Run Buffet Time Temperature Control Log — Free

Inspection Details

Buffet area identified

Enter the buffet line, station, or event area being inspected.

Inspection date and time critical (required)

Record when the time control check was completed.

Inspector name critical (required)

Name of the person completing the log.

Time as Public Health Control Setup

Time control method is approved for buffet items critical (required)

Confirm the operation is using time as public health control for the listed items.

Yes No N/A

Start time recorded for each item critical (required)

Each item must have a documented start time for the current holding period.

Yes No N/A

Discard time calculated and posted critical (required)

Verify the discard time is clearly calculated and visible for each item.

Yes No N/A

Labels include item name and discard time critical (required)

Labels should identify the food item and the time it must be discarded.

Yes No N/A

4-Hour Rule Compliance

Item has not exceeded 4 hours of display time critical (required)

Check that the item is still within the approved time limit.

Yes No N/A

Expired items removed from service critical (required)

Any item past its discard time must be removed immediately.

Yes No N/A

Discard action documented critical (required)

Document whether expired or unsafe items were discarded according to procedure.

Yes No N/A

Reason for any exception documented

Explain any deviation from the 4-hour rule or approved time control process.

Temperature and Condition Checks

Food appears safe and uncontaminated critical (required)

Check for signs of contamination, spoilage, or unsafe handling.

Yes No N/A

Holding equipment is clean and functioning critical (required)

Verify pans, trays, sneeze guards, and display equipment are clean and operational.

Yes No N/A

Temperature check completed when required

If the operation uses temperature verification in addition to time control, record that it was completed.

Yes No N/A

Note (optional)

Temperature reading

Record the measured temperature if applicable to the buffet item.

Corrective Actions and Sign-Off

Corrective actions completed

Select all actions taken to address issues found during the inspection.

Note (optional)

Additional notes

Document any observations, issues, or follow-up needed.

Inspector signature critical (required)

Signature confirming the inspection was completed.

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Run: Buffet Time Temperature Control Log

Inspection Details

Time as Public Health Control Setup

4-Hour Rule Compliance

Temperature and Condition Checks

Corrective Actions and Sign-Off

Get your results