Log — Refrigeration, Freezer & Hot-Hold Temperatures¶
Frequency: every shift (open + close minimum). Limits: coolers ≤41°F · freezers ≤0°F · hot-hold (steam trays) ≥135°F. Corrective action — cold: >41°F → recheck in 30 min; still high → move TCS product to a working unit, note what moved, call for service, tell SL/HB. TCS food >41°F over 4h → discard. Hot: <135°F → reheat to 165°F within 2h or discard; log it.
Week of: ______
| Unit | Mon AM/PM | Tue AM/PM | Wed AM/PM | Thu AM/PM | Fri AM/PM | Sat AM/PM | Sun AM/PM |
|---|---|---|---|---|---|---|---|
| Kitchen walk-in (WIC) | / | / | / | / | / | / | / |
| Bar WIC 1 | / | / | / | / | / | / | / |
| Bar WIC 2 | / | / | / | / | / | / | / |
| Bar WIC 3 | / | / | / | / | / | / | / |
| Bar WIC 4 | / | / | / | / | / | / | / |
| Pull-through cooler | / | / | / | / | / | / | / |
| Line cooler 1 | / | / | / | / | / | / | / |
| Line cooler 2 | / | / | / | / | / | / | / |
| Line cooler 3 | / | / | / | / | / | / | / |
| Line cooler 4 | / | / | / | / | / | / | / |
| Sauce cooler | / | / | / | / | / | / | / |
| Chest freezer 1 | / | / | / | / | / | / | / |
| Chest freezer 2 | / | / | / | / | / | / | / |
| Chest freezer 3 | / | / | / | / | / | / | / |
| Chest freezer 4 | / | / | / | / | / | / | / |
| Stand-up freezer | / | / | / | / | / | / | / |
| Steam tray 1 (≥135°F, check q2h in service) | / | / | / | / | / | / | / |
| Steam tray 2 (≥135°F, check q2h in service) | / | / | / | / | / | / | / |
Initials + time with each entry. Corrective actions on the notes line.
Notes: __________
SL/HB daily verify: _ _ _ _ _ GM weekly review: ___