Hot holding, cold holding, cooking temps: logged at the pass, every meal period.
Name the dish, pick hot, cold or end of cooking, set the value, add it to the batch. Several dishes, then one Validate with a first name and the time. A meatloaf sitting under 135 °F, and a corrective action is asked for on the spot.
No credit card. Any off-the-shelf Android tablet will do.
A holding temperature log that keeps itself, plate after plate
Hot food on the steam table cools down, cold food on the line warms up. The log has to exist, be dated, and show what was done the night a dish was not at temperature.
What the Food Code expects
FDA Food Code 3-501.16 sets hot holding at 135 °F or above and cold holding at 41 °F or below for TCS foods, and 3-401.11 sets the cooking temperatures. Your HACCP plan has to prove you check them: a dated log, kept as you go, not rebuilt at the end of the week. Local health codes build on the same rule.
The trouble with the clipboard
The holding log gets filled in from memory at close, with the same number on every line. A soup that went out lukewarm on a slammed Friday leaves no trace, and nobody can say what was done about it. The day you have to pull the log, it shows.
What Tracito changes
Three dish types, each with its limit already set. Every reading carries the dish, the value, the time and a first name. An out-of-range dish cannot be saved without saying what was done. The log writes itself, dated and signed, and comes out as a PDF in one tap.
Almost nothing to set up: you log from the first meal period
The Tracito way: the limits are ready when you open the module, then the crew only names the dish, sets the value and validates. No options on screen during the rush.
Name the dish, set the value, add it to the batch
At the pass, a crew member types the dish name if they want to (it is optional), picks the type: hot dish ≥ 135 °F, cold dish ≤ 41 °F, or end of cooking at the core, preset at 167 °F. They set the value with − and + (or type it), tap Add to batch, and move on to the next dish.
Meatloaf, grilled chicken, Caesar salad: three dishes go into the batch in a few seconds, then one Validate saves them all with the person's first name and the time. Not a name and a time per dish, one for the whole batch.
Green when compliant, red when out of range, action required
As soon as the value is set, the verdict shows: compliant, or out of range in red. A hot dish at 128 °F cannot be validated until someone says what was done: reheated to 165 °F, brought back to temp before it went out, discarded… A free note completes it if needed, and the manager gets a notification on their phone.
The tablet works without Wi-Fi: in the middle of service, readings are saved on the tablet and go out on their own once the network is back. Several tablets and phones can be used in the same kitchen, each one sees the others' dishes.
The log writes itself
Every validated reading joins the module's register: time, first name, dish, type, value, compliance, corrective action. Nothing gets erased: a cancelled reading stays visible, crossed out, with who cancelled it and when. A reading entered after the fact is marked as such.
The register exports to PDF or goes out by e-mail, for the period you pick: today, this week, this month, this year, or any two dates.
You know, without asking
- The day on one screen. The day summary shows, module by module, what was done and what went out of range. The dishes logged at the pass are there, with the ones that caused a problem.
- A notification when something drifts. An out-of-range dish lands on your phone with the dish, the value, the person and the action taken. You choose the quiet hours.
- Inspection mode. Hand the tablet to the health inspector: a read-only view, every register dated, the period's non-compliances, the complete file as a PDF.
- The summary by e-mail. Every Monday and at the start of each month: what was done, missed and out of range, module by module.
- From your web account. The same registers, the full settings, several locations, a consultant invited in read-only mode.
It fits your menu, not the other way around
Three limits preset, in °F, Food Code defaults
A U.S. location gets the Food Code values out of the box: hot dish ≥ 135 °F, cold dish ≤ 41 °F, and 167 °F at the core for end of cooking. Adjust the cooking limit to what your menu calls for (165 °F for poultry, 155 °F for ground beef, 145 °F for whole cuts) or tighten any of them if your HACCP plan says so: every reading keeps the limit that applied that day.
The dish name is optional
On a slammed night, you pick the type, set the value, add it to the batch: the reading is valid without a dish name. When there is time, you type "meatloaf" and the register reads better. Both live side by side in the same meal period.
As many dishes as you want, per meal period
No set number: one dish at the start of lunch, the three specials of the day, or every tray of a catered event. Each reading is tied to the current meal period, lunch or dinner, and the period's counter updates at every Validate.
One tablet for the whole crew
No account or password per person: everyone picks their first name when validating, and that first name goes in the register. A new hire who started this morning is added in one tap, with the "+" next to the names.
The detailed answers are in the help center
- How do I log a holding temperature for a dish?
- Hot, cold, cooking temperature: what are the thresholds?
- A dish is out of range: how do I record it?
- How do I add a check such as cooking temperature or rice pH?
- Where is the service temperature register, and how do I cancel a mistake?
All the module’s questions: help center › Service temperatures.
Your dishes logged from tonight's dinner
Create your location, open the module, log the first dish. 30-day free trial, no credit card. Then 29 € a month or 290 € a year per location, all modules included.
paper is over