Refrigerator Temperature Log
Daily refrigerator and walk-in cooler temperature log for restaurants. AM/PM readings, corrective actions, and manager sign-off.
- Estimated time
- 10 min
- Frequency
- daily
- Business type
- restaurant
- Category
- temperature log
- Role
- kitchen manager
- Role
- shift lead
- Role
- line cook
Purpose
Document cold holding temperatures every shift to meet health code and HACCP requirements.
Complete this temperature log at least twice daily: opening and mid-shift. Record every walk-in and prep cooler reading. Note corrective actions if any unit is above 41°F (5°C).
Walk-In Cooler
Record AM and PM walk-in temperatures.
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AM walk-in temperature (°F)
Recommended: 33-41°F
Why it matters: The AM reading catches overnight cooling failures before thousands in inventory is used in prep.
Inspection: Inspectors review 30 days of logs: gaps or missing entries mean no proof of compliance.
Common mistakes: Reading the built-in digital display instead of using a calibrated probe thermometer.
-
PM walk-in temperature (°F)
Recommended: 33-41°F
Why it matters: A second reading confirms the cooler maintained temperature through the lunch rush door openings.
Inspection: Two daily readings establish a temperature pattern: inspectors look for consistency.
Common mistakes: Taking the PM reading right after the door was opened: gives a false elevated temperature.
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Corrective action if out of range (optional)
Note
Why it matters: Documenting corrective action proves active managerial control, required by the FDA Food Code.
Inspection: Inspectors look for a corrective action field on every log. Empty means you ignored the problem.
Common mistakes: Writing 'adjusted thermostat' without verifying the temp recovered: proof requires a follow-up reading.
Prep Coolers
Record line and prep refrigerator temperatures.
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Line cooler temperature (°F)
Recommended: 33-41°F
Why it matters: Line coolers open constantly during service: they fail more than walk-ins and directly affect food in use.
Inspection: Inspectors check cook-line coolers: they must hold below 41°F despite constant opening.
Common mistakes: Blocking line cooler airflow with full sheet pans: warm spots form behind stacked containers.
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Prep cooler temperature (°F) (optional)
Recommended: 33-41°F
Why it matters: Prep coolers see the most door openings. A midday check verifies they recover from prep period traffic.
Inspection: Any reading above 41°F requires documented corrective action: noting it without acting on it is a violation.
Common mistakes: Skipping prep cooler checks on slower days: low traffic means less door opening and more risk.
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Corrective action if out of range (optional)
Note
Why it matters: TCS food above 41°F must be relocated or discarded within 4 hours: documentation proves compliance.
Inspection: Inspectors verify corrective action, relocation, and disposal are all documented with timestamps.
Common mistakes: Moving food without logging where it went: you can't prove it was kept safe during relocation.
Verification
Confirm equipment is reading accurately.
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Thermometer calibrated or ice-point tested
Pass / Fail
Why it matters: An off-calibration thermometer by 4°F could mean serving food at 45°F thinking it's 41°F.
Inspection: Inspectors check that thermometers are calibrated and that staff know how to ice-point test them.
Common mistakes: Assuming factory calibration holds: probes drift during shipping, drops, and daily use.
-
Cooler doors seal properly
Pass / Fail
Manager Sign-Off
Kitchen manager reviews the day's log.
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Manager signature or initials
Signature
Frequently Asked Questions
- What temperature should restaurant refrigerators be?
- Cold holding must be at 41°F (5°C) or below per the FDA Food Code. Log the actual reading, not a checkmark: so you have proof for inspections.
- How often should walk-in coolers be logged?
- At minimum twice per day: at opening and during active service. High-volume kitchens often log every four hours.
- What if the cooler is above 41°F?
- Record the time, temperature, and product affected. Move product to a working unit or discard per your food safety plan. Document the corrective action on the log with manager initials.
- Should I use Fahrenheit or Celsius?
- This template uses Fahrenheit (33°F-41°F). Customize in SOPChef if your jurisdiction or team uses Celsius.
- Who signs the refrigerator temperature log?
- The person taking the reading initials each entry. The kitchen manager signs off at the end of the shift.