Sonic Food - Safety Audit

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Conducted on
Prepared by
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INSTRUCTIONS

1. Answer on the questions below.
2. Add photos and notes by clicking on the paperclip icon
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date
4. Complete audit by providing digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link

COOKING, HEATING & HOLDING TEMPERATURES

Hot Dog internal temperatures for cooked and held product must be 165 °F or greater. Product must be cooked and heldaccording to Sonic approved procedures.
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Identify Type of Hotdog
Gravy internal temperature must be 165 °F or greater. Product must be cooked and held according to Sonic approved procedures.
Chili internal temperature for cooked and held product must be 165 °F or greater. Product must be cooked and held according to Sonic approved procedures.
Fried Products temperatures coming out of the fryer must be 165°F or greater.
Are there any Other?
Onion Ring Batter temperature should be at 40° F or less
Walk-in freezer temperature should be 0° F (+/-10°F). Internal thermometer must be present and in good working condition.
Walk-in cooler temperature must be 34°F to 38°F. Internal thermometer must be present and in good working condition.
Swamp/Grill freezer temperature should be 0°F
Swamp/Grill Freezer product temperature is 10°F or less. Internal thermometer must be present and in good working condition.
Swamp Refrigerator temperature must be 34°F to 38°F.
Swamp Refrigerator temperature must be 34°F to 38°F.
Swamp Refrigerator protein product temperature is 34°F to 40°F. Internal thermometer must be present and in good working condition.
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Dresser cabinet temperature is 38°F or less.
Dresser product temperatures are 40°F or less. Internal thermometer is present and in good condition.
Fountainette cabinet temperature should be 38°F or less.
Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 40°F or below. Foods include sliced/diced tomatoes and cole slaw
APW, Round Up or like Cooker, Heat Wells, Warming Drawer, Prince Castle Holding and Heat Lamp product temperatures should be holding at 165°F or greater.
Fryer Temperature should be 350°F
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Grill Temperature zones are 400°F (+/- 30°), 350°F (+/- 30°) and 200°F (200°F minimum, 230°F maximum), Garland Clamshell Top 425°F (+/-15°F) Garland Clamshell Bottom 350°F (+/- 10°F), Taylor Clamshell Top 425°F (+/- 10°F) Taylor Clamshell Bottom 335°F (+/- 10°F)
Internal Meat Temperature Log (monthly log) and Sonic Safe temperature Log (daily log) completed per Sonic policy. Corrective Actions documented. [CRITICAL]
Ice Cream and Shake Machine cabinets are 34° to 38° F, product temperature is 40°F or less. Thermometer must be present and in good working condition.
Ice Cream and shake machine(s) must be clean, properly maintained and sanitized.

OPERATIONAL PROCEDURES

Correct grill procedures (including grill timers) for meat patties, bacon, ham, grilled chicken, eggs, sausage, and burrito mix must be used. All products must be cooked to 165°F or greater
Correct dresser station procedures must be used.
All drive-in team members are following Sonic 20/20. Sonic, State or Local glove requirements are followed. Sonic required food safety training is complete.
Clean towels must be used, stored properly and in sanitizer.
No cross-contamination is allowed.
Select all Approved products being used
- Ice Cream
- Hotdog
- Meat Patties
- Chili
- Gravy
- Corn Dogs
- Chicken
- Shredded Cheese
- Cliced Cheese
- Sausage
- Eggs
- Pickles
- Bulk Mayo
- Bulk Mustard
- Bulk Ranch
- Shredded lettuce
- Tomatoes
- French Fries
- Tater Tots
- Bulk Ketchup
Food must be properly tempered to 34° to 40° F.
Product stored in walk-in & reach-in coolers and freezers are properly stored, covered and dated. This includes tempered items. (Health Department)

GENERAL FOOD SAFETY

Sanitizer is present at the designated locations and in the correct concentration and temperature. Sanitizer test strips are present and in use. Chlorsan and Citrus Delimer present in drive-in.
Digital thermometer kit and probes are present and properly calibrated.
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.
Use only approved chemicals at the drive-in.
All cleaning chemicals and equipment are properly identified and stored away from food and paper products.
Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device.
Walls, doors, ceiling panels and vents are clean, in place, and in good repair.
Restrooms are clean and properly stocked.
Trash cans and dumpster areas are clean, covered and free from debris.
Light fixtures are shielded or covered.
Three compartment sinks are set up properly when being used: Wash, Rinse and Sanitizer. If approved mechanical dish machine is used, all temperatures and sanitizer concentrations, if applicable, meet requirements.
All food contact surfaces must be cleaned and sanitized at least every two hours.
All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained.
All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean.
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.
Soft drink, ice machine and ice bin are free of soil and in good working order. Ice scoops must be properly stored.
Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and labeled as an “ice only” bucket.

EMPLOYEE HYGIENE

Hand sinks in kitchen (1) and front area (1) are properly stocked. Hand sinks and drains are in good working order.
All drive-in team members wearing clean uniforms and hair is properly restrained.
No jewelry, including watches, worn by food handlers. No fingernails over ¼ inch in length. Bandages must be colored and covered.
All drive-in team members' personal items, including food and drinks are properly stored.
No visible signs of infestation. Outside doors should be sealed and remain closed.
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

Managers, Assistant Managers, and Person In Charge (PIC) are ServSafe Certified.
Current Operations Manual must be present
Current Food Safety Audit packet must be present.
Training Minutes eLearning records reflect the current required training. All training materials posted and readily accessible.
Historical temperature logs (Internal Meat, and Sonic Safe) are recorded and corrective actions documented.
SDS Sheets must be available for all chemicals including pesticides and sanitizer.
Sonic Bodily Fluid kit and First Aid kits must be present and properly stocked.
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.
Outside sewage and/or grease trap manhole cover is properly secured.