Temperature Recording Log Temperature

Danger Zone between

Record the time temperatures are taken, the temperature for each product and your initials 41° and 140°F
Week Ending Date* : Cold: 33.8° - 41°F (1° - 5°C) with an ideal holding temperature of 33.8° - 35.6°F (1° - 2°C) (5° and 60°C)

Hot: 140° - 165.2°F (60° - 74°C) with an ideal holding temperature of 141.8° - 156.2°F (61° - 69°C)
Toasted: 75°C +
Wednesday Thursday Friday Saturday Sunday Monday Tuesday
Time
Steak

Rotisserie chicken
Chicken Tikka
Chicken Fajita

Chicken Teriyaki
Premium Steak
Turkey Breast

Chicken Peri-Peri
Labna
Monetary jack cheese

Gouda cheese
Beef Salami
Beef Pepperoni

Roasted Chicken
Crumb chicken
Med chicken
Oven Breaded Chicken

Yellow Cheese
White Cheese
Sandwich Unit

Pepper jack cheese

Mozerrella Cheese
Halloumi Cheese
Low Fat Cheese
Guacamole
Rocket leaves

Sundried tomato
Tuna

Veggie Patty
Onions
Lettuce Lollo Bionde
Tomato

Cucumbers
Pickles

Green Peppers
Black Olives
Mix Peppers
Corn

Red Kidney Beans

Mushroom

Pesto
Jalapeno
Beef Strips
Turkey Thigh

Roast beef
Future Products

INITIALS
Rapidly heat product to 165°F (73.9°C) in microwave before holding in food warmer. Stir product and probe in at least 3 different areas to confirm an even temperature of 165°F (73.9°C).
1
Front/Back

Holding
Unit
Line

INITIALS
All products placed in Sandwich Unit, Front Line and Back Line holding units must be between 34° - 41°F (1.1° - 5°C). These units are designed to maintain temperature, not decrease temperature.
1
Cooler
Walk-
In

INITIALS
When taking temperatures within the Walk-In Cooler and Freezer, for accurate results be sure to probe product that has been in each at least 24 hours.
1
Freezer

INITIALS
All probes must be calibrated at the start of each day
Reading
Calibrati
Probe

on

Initials

Strength
Sanitizer
Strenth
Check

Initials

Temperatures must be recorded at least 4 times per day (prior to lunch; prior to dinner) Temperatures should be taken every two hours for consistent monitoring.
To help avoid cross contamination, sanitize the probe stem before and after each insertion using alcohol wipes or an approved sanitizing solution and a clean cloth.
Refer to Operations Manual Chapter 10 for further guidelines.
* The four most recent Temperature Recording & Action Logs must be kept in the restaurant for review
 Temperature Action Log
Week Ending Date* : / / Complete this form for accurate tracking of actions taken when a temperature concern arises.

First Logged Temperature Second Logged Temperature Third Logged Temperature

Owner/
Date Product Temperature Time Initials Action Taken Temperature
Time (30 minutes from
Initials Action Taken Temperature
Time (60 minutes from
Initials Action Taken Manager
initail time) initail time)
Initials

If a product temperature is taken and the recorded temperature is not within the guidelines for hot or cold products, record the temperature above and follow the procedure below:

* Enter the date and product in the first two boxes. Record the product temperature, along with the time and initials in the "First Logged Temperature" area.
* Determine the possible corrective action (e.g. place product back into walk-in cooler, turn the food warmer temperature dial up or down, etc.). Record the corrective action taken.
* Take and record the temperature of the same product 30 minutes later. If the temperature has recovered, close out the entry with an owner/manager signature.
* If the product is still outside of the acceptable temperature guidelines, then continue to take corrective action. Record the corrective action taken.
* Take and record the product temperature in another 30 minutes (60 minutes later than the initial temperature recording).
* If the product still has not reached its proper temperature, it must not be served to customers.
* The corrective action at this time is to properly label it “Do Not Use” and set product aside to be discarded by owner or manager.
* The four most recent Temperature Recording & Action Logs must be kept in the restaurant for review
Delivery Temperature Log
Week Ending: ___/____/____ Frozen Foods: Should be -18C Reject: If warmer than -15C Chilled Foods: Should be +1 to +5C Reject: If warmer than +8C
FROZEN CHILLED

Date Product Emp. Drivers Date Product Emp. Drivers

Temp. Time COMMENTS/ACTION Temp. Time COMMENTS/ACTION
Initials Initials Initials Initials