Peter B Food Safety Audits: Oahu Safety Articles About Logs


Peter B Food Safety Audits provides top safety articles about logs to clients in Oahu and the Hawaiian islands



Wash, Rinse, Sanitize

Frozen Food Thawing Procedures
Maintaining Logs

Glove Usage

Proper Cooling Procedures
Dry and Sanitizer Cloths



For quality trainings aimed at preserving the integrity and uplifting the culinary industry contact Food Safety & Culinary Solutions specialist Ai Kahu


KC Drive Inn was the first drive-in in Hawaii when it opened in Oahu in 1929


Foodland opened in 1947 bringing the era of modern supermarkets to Oahu

The "Pineapple King", James Dole, planted pineapples on Oahu in 1901, and in 1922 he purchased the entire island of Lanai to grow pineapples


Be sure to check out the latest food safety articles here


Over 85% of foodborne illnesses can be prevented by handwashing


The Temperature Danger Zone (TDZ) is between 41 and 135 degrees


Projected job growth from 2016-2026 for jobs combining food prep and service.

2 in 5

Restaurant operators said they plan to devote more resources to employee training.

According to the National Restaurant Association, food service jobs account for 14% of the total employment in Hawaii, 4% higher than the national average.


Restaurants across Hawaii are set to gross $4.6 billion in sales in 2017.

The different types and importance of maintaining Logs – not the campfire type of log

A tool that managers use to maintain safe food in their operations are taking and recording of logs. There are a variety of logs that should be kept as a record of safe food handling, and help avoid surprises when inspected. The ones we will focus on are refrigeration, cold and hot holding, cooling, and sanitizer. Taking and maintaining records of these Critical Control Points (that should sound familiar!!) is a major way to help ensure safe food by identifying when those CCP’s are out of range. The manager should then make corrections to the procedures or call for repairs to equipment.

Refrigeration logs should be posted by each refrigeration unit, usually on a clipboard. The temps should be taken at least twice a day. Any cooler out of range – above 41 deg – needs to be checked out, and if necessary, have all foods removed until repairs are completed. As a side note – this is why all your refrigeration – walkins, reach ins, line drawers… need to have an easily found thermometer. Thermometers pushed to the back or hanging in a way that are not visible can’t be read by your cooks or the inspector.

Hot and cold holding temps are logged of foods on hold on the cook line or on a buffet. When temps are taken, any item out of range can be corrected. They should be taken every 2 hours.

Cooling Procedures were discussed in my July column. Cooling logs are the managers way of having proper cooling documented.

Lastly – Sanitizing logs. So many restaurants I audit are running a dishmachine that is not properly sanitizing – either with chemical or high temp. Frequently the supply bucket is empty, but no one is aware of it. Sanitizer buckets should be checked and recorded as well. These should be taken at least once a meal period.

A few pointers: If a group of coolers are together, create a log with a column for each on the same page to make recording easier.

Logs can be used as evidence to protect the restaurant in case of illness, so make sure they are accurate, up to date, and organized (usually in a binder) Going back to fill in missing days is called dry-labbing, and should not be acceptable in your facility. The numbers should not be the same. There will be slight variations from day to day. I actually worked with a guy who had copies of what needed to be temped in his drawer– he just wrote in the date!! Record falsification was a big reason he was fired.

Make sure more than one person does this, they know why they are doing it, what the CCPs are, and what to do to correct items out of the proper range. The more people that know the CCP’s, the better. There is a serious knowledge gap when only 1 person knows how to take temperatures. When this 1 person has a day off or is on vacation, logs are not kept! Bring your whole team on board!!! Have your cooks take turns doing the logs. Make sure your dishwashers do theirs.

To set up an audit at reasonable prices in Oahu or elsewhere on Hawaii, please contact us


PETER B FOOD SAFETY AUDITS provides independent third-party audits of foodservice operations – from small to large restaurants, hotels, residences, supermarkets and multi-unit facilities, pre-opening and routine audits.

Having attended NYC Technical College for Hotel & Restaurant Management, and graduated from the Culinary Institute of America in Hyde Park in 1986, my experience of 30+ years working as Chef and manager in hotels and restaurants in New York City, Oahu, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.









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