Run Buffet Time Temperature Control Log — Free

Inspection Details

Inspection date and time recorded critical (required)

Record the date and time the buffet time control inspection was completed.

Buffet station or service area identified critical (required)

Identify the buffet line, station, or service area being inspected.

Person in charge identified critical (required)

Document the person in charge responsible for time control compliance.

Time as a public health control procedure available on site critical (required)

Verify that the written procedure is available for the buffet items held under time control.

Yes No N/A

Time as a Public Health Control Setup

Each time-controlled food item is clearly identified critical (required)

List all buffet items being held under time as a public health control.

Note (optional)

Start time for time control documented on each item critical (required)

Verify the start time when each item was removed from temperature control and placed under time control.

Discard deadline clearly labeled for each item critical (required)

Verify each item has a discard time that does not exceed the approved time limit.

Required time control labels are legible and attached critical (required)

Check that labels are present, readable, and securely attached to each time-controlled item.

Yes No N/A

Approved maximum holding time displayed critical (required)

Confirm the approved holding time is posted and matches the operation's procedure.

4-Hour Rule Compliance

No item has exceeded the discard deadline critical (required)

Verify that no buffet item has remained on display beyond its approved discard time.

Yes No N/A

Items nearing discard time are actively monitored

Check that staff are tracking remaining time and removing items before the discard deadline.

Yes No N/A

Discarded items documented when time limit reached critical (required)

Confirm items are discarded at the end of the approved time period and the discard is recorded.

Yes No N/A

Time control log entries complete for each item

Verify the log includes item name, start time, discard time, and inspector or employee initials.

Yes No N/A

Temperature and Condition Checks

Hot-held items remain at safe temperature before time control begins critical (required)

Measure the product temperature before the item is placed under time control.

Cold-held items remain at safe temperature before time control begins critical (required)

Measure the product temperature before the item is placed under time control.

Food shows no signs of contamination or spoilage critical (required)

Check for contamination, off-odors, discoloration, or other visible signs of spoilage.

Yes No N/A

Serving utensils and containers are clean and in good condition

Verify utensils, pans, and containers used for buffet service are clean and serviceable.

Yes No N/A

Corrective Actions and Sign-Off

Corrective action documented for any out-of-compliance item critical (required)

Describe the corrective action taken for any missing label, expired item, temperature issue, or other deficiency.

Out-of-time items discarded immediately critical (required)

Confirm any item that exceeded the approved time limit was removed from service and discarded.

Yes No N/A

Inspector signature completed critical (required)

Inspector signs to verify the inspection was completed.

Person in charge acknowledgment completed critical (required)

Person in charge acknowledges the findings and corrective actions.

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Run: Buffet Time Temperature Control Log

Inspection Details

Time as a Public Health Control Setup

4-Hour Rule Compliance

Temperature and Condition Checks

Corrective Actions and Sign-Off

Get your results