This Sonic food safety audit checklist helps restaurant teams assess critical and major controls across daily operations. Verify proper water and sanitizer concentrations, clean and sanitized equipment and utensils, and correct handling of time and temperature control for safety foods. Check that refrigerated foods are held at 41 F or below, freezers at 0 F, and hot holding at 135 F or above. Confirm cooking temperatures for fried and grilled items, thermometer calibration, and accurate temperature logs. Review protected storage, allergen management, and prevention of cross contamination with correct utensil use and raw below ready to eat placement. Inspect pest prevention practices, required pest equipment and service frequency, chemical approval and labeling, fully stocked handwashing sinks, employee hygiene, and proper glove use. Use this template to standardize food safety audits and quickly identify issues to resolve.
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