Run Grocery Deli Case Temperature Log — Free

Inspection Setup

Inspection Date

Date on which this temperature log is being completed.

Inspector Name

Full name of the employee completing this log.

Deli Case / Unit Identifier

Enter the case number, label, or location (e.g., 'Cold Case 1 – Front', 'Hot Case A – Rotisserie').

Thermometer ID / Calibration Status

Record the thermometer used and confirm it has been calibrated within the required interval (FDA Food Code 2022 §4-502.11).

Check Period

Select the scheduled check period for this log entry.

Cold Hold Zone Temperature

Cold Case Air Temperature (°F) critical (required)

Record the ambient air temperature displayed by the case thermometer or measured with a calibrated probe at the warmest point of the case.

Cold Product Internal Temperature – Sample 1 (°F) critical (required)

Insert calibrated probe into the thickest part of a representative cold deli product (e.g., sliced turkey, cheese). Record reading.

Cold Product Internal Temperature – Sample 2 (°F) critical (required)

Record a second product temperature from a different item or location within the same cold case to verify uniformity.

Cold Case Temperature Within Acceptable Range (≤41°F) critical (required)

Confirm all cold hold readings are at or below 41°F. If any reading exceeds 41°F, corrective action must be initiated immediately.

Yes No N/A

Hot Hold Zone Temperature

Hot Case Air Temperature (°F) critical (required)

Record the ambient air temperature of the hot hold case as shown on the unit thermometer or measured with a calibrated probe.

Hot Product Internal Temperature – Sample 1 (°F) critical (required)

Insert calibrated probe into the thickest part of a representative hot deli product (e.g., rotisserie chicken, hot wings). Record reading.

Hot Product Internal Temperature – Sample 2 (°F) critical (required)

Record a second product temperature from a different hot item or location within the same hot case to verify uniformity.

Hot Case Temperature Within Acceptable Range (≥135°F) critical (required)

Confirm all hot hold readings are at or above 135°F. If any reading falls below 135°F, corrective action must be initiated immediately.

Yes No N/A

Case Equipment Condition

Case door seals / gaskets are intact, clean, and free of tears or gaps

Damaged gaskets allow warm air infiltration in cold cases and heat loss in hot cases, compromising hold temperatures.

Yes No N/A

Case interior is free of excessive ice buildup (cold cases) or grease accumulation (hot cases)

Ice buildup on evaporator coils reduces cooling efficiency; grease accumulation in hot cases is a fire hazard (NFPA 1) and a sanitation deficiency.

Yes No N/A

Photo evidence (optional)

Case display lighting and fans are operational

Non-functional fans reduce air circulation and temperature uniformity. Report any deficiency to maintenance immediately.

Yes No N/A

Case unit thermometer is visible, legible, and in place

A missing or unreadable unit thermometer is a regulatory deficiency under FDA Food Code 2022 §4-203.11.

Yes No N/A

Corrective Actions and Sign-Off

Were any temperature out-of-range readings identified during this check?

Select 'Yes' if any cold hold reading exceeded 41°F or any hot hold reading fell below 135°F.

Yes No N/A

Corrective Action Taken (if applicable)

Describe corrective actions taken: product discarded, case adjusted, maintenance notified, product relocated, manager notified, etc. Enter 'N/A' if no out-of-range readings were found.

Time Corrective Action Completed

Record the time corrective action was completed, or 'N/A' if no action was required.

All temperatures are within acceptable ranges OR corrective actions have been documented and completed critical (required)

Inspector confirms that either all readings are compliant, or all deficiencies have been addressed and documented per FDA Food Code 2022 §8-405.11.

Yes No N/A

Inspector Signature

Inspector signature confirming accuracy of all recorded temperatures and corrective actions.

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Run: Grocery Deli Case Temperature Log

Inspection Setup

Cold Hold Zone Temperature

Hot Hold Zone Temperature

Case Equipment Condition

Corrective Actions and Sign-Off

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