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| Description | Temperature | State of Food |
| Milk in "Krown" 3-dr glass bar ref. | 39 °F | Cold Holding |
| Pan-fried chicken | 192 °F | Cooking |
| Grilled salmon | 186 °F | Cooking |
| Rice in WIC | 121 °F | Cooling |
| Ceviche, Corn & vegetables in "Superior" 2-dr reach-in ref. | 46 °F | Cold Holding |
| Sour cream, Pico de gallo in "Central" 2-dr prep ref. | 41 °F | Cold Holding |
| Wild rice | 140 °F | Hot Holding |
| Refried beans | 181 °F | Hot Holding |
| Pico de gallo, Flan in "Superior" 2-dr reach-in ref. | 51 °F | Cold Holding |
| Shrimp pasta | 181 °F | Cooking |
| Shredded beef w/eggs | 161 °F | Hot Holding |
| Steak | 181 °F | Cooking |
| Yucca in "Central" 1-dr glass upright ref. | 38 °F | Cold Holding |
| Boiled chickens | 207 °F | Cooking |
| Rice, Refried beans in WIC | 40 °F | Cold Holding |
| Scrambled eggs | 176 °F | Cooking |
| Tomato wedges in "Central" 1-dr glass upright ref. | 35 °F | Cold Holding |
| Mexican cheese blend, Sliced tomatoes in "Central" 2-dr prep ref. | 40 °F | Cold Holding |
| Shredded chicken | 151 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-compartment sink | Manual, Chemical | Not in use during this inspection | ||||
| Dish machine | Automatic, Heat | No thermo-labels/thermometer provided | Heat | 169.9 °F |