Sonic Food Safety - Self Assesment

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Imminent Health Risk

• Running hot and cold water is available?

  Yes

  No

• Manager and team members are free of illnesses and symptoms?

  Yes

  No

• Free of adulterated/contaminated products?

  Yes

  No

• Free of flood/sewer back up?

  Yes

  No

• Free of pest infestation leading to food/contact surface contamination?

  Yes

  No

• Restaurant has sanitizer?

  Yes

  No

• Hand washing sinks are provided?

  Yes

  No

Cleaning & Sanitation

• Hot water reaches a minimum of 100°F at all sinks,110°F at Ware washing sink, and160°F surface temperature<br> in all high temp dish washing machines?

  Yes

  No

• Sanitizer is at proper concentration at all sinks, buckets, cups and low temp ware washing machines?

  Yes

  No

• Chemicals are all approved, properly labeled, and stored correctly?

  Yes

  No

• Premises of exterior & interior (back of house) Non-food contact surfaces are clean and maintained?

  Yes

  No

• All sinks and dish washing machines are setup correctly and used properly?

  Yes

  No

• In-use equipment and prep tables are clean and sanitized at proper frequency and maintained?

  Yes

  No

• In-use utensils and smallwares are clean and sanitized at proper frequency and maintained?

  Yes

  No

Employee Health

• Person in charge understands Brand Standards for reportable illnesses & symptoms and team members know what to report?

  Yes

  No

• Handwashing sinks are fully stocked and team members are washing hands properly?

  Yes

  No

• Employees are following hygienic practices?

  Yes

  No

• Employees are using gloves properly and avoiding bare hand contact?

  Yes

  No

Time & Tempature

• Refrigerated food held at 41° For below?

  Yes

  No

• Time/Temperature Control for safety (TCS) foods are handled properly?

  Yes

  No

• Foods are cooked to the correct temperature?

  Yes

  No

• Time/Temperature Control for Safety (TCS) foods in Hot holding are maintained≥135°F?

  Yes

  No

• Thermometers are properly calibrated and in-use?

  Yes

  No

Good Retail Practices

• Food and packaging are stored in a manner that is protected from any allergen management requirements are followed?

  Yes

  No

• Food contact surfaces are protected from contamination and handled properly?

  Yes

  No

• Contamination prevention standards are in place and practices to prevent cross-contamination are properly followed?

  Yes

  No

• Food is all approved, within date code, and labeled properly?

  Yes

  No

• Packaging is used in an approved manner?

  Yes

  No

Pest Management

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

  Yes

  No

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

  Yes

  No

• All required pest documentation is available (license,reports,etc.)?

  Yes

  No

Documentation

• Cold holding temperature documents (including cooling & thawing records) are complete, accurate, and with corrective actions?

  Yes

  No

• Cooking temperature documents are complete, accurate, and with corrective actions?

  Yes

  No

• Hot Holding temperature documents are complete, accurate, and with corrective actions?

  Yes

  No

• Receiving documents are complete, accurate, and with corrective actions?

  Yes

  No

• Additional required Food Safety documentation and resources are present and accessible as required?

  Yes

  No