Paper logs
Keep the clipboard. Lose the retyping.
Print our sheets, fill them by hand, snap a photo. The app types what it can read. Anything it is not sure of goes to a manager to check.
Start your 25 days free See it work
25 days free. Cancel anytime.
Why is paper hard to keep?
The log is in a drawer.
The inspector wants it now.
- The drawer
Picture the inspector asking for last month's fridge logs. They are somewhere in a drawer.
- The worry
My crew likes the clipboard. I cannot make them switch.
- The wish
A tool should meet the crew where they are.
What do the sheets look like?
Sheets with
a code on them.
17 of the 18 log types print. The plain checklist does not.
- Each sheet has a QR code, so the app knows which sheet it is.
- It also has a typed sheet code you can enter by hand.
- Four corner squares help the app read a photo.
- The sheet you photograph must match the sheet you chose.
Download a sheet from the demo and see one.
Who checks the doubtful ones?
A manager does.
Nothing is overwritten silently.
The Paper screen shows Hard to read
cells under Check the photos
. A manager picks the right value.
Only new writing is added.
The same photo twice is seen as a duplicate.Paper and phone go into the same records, so an inspector sees one complete log.
- When nothing is waiting, the screen says
Nothing to check. Every photo is in the records.
Give a row a glance now and then anyway. - Photos are private. Only members of your business can open them.
See how corrections keep a trail.
Why keep the sheets
Records last,
with their source.
Keep records 90 days
Logs and checklists kept at least 90 days; ready for an inspector.
Utah Code 26B-7-416(8)(a); protocol
How long do restaurants have to keep temperature logs?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?
Ready to keep both?
Paper and phone.
One complete log.
Want a sheet first? Try the free checklists, or see the inspection binder.
- 25 days free. Cancel anytime.
Print one sheet and use it tomorrow. Your crew keeps the pen.
Questions
Before you
start.
We use paper logs. Do we have to stop?
No. Print our sheets, fill them by hand, and snap a photo. The app types what it can read. Anything it is not sure of goes to a manager to check. Check what it read.
What if the app cannot read a cell?
A cell the app is not sure of goes to a manager to check. Nothing is written over without asking. Give the rest a glance too.
What if I snap the same sheet twice?
Only new writing is added. The same photo twice is a duplicate.
Do all logs print?
17 of the 18 log types print. The plain checklist does not.
How well does it read handwriting?
A cell it is not sure of goes to a person, and you should give the rest a glance.
Who sees the photos?
Only members of your business.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
Start your 25 days free See it work
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667