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Run: Cruise Ship Lido Buffet USPH Time-Temperature Log

Track hot and cold holding at cruise ship lido buffet stations, record corrective actions, and capture USPH/VSP sign-off in one inspection log.

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Inspection Details

Vessel name recorded critical (required)

Date and service period recorded critical (required)

Lido buffet station or line identified critical (required)

Inspector name and role recorded critical (required)

Reference standard noted

Hot Holding Temperature Checks

Hot holding station 1 temperature within safe range critical (required)

Enter the measured temperature for the first hot holding item or pan.

Hot holding station 2 temperature within safe range critical (required)

Hot holding station 3 temperature within safe range critical (required)

Hot holding station 4 temperature within safe range critical (required)

Hot holding corrective action documented for any deviation critical (required)

Document reheating, replacement, equipment adjustment, discard, or other approved corrective action for any hot item outside the safe range.

Cold Holding Temperature Checks

Cold holding station 1 temperature within safe range critical (required)

Enter the measured temperature for the first cold holding item or pan.

Cold holding station 2 temperature within safe range critical (required)

Cold holding station 3 temperature within safe range critical (required)

Cold holding station 4 temperature within safe range critical (required)

Cold holding corrective action documented for any deviation critical (required)

Document ice replenishment, pan replacement, equipment adjustment, discard, or other approved corrective action for any cold item outside the safe range.

Monitoring Interval and Log Completeness

Required monitoring interval followed critical (required)

All active buffet stations logged critical (required)

Verify every active hot and cold holding station on the lido buffet has a recorded reading for this interval.

Yes No N/A

Probe thermometer sanitized before and after use critical (required)

Confirm the food probe was cleaned and sanitized per ship procedure before and after temperature checks.

Yes No N/A

Corrective Actions and Supervisor Sign-Off

Non-conformances documented with disposition critical (required)

Record any deviation, including product held, discarded, reheated, re-iced, or transferred, with final disposition.

Supervisor review completed critical (required)

Supervisor or designated lead reviews the log for completeness and signs off on any corrective actions.

Yes No N/A

Inspector signature critical (required)

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