Inspections food safety

Hot Hold Line Daily Temperature Log

FDA Food Code §3-501.16 hot-hold daily log — steam tables, warming drawers, hot wells. ≥135°F.

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Built for: Restaurants QSR Cafeteria Catering

What's inside this template

Pre-Service

Hot well water temperature ≥150°F (critical · weight 1.0)
Each steam pan internal product temp ≥135°F (critical · weight 1.0)
Warming drawer ≥135°F (critical · weight 1.0)

Every 2 Hours During Service

Spot-check 3 random pans (critical · weight 1.0)

Corrective Action

Any pan < 135°F: discard or rapidly reheat to 165°F (weight 1.0)
Manager corrective action signature (weight 1.0)

Common use cases

Hot-hold line verification

Buffet / cafeteria operations

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Pre-Service

Hot well water temperature ≥150°F Critical

Note required Weight 1.0

Each steam pan internal product temp ≥135°F Critical Auto-fail

Note required Weight 1.0

Warming drawer ≥135°F Critical

Note required Weight 1.0

Every 2 Hours During Service

Spot-check 3 random pans Critical

Note required Weight 1.0

Corrective Action

Any pan < 135°F: discard or rapidly reheat to 165°F

Note required Weight 1.0

Manager corrective action signature

Note required Weight 1.0