Line check (hot & cold holding) checklist
Holding temperatures during service. A free line check (hot & cold holding) checklist with 6 tasks in English and Spanish. Your team checks it off on a phone, and every check is time-stamped.
Use this checklist free for 14 daysNo card needed · $6 a month after that, less as you add more
6 tasks1 sectionEnglish & SpanishFully editable
Checklist
- Hot holding – soup/sauceReading: target 140–180 °F · legal 135–… °F
- Hot holding – proteinsReading: target 140–180 °F · legal 135–… °F
- Cold holding – line coolerReading: target 33–40 °F · legal …–41 °F
- Cold holding – salad/prep railReading: target 33–40 °F · legal …–41 °F
- Thermometer calibrated (ice bath 32 °F)
- Out-of-range items discarded or reheated (Notes)
Ver la lista en español
Lista
- Conservación en caliente – sopa/salsa
- Conservación en caliente – proteínas
- Conservación en frío – refrigerador de línea
- Conservación en frío – barra de ensaladas/preparación
- Termómetro calibrado (agua con hielo 32 °F)
- Productos fuera de rango desechados o recalentados (Notas)
How your team uses it
- Start a free trial and pick this checklist. Rename it, for example after a client, a room or a vehicle, and change any task.
- Set the schedule: the days it is due, a done-by time and an address. It appears on your Google Calendar.
- Your team opens it on their phones and enters a personal 4-digit code. Every check carries their name and the real time.
- Managers get an email when something is overdue or a reading is out of range, and can see every list on one dashboard.