Restaurant temperature log template: what to record
Most health inspectors look for evidence that time/temperature control for safety (TCS) foods stay out of the danger zone. The FDA Food Code 2022 targets most local codes are based on:
- Cold holding: 41°F (5°C) or below - §3-501.16(A)(2)
- Hot holding: 135°F (57°C) or above - §3-501.16(A)(1)
- Cooling: 135°F to 70°F within 2 hours, then to 41°F or below within a total of 6 hours - §3-501.14(A)
- Reheating for hot holding: 165°F for 15 seconds (§3-403.11(A)), reached within 2 hours (§3-403.11(D))
- Receiving: refrigerated TCS food at 41°F or below - §3-202.11(A)
Tips for a log that actually gets filled in
- Pick set check times (e.g., opening and mid-shift) and put the log where the thermometer lives.
- Always write a corrective action when a reading is out of range - a blank action column is a common inspection note.
- Calibrate probe thermometers regularly (ice-point check at 32°F).
- Keep completed logs as long as your health department requires.
Not legal advice. These are blank templates. Values are cited from the U.S. FDA Food Code 2022, a model code that states and counties adopt with changes. Follow your local health department - its rules take priority.
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