Food Service

Commercial Refrigerator Temperature Log

Health inspectors want to see logs. Your insurance company wants to see logs. And your HACCP plan requires them. This daily log captures every commercial refrigerator and freezer temperature in one place, flags out-of-range readings, and tracks corrective actions.

16 Questions

~5 min To complete

4 Sections

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This is exactly what your team or clients will see. Every field, every answer type — no surprises after sign-up.

Unit & Location

4 questions

Establishment name Required Text

The Blue Apron Café — 221 Harbor Blvd

Unit ID or description Required Text

Walk-in Cooler #1 — Produce Storage

Log date Required Date

2024-09-12

Employee completing log Required Text

Rosa Fuentes, Prep Cook

Temperature Readings

5 questions

AM temperature reading (°F) Required Number

37 Safe range for refrigerators: 35–41°F

PM temperature reading (°F) Required Number

Unit type Required Select

Walk-in Cooler

Temperature within safe range? Required Yes / No

Yes

Thermometer calibrated within last 30 days? Required Yes / No

Yes

Physical Condition

4 questions

Door gasket — intact and sealing properly? Required Pass / Fail

✓ Pass

Interior — clean, no spills or visible mold? Required Pass / Fail

✓ Pass

Condenser coils — not visibly frosted or blocked? Required Pass / Fail

✗ Fail Light frost accumulation on evaporator coils. Defrost cycle initiated.

Photo of interior condition Photo

📷 Photo attached

Corrective Actions

3 questions

Was any food discarded due to temperature violation? Required Yes / No

Corrective action taken (if any) Text

Initiated manual defrost cycle at 2:15 PM. Temperature returned to 37°F by 3:00 PM. No product loss.

Manager notified of any issues? Required Yes / No

Yes

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