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| Description | Temperature | State of Food |
| Pasta in the walk-in refrigerator | 35 °F | Cold Holding |
| Sliced cheese in two door counter refrig. | 39 °F | Cold Holding |
| Crab cake in the grill 4-drawer grill | 40 °F | Cold Holding |
| Gravy in the "True" 1-dr refrig. | 36 °F | Cold Holding |
| Chicken broth on burner | 192 °F | Cooking |
| Ribs in the CVAP unit | 135 °F | Hot Holding |
| Cheese sauce in the warmer | 136 °F | Hot Holding |
| Key lime pie in the dessert refrigerator | 35 °F | Cold Holding |
| Meat in the meat walk-in refrigerator | 32 °F | Cold Holding |
| Shredded cheese in the 4-drawer refrig. | 41 °F | Cold Holding |
| Pico de gallo in the prep 4-drawer refrig. | 37 °F | Cold Holding |
| Mushrooms in the 2-dr upright refrig. | 92 °F | Cooling |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Bar dish machine | Chemical | 75 | Chlorine | |||
| Kitchen dishmachine | High temp | 168 | 176 °F |
| Description | Temperature |
| Walk-in refrigerator | 41 °F |
| Meat walk-in refrigerator | 38 °F |