Austin Temperature Logging Compliance Checklist for Food Service

Austin-Travis County Health Department Requirements

The Travis County health department enforces the FDA Food Code and Texas Food Rules, requiring all food service facilities to maintain time-temperature control documentation for potentially hazardous foods. You must log temperatures at least twice daily during operating hours—once during opening procedures and once during closing. Cold holding units must maintain 41°F or below, hot holding must be 135°F or above, and cooking temperatures vary by food type (ground beef 155°F, poultry 165°F, fish 145°F). All temperature logs must be dated, signed by the person conducting the check, and kept on-site for at least 7 days. Inspectors specifically look for legible, complete records that show equipment used (calibrated thermometers), time of check, and corrective actions if temperatures were out of range.

HACCP Documentation & Probe Thermometer Standards

Your facility must use a calibrated probe thermometer to document actual food temperatures—not assumptions based on equipment readings alone. Calibrate thermometers daily using ice-point or boiling-water methods; keep calibration logs as proof. Your HACCP plan must identify critical control points (CCPs) where temperature monitoring occurs: receiving, cold storage, hot holding, and cooking. Document each CCP check with the food item being measured, location, actual temperature, time, and employee initials. If a temperature is out of safe range, your log must show the corrective action taken (reheating, discarding, adjusting equipment). Austin inspectors will cross-reference your logs against your written HACCP plan—discrepancies or missing entries trigger violations.

Common Austin Inspection Violations to Avoid

The most frequent temperature logging violations include incomplete or missing logs (gaps in documentation), illegible handwriting that prevents verification, and failure to correct out-of-range temperatures before service. Inspectors also flag thermometers that are uncalibrated or not sanitized between uses, as well as logs showing only equipment display temperatures rather than actual food probe readings. Another common issue is using thermometers with inaccurate ranges (e.g., meat thermometers for cold storage)—you need a thermometer capable of reading 0–220°F. Keep logs organized in a binder or digital system that's immediately accessible; hidden or disorganized records appear negligent to inspectors. Train all staff on proper logging procedure and assign a responsible manager to verify completeness daily.

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