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| Description | Temperature | State of Food |
| Died tomatoes, Cooked mushrooms in "True" 4-drawers prep ref. (kitchen) | 35 °F | Cold Holding |
| Saffron puree | 148 °F | Hot Holding |
| Bolognese in "True" 4-drawers prep ref. (kitchen) | 49 °F | Cold Holding |
| Pico de gallo "Turbo air" 2-drawers prep ref. (kitchen) | 40 °F | Cold Holding |
| Marinara sauce | 155 °F | Hot Holding |
| Sliced provolone in "Turbo air" 2-drawers prep ref. | 41 °F | Cold Holding |
| Fresh mozzarella, Crumbled blue cheese in "True" 4-drawers prep ref. (desserts/salads) | 35 °F | Cold Holding |
| French onion soup | 167 °F | Hot Holding |
| Beef stew in WIC | 41 °F | Cold Holding |
| Blanched asparagus in "Turbo air" 1-dr, 2-drawers ref. | 39 °F | Cold Holding |
| Spaghetti, Linguini in "Turbo air" 1-dr, 2-drawers ref. | 41 °F | Cold Holding |
| Baked suzuki fish | 192 °F | Cooking |
| Milk in "True" 2-dr ref. (near clean dishes) | 40 °F | Cold Holding |
| Roasted garlic in "True" 2-dr upright ref. | 40 °F | Cold Holding |
| Chicken vegetable soup | 161 °F | Hot Holding |