Sonic Food Safety Audit Rd 2021-2

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Date
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Drive-In #
Address:

COOKING, HEATING & HOLDING TEMPERATURES

Hot Dog internal temperatures for cooked and held product must be 1650F or greater. The product must be cooked and held according to Sonic-approved procedures. [CRITICAL] (Health Department) Regular Hot Dog _______° Regular Hot Dog ________° Regular Hot Dog ________° Regular Hot Dog ________° Extra Long Hot Dog _____0 Extra Long Hot Dog _____° Extra Long Hot Dog _____° Extra Long Hot Dog _____0
Gravy's internal temperature must be 1650F or greater. The product must be cooked and held according to Sonic-approved procedures. [CRITICAL] (Health Department ) Actual temperature is: ______0
Chili internal temperature for cooked and held product must be 1650F or greater. The product must be cooked and held according to Sonic-approved procedures. [CRITICAL] (Health Department ) Actual temperature: ______0
Fried Products temperatures coming out of the fryer must be 1650F or greater. [CRITICAL] (Health Department ) Chicken Strip ______0 Other ______0
Onion Ring Batter temperature should be at 400F or less. Actual batter temperature: ______0
Walk-in freezer temperature should be 00F (+/-100 F). Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department ) Actual temperature: ______0
Walk-in cooler temperature must be 33°F to 380F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department ) Actual temperature: ______0
Swamp/Grill freezer temperature should be 00F (+/-100 F). Actual temperature: ______0
Swamp/Grill Freezer product temperature is 0°F (+/- 10°F). Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department) Chicken Strips _____° Beef Patties ______° Sausage Patties/Crumbles ______°
Swamp Refrigerator temperature must be 330 to 380F. Actual temperature ______0
Swamp Refrigerator protein product temperature is 330 to 400F. Internal thermometer must be present and in good working condition. [CRITICAL] (Health Department) Protein product temperature: ______° Protein product temperature ______°
Dresser cabinet temperature is 33°F to 38°F. Actual temperature: _______°
Dresser product temperatures are 33°F to 400F. Internal thermometer is present and in good condition. [CRITICAL] (Health Department) Lettuce: ______0 Mayonnaise: ______0 (33°F to 70°F) Ranch ______0 Cut/Sliced Tomatoes _____0 Protein Product:
Fountainette cabinet temperature should be 33°F to 38°F. Actual temperature: _______°
Fountainette product temperatures are 400F or less. Internal thermometer is present and in good working condition. [CRITICAL] (Health Department) Actual Temperature: 50/50 Mix (no ice): ______0 Strawberry (no ice): ______0
Potentially Hazardous Foods (PHF) held in the Front Swamp must be held at 33°F to 40F. Foods include sliced/diced tomatoes and coleslaw. [CRITICAL] (Health Department) Actual Temperature ________°
Cooker/Warmer, Heat Wells, Warming Drawer, Prince Castle Holding and Heat Lamp product temperatures should be holding at 1650F or greater. [CRITICAL] (Health Department) Warming Drawer: ______° Heat Lamp: ______0 Prince Castle Holding Units:______° Cooker/Warmer or heat well: ______0
Fryer Temperature should be 350° F (+/-10° F). Fryer 1_______° Fryer 2_______° Fryer 3________° Fryer 4________°
Grill Temperature zones are 450°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) Actual Temperature 400°_______, 350°_______, 200°_________, Garland Clamshell Grill Top 425° ________, Garland Clamshell Bottom 350°_________, Taylor Clamshell Top 425°__________, Taylor Clamshell Bottom 350°_________
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 33°F to 38°F, product temperature is 33°F to 40°F. Thermometer must be present and in good working condition. [CRITICAL] (Health Department) Actual temperature _______ °
Ice Cream and shake machine(s) must be clean, properly maintained and sanitized. (Health Department)

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. [CRITICAL] (Health Department) Meat Patty temperature: __________°
Correct dresser station procedures must be used. [CRITICAL] (Health Department)
All drive-in team members are following Sonic 20/20. Sonic, State, or Local glove requirements are followed. [CRITICAL] (Health Department)
Clean towels must be used, stored properly and in sanitizer. (Health Department)
No cross-contamination is allowed. [CRITICAL] (Health Department)
Approved products are being used. _____Ice Cream _____Hot Dog _____Meat Patties _____Chili _____Gravy _____Corn Dogs _____Chicken _____Shredded Cheese _____Sliced Cheese _____Sausage _____Eggs ______Bulk Mayo _____Bulk Mustard _____Bulk Ranch _____Shredded Lettuce _____Tomatoes _____French Fries _____Tater Tots _____Bulk Ketchup [CRITICAL]
Food must be properly tempered to 33° to 40° F. [CRITICAL] Chili_____° Hot Dogs_____° Bacon_____° Corn Dogs_____° Grilled Chicken_____° Strawberry Topping _____° Ham _____°
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, Citrus Delimer and disinfectant are present in drive-in. [CRITICAL] (Health Department)
Digital thermometer kit and probes are present and properly calibrated. [CRITICAL]
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)
Use only approved chemicals at the drive-in
All cleaning chemicals and equipment are properly identified and stored away from food and paper products. [CRITICAL] (Health Department)
Floors, drains, and baseboards are clean and in good condition. All threaded water connections must have proper back flow device. (Health Department)
Walls, doors, ceiling panels and vents are clean, in place, and in good repair. (Health Department)
Restrooms are clean and properly stocked. (Health Department)
Trash cans and dumpster areas are clean, covered and free from debris. (Health Department)
Light fixtures are shielded or covered. (Health Department)
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. (Health Department)
All food contact surfaces must be cleaned and sanitized at least every two hours. [CRITICAL] (Health Department)
All equipment must be NSF certified/commercial grade, clean, in good condition, and properly maintained. (Health Department)
All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean. (Health Department)
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)
Soft drink, ice machine and ice bin are free of soil and in good working order. Ice scoops must be properly stored. (Health Department)
Ice bucket is NSF certified, clean, sanitized, in good condition, stored off the floor, and labeled as an “ice only” bucket. (Health Department)

EMPLOYEE HYGIENE

Hand sinks in kitchen (1) and front area (1) are properly stocked. Hand sinks and drains are in good working order. [CRITICAL] (Health Department)
All drive-in team members wearing clean uniforms and hair is properly restrained. (Health Department)
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)
All drive-in team members' personal items, including food and drinks are properly stored. (Health Department)
No visible signs of infestation. Outside doors should be sealed and remain closed. [CRITICAL] (Health Department)
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. [CRITICAL] (Health Department)
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.
Required Sonic Food Safety Training is complete and available for all team members. [CRITICAL]
Historical temperature logs (Internal Meat, and Sonic Safe) are recorded and corrective actions documented. [CRITICAL]
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. (NO POINTS DEDUCTED)