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Run: Grocery Deli Hot Case Cleaning Log

Track each deli hot case cleaning from shutdown to sanitizer verification in one log. Use it to document food-safe cleaning steps, equipment issues, and retu...

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Log Entry Details

Cleaning Date (required)

Date on which the hot case cleaning was performed.

Shift (required)

Select the shift during which cleaning was completed.

Cleaning Start Time (required)

Time cleaning began (hot case must be emptied and powered down before cleaning starts).

Cleaning End Time (required)

Time cleaning was fully completed and equipment returned to service.

Employee Name (required)

Employee ID / Badge Number

Optional — enter if required by store policy.

Hot Case Identification

Hot Case Unit(s) Cleaned (required)

Select all units cleaned during this session.

Other Unit Description

Was the hot case fully emptied of all food products before cleaning began? (required)

Was the hot case powered down / heating elements turned off before cleaning? (required)

Degreaser Application

Degreaser Product Name (required)

Enter the exact product name as labeled on the container.

Dilution Ratio Used (required)

Record the dilution ratio per product label instructions.

Surfaces Treated with Degreaser (required)

Select all surfaces that received degreaser application.

Degreaser Contact / Dwell Time (minutes) (required)

Actual dwell time before scrubbing/rinsing. Must meet minimum per product label.

Degreaser fully rinsed with clean potable water before sanitizer application? (required)

Residual degreaser must be removed before sanitizer is applied (FDA Food Code 4-702.11).

Sanitizer Application

Sanitizer Product Name (required)

Enter the exact product name as labeled on the container.

Sanitizer Type (required)

Sanitizer Concentration (ppm) — Verified by Test Strip (required)

Record the ppm reading from the test strip. Quat: 200–400 ppm; Chlorine: 50–200 ppm (FDA Food Code 4-501.114).

Is the sanitizer concentration within the approved range for this product? (required)

Sanitizer Contact / Dwell Time (seconds) (required)

Actual dwell time before air drying. Must meet minimum per product label (typically 30–60 seconds).

Were all sanitized surfaces allowed to air dry completely before food contact? (required)

Do not wipe or towel-dry sanitized surfaces. Air drying is required for effective sanitization.

Equipment Condition and Final Verification

Were any equipment defects or damage observed during cleaning? (required)

Describe Equipment Defect(s)

Provide enough detail for maintenance to assess and repair. Submit a work order if needed.

Was a maintenance work order submitted for the defect(s)?

Hot case returned to service (powered on and ready for food loading)? (required)

Was a supervisor notified of any issues during this cleaning? (required)

Photo Documentation (Optional)

Attach a photo of the cleaned case or any defects observed. Recommended for audit purposes.

Additional Comments

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