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| Description | Temperature | State of Food |
| Roasted pineapple, Sour cream in "Avantico" 2-dr small backup ref. | 40 °F | Cold Holding |
| Cherry tomatoes, Fried plantains, Sweet corn, Quinoa salad on cold salad bar | 37 °F | Cold Holding |
| Sweet potatoes, Fried plantains, Pico de gallo in "Turbo air" 3-dr u/c ref. | 35 °F | Cold Holding |
| Grilled chicken in "Avantico" hot holding unit | 142 °F | Hot Holding |
| Queso sauce on small backup steamtable | 144 °F | Hot Holding |
| Black beans on steamtable | 157 °F | Hot Holding |
| Roasted vegetables on cold salad bar | 35 °F | Cold Holding |
| Poached egg whites on small backup steamtable | 140 °F | Hot Holding |
| Steak on steamtable | 136 °F | Hot Holding |
| Baked potatoes, Fried rice on steamtable | 140 °F | Hot Holding |
| Grilled chicken | 171 °F | Hot Holding |
| Roasted vegetables, Sweet potatoes in WIC | 39 °F | Cold Holding |
| Fried rice in WIC | 73 °F | Cooling |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-compartment sink | Manual, Chemical | Strips provided | Not in use during this inspection | Quaternary Ammonium Chloride |