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| Description | Temperature | State of Food |
| Beer Cheese | 151 °F | Hot Holding |
| Sliced Tomatoes | 40 °F | Cold Holding |
| Broccoli Chowder | 136 °F | Hot Holding |
| Chicken Wings | 33 °F | Cold Holding |
| Diced Chicken | 41 °F | Cold Holding |
| Cooked Broccoli | 34 °F | Cold Holding |
| French Onion Soup | 141 °F | Hot Holding |
| Sliced Roast Beef | 37 °F | Cold Holding |
| Shredded Cheese | 40 °F | Cold Holding |
| Coleslaw | 41 °F | Cold Holding |
| Fried Chicken | 34 °F | Cold Holding |
| Au Jus | 156 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish Machine | Chemical | Chlorine | ||||
| 3-Compartment Sink | Chemical | Quat |
| Description | Temperature |
| RIF | 0 °F |
| 2-Door RIC | 41 °F |
| RIC | 41 °F |
| Prep RIC | 40 °F |
| WIF | 14 °F |
| WIC | 38 °F |
| RIC | 40 °F |