HOT or COLD FOOD HOLDING TEMPERATURE LOGPRODUCT NAME

START-UP TEMP and TIME DATE TIME TEMP INITIALS PRODUCT LOCATION CORRECTIVE ACTION

CHILI BEANS 130°F at 9:30 am 2/13

10:30 AM - - - - - - -

2:30 PM

151°F- - - - - - -

145°F

SK- - - - - - -

KM Steam table at wait station Start-up temp of 130°F too low.

Reheated chili beans to 165°F.

CHICKEN SALAD 41°F at 9:00 am 2/14

10:30 AM - - - - - - -

2:00 PM

40°F- - - - - - -

55°F

HS- - - - - - -

EW

Sandwich refrigerator at the cook line

Afternoon temp. too high!! Adjusted refrigerator thermostat. Checked product temp 1 hour later, OK!

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Potentially hazardous foods MUST be kept at 135°F or above, or 41°F or below

REV 02/08

County of Santa Clara • Department of Environmental Health • Consumer Protection Division 1555 Berger Drive, Suite 300 • San Jose CA 95112-2716 • 408-918-3400 • fax 408-258-5891 • www.EHinfo.org

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HOT or COLD FOOD HOLDING TEMPERATURE LOGPRODUCT NAME

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Potentially hazardous foods MUST be kept at 135°F or above, or 41°F or below

REV 02/08

County of Santa Clara • Department of Environmental Health • Consumer Protection Division 1555 Berger Drive, Suite 300 • San Jose CA 95112-2716 • 408-918-3400 • fax 408-258-5891 • www.EHinfo.org

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