Run Cinema Concession Multi-Item Hot Holding Temperature Log — Free

Inspection Details

Inspection date and time critical (required)

Concession station / location critical (required)

Inspector name critical (required)

Shift period

Reference standard

Hot holding foods must be maintained at 135°F or above. Document any out-of-range reading and take corrective action immediately.

Hot Holding Temperature Checks

Hot dogs temperature critical (required)

Nacho cheese temperature critical (required)

Pizza slices temperature critical (required)

Other heated product temperature critical (required)

Temperature taken with calibrated probe thermometer critical (required)

Confirm the reading was taken using a calibrated probe thermometer placed in the thickest or most representative portion of the food item.

Yes No N/A

Food item held in approved hot holding unit critical (required)

Verify the product is being maintained in a hot holding unit designed to keep food at or above the required temperature.

Yes No N/A

Additional hot-held item temperature

Use for any additional heated concession item not listed above.

Equipment and Holding Conditions

Hot holding unit operating within set temperature range critical (required)

Verify the unit is functioning properly and maintaining product temperatures at or above 135°F.

Yes No N/A

Lids, covers, or sneeze protection in place as applicable

Confirm foods are protected from contamination while being held.

Yes No N/A

Food level and rotation support safe holding

Verify product volume and rotation are appropriate so items are not held beyond safe time limits.

Yes No N/A

Unit clean and free of visible debris or residue

Check the hot holding equipment surface, wells, and surrounding area for cleanliness.

Yes No N/A

Thermometer available and accessible critical (required)

A probe thermometer must be available for verification checks.

Yes No N/A

Out-of-Range Corrective Actions

Any item below 135°F documented critical (required)

Record each non-conformance where a hot-held item is below the minimum acceptable temperature.

Yes No N/A

Corrective action taken critical (required)

Time out of temperature control documented

Document how long the item was below the required temperature, if known.

Supervisor review completed for non-conformance

Confirm a supervisor or manager reviewed the deficiency and approved the corrective action.

Yes No N/A

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Run: Cinema Concession Multi-Item Hot Holding Temperature Log

Inspection Details

Hot Holding Temperature Checks

Equipment and Holding Conditions

Out-of-Range Corrective Actions

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