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Run: Make-Table Cold Rail Hourly Temperature Log

Hourly log for make-table cold rails that records top and bottom rail temperatures, equipment condition, and corrective actions when readings drift above 41°F.

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Inspection Details

Inspection date critical (required)

Record the date and time the hourly cold rail check was completed.

Shift / service period

Enter the shift, meal period, or service window being monitored.

Location / station critical (required)

Identify the make-table, line station, or equipment location being inspected.

Hourly Temperature Verification

Top rail temperature critical (required)

Measure the top rail product zone temperature in °F.

Bottom rail temperature critical (required)

Measure the bottom rail product zone temperature in °F.

Thermometer used

Document the probe thermometer or infrared device used for the reading.

Product pans covered and properly positioned

Verify pans are covered and seated correctly to support cold holding performance.

Yes No N/A

Equipment Condition

Cold rail holding temperature stable during inspection critical (required)

Confirm the unit is maintaining temperature without obvious cycling issues, warm spots, or loss of refrigeration performance.

Yes No N/A

Lids, sneeze guard, and seals intact

Inspect for damaged lids, broken seals, or missing components that could affect cold holding.

Yes No N/A

Airflow vents unobstructed

Verify vents and airflow paths are clear of food debris, packaging, or pans that could restrict cooling.

Yes No N/A

Corrective Action and Outcome

Out-of-range temperature observed critical (required)

Mark yes if either rail exceeded 41°F or if the unit could not be verified at temperature.

Yes No N/A

Corrective action documented

If a deficiency occurred, document the action taken, such as product relocation, lid closure, service call, or equipment adjustment.

Product disposition verified critical (required)

Confirm any potentially temperature-abused product was evaluated and handled per site food safety procedure.

Yes No N/A

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