Sonic Ops Assessment

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Quality

• Did the entrée temperature meet your expectations and did it taste good?

  Yes

  No

  N/A

• Did the side item temperature meet your expectations and did it taste good?

  Yes

  No

  N/A

• Was your side item salted appropriately?

  Yes

  No

  N/A

• Did the beverage temperature meet your expectations and did it taste good?

  Yes

  No

  N/A

• Did you receive condiments in the bag or were they offered?

  Yes

  No

  N/A

• Did you receive a SONIC mint, at least two napkins, utensils (if appropriate), and a straw?

  Yes

  No

  N/A

• Fryer Side Prince Castle - False bot- tom - no lid used for breaded chicken prod¬ucts, fish and steak. NO false bottom corn dog, mozzarella sticks, cheddar peppers & cheddar bites.

  Yes

  No

  N/A

• Fries & Tots: Product handling proce- dures are correct and meet Ops Manual Standard

  Yes

  No

  N/A

• Onion Rings: Product handling proce- dures are correct and meet Ops Manual Standard

  Yes

  No

  N/A

• Snacks (mozz sticks/cheddar bites/ cheddar peppers) Product handling proce-dures are correct and meet Ops Manual Standard

  Yes

  No

  N/A

• Chicken Product handling procedures are correct and meet Ops Manual Standard

  Yes

  No

  N/A

• Cooking Hot Dogs --Product handling procedures are correct and meet Ops Manual Standard. Hot Dogs placed on roller grill for 12 min. or 160°. (timer must be used to measure cook time).

  Yes

  No

  N/A

• 4.25 oz. Burger Patties Cook and Serve - Product handling procedures are cor¬rect and meet Ops Manual Standard. cook 2 min, flip patty, cook second side 2 min, flip and sear for 10 sec.

  Yes

  No

  N/A

• If Burger Patties (any size) are held on the grill, are the being held according to Operational Standards?

  Yes

  No

  N/A

• 2oz Burger Patties Cook and Serve: - Product handling procedures are correct and meet Ops Manual Standard. Cook 1 min, 15 sec., flip and cook 1 min., flip and sear for 10 sec.

  Yes

  No

  N/A

• Cooking Sausage: -Product handling procedures are correct and meet Ops Manual Standard

  Yes

  No

  N/A

• EGGS - Product handling procedures are correct and meet Ops Manual Standard

  Yes

  No

  N/A

• Holding Cabinet: Meat, eggs, sausage - pans with lids, *note no water in pans.

  Yes

  No

  N/A

• Dresser Station: All product stored properly in original container or pan with lid. Temper tags used on open product, filled out correctly.

  Yes

  No

  N/A

• Product - fresh appearance, lettuce no browning. Tomato slices fresh easily sep-arated, held in pan with trivet and temper tag on pan and rotating pans.

  Yes

  No

  N/A

• Proper fill level, no drips on cups.

  Yes

  No

  N/A

Friendliness

• Did you receive a suggestive sell or upsell of any item during your visit? (Not valid in greeting.)

  Yes

  No

  N/A

• Did the order taker give a warm, friendly greeting? The greeting should include a mention of ”Sonic” and/or Team Members name. Did the Order Taker repeat the order or ask to confirm your order on the screen was accurate, and tell you the cost?

  Yes

  No

  N/A

• My overall impression of the carhop/attendant was they were friendly.

  Yes

  No

  N/A

• The Carhop/Attendant Greeted me and smiled

  Yes

  No

  N/A

• The Carhop/Attendant made eye contact

  Yes

  No

  N/A

• The Carhop/Attendant read my order to me and told me the cost

  Yes

  No

  N/A

• DRIVE-IN/STALL: Mentioned pushing red button if anything else is needed

  Yes

  No

  N/A

• Name or description of the carhop/attendant:

• Did the carhop/attendant introduce themselves?

  Yes

  No

  N/A

• Did any employee thank you or give a pleasant closing?

  Yes

  No

  N/A

Accuracy

• Which does your entrée photo show?

• Did you receive a receipt without asking, or were you offered a receipt? If not, ask for a receipt.

  Yes

  No

  N/A

• Did you receive exactly what you ordered?

  Yes

  No

  N/A

• Chicken Strips: 2, 3 or 5 piece, using stainless steel tongs place chicken strips in car-ton. (2 pc. Small fry carton, 3 pc. Medium fry carton, 5 pc. Large fry carton). Chicken Strip Dinner: Chicken strips, 16 tater tots, 1 onion ring on top of tater tots, 1 slice of Texas toast (toasted on both sides, cut diagonally in half) in dinner box. Jumbo Popcorn Chicken: Using stainless steel tongs or fry scoop (FS looks for proper tong usage) place in: small (3 1/2 oz.) small fry carton, medium (5 1/4 oz.) medium popcorn chicken carton, large (8 oz.) large pop-corn chicken carton.

  Yes

  No

  N/A

• FLQPCCC or 6” Chili Cheese Coney Place respective bun (6” coney bun or 12” foot-long bun) in coney tray, using stainless steel tongs (FS looks for proper tong usage) remove hotdog from roller grill/hotdog drawer or heatwell and place on bun, spread 1 oz. (spoon or ladle) of chili on 6” or 2 oz. on footlong, sprinkle 1/2 oz. (6” chili cheese coney) or 3/4 oz. cheese (footlong chili cheese coney), place in steamer and steam for 10 sec., remove from steam and place in foil sleeve. Serve with wrapped fork.

  Yes

  No

  N/A

• Sausage Burrito: Place tortilla on foil burrito wrap, 3/4 oz. shredded cheese, place in steamer for 10 seconds or until cheese melted, using 4oz. Spoodle place one level spoodle of burrito mix on top of melted cheese (if cooking to order, 3 oz. of liquid egg scrambled, 1 oz. ladle of sausage crumbles), fold and roll burrito leaving one end open, move to center of foil wrap, fold side end in, fold front (bottom) of wrap up, tuck and roll burrito in wrap, fold remaining edge over.

  Yes

  No

  N/A

• Sonic Cheesburger/Super Sonic Cheeseburger: Toast bun, coat top bun (crown) with 1/2 oz. mayonnaise, 4 pickle slices, 1/4 oz. of diced onions, 3/4 oz. of shredded lettuce, 1/2 oz. ketchup, 2 tomato slices. Place meat and cheese on bottom (heel) of bun. Place dressed bun on top of meat and cheese. Wrap the Cheeseburger in Blue foil wrap using fold and tuck method; apply appropriate sandwich sticker.

  Yes

  No

  N/A

• Crispy Chicken: Toast bun (bun oil),<br>coat top bun (crown) with 1/2 oz. mayonnaise, 3/4 oz. shredded lettuce, 4 pickles. Add crispy chicken fillet to bottom (heel) of bun. Place dressed crown on top of chicken. Wrap in Red<br>foil wrap using fold and tuck method; apply appropriate sandwich sticker.

  Yes

  No

  N/A

• Jr. Burger/Jr. Cheeseburger - Toast bun: top of bun (crown) 1/8 oz. mustard, 3 pickles, 1/4 oz. ketchup. Place meat and cheese (if appropriate) on bottom (heel) of bun. Place dressed bun on top of meat and cheese. Wrap in small utility bag. Quarter Pound Double Cheeseburger, coat bun top (crown) with 1/8 oz. mustard, 3 pickles, 1/4 oz. ketchup . Place meat and cheese (if applicable) on bottom (heel) of bun. Place dressed bun on top of meat and cheese. Wrap the Quarter Pound Double Cheeseburger in Red foil wrap using the fold and tuck method, apply appropriate<br>sandwich sticker.

  Yes

  No

  N/A

• Breakfast Sandwich Toast bun or Toast (toaster, butter one side if applicable, toast both sides): Top bun of toast, folded egg, protein (sausage, bacon or ham), cheese (if applicable), bottom bun or toast. Use stainless steel tongs (FS looks for proper tong usage) to place egg, sausage or ham on the sandwich.

  Yes

  No

  N/A

• Hand-Mixed Shakes: Using Soft Serve Machine - Proper 50/50 mix / shake machine omit 50/50 mix and no shake collar, proper flavor portioning. Cup, 50/50 (if using soft serve machine), flavor(s), mixing collar (if using soft serve cream machine), blend ingredients, fill level 1/2” from top of cup, add 3/4 oz. whipped topping, top with cherry and<br>dome lid. Mini - 2 oz. 50/50 mix, Small 4 oz. 50/50 mix, Medium 6 oz. 50/50 mix, Large 6 oz. 50/50 mix.

  Yes

  No

  N/A

• Blasts: Fill cup 1/2 full with soft serve, add candy(ies), add soft serve to reach<br>1/2 above rim, place mixing collar on cup, mix 20 - 30 sec. to blend thoroughly, fill should be 1/2” from rim of cup, top with 3/4 oz., 1/4 oz. respective candy, dome lid. No double cupping, broken cup discarded and start over.

  Yes

  No

  N/A

• Cake Cones: Soft Serve 3” above rim of cone. Sundaes: Soft Serve 1 1/2” above<br>the rim. Proper flavor coat of sundae dish, correct flavor portioning - add topping and/or candy, 1/4 oz. whipped topping star (2) on each side of soft serve tower, maraschino cherry.

  Yes

  No

  N/A

• Famous Slush & Candy Slush: Add slush flavor to cup, if candy slush add candy, fill cup to 1/4” from rim of cup with slush, place flat lid on cup. Wacky Pack and Small pump of flavor (1/4 oz.), Medium 2 pumps (1/2 oz.), Large 3 pumps (3/4 oz.), Rt 44 4 pumps (1 oz.) Fresh Fruit Slush: Limes and lemons 1/6 wedges. Wacky Pack and Small - 1 wedge, Medium 2 wedges, large 3 wedges, Rt 44 4 wedges. Additional slush flavor if applicable, fill cup to 1/4” of rim with slush, place flat lid<br>on cup.

  Yes

  No

  N/A

• Drink Prep/Quality - half a cup of ice for soft drinks, full cup of ice for teas, correct number of 1/6 lime wedges in limeades (Wacky Pack/Small 1 wedge, medium 2 wedges, large 3 wedges, Rt 44 4 wedges), add respective flavor shot if applicable, cherry served in soft drinks with cherry flavor shot, place flat lid on cup.

  Yes

  No

  N/A

• Dipping sauce: Chicken Strips: 3 or 4 piece 1 dipping sauce, 5 piece 2 dipping sauce. Jumbo Popcorn Chicken: dipping sauce: small and medium 1 dipping sauce, large 2 dipping sauce. Sides: small and medium receive 1 dipping sauce, large receives 2 dipping sauce.

  Yes

  No

  N/A

Speed of Service

• DRIVE-IN/STALL: How many cars were on the lot when you arrived?

• Speed of Service -Please indicate Items ordered:

• Reply Time: Start timer when pushing the red button and then stop timer when answered. (0-10 secs=6pts, 11-14<br>secs = 5pts, 15-19 secs = 4pts, 20 secs = 2pts, > 20 secs = 0pts.)

  0-10 secs

  11-14 secs

  15-19 secs

  20 secs

  >20 secs

• Delivery Time: Start timer when finished placing the order and the conversation has ended- stop timer when the food arrives. (Less than 3:30 = 14 (10+4B) 4:00 min = 10pts DI/NT, 4:01-4:15 = 8pts, 4:16-4:30 = 6 pts, 4:31-4:45 = 4pts, 4:46-5:00 = 2pts, 5:01 or > = 0pts)

  Select Less than 3:30 mins 4:00 mins 4:01-4:15 mins 4:16-4:30 mins 4:31-4:45 mins 4:46-5:00 mins 5:01or >

  • Less than 3:30 mins
  • 4:00 mins
  • 4:01-4:15 mins
  • 4:16-4:30 mins
  • 4:31-4:45 mins
  • 4:46-5:00 mins
  • 5:01or >

• Delivery Time: Start timer when the POPs screen shows ”your order is on its way” - stop timer when food arrives.

Cleanliness Guest View

• Was the location clean and well maintained?

  Yes

  No

  N/A

Cleanliness Non-Guest View

• Expeditor Table - clean / (bins/supplies) clean and organized.

  Yes

  No

  N/A

• Carhop Trays - clean and in good repair

  Yes

  No

  N/A

• Carhop table and shelves clean and organized.

  Yes

  No

  N/A

Team Engagement

• Were employees neat and clean in appearance and wearing approved Sonic uniform?

  Yes

  No

  N/A

• Did anyone check back with you after your order was delivered?

  Yes

  No

  N/A

• Did you see any employees on roller skates/roller blades?

  Yes

  No

  N/A

Building/Equipment/OSM

• Did the receipt have the SONIC Standard items?

  Yes

  No

  N/A

• Exterior Signage: Pylon, building sign, directional (enter/exits), reader board in good condition. Signage in good repair and in good working condition

  Yes

  No

  N/A

• Exterior Lighting: Lights are working and adequate. (were on when needed)

  Yes

  No

  N/A

• Patio Tables/Chairs/Benches - clean, well maintained

  Yes

  No

  N/A

• Canopy - well maintained (underside, sides, stars, drains). All lights functional

  Yes

  No

  N/A

• Landscaping well-maintained: All areas free of weeds, litter, cigarette butts, and dead bushes/plants

  Yes

  No

  N/A

• Parking Lot Seal and Stripe: All directional lines, parking spaces, and handicap lines/sections clear and visible

  Yes

  No

  N/A

• Parking Lot/Curbing: Well maintained and free of weeds, leaves, debris, litter, cigarette butts, grease stains, snow or ice.

  Yes

  No

  N/A

• Trash Cans - emptied, well maintained (no cracks, rust, not faded).

  Yes

  No

  N/A

• Dumpster: Dumpster area is regularly cleaned and free of excess debris; dumpster plug is in place; Dumpster and outdoor garbage container lids and side doors are kept closed and are in good<br>repair. (Minor)

  Yes

  No

  N/A

• (Stall) Poles - well maintained (paint free of chips, holes, rust)

  Yes

  No

  N/A

• Current POP - properly posted at menu housing. All POP approved and print/design produced professionally.

  Yes

  No

  N/A

• All PAYS functioning & Red buttons functioning properly.

  Yes

  No

  N/A

• Add list of stalls not working

• POPS housings functioning

  Yes

  No

  N/A

• POPS screen clean and free of streaks, lighting and speaker working, no cracks and free of residue.

  Yes

  No

  N/A

• Stall Menu Board Condition: Stall Menu Board in good working condition, good physical presentation and lighting working

  Yes

  No

  N/A

• Stall Speaker: Speaker is in good working condition, volume level appropriate and clear, and good physical presentation

  Yes

  No

  N/A

• Drive-Thru Speaker: Speaker is in good working condition, volume level appropriate and clear, and good physical presentation

  Yes

  No

  N/A

• Sidewalks/Back Door Area: Clean, free of litter, debris, leaves, gum-spots, stains,.

  Yes

  No

  N/A

• Sidewalks - Snow and Ice are cleared from walking paths for carhops and guests.

  Yes

  No

  N/A

• Exterior condition: Building structure, roof, doors, windows, storage buildings, trash enclosures, awnings, and fencing must all be in good repair.

  Yes

  No

  N/A

• Exterior Paint Condition: Paint has good overall appearance with no major chipping or faded areas. Paint must reflect acceptable brand image

  Yes

  No

  N/A

• Building/Awning Cleanliness: Building exterior and awnings must be clean and free of stains, mildew, and run-off

  Yes

  No

  N/A

• Parking lot/sidewalks in poor condition requiring significant repairs, including, but not limited to, excessive potholes, cracking, or curb repair.

  Yes

  No

  N/A

• Fryer Side Holding Equipment: Timers in use, product hold times 30 min., product discarded when hold times expires. Products held in correct section. Temp range is 150° - 260°.

  Yes

  No

  N/A

• Dump station - product dividers/separator present.

  Yes

  No

  N/A

• Fry Holding Station: organized and clean. Heating bulbs or elements all operable. Holding area and utensils free from grease buildup. Fry boxes stored inverted. Product hold times are monitored.

  Yes

  No

  N/A

• Fryer Filter System - drive-in has filtering system/equipment filtering shortening minimum twice daily. (shortening should be visibly free of excess debris, follow-up with manager on drive-in filtering schedule. Skimmer available and observed it used as required, filtering safety equipment available (gloves, apron, shield).

  Yes

  No

  N/A

• Fryer Flue free of obstruction and grease buildup, fryer stack and roof fan cleaned professionally twice a year.

  Yes

  No

  N/A

• Date cleaned:

  Date

• Are fryer timers set according to standards?

  Yes

  No

  N/A

• French Fries cook time: 2 min. and 30 sec. (Vat 1 & 2). (timer labeled)

  Yes

  No

  N/A

• French Fries cook time: 2 min. and 30 sec. (Vat 1 & 2). (timer labeled)

  Yes

  No

  N/A

• Are Team members cooking fried products according to standards? (Not pulling early)

  Yes

  No

  N/A

• Are team members draining product properly? (10 sec drain)

  Yes

  No

  N/A

• Onion Ring cook time: Homemade - 1 min. and 30 sec. Frozen 2 min. (Vat 3 & 4). (timer labeled)

  Yes

  No

  N/A

• Mozzarella Sticks cook time: 2 min. and 15 sec. (Vat 3 & 4). (timer labeled)

  Yes

  No

  N/A

• French Toast Sticks cook time: 2 min. ( Vat 1 & 2). (timer labeled)

  Yes

  No

  N/A

• Corn Dog cook time: 4 min. and 30 sec. (Internal temp 165°)(Vat 2, 3 & 4). (timer labeled)

  Yes

  No

  N/A

• Crispy Chicken Breast cook time: 5 min. (Internal temp 165°) (Vat 3 & 4). (timer labeled)

  Yes

  No

  N/A

• Chicken Strips / JPC cook time: 4 min. (Internal temp 165°) (Vat 3 & 4). (timer labeled)

  Yes

  No

  N/A

• Bakery Buns - with-in ”use by” date (6 days from BAKE date). Frozen buns - temper tag(s) present, filled out properly, buns within use by date. If buns staged in hot dog tray, staged in plastic bag,<br>bag closed to keep fresh, bag not overfilled causing bun or packaging damage.

  Yes

  No

  N/A

• Hot Dog Roller Grill cooking section temperature - 250° to cook

  Yes

  No

  N/A

• Hot Dog timing device present and in use; 12 min. Cook Time

  Yes

  No

  N/A

• Hot Dog Roller Grill Holding section temperature - 200° to hold +/- 10°

  Yes

  No

  N/A

• Heatwell / Hot Dog Drawer - If held in heatwell: Pan with grate and divider, water underneath grate.

  Yes

  No

  N/A

• Hot Dog Hold Time - 2 hours, product rotation (observed or crew knowledge confirmed), timer or holding time marked on pan/drawer to indicate expiration time. FIFO rotation - new hot dogs held in back section of pan.

  Yes

  No

  N/A

• Chili hold time 6 hours, Hold time marked on pan to indicate expiration time.

  Yes

  No

  N/A

• Burrito hold time is 30 min,, Hold time marked on pan to indicate expiration time.

  Yes

  No

  N/A

• Scrambled eggs hold time 30 min, Hold time marked on pan to indicate expiration time.

  Yes

  No

  N/A

• Heatwell/APW - temperature dial functional.

  Yes

  No

  N/A

• Heatwell/APW - water level should touch bottom of pans, all pans covered with lid. Heatwell water temp set to achieve 160° Chili temp, (water temp approximate 190°.)

  Yes

  No

  N/A

• Two working steamers. Steam Cycle set (10 sec).

  Yes

  No

  N/A

• Grill drip pans - not overflowing or leaking. Grill scraper present, good condition. Grill press present, clean and in good repair.

  Yes

  No

  N/A

• Fryer and Grill Hood - operational, pulling exhaust from grill. (Date label showing when it was last cleaned)

  Yes

  No

  N/A

• 4.25 oz. meat patty (Cook and Serve): Flat Grill 2 min., 1 min. 45 sec., 10 sec. sear

  Yes

  No

  N/A

• 2 oz. meat patty (Cook and Serve): Flat Grill 1 min. 15 sec., 1 min., 10 sec. sear

  Yes

  No

  N/A

• Scrambled Eggs - Product handling procedures are correct and meet Ops Manual Standard

  Yes

  No

  N/A

• Eggs: Clamshell (do not lower) or Flat Grill approximately 40 sec. by sight

  Yes

  No

  N/A

• Sausage: Clamshell 1 min. 45 sec. Gap .32 or Flat Grill 2 min., 2 min.

  Yes

  No

  N/A

• Bacon: (Cook and Serve) Flat Grill 2 min., 30 sec. (Press was preheated and used)

  Yes

  No

  N/A

• Steak: Clamshell 50 sec. or Flat Grill 1 min., 1 min

  Yes

  No

  N/A

• Bakery Buns - with-in ”use by” date (6 days from BAKE date). Frozen buns - temper tag(s) present, filled out properly, buns within use by date. If buns staged in hot dog tray, staged in plastic bag,<br>bag closed to keep fresh, bag not overfilled causing bun or packaging damage.

  Yes

  No

  N/A

• Bun Toaster - functional / oil used (if applicable).

  Yes

  No

  N/A

• Bun Toaster - Teflon sheets in good condition / bun toaster plate clean.

  Yes

  No

  N/A

• Holding Cabinet: Timers in use, product hold times 30 min., product discarded when hold times expire used

  Yes

  No

  N/A

• Holding Cabinet - proper temp settings. 150° - 260°

  Yes

  No

  N/A

• Proper concentration of chemical sanitizing at 3-compartment sink and/or chemical sanitizing dish machine (Major)

  Yes

  No

  N/A

• Overrun cup and scale present. Overrun Soft Serve Machine Standard: 50% - 60%. Draw temp Standard: 18°F - 20°F.

  Yes

  No

  N/A

• Soft Serve Machine - functional / all barrels working, ”Star Caps” present and clean.

  Yes

  No

  N/A

• Cleaned 2 times a week - validate cleaning days in notes.

  Yes

  No

  N/A

• Shake Machine - functional all barrels working, dispense caps present and clean.

  Yes

  No

  N/A

• Overrun: Shake Machine standard 45% - 55% and draw temp standard 18° - 20°F.

  Yes

  No

  N/A

• Shake Machine Cleaned 2 times a week

  Yes

  No

  N/A

• Cleaning Days

• 2 Blenders - stand alone and shake machine blender ( if applicable) - Functional, speed adjustment knob in<br>good working condition, spindle shields used.

  Yes

  No

  N/A

• Blenders - clean & sanitizing tumbler used (After each use).

  Yes

  No

  N/A

• Fountainette - Smallwares - pumps/ladles/spoons utilized for proper portioning: 2 oz. ladle used for 50/50<br>mix (1oz. pump is acceptable), 1oz. Pump/ladle - chocolate, strawberry, caramel, peanut butter; 1/2 oz. ladle or spoon - candies; (reference training aids/Execution Guides for LTO products).

  Yes

  No

  N/A

• Reach-in Refrigerated under fountainette - shelves clean and good repair.

  Yes

  No

  N/A

• All cups and lids stored in holder.

  Yes

  No

  N/A

• Slush Machine Brix cup present: 4.5:1 ratio

  Yes

  No

  N/A

• Head assembly and nozzle clean and sanitized; Machine cleaned minimum or weekly or as designated by local health department. Verify cleaning day(s) in notes. (*if 2 machines both must be properly clean and operating)

  Yes

  No

  N/A

• Bottles and pumps clean and sanitized, pump portions correct for product, and labeled properly.

  Yes

  No

  N/A

• Tea holding time - 4 hours room temp, 24 hours refrigerated.

  Yes

  No

  N/A

• Tea Urns - sweet and unsweet urns labeled / functional (Not leaking) Nozzles clean and in good repair.

  Yes

  No

  N/A

• ITCB brewer clean and in good repair, coffee brew basket and tea brew basket (stainless) clean. Coffee brew basket used for coffee only, tea brew basket<br>(gray) used for tea only.

  Yes

  No

  N/A

• Condiment tray (lemons/limes/cherries) iced, lime and lemon wedges 1/6 wedges.

  Yes

  No

  N/A

• UDM nozzles clean and sanitized.

  Yes

  No

  N/A

• Proper drink & soft serve packaging drink holders, used as need for more than 2 drinks/shakes/soft serve.

  Yes

  No

  N/A

• Expo Kitchen display system readable (i.e. expeditor, grill, swamp, soft serve, drinks, manager monitor).

  Yes

  No

  N/A

• All entrees and sides free from grease or condiments on exterior of packaging.

  Yes

  No

  N/A

• Expo All heating elements - required and functional.

  Yes

  No

  N/A

• Ensure all items are labeled and packaged correctly: #4 Bag: no more than 1 reg/lg sandwich or 2 Jr sandwiches or 1 hot dog (6”) or 1 side. #6 Bag: no more than 1 regular/large sandwich and 1 side or 3 Jr sandwiches and 1 side or 2 regular/large sandwiches or 4 Jr sandwiches or 2 sides or 2 hot dogs (6”) or 1 footlong hot (12”) or 6<br>corndogs. #10 Bag: no more than 2 regular/large sandwiches and 2 sides or 3 Jr sandwiches and 2 sides or 3 sides. #200 tray - 4 hot dogs (6”) or 2 footlongs (12”)

  Yes

  No

  N/A

• Order scanning - no early scanning.

  Yes

  No

  N/A

• Pre Chiller - Working properly, check water level. Vents clean and unobstructed. No items stored on top of<br>pre-chiller.

  Yes

  No

  N/A

• Ice Machine Filters changed (6 months)

  Yes

  No

  N/A

• Ice Machine - functional / all heads working.

  Yes

  No

  N/A

• Fire suppression system and fire extinguishers present and serviced regularly by a professional per state/<br>local/NFPA requirements

  Yes

  No

  N/A

Imminent Health Risk

• Were the minimum standards to operate met?

  Yes

  No

  N/A

Cleaning & Sanitation

• Outside sewage and/or grease trap manhole covers are properly secured.

  Yes

  No

  N/A

• Correct Dresser station procedures must be used. (CRITICAL)

  Yes

  No

  N/A

• Soft Serve and shake machine(s) must be clean, properly maintained and sanitized.

  Yes

  No

  N/A

• All refrigeration/freezer units (including all shelving and light bulbs) are in good working condition and clean.

  Yes

  No

  N/A

• Light fixtures are shielded or covered.

  Yes

  No

  N/A

Time & Temperature

• Swamp/Grill freezer temperature should be 0°F or below. (CRITICAL)

  Yes

  No

  N/A

• Swamp refrigerator temperature is 33°F to 38°F. (CRITICAL - no point deduction)

  Yes

  No

  N/A

• Fryer temperature should be 350°F (+/- 10°F).

  Yes

  No

  N/A

• Temperature of Flat Grill Zones are acceptable

  Yes

  No

  N/A

• Dresser cabinet temperature is 33°F - 38°F. (CRITICAL - no point deduction)

  Yes

  No

  N/A

• Soft Serve and shake machine cabinets are 33°F to 38°F; product temperature is 33°F - 41°F or less. Thermometer must be present and in good working condition. (CRITICAL)

  Yes

  No

  N/A

• Fountainette cabinet temperature is between 33°F - 38°F. (CRITICAL - no point deduction)

  Yes

  No

  N/A

• Walk-In freezer temperature should be 0°F or below. Internal thermometer must be present and in good working condition. (CRITICAL)

  Yes

  No

  N/A

• Walk-In Cooler temperature should be 33°F to 38°F). Internal thermometer must be present and in good working condition. (CRITICAL)

  Yes

  No

  N/A

• Assessment Completed By:

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