Temperature Log
TEXAS FOOD VENDORS ASSOCIATION · COOKING, HOT HOLDING, COLD HOLDING, COOLING
KEEP ON THE UNIT
PRESENT ON INSPECTION
WE FEED TEXAS
OPERATOR / BUSINESS NAME
DSHS MFV LICENSE NO.
UNIT / PLATE
WEEK OF · PERSON IN CHARGE
| DATE | TIME | FOOD ITEM | STEP | TEMP °F | IN RANGE | CORRECTIVE ACTION | INITIALS |
|---|---|---|---|---|---|---|---|
STEP — COOK / HOT HOLD / COLD HOLD / COOLING / REHEAT. RECORD THE READING, NOT THE TARGET. IF A READING IS OUT OF RANGE, WRITE WHAT YOU DID ABOUT IT.
CHECK YOUR THERMOMETER AGAINST AN ICE BATH AT THE START OF EVERY SHIFT. KEEP COMPLETED SHEETS ON THE UNIT.
CHECK YOUR THERMOMETER AGAINST AN ICE BATH AT THE START OF EVERY SHIFT. KEEP COMPLETED SHEETS ON THE UNIT.
PERSON IN CHARGE — SIGNATURE / DATE