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Food Service

No log, no proof you ever checked.

The health inspector doesn't take your word that the walk-in held 38°F all week — they want the log. So does your insurance carrier after a spoilage claim. Track every reading and every corrective action, timestamped, so the file is already built before anyone asks for it.

16 Questions

~5 min To complete

4 Sections

Use This Template — Free

See every question before you commit

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

Ready to use this on your next job?