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Run: Warehouse Club Food Court Temperature Log

Log hot holding, cold holding, beverage dispenser, and time-as-a-public-health-control checks for a warehouse club food court in one inspection form. Capture...

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Inspection Details

Inspection date and time recorded critical (required)

Food court location identified critical (required)

Shift identified

Inspector or PIC name recorded critical (required)

Hot Holding Temperatures

Rotisserie chicken hot holding temperature critical (required)

Measure the internal or holding temperature of rotisserie chicken in the hot case.

Hot dogs hot holding temperature critical (required)

Measure the holding temperature of hot dogs on the roller grill or hot holding unit.

Pizza slices hot holding temperature critical (required)

Measure the holding temperature of pizza slices in the display case or warming unit.

Hot holding unit operational and maintaining temperature critical (required)

Confirm the hot case, warmer, or roller grill is functioning and holding food at safe temperature.

Yes No N/A

Cold Holding and Beverage Dispensers

Cold holding temperature for refrigerated ingredients critical (required)

Record the temperature of refrigerated toppings, sauces, or other cold-held ingredients.

Beverage dispenser temperature within safe range

Check any refrigerated beverage dispenser or chilled ingredient reservoir.

Ice machine or ice bin sanitary and protected from contamination

Verify ice contact surfaces and storage are clean, covered, and protected.

Yes No N/A

Time as a Public Health Control and Hold Time

Start time for time-controlled food recorded critical (required)

Record when food was removed from temperature control or placed into holding.

Discard or end time recorded critical (required)

Record the required discard time or end of approved hold period.

Hold time does not exceed approved limit critical (required)

Enter the elapsed hold time for the item under time as a public health control or other approved procedure.

Corrective Actions and Disposition

Out-of-range item documented critical (required)

Indicate whether any item was found outside the acceptable temperature or time range.

Yes No N/A

Corrective action recorded critical (required)

Describe the corrective action taken, such as reheating, rapid cooling, replacing product, or discarding product.

Product disposition documented critical (required)

Document the final disposition of any affected product.

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