Line check sheet template
A line check is a short walk down the line before service (and ideally mid-shift) to catch problems before a guest or inspector does.
What to check at each station
| Check | Target |
|---|---|
| Cold rail / reach-ins (product temp) | 41°F or below — 3-501.16(A)(2) |
| Steam table / hot holding (product temp) | 135°F or above — 3-501.16(A)(1) |
| Reheated items going into hot holding | 165°F for 15 s, within 2 h — 3-403.11(A),(D) |
| Date labels on ready-to-eat TCS food | Within 7 days (day 1 = prep/open day) when held at 41°F — 3-501.17 |
| Sanitizer buckets | In range for the chemical (ppm table) |
| Hand sink | Stocked; water at least 85°F — 5-202.12(A) |
| Par levels, portioning tools, plating | Your standards |
Sample layout
Columns: Station · Item · Target · Temp · OK? · Taste/quality · Fix · Initials. List items in the order a cook walks the line so it takes minutes, not half an hour.
Tips
- Pre-fill the item list for each menu; reprint when the menu changes.
- Use a probe thermometer — not the unit dial.
- Write the fix, not just "no."
Related: food truck closing checklist · logging temperatures
General information, not legal advice. Values cite the FDA Food Code 2022, a model code that states and counties adopt with changes. Check your local health department — its rules take priority.
All three packs together: bundle $24.
FAQ
How often should you do a line check?
Most kitchens do one before each service and a quick one mid-shift. There's no single federal frequency.
Who should do the line check?
Usually the chef, sous chef or shift lead — someone who can fix problems on the spot.