Warehouse Club Food Court Temperature Log

Inspection template for logging time and temperature controls in a warehouse club food court, including hot holding, cold holding, beverage dispensers, and corrective actions for out-of-range items.

Inspection Details

• Inspection date and time recorded
• Food court location identified
• Shift identified
• Inspector or PIC name recorded

Hot Holding Temperatures

• Rotisserie chicken hot holding temperature
  Measure the internal or holding temperature of rotisserie chicken in the hot case.
• Hot dogs hot holding temperature
  Measure the holding temperature of hot dogs on the roller grill or hot holding unit.
• Pizza slices hot holding temperature
  Measure the holding temperature of pizza slices in the display case or warming unit.
• Hot holding unit operational and maintaining temperature
  Confirm the hot case, warmer, or roller grill is functioning and holding food at safe temperature.

Cold Holding and Beverage Dispensers

• Cold holding temperature for refrigerated ingredients
  Record the temperature of refrigerated toppings, sauces, or other cold-held ingredients.
• Beverage dispenser temperature within safe range
  Check any refrigerated beverage dispenser or chilled ingredient reservoir.
• Ice machine or ice bin sanitary and protected from contamination
  Verify ice contact surfaces and storage are clean, covered, and protected.

Time as a Public Health Control and Hold Time

• Start time for time-controlled food recorded
  Record when food was removed from temperature control or placed into holding.
• Discard or end time recorded
  Record the required discard time or end of approved hold period.
• Hold time does not exceed approved limit
  Enter the elapsed hold time for the item under time as a public health control or other approved procedure.

Corrective Actions and Disposition

• Out-of-range item documented
  Indicate whether any item was found outside the acceptable temperature or time range.
• Corrective action recorded
  Describe the corrective action taken, such as reheating, rapid cooling, replacing product, or discarding product.
• Product disposition documented
  Document the final disposition of any affected product.