The reheating log, start, end, verdict, no math.
A pan of beef stew comes out of the walk-in: you enter its temperature and the time. It hits 165 °F: you enter the end. The tablet works out the elapsed time and tells you on the spot whether it passes. Time and first name are saved, the log writes itself.
No credit card. Any off-the-shelf Android tablet will do.
A reheating log without a stopwatch or a clipboard
Reheating yesterday's chili for hot holding is the moment it crosses the danger zone again. The rule is short; the proof is not: you need a start time, an end time, both temperatures and a verdict, for every batch.
What the Food Code expects
FDA Food Code 3-403.11: TCS food that was cooked, cooled and is reheated for hot holding must reach 165 °F, and get there within 2 hours. Your HACCP plan has to show you check it and keep a record, batch by batch, with the time and the person. State and county codes build on the same rule.
The trouble with the clipboard
In the middle of a rush, nobody writes down the minute the hotel pan left the walk-in. The sheet gets filled in from memory after the meal period, and the elapsed time is figured in someone's head, when it is figured at all. A pan that sat two and a half hours on the flat top leaves no trace.
What Tracito changes
Two temperatures, two times, and the verdict comes out with no math: compliant, or a non-compliance in red that needs a corrective action. Every reheating carries the first name of the person and the time it was validated. The log fills up as you go and comes out as a PDF in one tap.
Two temperatures, two times, one single Validate
Nothing to set up before you start: the Food Code limits are already in place, in °F. The crew enters the start and the end, the tablet does the rest.
Enter the start and the end, add to the batch
The beef stew leaves the walk-in at 41 °F at 4:26 pm: a crew member sets the temperature with − and +, the time is already filled in. When the probe thermometer reads 174.6 °F, they enter the end. The dish name is optional; the elapsed time and the verdict show up before the item is even added to the batch.
The mac and cheese follows, then the soup: each reheating is added to the batch and waits in the right-hand panel. One single Validate saves them all, with the person's first name and the time.
The verdict is worked out, a non-compliance shows
The rule lives in the tablet: start at 41 °F or below, end at 165 °F or above, within 2 hours at most. A pan that takes two and a half hours, or tops out at 150 °F, turns red: the reheating cannot be validated until someone says what was done (kept heating and re-checked, discarded…). The manager gets a notification on their phone.
The tablet works without Wi-Fi: on the line or in the back, reheatings are saved right there and go out on their own once the network is back. Several tablets and phones can be used in the same kitchen.
The log writes itself
Every validated reheating joins the module's register: time, first name, dish, start and end temperatures, elapsed time, compliance, corrective action. Nothing gets erased: a cancelled line stays visible, crossed out, with who cancelled it and when.
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 lunch and dinner reheatings, the ones that passed and the ones that did not, next to every other task in the kitchen.
- A notification when something drifts. A reheating that ran too long or stayed too low lands on your phone with the dish, the temperatures, 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, every setting, several locations, a consultant invited in read-only mode.
It fits your kitchen, not the other way around
Food Code limits, in °F, out of the box
A U.S. location gets the FDA Food Code rule from day one: start at 41 °F or below, 165 °F or above within 2 hours, and works in Fahrenheit everywhere. If your HACCP plan or your county is stricter, you tighten the limits; every reheating keeps the ones that applied that day, even if you change them later.
A free-form log, not a forced task
You do not reheat at every meal period, nor the same number of pans. The module asks for nothing: it records what the crew enters, at lunch or at dinner, and files it by meal period on the day's list. The dish name is optional; when it is typed in, it shows up in the register.
A reheating started before the rush
Start and end each have their own date and time, and both can be changed: a pan pulled at 10:30 am and served at lunch is entered as is, even if it only gets logged when the line is set. A reheating entered after the fact is still a reheating dated at the real time.
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. Cooling, holding temperatures and reheating sit side by side in the same top bar, and work the same way, so a new hire learns one of them and knows all three.
The detailed answers are in the help center
- How do I log a reheating?
- The reheating took too long or never reached 165 °F: what do I do?
- How do I cancel a reheating validated by mistake, and where is the register?
All the module’s questions: help center › Reheating.
Your reheatings on record from tonight
Create your location, pull the first pan from the walk-in, enter the start. 30-day free trial, no credit card. Then 29 € a month or 290 € a year per location, all modules included.
paper is over