Cold Make Table Not Holding Temperature

Audience: In-store team members and shift leads
Applies to: Cold make table/refrigerated prep line, under-counter fridges, sandwich/cold wells
Goal: Keep food safe, minimize waste, restore equipment, and document the incident.

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1) If product is above 41°F — act immediately

1. Measure temps of several TCS items (meats, cheese, dairy, cut veggies) with a calibrated thermometer.

2. If any item is >41°F for an unknown time or >41°F for 4+ hours, discard per store policy.

3. If items are >41°F but likely <4 hours, move to the walk-in (≤41°F) and label with time. Do not return to the line until verified ≤41°F.

4. Place “DO NOT USE” sign on the affected unit/pans.

Tip: Start a Temp & Incident Log entry (time found, food temps by item, corrective actions, initials).

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2) Quick triage (5–10 minutes)

• Power check: Ensure unit is plugged in, outlet is working, breaker/GFCI not tripped.

• Doors/lids/gaskets: Close lids fully, check door gaskets for gaps/tears, remove items blocking closure.

• Airflow & overfill: Pans should not sit above the cold rail; clear vents and allow space behind/under unit.

• Setpoint & display: Confirm setpoint is 33–39°F. Note any error codes or defrost indicators.

• Condenser coil: If safe and accessible, brush/vacuum dust from the front coil grill.

• Ambient heat: Reduce heat sources near the unit (open doors, heaters, hot equipment).

If temps don’t start trending down (or unit won’t engage) after basic checks, move to Section 3.

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3) Stabilize operations (workarounds)

• Transfer product to the walk-in and work out of chilled backup pans: prep small batches in the walk-in, then bring to line and swap every 30–45 minutes.

• Use ice baths for critical items if approved (pans nested in bus tubs with ice; food kept ≤41°F).

• Simplify makeline: keep only high-volume items on line; stage others in the walk-in.

• Update POS availability if any toppings must be paused; inform guests about minor prep delays.

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4) Create a maintenance ticket (and call tree)

Log a maintenance request through Zendesk and notify:

1. Manager on Duty (MOD)

2. GM/Owner

3. Approved refrigeration vendor (if policy allows direct call)

Include in ticket:

• Store #, address, your name/phone

• Asset tag, make/model, serial #

• Observed temp(s), setpoint, and time discovered

• What you tried (power, gaskets, coil, airflow, etc.)

• Ambient conditions (front door open, nearby oven/hot equipment)

• Photos of the unit, data plate, error code (if any)

• Any unusual noises, smells, frost/ice buildup

Target response:

• Critical (cannot hold ≤41°F): Vendor ETA same day if possible

• High (borderline temps): Next business day

• Medium (cosmetic/minor): Within 3–5 business days

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5) Food safety & documentation

• Keep Temp & Incident Log updated every 30 minutes until resolved.

• Mark any discarded product on Waste Log (item, qty, reason “temp abuse”).

• If policy requires, submit an Incident Report with photos and ticket #.

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6) After repair/return to service

1. Sanitize interior surfaces, pans, lids, and gaskets.

2. Pre-chill the empty unit to ≤38°F before re-stocking.

3. Load small batches of product; verify each item returns to ≤41°F.

4. Monitor & log product and air temps every 30 minutes for 2 hours.

5. Close the ticket with final notes and attach the Temp Log page.

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FAQs

Q: Can we keep food out on the line if the unit is down but we rotate pans frequently?
A: Only if you can prove ≤41°F is maintained (logs + thermometer checks). When in doubt, keep product in the walk-in and stage smaller batches.

Q: The display shows 38°F, but product measures 45°F. Which do we trust?
A: Trust product temperature. Air probes can read lower than actual food temps.

Q: How often should coils be cleaned?
A: Follow the vendor manual; commonly monthly light cleaning and quarterly deep cleaning (documented).

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Bonus: Short Troubleshooting Checklist (print for back-room)

☐ Move at-risk food to walk-in; label time; log temps

☐ Check power, breaker/GFCI, plug seated

☐ Lids closed; gaskets intact; no overfilled pans

☐ Clear vents; verify airflow; reduce ambient heat

☐ Setpoint 33–39°F; note errors/alarms

☐ Light coil cleaning if safe

☐ Open maintenance ticket + notify call tree

☐ Use walk-in staging/ice baths; simplify line

☐ Log temps every 30 min until resolved

☐ Sanitize and pre-chill before re-stocking; verify ≤41°F