Reach-In Cooler / Prep Table Temp Log

Per-shift temperature check for reach-in coolers, prep tables, and salad bars. Critical for high-turn cold-holding equipment.

Pre-Shift Check

• Reach-in cooler temperature is at or below 41°F (5°C)
  Measure the internal air temperature of the reach-in cooler using a calibrated probe or built-in display.
• Refrigerated prep table temperature is at or below 41°F (5°C)
  Measure the cold-holding temperature in the prep table cabinet or rail area used for potentially hazardous foods.
• Salad bar cold-holding temperature is at or below 41°F (5°C)
  Measure the temperature of the salad bar holding area or insert wells used for cold food.

Equipment Condition

• Doors, lids, and covers close fully and seal properly
  Check for gaps, warped gaskets, or doors that do not close completely.
• No visible ice buildup, standing water, or blocked air flow
  Look for conditions that could interfere with cooling performance or indicate a maintenance issue.
• Temperature display or probe is readable and functioning
  Verify the unit’s display, thermometer, or probe can be read and appears operational.
• Unit is not overloaded and product is stored to allow air circulation
  Check that food items are not packed tightly against vents or stacked above the fill line.

Corrective Action

• Out-of-range temperature or equipment deficiency documented
  Record whether any unit exceeded the acceptable temperature limit or had a condition that could compromise cold holding.
• Potentially hazardous food moved to safe cold storage or discarded as needed
  Verify affected product was protected from time-temperature abuse.
• Supervisor or manager notified of the issue
  Confirm escalation to the appropriate lead for follow-up.
• Corrective action details
  Describe the action taken, including equipment adjustments, product relocation, cleaning, or maintenance follow-up.