Buffet Time Temperature Control Log

Inspection template for monitoring buffet time as a public health control, including 4-hour discard limits, labeling, and required corrective actions.

Inspection Details

• Inspection date and time recorded
  Record the date and time the buffet time control inspection was completed.
• Buffet station or service area identified
  Identify the buffet line, station, or service area being inspected.
• Person in charge identified
  Document the person in charge responsible for time control compliance.
• Time as a public health control procedure available on site
  Verify that the written procedure is available for the buffet items held under time control.

Time as a Public Health Control Setup

• Each time-controlled food item is clearly identified
  List all buffet items being held under time as a public health control.
• Start time for time control documented on each item
  Verify the start time when each item was removed from temperature control and placed under time control.
• Discard deadline clearly labeled for each item
  Verify each item has a discard time that does not exceed the approved time limit.
• Required time control labels are legible and attached
  Check that labels are present, readable, and securely attached to each time-controlled item.
• Approved maximum holding time displayed
  Confirm the approved holding time is posted and matches the operation's procedure.

4-Hour Rule Compliance

• No item has exceeded the discard deadline
  Verify that no buffet item has remained on display beyond its approved discard time.
• Items nearing discard time are actively monitored
  Check that staff are tracking remaining time and removing items before the discard deadline.
• Discarded items documented when time limit reached
  Confirm items are discarded at the end of the approved time period and the discard is recorded.
• Time control log entries complete for each item
  Verify the log includes item name, start time, discard time, and inspector or employee initials.

Temperature and Condition Checks

• Hot-held items remain at safe temperature before time control begins
  Measure the product temperature before the item is placed under time control.
• Cold-held items remain at safe temperature before time control begins
  Measure the product temperature before the item is placed under time control.
• Food shows no signs of contamination or spoilage
  Check for contamination, off-odors, discoloration, or other visible signs of spoilage.
• Serving utensils and containers are clean and in good condition
  Verify utensils, pans, and containers used for buffet service are clean and serviceable.

Corrective Actions and Sign-Off

• Corrective action documented for any out-of-compliance item
  Describe the corrective action taken for any missing label, expired item, temperature issue, or other deficiency.
• Out-of-time items discarded immediately
  Confirm any item that exceeded the approved time limit was removed from service and discarded.
• Inspector signature completed
  Inspector signs to verify the inspection was completed.
• Person in charge acknowledgment completed
  Person in charge acknowledges the findings and corrective actions.