Sonic Food Safety Critical/Major Audit Checklist 2024-1

Hot water reaches a minimum of 85 °F at all hand sinks 110 °F at Ware washing sink,

Sanitizer is at proper concentration at all sinks, buckets,<br>cups and low temp ware washing machine

In-use equipment and prep tables are clean and<br>sanitized at proper frequency and maintained

In-use utensils and small wares are clean and sanitzed<br>at proper frequency and maintained

(TCS) food are handled properly. Chili, hot dogs, bacon, corndogs must be tempered to 33 °F to 41 °

Refrigerated foods held at 41 °F or below

ALL freezer product temperature is 0°F (+/- 10°F)

ALL Swamp refrigerated TCS product temp is 41 °F or below

All refrigerated food in walk-in coolers and reach-in coolers must be 41 °F or below.

Fountainette product temperatures are 41 °F or less

Shake Mix and srawberries should be 41 °F or less

Food items are cooked to proper temperature

(TCS) food in hot holding are maintained ≥ 135°F

Thermometers are properly calibrated and in-use

Food and packaging are stored in a manner that is protected and any allergen management<br>requirements are followed

Food contact surfaces are protected from contaminaton and handled properly

Contamination prevention standards are in place and practices to prevent cross-contamination are<br>properly followed. Proper tong and spatula are used. All raw foods are below ready to eat foods

Restaurant is free of evidence of pests and is receiving pest service

All required pest equipment is present and pest service is performed at least monthly

Chemicals are all approved, properly labeled, and stored correctly (major)

Hand washing sinks are fully stocked & hands are washed properly (Major)<br>

Employees are following hygienic practces (major)

Employees are using gloves properly & avoiding bare hand contact (major)