Daily checks
Only what's due now. Nothing forgotten.
Opening checks, logs through the day and the closing list, on every phone, each one named after its rule. Today shows what is late when you open it.
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Sound familiar?
You opened to feed people,
not to chase clipboards.
- The morning
It is 6:40, you open at 7, and the morning list lives on three sheets and in your head. Did I do the fridge? Did anyone?
- The worry
Opening the doors should feel calm.
- The wish
One list of what is due now.
Two minutes with the real screens shows what your opener would see.
And then the day starts
Now. Next.
Later.
What do my people see? One list, sorted by when it is due.
- Staff see what is due now, what is next and what is later.
- Tap the restroom check done, or type the fridge temperature.
- A late reading is saved at its real time, never backdated.
Today is where the list turns into one next thing.
What if a reading is off?
A bad reading can't be saved
without the fix.
An out-of-range reading asks What did you do to fix it?
before it saves. Then the app says Caught early ✓
.
- The form shows the reading is out of range.
- Someone writes what they did, in their own words or with a quick phrase.
- The fix is on record with the time and who did it.
That page lets you try a reading and see what happens.
How many checks is that a day?
You pick
how much.
Logs Utah law requires for your permit are always included, whatever you pick.
- DefaultEssentialsFridge, sanitizer and restroom when you open, the fridge when you close. Once a week, the thermometer in ice water and a pest walk.
- StandardAdds a quick pest look at opening and closing, and a fridge, sanitizer and restroom check every 4 hours.
- ThoroughChecks every 2 hours instead of 4, and the thermometer in ice water at each opening.
Why these?
Every check names
the rule it comes from.
Hot and cold holding
Hot 135°F or above and cold 41°F or below, except a whole roast cooked on the roast chart (130°F or above, not on a food truck), raw shell eggs (the air around them 45°F or below) and food marked under time control (Food Code 3-501.19, 4 hours, not on a food truck). Food carried to an event is probed at loading and on arrival.
Food Code 3-501.16, 3-501.19; R392-102-12(6)
What are the hot and cold holding temperatures?Accurate thermometers
Food thermometers accurate to ±2°F; calibrate by ice point (32°F); not boiling water in Utah.
Food Code 4-203.11, 4-302.12; R392-102-8(15)–(16)
How do you calibrate a food thermometer?Cleaning and sanitizing
Wash, rinse, sanitize, air-dry. Chlorine 50–99 ppm 10 s; quat per label 30 s; hot water 171°F 30 s. Test kit on site.
Food Code 4-301.12, 4-302.14, 4-501.112, 4-501.114, 4-703.11, 4-901.11; R392-102-8(17), R392-102-10
What is the difference between cleaning and sanitizing?
What else can the inspector check? 1 more rule
Cleaning frequency
Food-contact surfaces cleaned between raw and ready-to-eat, between raw meat types, and at least every 4 hours in continuous use.
Food Code 4-602.11; R392-102-9(4)–(5)
What is the difference between cleaning and sanitizing?
Each rule links to a plain-word guide with its source.
What do I get for it?
Open
calm.
- At close, the day's checks are in one list, each with its time.
- The app shows what is due and what is late.
25 days free. Cancel anytime. Your team gets the checks due for your kind of place.
Questions
Before you
start.
How many logs a day will we have to do?
You pick. Essentials, the default: Fridge, sanitizer and restroom when you open, the fridge when you close. Once a week, the thermometer in ice water and a pest walk. Standard: Adds a quick pest look at opening and closing, and a fridge, sanitizer and restroom check every 4 hours. Thorough: Checks every 2 hours instead of 4, and the thermometer in ice water at each opening. Logs Utah law requires for your permit are always included.
What does Open for food mean?
It says Yes when the three opening checks (thermometer, fridge and freezer temperatures, and sanitizer) each have a record. It is a plain answer for the person in charge. It does not lock anything.
Will it remind my staff?
Yes. In a browser, when a food safety check is due, the people on shift get one short alert, never at night; people who choose email get it by email once our email service is on. On the iPhone app, once phone reminders are turned on. Each person can turn each one off in Profile. Either way, Today shows what is due and what is late.
Can a cook skip the fix on a bad reading?
The form will not save a bad reading until the fix is written.
Do I need a thermometer that connects?
No. You type the number or say it.
Is the checklist the same for every place?
It follows your permit type, your hours and the logging level you pick.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
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Questions? Call or text (415) 640-1667