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Run: Fried Chicken Heated Holding Cabinet Discard Log

Log fried chicken cabinet holds, discard deadlines, and waste reasons in one place so expired pieces are removed before service and temperature issues are do...

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Shift & Location Information

Date (required)

Date this log entry is being recorded.

Shift (required)

Store / Location ID (required)

Manager on Duty (required)

Batch & Cabinet Details

Chicken Piece Type (required)

Select all piece types included in this batch.

If 'Other', describe piece type

Number of Pieces in Batch (required)

Total count of pieces placed into the cabinet for this batch.

Cabinet / Slot Number (required)

Identify which heated holding cabinet and slot this batch occupies.

Cook Completion Time (required)

Time the batch was pulled from the fryer and confirmed done.

Cabinet Placement Time (required)

Time the batch was placed into the heated holding cabinet. The hold clock starts here.

Hold Timer & Discard Window

Applicable Hold Time Standard (required)

Select the maximum hold time permitted for this product per your brand standard or HACCP plan. Common standards: 20 minutes (original/extra-crispy breaded) or 30 minutes (grilled/lightly breaded). Verify with your Food Safety Manual.

Custom Hold Time (minutes)

Enter the approved hold time in minutes if your brand standard differs from 20 or 30 minutes.

Required Discard Deadline Time (required)

Enter the exact time by which this batch MUST be discarded (cabinet placement time + hold time standard). Label the cabinet with this time.

Cabinet Holding Temperature at Placement (°F) (required)

Record the cabinet temperature when the batch was placed. FDA Food Code requires hot held TCS food at 135°F or above (FDA Food Code §3-501.16).

Is Cabinet Temperature ≥ 135°F? (required)

Corrective Action Taken for Out-of-Range Temperature

If cabinet temperature was below 135°F, describe the corrective action taken (e.g., discarded batch, adjusted cabinet, notified manager).

Discard Record

Discard Outcome (required)

Actual Discard Time (required)

Time the remaining pieces were physically removed from the cabinet and discarded.

Number of Pieces Discarded

Count of pieces physically discarded (not sold). Used for waste tracking.

Reason for Late Discard

If discarded after the deadline, explain why and what corrective action was taken to prevent recurrence.

Team Member Who Performed Discard (required)

Name of the team member who physically discarded the batch.

Waste Summary & Notes

Primary Reason for Waste (if pieces discarded)

Was a Cabinet Performance Issue Observed?

Describe Cabinet Performance Issue

Additional Notes

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