Title Page

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Audit Title

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Client / Site

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Conducted on

 Date
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Prepared by

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Location

 Address
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Personnel

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Service Times- Kitchen

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Ave Time is < 3:30 for Stall delivery? List current shift and daily stall average times.

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Yes

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No

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N/A

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Ave Time is < 3:00 for Drive-Thru/Hop-Thru delivery


Yes

No

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N/A

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CLT% is <10%? List current shift and daily CLT%.

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Yes

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No

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N/A

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Appearance

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Complete clean and neat uniform? Shirt, hat and apron are worn.


Yes

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No

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N/A

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Correct style and color of pants are being worn according to store policy?

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Yes

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No

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N/A
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Slip resistant shoes?


Yes

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No

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N/A

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Clean Shaven?

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Yes


No

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N/A

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No jewelry?


Yes

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No

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N/A

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No cell phone use, head phones, or music other than Sonic Radio is playing in Drive In?


Yes

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 No

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N/A

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Safety

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Sanitizer buckets present with sanitizer solution? 3 buckets set up at the dresser, front
swamp, and grill stations.


Yes


No

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N/A

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
Sanitizer solution meeting correct temperature and concentration levels? Temp between
75*F to 110*F. Concentration: Chlorine= 100ppm; Quat 200ppm with a range of 150 to 250
ppm.


Yes


No


N/A

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
All food contact surfaces must be cleaned and sanitized at lease every two hours. Chic
towels are stored in buckets and not on table tops.


Yes


No

N/A

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


Yes


No


N/A

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Following 20/20 rule? Gloves are being worn when handling ready to eat foods?


Yes


No

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N/A

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Employee personal items, including food and drinks are properly stored?


Yes


No


N/A

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Cross contamination? Tongs stored on transfer trays.

Yes


No


N/A

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Floor is clean and swept to prevent slips and falls?


Yes


No


N/A

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Operations


Holding unit is set up according to company policy and all timers are set that contain
product?


Yes


No


N/A

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
Trivets/Risers are in place for all breaded chicken products?


Yes


No

N/A

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Kitchen staff is following FIFO and cook less more often procedures? Never mixing new
product with old product?


Yes


No

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N/A

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
French Fry/Tots timer is working and utilized correctly? 10 min hold time for new dump
stations; 5 min hold time in old dump stations.


Yes


No


N/A

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Hot Dog/Chili timer is working and utilized correctly? 4 hr hold time for Chili; 2 hr hold time
for Hot Dogs.


Yes


No

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N/A

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 Sense of urgency?


Yes


No

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N/A

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Utilizes grill timers for every item cooked on the grill?

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Yes


No


N/A

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Cooks grill items in the correct zone on grill?


Yes


No

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N/A

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Mandatory doneness check on all meat patties?


Yes


No

N/A

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Correct dresser procedures being used?


Yes


No


N/A

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Clean towels must be used, stored properly and in sanitizer?


Yes


No


N/A

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Using correct tongs & spatulas?


Yes


No


N/A

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Using proper portioning? Only cooking what the business needs.


 Yes


No


N/A

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Knowledge


Understands and is utilizing the waste buckets and recording onto the waste tracking chart?


Yes


No


N/A

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
Kitchen staff is aware of the top wasted items the store is focusing on?


Yes


No


N/A

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Kitchen staff have been trained to complete Temp Checks/Meat Logs correctly? Current day
logs are completed with corrective actions.


Yes


No

N/A

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Knows the correct cook times and procedures for boneless wings?


Yes


No


N/A

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
Are utilizing portion bags to help with waste and IX variance?


Yes


No


N/A

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Kitchen staff has been through the proper training for each position that they are working
in? Training minutes has been used correctly and team member has been through the
positional cards with a trainer.


Yes


No


N/A

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
Management and Kitchen team members have been personally trained on holding
equipment procedures and have signed the holding equipment guidelines
acknowledgement forms?


Yes


No


N/A