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Run: Sushi / Raw Bar Time-as-Control Log

Use this Sushi / Raw Bar Time-as-Control Log to track when sushi rice or raw seafood leaves temperature control, when it must be discarded, and whether it wa...

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Inspection Details

Inspection date and time critical (required)

Station / location critical (required)

Product type critical (required)

Product / batch identifier critical (required)

Inspector / person completing log critical (required)

Time Control Start

Item removed from temperature control critical (required)

Yes No N/A

Start time recorded critical (required)

Start time is clearly posted and legible critical (required)

Yes No N/A

Time control method documented critical (required)

Note (optional)

Maximum hold time set to 4 hours or less critical (required)

Discard Time Verification

Discard time calculated from start time critical (required)

Current time is before discard time critical (required)

Yes No N/A

Item served or discarded by required time critical (required)

Elapsed time since removal from temperature control critical (required)

No item exceeded the 4-hour maximum critical (required)

Yes No N/A

Disposition and Corrective Action

Disposition documented critical (required)

Any deviation from time control procedure critical (required)

Yes No N/A

Corrective action documented for any non-conformance critical (required)

Supervisor notified when item exceeded limit or was improperly logged critical (required)

Yes No N/A

Inspector comments

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