All facility types / Kitchen
Telure for a kitchen · $199/mo
The line check, on the phone of whoever is standing on the line
The temperature log is a clipboard by the walk-in, the hood cleaning is an invoice in accounts payable, the sanitizer bucket is a habit nobody writes down, and the food handler cards are in a drawer in another building. Telure turns all four into one dated, attributed, tamper-evident record for the room.
The demo is a full fictional facility, Northrake Unified Central Kitchen, with a year of records. No account needed.
Day to day
The clipboard by the walk-in stops being the system. A QR opens the line check on the phone of whoever is standing in front of the unit, so the reading is recorded where it is taken instead of copied up at close. The hood and suppression service visits arrive as tasks with an assignee, a reminder and an overdue escalation, and the contractor's report files against the hood itself rather than into accounts payable. Food handler and manager certifications show as expiring 30 days out rather than on the morning somebody notices.
When a claim surfaces
A year later nobody asks whether you check the cold holding. They ask which unit was read, on what day, by whom, and what they wrote, and a binned pad cannot answer it. Every item is timestamped the moment it is tapped, by the person who tapped it, on an append-only hash-chained ledger; corrections appear as visible amendments beside the original, never as quiet edits; and logging an incident freezes a hash-locked snapshot of the history that existed at that moment.
At renewal
A kitchen is usually the one space in a building that carries both a general liability exposure and a fire exposure, and both come up at renewal. Instead of describing your program you hand over a dated, verifiable export: a year of line checks, hood and filter checks, suppression readiness walks, guarding checks, chemical store rounds, closures, repairs and certification currency, with per-item attribution and integrity anyone can check at floorkept.com/verify. A documented program like that can factor favorably into underwriting, and a board or a franchise office asking the same question gets the same packet.
What you get, running a kitchen
The hood and the suppression system stop being an invoice
Both go on a registry with manufacturer, model, serial and installed date, each with its own service intervals. A cleaning visit or a suppression service becomes a dated interval completion against that specific system, with the contractor's report and the photographs filed against it, so the answer to when the duct was last opened is a record and not a sticker on the canopy that somebody may have replaced.
Cold units with serials, not just numbers on a pad
Walk-ins, reach-ins, prep tables and the ice machine are registered items with their own intervals, so a gasket replaced, a condenser cleaned or a compressor changed is a dated event on that unit. The daily reading is a separate record, taken on the walk and attributed to the person who took it, so three weeks of dated readings are still there instead of a pad that was binned.
The probe behind every temperature you record
Every temperature in the building is only as defensible as the probe that took it, and probes get dropped, boiled and left in a drawer. Register the probe set like any other equipment, and the accuracy check against an ice bath becomes a dated record against those probes, so the day each one was last checked and found good is a record rather than somebody's memory.
Telure does not test anything, and does not want to
It reads no temperature, tests no strip, and watches no sensor. A person reads the probe, the gauge or the strip, and Telure records who read it, when, what they wrote, and that the reading has not been altered since. That is a different job from measuring, and it is the job that is missing.
What you stock is the food and beverage module's job
This pack covers the room and its equipment. The separate food and beverage module covers the products: log what you sell or serve by brand, product name, UPC and lot code, and get an email when a public food recall names one of them, with the response recorded on the same ledger. Turn the module on beside the pack if you sell packaged food; the two never ask you for the same thing twice.
Recalls checked against the equipment you actually run
Public recall data is polled daily and compared against your registered slicers, mixers, cold units and suppression equipment, serial ranges included. A match opens a documented response flow at the kitchen that owns the machine, instead of a bulletin that reached an inbox nobody reads. Recalls on the food itself are matched separately, by brand, product name, UPC and lot code, in the food and beverage module.
Taking the slicer out of service is a record, not a note taped to it
Pulling a machine, closing a line or shutting the kitchen is a recorded event: who took it out, why, and who authorized putting it back. Equipment out of service stays visibly out of service until somebody with a name returns it, and declared closure days are cross-referenced by the gap report, so a week of tile and drain work never reads as a month of missed checks.
Food handler and manager certifications that count themselves down
People down one side, topics across the top: food handler cards, the manager or person-in-charge certification, allergen training, chemical handling. Record the date each was completed and the date it lapses, and it shows as expiring 30 days out. A colleague certifies each item as they watch it, and anyone a topic does not apply to is marked so rather than left looking overdue. Telure records what you tell it and when it lapses; it does not issue, verify or endorse anybody's credential.
A corrective queue that closes
Every finding, whether it came off a line check or out of an inspector's visit, opens a corrective-action item on the queue. The queue shows what is open, how long it has been open, and who closed it. That is what turns "we knew about that gasket" into "we found it on the 4th, moved the product the same afternoon, and the gasket was replaced on the 9th".
Records that cannot be quietly edited
Entries are immutable once submitted (enforced by the database, not policy) and hash-chained so alteration is detectable. Corrections appear as visible amendments beside the original. A temperature log anybody can tidy up after a complaint is worse than no log at all, and this is the difference between a checklist app and evidence.
An incident freezes its history
Logging an incident writes a hash-locked snapshot of the prior 90 days of inspection history for the area or the machine involved into the incident itself: exactly which line checks, hood checks, guarding checks and closures existed at that moment, provable years later, whatever the file looks like when it is finally opened.
The manufacturer's manual and your own jurisdiction stay in charge
Where a manufacturer's documentation sets a service type or an interval, that documentation governs, and Telure shows the difference against the pack's cadence rather than resolving it quietly. Where your health jurisdiction, your fire authority or your insurer sets a frequency or an inspector's qualification, that governs too. The pack is a starting point you adapt, and the adaptation is itself on the record.
The export an inspector, a board or an insurer can verify
A dated, paginated PDF for any period, or a roll-up across every kitchen in the district or the association: adherence and gaps reported explicitly, per-item attribution shown, closures cross-referenced, integrity verification printed on the cover and checkable by anyone at floorkept.com/verify.
The Telure Standards for a kitchen
A Telure-curated list of recurring inspections and reviews. In the product it works as an alignment tracker: you turn it on, match the work you already run to the clauses it covers, and record a reason for any clause that does not apply here. Turning it on adds no tasks, and it is not a certification. The manufacturer’s manual governs all equipment intervals.
- Probe thermometer accuracy check against an ice bathWEEKLY
- Floor, mat and drain walkWEEKLY
- Sanitizer concentration and warewash rinse checkWEEKLY
- Hood filter and grease removal device checkWEEKLY
- Refrigeration, cold holding and ice machine condition checkMONTHLY
- Suppression system and Class K extinguisher readiness checkMONTHLY
- Powered equipment guarding and cleaning shutdown checkMONTHLYaddresses 29 CFR Part 1910
- Chemical store, labeling and eyewash checkMONTHLYaddresses 29 CFR Part 1910
- Grease interceptor and drain line checkMONTHLY
- Allergen separation and labeling walkMONTHLY
- Serving line, sneeze guard and self-service station checkMONTHLY
- Food contact surface and cleanability inspectionQUARTERLY
- Hood and suppression system service visit (qualified person)SEMIANNUAL
- Food handler and manager certification currency reviewSEMIANNUAL
- Annual exhaust system, gas connection and appliance inspectionANNUAL
2 of 15 shown with references. A reference is a designation a check addresses, never a compliance claim. See the full basis register
The starter daily walk
- Walk-in and reach-in temperatures read and recorded against each unit
- Hot holding wells read and recorded against the kitchen's own written figure
- Cold holding on the line read and recorded before service starts
- Sanitizer concentration tested with an in date strip and the reading written down
- Dish machine gauges read and recorded, and the final rinse reaching the racks
+ 10 more, editable at onboarding
A registry that speaks kitchen
Register equipment by position with serials. Recalls are checked against this registry daily, serial ranges included.
Roles your staff already have
Food Service Director · Kitchen Manager · Executive Chef · Lead Cook · Cook · Prep Cook · Warewash Attendant · Server · Receiving Clerk
Pick your name, walk the check, tap pass or flag, PIN to sign. No shared logins, and staff never need an inbox.
The demo facility
Walk Northrake Unified Central Kitchen before you sign anything
A fictional kitchen with a year of real-shaped records: clean days, a flagged item that opens and closes a corrective loop, an amendment, an incident with its frozen history. Every demo PIN is 0000.
$199/mo · 30-day trial
Start the record for your kitchen
The trial is the full product for 30 days, with the Telure Standards for a kitchen ready to enable and the starter walk ready to edit. No card to start, and nothing is charged unless you add one. Add billing before day 30 to keep recording after the trial.