Grocery Prepared Foods Hot Case Temperature Log

Scheduled inspection template for recording prepared foods hot case temperatures, verifying hot holding compliance, and documenting discard times and corrective actions for food safety inspections.

Inspection Details

• Inspection date and time recorded
• Store, department, and hot case identifier documented
• Inspector name and role recorded
• Inspection type selected
• Reference SOP or store food safety procedure available

Hot Holding Temperature Checks

• Hot case ambient holding temperature is within operating range
• Item 1 product temperature
• Item 1 product name
• Item 2 product temperature
• Item 2 product name
• Item 3 product temperature
• Item 3 product name
• Probe thermometer sanitized before and after use

Discard Time and Product Rotation

• Any product below 135°F identified
• Discard time documented for affected product
• Affected product name documented
• Disposition selected for affected product
• Discard or corrective action verified by supervisor

Equipment Condition and Food Safety Controls

• Hot case holding equipment functioning properly
• Lids, sneeze guards, and product covers in place where applicable
• Food is protected from contamination and cross-contact
• Thermometer calibration or accuracy check current

Corrective Actions and Sign-Off

• Corrective actions documented for all deficiencies
• Follow-up inspection required
• Inspector signature
• Supervisor review completed