Hot Holding Temperature Log Form
Daily log for monitoring and verifying hot-held food temperatures. Complete all fields for each check.
Date of Check
*
 -
Month
 -
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Time of Check
*
Hour Minutes
AM
PM
AM/PM Option
Station/Location
*
Please Select
Main Kitchen
Buffet Line
Cafeteria
Banquet Room
Other
Food Item Name
*
Measured Temperature (°F)
*
Acceptable Temperature Threshold (°F)
*
Please Select
135°F
140°F
145°F
150°F
Other
Is the Temperature Within the Acceptable Range?
*
Yes
No
Corrective Action Taken (if temperature is out of range)
Reheated to required temperature
Discarded food
Adjusted equipment settings
Other
Staff Name
*
First Name
Last Name
Staff Signature
*
Submit Log Entry
Submit Log Entry
Should be Empty: