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Run: In-Store Food Service Time-Temperature Control Log

Use this in-store food service time-temperature control log to record hot and cold holding checks, document corrective actions, and close out out-of-range it...

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Inspection Details

Store / café location identified critical (required)

Inspection date and time recorded critical (required)

Note (optional)

Inspector name recorded critical (required)

Shift lead or food manager notified of inspection

Yes No N/A

Applicable SOP or temperature log reference available

Hot-Held Food Items

Hot-held item name recorded critical (required)

Hot hold start time recorded critical (required)

Note (optional)

Current hot-holding temperature critical (required)

Hot-held item remains at or above 135°F critical (required)

Yes No N/A

If below 135°F, corrective disposition documented critical (required)

Corrective action time recorded

Manager verification of hot-hold corrective action

Yes No N/A

Cold-Held Food Items

Cold-held item name recorded critical (required)

Cold hold start time recorded critical (required)

Note (optional)

Current cold-holding temperature critical (required)

Cold-held item remains at or below 41°F critical (required)

Yes No N/A

If above 41°F, corrective disposition documented critical (required)

Corrective action time recorded

Manager verification of cold-hold corrective action

Yes No N/A

Disposition and Closing Record

Out-of-range items listed with product names critical (required)

Disposition recorded for each out-of-range item critical (required)

Corrective actions documented with time and initials critical (required)

Yes No N/A

Inspection completed and signed critical (required)

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