Warren Group Operational Assessment

Type of Location

Is this audit Announced or Unannounced?

Select the current Daypart

Does the location have stalls?

Does the location have DT?

Does it have a prereader board?

Does the location have inside dining?

Does the location have shared space?

Does the location have guest restrooms?

Shop Type

Was the location clean and well maintained? If no mark all that apply.

Did you receive a suggestive sell or upsell of any item durring your visit?

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 you order on the screen was accurate, and tell you the cost?

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

The Carhop/Attendant greeted me and smiled.

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

Did the Carhop introduce themselves?

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

Did the entree temperature expectations and did it taste good? If No, mark all that apply.

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

Was your side item salted appropriately? If no, mark only one

Reason(s):

Did the beverage temperature meet your expectations and did it taste good? If No, mark all that apply:

Did you receive a Sonic mint, at least two napkins, utensils (if appropriate), and a straw? If No, mark all that apply:

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

Did any employee thank you or give a pleasant closing?

Did the receipt have the Sonic Standard items? (Totline/VOC)

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

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

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

Patio tables/chairs/benches - clean, well maintained

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

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

Parking lot seal and stripe: All directional lines, parking spaces, and handicap lines/sections clear and visible

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

Trash cans - emptied, well maintained (no cracks, rust, not faded)

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 repair. (minor)

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

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

All PAYS functioning & Red buttons functioning properly. (add list of stalls not working in notes section)

POPS housings functioning

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

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

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

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

Sidewalks - snow and ice cleared from walking paths for carhops and guests.

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

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

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

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

Outside sewage and/or grease trap manhole covers are properly secured. Attach picture if not secured

Running hot and cold water available?

Manager and team members are free of illnesses and symptoms?

Free of adulterated/contaminated products

Free of flood/sewer backup

Free of pest infestation leading to food/contact surface contamination

Restaurant has sanitizer

Handwashing sinks are provided

Hot water reaches a minimum of 100 °F at all sinks, 110 °F at hand washing sink, and 160 °F surface temperature in all high temp dish washing machines?

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

Chemicals are all approved, properly labeled, and stored correctly

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

All sinks and dish washing machines are set up correctly and used properly.

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

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

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

Hand washing sinks are fully stocked and team members are washing hands properly

Employees are following hygienic practices

Employees are following hygienic practices

Refrigerated food held at 41 °F or below

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

Foods are cooked to the correct temperature

Time/Temperature Control for safety (TCS) food in hot holding are maintained at 135 °F

Thermometers are properly calibrated and in-use

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

Food contact surfaces are protected from contamination and handled properly

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

Food is all approved, within date code, and labeled properly<br>

Packaging is used in an approved manner<br>

Reason(s):

Restaurant is free of evidence of pests and is receiving pest service<br>

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

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

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

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

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

Receiving documents are complete, accurate, and with corrective actions

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

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°.

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

Dump station - product dividers/separator present.

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.

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).

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

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

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

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

Are fryer timers set according to standards?

reason(s):

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

reason(s):

Tator Tots cook time: 3 min. ( Vat 1 & 2). (timer labeled)

reason(s):

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

reason(s):

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

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

reason(s):

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

reason(s):

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

reason(s):

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

reason(s):

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

reason(s):

Chicken Strips / JPC cook time: 5 min. (Internal temp 165°) (Vat 3 & 4). (timer labeled)

reason(s):

Fries & Tots: Product handling procedures are correct and meet Ops Manual Standard

Onion Rings: Product handling procedures are correct and meet Ops Manual Standard

Snacks (mozz sticks/cheddar bites/ cheddar peppers) Product handling procedures are correct and meet Ops Manual Standard

Chicken Product handling procedures are correct and meet Ops Manual Standard

Chicken Strips: 2, 3 or 5 piece, using stainless steel tongs place chicken strips in carton. (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 popcorn chicken carton.<br>

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, bag closed to keep fresh, bag not overfilled causing bun or packaging damage.

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

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).<br>

Hot Dog timing device present and in use; 12 min. Cook Time<br>

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

FLQPCCC or 6” Chili Cheese Coney Place respective bun (6” coney bun or 12” footlong 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.<br>Notes:

reason(s):

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

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.<br>

Chili hold time 6 hours or End of Day, hold time marked on pan to indicate expiration time. (no carry over to next day)<br>

reason(s):

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

reason(s):

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

reason(s):

Heatwell/APW - temperature dial functional.<br>

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°.)<br>

Steamers - delimed, drawer/exterior/catch tray/water line clean, unit in good condition

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

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.<br>

reason(s):

Temperature of Flat Grill Zones are acceptable

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

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

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

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

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

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

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

4.25 oz. Burger Patties Cook and Serve - Product handling procedures are correct and meet Ops Manual Standard. cook 2 min, flip patty, cook second side 1 min 45 secs, flip and sear for 10 sec.

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

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.

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

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

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, bag closed to keep fresh, bag not overfilled causing bun or packaging damage.

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

Correct Dresser station procedures must be used. (CRITICAL)

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

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

Bun Toaster Table: Heated (130° +/- 10°).<br>

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

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

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

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

<br>Product - fresh appearance, lettuce no browning. Tomato slices fresh easily separated, held in pan with trivet and temper tag on pan and rotating pans.

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.<br>

reason(s):

Crispy Chicken: Toast bun (bun oil), 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 foil wrap using fold and tuck method; apply appropriate sandwich sticker.

reason(s):

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 sandwich sticker.

reason(s):

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.

reason(s):

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

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)

Soft Serve and shake machine(s) must be clean, properly maintained and sanitized. (ATTACH PICTURE IF SCORED)

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

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

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

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

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

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

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

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

Fountainette - Smallwares - pumps/ladles/spoons utilized for proper portioning: 2 oz. ladle used for 50/50 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).

reason(s):

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

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

All cups and lids stored in holder.<br>

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 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.

Blasts: Fill cup 1/2 full with soft serve, add candy(ies), add soft serve to reach 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 1/2 oz. of respective candy, dome lid. No double cupping, broken cup discarded and start over.

Sundaes: Soft Serve 1 1/2” above 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.

Slush Machine Brix cup present: 4.5:1 ratio.

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)

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

reason(s):

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

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

reason(s):

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 (gray) used for tea only.

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

reason(s):

UDM nozzles clean and sanitized.

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 on cup.

Proper fill level, no drips on cups.

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.<br>

reason(s):

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

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

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

Expo All heating elements - required and functional.

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

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 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”)

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.

Carhop Trays - clean and in good repair.<br>

Carhop table and shelves clean and organized.<br>

Order scanning - no early scanning.<br>

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

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

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

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

Ice Machine Filters changed (6 months).

Ice Machine - functional / all heads working.

Light fixtures are shielded or covered.

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