Grocery Salad Bar Time-as-Control Log

FDA Food Code §3-501.19 time-as-public-health-control log for grocery salad bar items. Documents set-out times, 4-hour discard deadlines, item disposition, and corrective actions for each salad bar item held without temperature control.

Inspection Details

• Inspection Date
  Date this log is being completed.
• Store / Location
  Store name, number, or department (e.g., 'Store #42 – Deli/Salad Bar').
• Employee Name (Print)
  Full name of the employee completing this log.
• Supervisor / Manager on Duty
  Name of the manager or supervisor overseeing salad bar operations today.
• Time-as-Control Policy Acknowledged
  Confirm that the employee understands the 4-hour maximum time limit for salad bar items held without temperature control, per FDA Food Code §3-501.19. Items must be discarded at or before the 4-hour mark.

Salad Bar Setup Verification

• Time labels / discard time markers available at salad bar
  Confirm that time labels, stickers, or markers are on hand to mark each item's set-out and discard time before placement.
• Salad bar surface and pans are clean and sanitized prior to set-out
  All pans, tongs, serving utensils, and sneeze guard surfaces are visibly clean and sanitized before items are placed.
• Items prepared or received from temperature control (≤41°F or ≥135°F) before set-out
  Confirm that all items being placed on the salad bar were held at proper cold (≤41°F) or hot (≥135°F) temperatures immediately prior to set-out, per FDA Food Code §3-501.19(B).
• Number of distinct salad bar items being set out this period
  Enter the total count of individual food items placed on the salad bar during this set-out period.

Item Set-Out Time Log

• Item 1 – Name
  Name of the first salad bar item set out (e.g., 'Pasta Salad', 'Sliced Turkey', 'Hard-Boiled Eggs').
• Item 1 – Set-Out Time
  Exact time this item was placed on the salad bar (24-hour or AM/PM format).
• Item 1 – Calculated Discard Time (Set-Out + 4 hours)
  Record the discard deadline: set-out time plus 4 hours. This item MUST be discarded at or before this time per FDA Food Code §3-501.19.
• Item 2 – Name
• Item 2 – Set-Out Time
• Item 2 – Calculated Discard Time (Set-Out + 4 hours)
• Item 3 – Name
• Item 3 – Set-Out Time
• Item 3 – Calculated Discard Time (Set-Out + 4 hours)
• Additional items logged on supplemental sheet or notes
  If more than 3 items were set out, confirm that all additional items are documented (attach supplemental log or enter details in comments).

Discard Time Verification

• All items removed from salad bar at or before their 4-hour discard deadline
  Confirm that no item remained on the salad bar beyond its calculated discard time. Per FDA Food Code §3-501.19, items held under time-as-control must be discarded after 4 hours.
• Any items returned to temperature control (≤41°F) before 4-hour limit expired
  If any items were pulled back before the 4-hour limit and returned to refrigeration, confirm they were at or below 41°F upon return. Note item names in comments.
• Discarded items disposed of in waste — not returned to stock or reused
  Confirm that all items that reached the 4-hour limit were discarded and not placed back into inventory, prep, or the salad bar.
• Total number of items discarded this period
  Enter the count of items that were discarded at the 4-hour limit during this log period.
• Discard log entries match set-out log entries (all items accounted for)
  Verify that every item recorded in the set-out log has a corresponding discard or return-to-temp-control entry. No items should be unaccounted for.

Corrective Actions and Sign-Off

• Were any deviations or violations observed during this log period?
  Examples: item left out beyond 4 hours, missing discard time label, item returned to stock after time limit.
• Corrective action description (if deviation occurred)
  Describe the deviation and the corrective action taken (e.g., 'Pasta salad found at hour 4:15 — discarded immediately; employee retrained on discard time labeling').
• Corrective action type
  Select the type of corrective action taken, if any.
• Manager / Supervisor review completed
  Confirm that the manager or supervisor on duty has reviewed this completed log.
• Employee Signature
  Signature of the employee who completed this time-as-control log.
• Manager / Supervisor Signature
  Signature of the manager or supervisor who reviewed this log.