Sonic Food Safety Audit 2024 - Self Audit

• Site conducted
  Address

• Conducted on

  Date

• Location

Imminent Health Risks

• S-IHR. 1-7 - Critical ) DRIVE-IN IS FREE OF ALL IMMINENT HEALTH RISKS?

  Yes

  No

• S-IHR.1 - RUNNING HOT AND COLD WATER IS AVAILABLE.

  Yes

  No

  Cured in the Moment

• Potable water not available at the drive-in.

• No hot water system.

• Hot water is not at least 100 F.

• Other

• S-IHR.2 - MANAGER AND TEAM MEMBERS ARE FREE OF ILLNESSES AND SYMPTOMS

  Yes

  No

  Cured in the Moment

• Manager or crew observed with illness symptoms

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

• S-IHR.3 - FREE OF ADULTERATED/CONTAMINATED PRODUCTS. (Verify that all food is wholesome and not contaminated by items such as debris,<br>foreign objects, condensation, mold, etc.)

  Yes

  No

  Cured in the Moment

• Contaminated food observed.

• Contaminated Beverage observed.

• Adulterated Product observed.

• Suspected Intentionally tampered adulterated product observed.

• Food contaminated with frozen condensation.

• Ice machine has yeast/mold in chute area.

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

• Other:

• S-IHR.4 - FREE OF FLOOD/SEWER BACKUPS?

  Yes

  No

  Cured in the Moment

• Sewage observed backing up in the drive-in.

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

• S-IHR.5 - FREE OF PEST INFESTATION LEADING TO FOOD/CONTACT SURFACE CONTAMINATION?

  Yes

  No

  Cured in the Moment

• 1 or more live Rodent/Bird observed.

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

• Flying/crawling insects coming in contact with food/food contact surfaces/equipment.

• Other:

• S-IHR.6 - SANITIZER FOR FOOD/CONTACT SURFACES IS PRESENT IN THE DRIVE-IN?

  Yes

  No

  Cured in the Moment

• No sanitizer is present in the restaurant.

• Required Sanitizer Chemical is not present.

• S-IHR.7 - HAND WASHING SINKS ARE PROVIDED/ACCESSIBLE?

  Yes

  No

  Cured in the Moment

• 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

• S-CS.1 (MAJOR)- HOT WATER REACHES A MINIMUM OF100 °F<br>AT ALL SINKS, 110 °F AT<br>WARE WASHING SINK?

  Yes

  No

  N/A

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

• Hot water does not reach 100 °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)

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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.

• 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?

  Select Yes No. (Interior Non-Food contact) No. (Exterior Non-Food contact)

  • Yes
  • No. (Interior Non-Food contact)
  • No. (Exterior Non-Food contact)

• 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

• 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.

• 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?

  Yes

  No

• 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.

  Yes

  No

• 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.

• Other:

• S-CS.7 (CRITICAL) - IN-USE UTENSILS AND SMALL WARES ARE CLEAN AND SANITIZED AT PROPER FREQUENCY?

  Yes

  No

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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.

• Personal items food/drink stored in an area other than the designated area for food/drinks (cannot be on a food contact surface or above Sonic food/food contact items).

• Personal non-food items stored in an unapproved 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• Hot food temperature observed below 135 °F

• S-TT.5 (MAJOR) - THERMOMETERS ARE PROPERLY CALIBRATED AND IN USE?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• Personal food not stored properly

• Personal food stored in a manner than could contaminate Sonic product/packaging.

• 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

• Outbuildings unlocked

• Other:

• S-GRP.2 (MAJOR) FOOD CONTACT SURFACES ARE PROTECTED AND HANDLED PROPERLY?

  Yes

  No

  N/A

• In-use utensils stored on dirty 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

• Other:

• S-GRP.3 (CRITICAL) - PACKAGING IS USED IN AN APPROVED MANNER?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• 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

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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 (MAJOR) - ALL REQUIRED PEST DOCUMENTATION IS AVAILABLE (license, reports, etc.)?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• 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.