Run Grocery Salad Bar Time-as-Control Log — Free

Inspection Details

Inspection Date

Date this log is being completed.

Store / Location

Store name, number, or department (e.g., 'Store #42 – Deli/Salad Bar').

Employee Name (Print)

Full name of the employee completing this log.

Supervisor / Manager on Duty

Name of the manager or supervisor overseeing salad bar operations today.

Time-as-Control Policy Acknowledged critical (required)

Confirm that the employee understands the 4-hour maximum time limit for salad bar items held without temperature control, per FDA Food Code §3-501.19. Items must be discarded at or before the 4-hour mark.

Yes No N/A

Salad Bar Setup Verification

Time labels / discard time markers available at salad bar critical (required)

Confirm that time labels, stickers, or markers are on hand to mark each item's set-out and discard time before placement.

Yes No N/A

Salad bar surface and pans are clean and sanitized prior to set-out

All pans, tongs, serving utensils, and sneeze guard surfaces are visibly clean and sanitized before items are placed.

Yes No N/A

Items prepared or received from temperature control (≤41°F or ≥135°F) before set-out critical (required)

Confirm that all items being placed on the salad bar were held at proper cold (≤41°F) or hot (≥135°F) temperatures immediately prior to set-out, per FDA Food Code §3-501.19(B).

Yes No N/A

Number of distinct salad bar items being set out this period

Enter the total count of individual food items placed on the salad bar during this set-out period.

Item Set-Out Time Log

Item 1 – Name

Name of the first salad bar item set out (e.g., 'Pasta Salad', 'Sliced Turkey', 'Hard-Boiled Eggs').

Item 1 – Set-Out Time

Exact time this item was placed on the salad bar (24-hour or AM/PM format).

Item 1 – Calculated Discard Time (Set-Out + 4 hours) critical (required)

Record the discard deadline: set-out time plus 4 hours. This item MUST be discarded at or before this time per FDA Food Code §3-501.19.

Item 2 – Name

Item 2 – Set-Out Time

Item 2 – Calculated Discard Time (Set-Out + 4 hours) critical (required)

Item 3 – Name

Item 3 – Set-Out Time

Item 3 – Calculated Discard Time (Set-Out + 4 hours) critical (required)

Additional items logged on supplemental sheet or notes

If more than 3 items were set out, confirm that all additional items are documented (attach supplemental log or enter details in comments).

Yes No N/A

Discard Time Verification

All items removed from salad bar at or before their 4-hour discard deadline critical (required)

Confirm that no item remained on the salad bar beyond its calculated discard time. Per FDA Food Code §3-501.19, items held under time-as-control must be discarded after 4 hours.

Yes No N/A

Any items returned to temperature control (≤41°F) before 4-hour limit expired

If any items were pulled back before the 4-hour limit and returned to refrigeration, confirm they were at or below 41°F upon return. Note item names in comments.

Yes No N/A

Discarded items disposed of in waste — not returned to stock or reused critical (required)

Confirm that all items that reached the 4-hour limit were discarded and not placed back into inventory, prep, or the salad bar.

Yes No N/A

Total number of items discarded this period

Enter the count of items that were discarded at the 4-hour limit during this log period.

Discard log entries match set-out log entries (all items accounted for) critical (required)

Verify that every item recorded in the set-out log has a corresponding discard or return-to-temp-control entry. No items should be unaccounted for.

Yes No N/A

Corrective Actions and Sign-Off

Were any deviations or violations observed during this log period?

Examples: item left out beyond 4 hours, missing discard time label, item returned to stock after time limit.

Yes No N/A

Corrective action description (if deviation occurred)

Describe the deviation and the corrective action taken (e.g., 'Pasta salad found at hour 4:15 — discarded immediately; employee retrained on discard time labeling').

Corrective action type

Select the type of corrective action taken, if any.

Manager / Supervisor review completed

Confirm that the manager or supervisor on duty has reviewed this completed log.

Yes No N/A

Employee Signature

Signature of the employee who completed this time-as-control log.

Manager / Supervisor Signature

Signature of the manager or supervisor who reviewed this log.

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Run: Grocery Salad Bar Time-as-Control Log

Inspection Details

Salad Bar Setup Verification

Item Set-Out Time Log

Discard Time Verification

Corrective Actions and Sign-Off

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