For Utah restaurants
Your restaurant temperature log, kept by the whole line.
Cooking, cooling and walk-in readings on every cook's phone, with the fix written down when the walk-in reads 45°F. Plans start at $8 a month.
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25 days free. Cancel anytime.
Friday, 6:40 pm
Why does the log slip?
Forty covers, and a cook out sick.
Food held too warm or cooled too slowly is how guests get sick, and a missing reading looks the same as a missed one.
- The rules
Cooking temperatures, two-stage cooling, hot holding, date marks: the Food Code is long.
- The day
Forty seats full, one cook called in sick at four, and nobody has written the walk-in temperature since the 2:10 pm reading. You can't stand over every pan.
- The point
You opened to feed people, not chase clipboards.
See a sample Friday on the screen before you decide anything.
Whose rules, exactly?
Each rule, with where it comes from.
Utah uses the 2022 FDA Food Code.
Kitchens run on habits. The chili's cooling clock and the walk-in's reading go on the phone your cooks already carry, with the rule printed beside each.
Cooling
135°F to 70°F within 2 hours, then to 41°F within 6 hours total.
Food Code 3-501.14, 3-501.15; R392-102-12(5) (trucks: at the commissary)
How fast do you have to cool cooked food?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?Date marking and disposal
Ready-to-eat TCS food held over 24 hours is labeled and used within 7 days at 41°F (day of prep = day 1); home kitchens: same day or 72 hours.
Food Code 3-501.17, 3-501.18; R392-102-12(7)–(9)
How long can food stay in a restaurant fridge?
What else can the inspector check? 5 more rules
Cooking temperatures
Poultry 165°F, ground meat 155°F for 17 s (protocol 160°F), steaks/chops/fish 145°F, microwave 165°F and stand 2 minutes.
Food Code 3-401.11, 3-401.12; R392-102-12(2)
What are the minimum cooking temperatures for meat?Reheating for hot holding
165°F for 15 seconds within 2 hours; only reheat once (protocol).
Food Code 3-403.11; R392-102-12(2)
What temperature do you reheat food to?Employee health: report, exclude, restrict
Food workers report vomiting, diarrhea, jaundice, sore throat with fever, pus-filled sores, Big 6 diagnoses and exposures; the person in charge excludes or restricts.
Food Code 2-201.11, 2-201.12, 2-201.13; R392-102-15(4)
When does a sick food worker have to stay home?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?Certified food safety manager
At least one supervisor is a certified food safety manager. State law says renew every 5 years (26B-7-412(2)(a), effective 5/6/2026), but its definition still says 3 (26B-7-401(9)(b)): renewing within 3 years meets both. Send proof to your local health department within 30 days.
Utah Code 26B-7-401(9), 26B-7-410, 26B-7-412; Food Code 2-102.12 (Utah amendment); R392-102-4(13)
Do you need a food handler permit in Utah?Does your county differ? 8 of Utah's 13 health departments do
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Bear River: check with them (their packet says 3 years). Bear River Food Establishment Information Packet
Utah law: send proof to your health department. Davis County: keep the certificate at the shop; they check it at inspection and record it. Davis County food handler permit page
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Salt Lake County: their Health Regulation #5 (2018) still says every 3 years, so renew by their date or confirm with them. Utah law: send proof to your health department. Salt Lake County: register your manager with the department. SLCo Health Regulation #5 §4.1.4(iii)(a); SLCo Health Regulation #5 §4.1.4(i)
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). San Juan: check with them (their permit forms say 3). San Juan permit application
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Summit County: check with them (their Code of Health (June 2026) still says 3). Summit County Code of Health §1-6-5(B)(3)(c)(i)
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Tooele County: check with them (their page says Utah recognizes only 3). Tooele County food safety manager information page
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Utah County: check with them (their course handout says 3 years). Utah County 2025 Food Safety Manager Courses (PDF)
Utah law: renew every 5 years (26B-7-412), though its definition still says 3 (26B-7-401). Weber-Morgan: check with them (their page says every 3 years). Utah law: send proof to your health department. Weber-Morgan: register your manager with them and post the registration certificate where customers can see it. Weber-Morgan food handler permits page; Weber-Morgan Food Service Sanitation Regulation §6.19 (Food Code 2-102.22)
See the same rule on the screen your cook sees.
The plan
How long to set up?
Three steps, once.
Pick Restaurant
Start from the restaurant list, then edit it to match your menu.
Send each cook a link
Nothing to install. No phone? Use the shop tablet: tap your name, then enter a 4-digit PIN.
Download one PDF
Every reading is saved with the time and who took it. When the inspector comes, the binder is one PDF.
Setup is minutes, and your cooks' first walk-in reading is on Today the same day.
Not open yet?
What does my restaurant need
to open?
Not ready to start? Get the free checklist for a Utah restaurant: what you need on the wall.
Free: the Utah inspection-ready checklist
Every rule an inspector can check, in plain words, with where it comes from. Print it. Tick what you have.
- Cafés, restaurants and other permitted kitchens (PDF)
- Food trucks and carts (PDF)
- Home kitchens (MEHK) (PDF)
- Church and community kitchens (members only) (PDF)
Pick your place, type your email, and the PDF downloads.
A Tuesday
What does a Tuesday look like?
From check-in to close.
Today follows your weekly hours, so a place that opens at eleven is not asked for a seven o'clock reading.
Check in
Each cook answers a few health questions. The answer is
OK to work
orNo food work today
.Opening checks
Thermometer in ice water, the walk-in and freezer temperatures, the sanitizer strip. Then Today says Open for food: Yes.
Take the chili's temperature as it cools
Chili and soups made ahead: 70°F within 2 hours, then 41°F within 6. Start cooling sets both clocks.
The walk-in reads 45°F
It will not save until you say what you did. Then:
Caught early ✓
Out of degreaser
The dish cook taps
I'm out
on the step. It lands on the order list under your supplier, with one tap to it on Amazon. The strips that match your sanitizer sit beside it.Close the day
The last walk-in temperature. Today shows what is still open, so it is handed off, not forgotten.
This is the whole day. It is on your cooks' phones in a few minutes.
Inspection day
And when the inspector
walks in?
You download one PDF. No binder to fill at night.
- Your permits and the manager certificate.
- Every out-of-range reading, with the fix the cook wrote.
- The temperature tables your cooks typed in.
- The last 90 days by default. Only managers can download it.
Look at a sample binder before you decide.
Why not just take the points off?
A few points cost little.
An easier shift is worth more.
A few points will not close you, so that is not the reason. The reason is Friday at 6:40 pm.
- An easier shift
Each cook sees one next thing: the walk-in, the chili's cooling clock, the 3 pm strip. Every machine's cleaning steps come with pictures. Out of degreaser? One tap puts it on the order list. The date labels count the 7 days, so prepped food is used before it is found. Less scramble at open and close.
- Credit for your cooks
For the cook, this is not policing. It is one next thing with the rule beside it, and his name on good work: every reading, every
Caught early
. A reading counts the same whether it passes or not. When the inspector walks in, you hand over one PDF, problems first, and go back to the line. - Proof, not promises
An inspection is a snapshot, one to three times a year. Your records show how you run every day. Each walk-in reading has the time and the cook's name, a photo where it helps, and corrections struck through, never deleted. The binder is one PDF with its own fingerprint. That is proof you can show, not a promise. In Salt Lake County the score is public too.
About five quick taps a day, on the phone your cooks already carry. Count them on a sample kitchen.
So what changes Monday?
Cook.
The log keeps itself.
Monday, the first cook opens the link, takes the walk-in temperature and types it in. By close, Today shows what is still open.
Your trial covers weeks of real service, enough to see if it holds.
Questions
Before you
start.
Is this a HACCP plan?
No. A HACCP plan is a written plan that some special processes need, like vacuum packing or curing meat, and your health department reviews it (FDA Food Code 3-502.11, 3-502.12 and 8-201.13). CleanCleaver keeps the everyday temperatures and check-ins most small kitchens need.
Do we need a certified food safety manager?
Utah requires at least one supervisor who is a certified food safety manager. CleanCleaver keeps the certificate on file, and the binder lists it.
I'm the general manager. The owner holds the card.
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.
Can cooks log without a phone?
Yes. Set up the shop tablet. Each person taps their name and enters a 4-digit PIN.
What if a reading is out of range?
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.
We ran out of degreaser and sanitizer at 4 pm. Then what?
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.
Does it alert me when the walk-in is warm?
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.
What does a restaurant pay?
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.
Isn't losing a few points cheaper than all this?
Probably, if points were the only thing. A few points will not close you. Closing is for an imminent health hazard, like a sewage backup or an outbreak (FDA Food Code 8-404.11). So 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. An inspection is a snapshot, one to three times a year. 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.
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