Your restaurant temperature log, kept by the whole line.

No. A HACCP plan is a written plan for some special processes: smoking or curing meat, adding preservatives, keeping a shellfish tank. California requires one for those processes (HSC 114419); ask your county who approves it. CleanCleaver keeps the everyday temperatures and check-ins most small kitchens need.

Yes. At least one owner or employee at each food facility holds a food protection manager certificate from an accredited exam (HSC 113947.1). A new place, a new owner, or a place that lost its certified person has 60 days. The certificate lasts 5 years (HSC 113947.3). The law asks for one per facility, not a certified person on every shift. CleanCleaver keeps the certificate on file, and the binder lists it.

Cold food stays at 41°F or colder (HSC 113996). The law's 45°F exceptions are few: raw shell eggs, live shellfish, sealed pasteurized milk. A salad bar may sit at 45°F for up to 12 hours, then it is thrown out. The walk-in and the chili are not among them. In the app, a 44°F reading will not save until the cook writes what he did.

The person in charge tells the county environmental health office. That is for a cook diagnosed with Salmonella, Shigella, E. coli (STEC), hepatitis A or norovirus. It is also for two or more workers with a stomach illness at once (HSC 113949.5). The law names no hour count: call right away. The app's check-in asks each cook the health questions before the shift; you see only OK to work or No food work today.

A license from the Department of Alcoholic Beverage Control, often type 41 (a beer and wine eating place) or type 47 (a general eating place). Every server and their manager is RBS-certified within 60 days of starting, and the certificate lasts 3 years. With 10 or more employees, the Prop 65 alcohol warning goes up beside the food warning (27 CCR 25607.3). The app lists the signs; it does not file the license.

Send the owner this page, or open the demo: it runs on sample data. The owner starts the 25 days. Managers and staff never see billing.

Yes. Set up the shop tablet. Each person taps their name and enters a 4-digit PIN.

It will not save until you write what you did. Then it shows Caught early. The reading is saved and flagged, and it goes in the binder with the fix.

Whoever finds it taps I'm out on the step. It goes on the order list under that supplier. One tap finds the degreaser, the sanitizer, or the test strips that match your sanitizer, on Amazon. A manager sends the list from her own phone. CleanCleaver never places the order and adds nothing to the price.

Not by text. In a browser, an alert can reach the people on shift once they say yes when the app asks. Open the app and Today shows what is due and what is late.

It depends on how many people are on your staff list, per location per month: Solo (1–2) is $8, Small (3–6) is $24, Team (7–12) is $40 and Kitchen (13 or more) is $69 a month, per location. The 25 free days start when you add a card on Stripe's page. Cancel before they end and you pay nothing. 25 days free. Cancel anytime.

Maybe, if the grade were the only thing. In Los Angeles County the card hangs at your door: A is 90 to 100, B is 80 to 89, C is 70 to 79. But the reason is the shift, not the inspector. Each cook sees one next thing, the chili's cooling clock runs on the phone, supplies are one tap away. The date labels count the days, so less prepped food is found too late. Your cooks get the credit, with a name on every reading. Your records show every day, with times and names, and the binder is one PDF with its own fingerprint. That is proof you can show, not a promise. About five quick taps a day. The Solo plan is $8 a month.