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FOOD TEMPERATURE LOG **TEMPERATURE LOG MUST BE COMPLETED AND PRESENTED TO THE INSPECTOR AT THE TIME OF THE INSPECTION FOR PERMITTING** ESTABLISHMENT HOT FOOD TEMPERATURE LOG FOOD ITEM COOKED TEMP TIME TAKEN DEPART TIME* TIME ARRIVED TEMP AT INTERVAL HOURLY TEMP 1 HOURLY TEMP 2 HOURLY TEMP 3 COLD FOOD TEMPERATURE LOG FOOD ITEM TEMP AT DEPART TIME TAKEN DEPART TIME* TIME ARRIVED TEMP AT ARRIVAL HOURLY TEMP 1 HOURLY TEMP 2 HOURLY TEMP 3 NOTE: 1. CALIBRATED FOOD THERMOMETER MUST BE AVAILABLE TO MONITOR PRODUCT TEMPERATURES AT EVENT 2. EXTRA SET OF CLEAN & SANITIZED SERVING UTENSILS SHOULD BE BROUGHT TO EVENT AND/OR SANITIZING SOLUTION AT PROPER CONCENTRATION HOT FOODS MUST BE DELIVERED AND HELD AT 135 DEGREES FAHRENHEIT MINIMUM COLD FOODS AT 41 DEGREES FAHRENHEIT OR LOWER AT ALL TIMES *TIME OF DEPARTURE FROM ESTABLISHMENT TO POP-UP EVENT DOMINICK PANGALLO MAYOR CITY OF SALEM, MASSACHUSETTS BOARD OF HEALTH 98 WASHINGTON STREET, 3RD FLOOR SALEM, MA 01970 TEL. (978) 741-1800 [EMAIL REDACTED] DAVID GREENBAUM, RS, CHO HEALTH AGENT