SRI RISK ASSESSMENT AUDIT

Have items noted been corrected

1. Does manager have an employee file with a completed Orientation checklist for all current employees? Are the files in a locked and secure location? 100% testing

2. Select 5 files from above and test 3 items from the list to determine if they are in the file. (Do not include TEPA or sexual harassment training in this section-see separate question below).

4. Are TEPA forms (tip reporting) AND Tip Acknowledgement forms on file for all employees? (Separate form or 2012 Handbook)

5. Determine that Employee scan cards are secured. NOTE: Managers and employees must use their assigned scan cards. If employee forgets or loses, manager on duty must issue the employee a new scan card. Use of another person's scan card and manual entries are not permitted.

6. Are time adjustment reports printed weekly, w/adjustments explained?

7. Are time adjustments properly signed-off by employees?

8. Are all scheduled employees at the drive-in currently, all clocked in?

9. Review POS records to ensure employees are clocked in after close, paid for cleanup, paid for breaks less than 30 min, paid for employee meetings, paid for anything that benefits the drive-in.

10. Are weekly work schedules printed and maintained on file?

11. Review payroll for employees under 18 years of age. Are required documents/permits on file for minors?

12. Do hours for under age employees meet child labor laws?

13. Has MUP initialed all schedules indicating review of time adjustments?

14. Is "Federal Wage and labor law" poster posted in prominent place? (Federal Wage and Labor Law institute -Sonic Labeled - see people page on partnernet)

15. Are the correct State posters displayed in prominent place?

16. Ask a car hop how check out is performed at end of shift. Are cash shortages deducted from employee?

17. Is the 2010 or newer MSDS notebook available to employees and training appropriately documented?

18. Has the ansul system fire extinguisher been inspected and tagged within last 6 months?

19. Have the hand held for extinguishers been inspected and tagged within the last 12 months?

20. Are security height markers on the doors, and disable from work areas? Front door?

20 a. Back door?

21. Are emergency exits marked and has training been performed?

22. First aid kits clearly marked, posted and stocked?

23. Are safety gloves available and training performed?

24. Is lock out/tag out kit available and training provided?

25. Is blood born pathogen kit available and training performed?

26. Is the SRI Concern Resolution posted posted? (effective 11-1-12) Obtain from Smarter Media 866-499-0331.

27. Is Driscrimination and Harassment Free Workplace training documented via sign-off on Employee Handbook and discussion by mgr.? (Orientation Checklist)

1. Review cash drawer and safe for IOU'S held checks (personal or customer). Deposits are stored in locked compartment. (If time delay, stored in time delay section, delay is functioning). Review safe verification log to determine if digital/electronic safe codes are changed every 90 days or upon termination of mgt. member.

2. It store making late deposits? (Includes late deposit report from PAS).

3. Is the deposit log properly completed and the slips in proper sequence? Determine that same person is not preparing the deposit and reviewing, the same person is not making all deposits art the bank, etc.

4. Has the DIR/SUP approved the deposit log within the last 10 days? Are deposit verification s random - (i.a. not every Monday or Friday or exactly every 10 days). Log must be filled out correctly by manager - if DIR/SUP signs a log but it has not been completed correctly or there is no corrective action noted - no points.

5. Are paid outs properly authorized? Cash paid outs in amounts $50th or m more are only permitted with MUP prior approval, $100th or more require Director prior approval. Must be email or other written approval stretched to paid out.

6. Are cash short/long over $25th explained on DSR? Is explanation legible?

7. Review the Adjusted ticket log. Is it prepared daily? Is it complete? Verify all $0 tickets per Micros reports are included, OP and MUP signature. Do amounts appear reasonable? Are tickets attached with appropriate e explanations?

8. Do all invoices appear to have been checked for accuracy of delivery?

9. All other files maintained at drive in, in a systematic way? (applications, p&l's etc).

10. Is a copy of the most recent Proactive Audit on file? Proactive audits must be completed by the DIR/SUP twice per year (November and May). A copy must be kept in store. (see SRI Field Audit Process in the SRI Operations section on Partnernet.

1. PAYS units opening, POPS, Headsets? Ask manager if any units are down and what actions were taken to rectify - inspect all units to ensure they are operable. Menu housings clean and in good repair

2. Pole/monument and marquee/LED signs fully lit and in good repair. All entrance/exit, logo., building, security, signs/lights are fully lit and in good repair.

3. Sidewalks, parking lot (including striping), stalls, back door area are clean ( no bread racks), grease free, clutter free, in good repair with handicapped parking area clearly marked.

4. Canopy is clean, no major debt or damage, free of rust, cobwebs, debris, gutters are clean, and stall numbers are posted. Also lighting it's fully functioning, clean, and in good repair.

5. Patio surface, tables, and chairs are clean and in good condition.

6a. Doors are in good working order

6b. Are doors secured properly (ie back door locked, restroom entry locked, front doors using clickers if equipped - no doors propped open). Were vendors present and using back door?

6c. Does Back door have push bar lock?

7. Sonic Industries required restroom cleanliness verification present and current, all aspects of restrooms clean, in good repair, fixtures must be visually acceptable, and free of odor, restroom must be stocked with the following as a minimum: hot water, soap, sanitizer, paper towels, Sonic had washing sign, trash can with lid, and toilet paper in dispenser.

8. Dumpster area is clean, visually acceptable, free of debris, well maintained with lids closed and in good condition. General appearance of fencing, exterior walls, storm drains, etc are acceptable.

9. Employees are adhering to Sonic Appearance and Uniform Standards as outlined in the attached document. (issued Sept 1, 2010).

10. Drive thru boards are clean, working properly, and in good condition.

11. Vents over the fryers and the grill clear and free of grease build up. Drain pans emptied. (email SUP. Director, and President of exception noted).

12. Grill area clean and free from grease build up. Drain pans emptied.(email SUP, Director, and President of exception is noted)

13. Is the circuit breaker legend properly completed indicating which piece of equipment is powered by each individual breaker? (Contact Mr. Electric or local electrician to properly map if needed)q

1. Hot dog internal temp > 165° - but not 139° or below for held product?

2. Is gravy internal temp >165°F? Product must be cooked and held according to Sonic Approved procedures.

3. Is chili internal temp >165°F? Product must be cooked and held according to Sonic Approved procedures.

4. Are fried products coming out of fryer > than 165°F or greater.

5. Walk-in freezer temp should be 0°F (+/- 10°F). internal thermometer must be present and in good working condition.

6. Walk-in cooler temp must be 34°F to 38°F. Internal thermometer must be present and in good working condition.

7. Swamp/grill freezer product temp is 10°F or less. Internal thermometer is present and in good working condition. N

8. Swamp refrigerated protein product temp is 34°F to 40°F. Internal thermometer must be present and in good working condition.

9. Dresser product temperatures are 40°F or less. internal thermometer is present and in good working condition.

10. Fountainette product temperatures are 40°F or less. Internal thermometer it's present and in good working condition.

11. Potentially hazardous foods held in front swamp must be held at 40°F or less. Are all hotdog condiments held at or below 40°F?

12. APW, Roundup, or like Cooked, heat wells, warming drawer, hot dog warming drawer, Prince Castle holding, and heat lamp product temperatures should be holding at 165°or greater.

13. Internal meat temp log ( monthly log and Sonic Safe log (daily log) completed per Sonic policy. Are corrective actions documented month to date?

14. Ice cream and shake machine cabinets are 34°F-38°F; product temp is 40°F or less. Thermometer must be present and in good working Condition.

15. Correct grill procedures ( including grill timer) for meat patties, bacon, chicken, eggs, and burrito mix must be cooked to 165°F or greater.

16. Correct dresser station procedures must be used. Ensure all utensils are correctly cleaned as sanitized when pans are changed or at least every 2 hrs. Squirt bottles and pans must be cleaned and rotated prior to sing new product. Never mix new product with old product. Cutting holes in the top off the container to pour from is not an acceptable practice.

17. Employees are following Sonic 20/20. Sonic, state or local glove requirements must be followed.

19. No cross contamination is allowed?

20. Are approved products used?

21. Food must be property tempered to 34°F to 40°F.

22. Are sanitizer strips present and in use - sanitizer its present in the correct concentration?

23. Thermometer kit and probes present - calibrated prior to taking temperatures?

24. All cleaning chemicals and equipment are properly identified and stored away from food and paper products.

25. All food contact surfaces must be cleaned and sanitized at least every two hours. If food contact surface is in continual use, it must be cleaned and sanitized when the use is completed or at least every 2 hours.

26. Hand sinks in kitchen (1) and front area (1) are property stocked with hot water, soap, sanitizer, towels, waste receptacles and appropriate hand washing sign. Sink must be clean and cannot be used for anything other than hand washing.

27. No visible signs of infestation. No insect sprays or fly strips are present. Outside doors should be sealed and remain closed.

28. Managers, assistant managers, and persons in charge are Serv Safe certified. Must be certified within last 3 years and Serv Safe certifications or Serv Safe food handing cards must be available to review.

29. Historical temperature logs ( internal meat, sanitation and temperature logs) recorded and corrective actions documented.

30. Are outside sewage and/or grease trap manhole covers properly secured?

31. Are any products being precooked and held? Amount of time that product was held.