Other:

Time & Temperature

S-TT.1 (CRITICAL) - REFRIGERATED FOOD HELD AT 41 °F OR BELOW?
TCS food in walk-in cooler above 41°F.
TCS food in a reach-in cooler above 41°F.
Front Swamp cold well/refrigerator product above 41°F.
Dresser product above 41°F.
Fountainette product above 41°F.
Ice cream/Shake machine product above 41°F.
Other:
S-TT.2 (MAJOR) - TCS FOODS ARE HANDLED PROPERLY?
Food stored above the pan's fill line (dimple in pan).
Prepped food not pre-chilled in cooler before moving to in-use refrigeration.
Thawing food at room temperature.
Thawed product not between 33° F and 41°F in coolers.
Thawing food in standing water.
Ice added to onion ring batter and/or strawberries.
Overstocked cold holding equipment
TCS food not stored under mechanical refrigeration
Other:
S-TT.3 (CRITICAL) - FOODS ARE COOKED TO THE CORRECT TEMPERATURES?
Fried products are not properly cooked to 165 °F or above.
Front swamp and grill items not cooked to 160 °F or greater.
Blanching/refrying is observed.
Grill timer not being used/working.
Fryer timer not being used.
Meat patties not cooked on the 450 °F of the Garland Flat Grill.
Other:
S-TT.4 (CRITICAL) - TCS FOOD IN HOT HOLDING ARE MAINTAINED ≥ 135°F?
Hot food temperature observed below 135 °F
S-TT.5 (MAJOR) - THERMOMETERS ARE PROPERLY CALIBRATED AND IN USE?
Thermometer(s) not available.
Thermometer(s) not accurate/working.
Approved Thermometer(s) no used.
Cooler/Freezer thermometer(s) not present in coolers/freezers.
Other:

Good Retail Practices

S-GRP.1 (MAJOR) FOOD and PACKAGING ARE STORED IN A MANNER THAT IS PROTECTED AND ANY ALLERGEN MANAGEMENT REQUIRMENTS ARE FOLLOWED?
Latex gloves are present.
Personal food not stored properly
Personal items stored in a manner than could contaminate Sonic product/packaging/utensils.
Raw/Uncooked personal product observed for cooking on Sonic equipment.
Returned/open food items from guest not thrown away immediately
Food observed stored in any outside storage shed/restroom.
Food/food packaging not stored 6" off the floor
Food not stored covered/protected
Damaged/recalled products not marked and/or segregated for return
Cracked/broken light shields above food items
Bulbs not shielded/end caps missing from plastic tubing above food.
Outbuildings unlocked
Other:
S-GRP.2 (MAJOR) FOOD CONTACT SURFACES ARE PROTECTED AND HANDLED PROPERLY?
In-use utensils stored on dirty surfaces
Personal items stored on food contact surfaces.
Utensils left in containers of bulk food with handles contacting food
Ice scoop not stored properly (in scoop holder) and/or handle touching ice
Scoops without a handle used for scooping food
Cracked/broken light shields above food contact surfaces
Bulbs not shielded/end caps missing from plastic tubing above food contact surfaces
Ice bucket stored 6" off the floor and inverted.
Other:
S-GRP.3 (CRITICAL) CONTAMINATION PREVENTION STANDARDS ARE IN PLACE AND PRACTICES TO PREVENT CROSS-CONTAMINATION ARE PROPERLY FOLLOWED?
Raw food stored above RTE products
Food/food contact surfaces next to/under any potential splash or contamination
Food/containers stored in ice bin
Produce improperly washed/not rinsed prior to use
Correct color tongs used for product
Correct color spatula used for product
Thermometer(s) not sanitized properly
Air gaps not present at all sinks
Ice bin drain with no air gap
3 compartment sink spray hose hangs below flood rim
Other:
S-GRP.4 (MINOR) FOOD IS ALL APPROVED, WITHIN DATE CODE, AND LABELED PROPERLY?
Product expired.
Product missing expiration time if using Time as a control.
Product missing expiration date.
Unapproved food products observed.
Open refrigerated products not properly re-dated.
Product improperly labeled.
Product not labeled.
Mixing new product with old product
Other:
S-GRP.5 (MINOR) PACKAGING IS USED IN AN APPROVED MANNER
SONIC Soft serve cup is used to scoop candy from the manufacturer's bag/container into a food storage container.
SONIC cup used to scoop ice.
Misuse of a single-use packaging
Re-use of packaging
OTHER

Pest Management

S-PM.1 (CRITICAL) - RESTAURANT IS FREE OF EVIDENCE OF PESTS AND IS RECEIVING PEST SERVICE
Signs of rodents
Signs of flying insects
Signs of cockroaches
Signs of crawling insects
Signs of birds
No proof of pest service available
Other:
S-PM.2 (MAJOR) - ALL REQUIRED PEST EQUIPMENT IS PRESENT AND PEST SERVICE IS PERFORMED AT LEAST MONTHLY?
Service does not meet monthly minimum requirements
Pest equipment/pesticides not applied by Licensed PCO
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.
Insect control devices located in areas where food contact contamination can occur
Insecticide and/or Pesticide observed in facility
Other:
S-PM.3 (MINOR) - ALL REQUIRED PEST DOCUMENTATION IS AVAILABLE (license, reports, etc.)?
Site map not present in log book.
Sightings log not present in log book.
In-date Applicator license not present in log book.
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
Monthly service reports missing/not available
Other:

Documentation

S-DOC.1 (MINOR)- COLD HOLDING TEMPERATURE DOCUMENTS (INCLUDING COOLING & THAWING RECORDS) ARE COMPLETE, ACCURATE, AND WITH CORRECTIVE ACTIONS?
Documentation not present.
Documentation not accurate.
Corrective actions not documented.
Logs incomplete.
3 months of logs not available.
Other:
S-DOC.2 - (MINOR) COOKING TEMPERATURE DOCUMENTS ARE COMPLETE, ACCURATE, AND WITH CORRECTIVE ACTIONS?
Documentation not present.
Documentation not accurate.
Corrective actions not documented.
Logs incomplete.
3 months of logs not available.
Other:
S-DOC.3 (MINOR) - HOT HOLDING TEMPERATURE DOCUMENTS ARE COMPLETE, ACCURATE, AND WITH CORRECTIVE ACTIONS?
Documentation not present.
Documentation not accurate.
Corrective actions not documented.
Logs incomplete.
3 months of logs not available.
Other:
S-DOC.4 (MINOR) -RECEIVING DOCUMENTS ARE COMPLETE, ACCURATE, AND WITH CORRECTIVE ACTIONS?
Documentation not present.
Documentation not accurate.
Corrective actions not documented.
Logs incomplete.
3 months of logs not available.
Other:
S-DOC.5 (MINOR) - ADDITIONAL REQUIRED FOOD SAFETY DOCUMENTATION AND RESOURCES ARE PRESENT AND ACCESSIBLE AS REQUIRED?
Hand washing poster with employee Health Placard not posted.
Required Food Safety Training not 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.