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| Description | Temperature | State of Food |
| Pasta/onion soup in walk-in refrigerator | 40 °F | Cold Holding |
| Shredded cheese in 4-drawer counter refrig. | 41 °F | Cold Holding |
| Ribs in CVAP unit | 151 °F | Hot Holding |
| Pork/beef in meat walk-in refrigerator | 39 °F | Cold Holding |
| Brisket in CVAP unit | 139 °F | Hot Holding |
| Milk in bar refrigerator | 36 °F | Cold Holding |
| Diced eggs in prep refrigerator | 41 °F | Cold Holding |
| Cheese in "True" 2-door refrigerator | 38 °F | Cold Holding |
| Chili in steamtable | 168 °F | Hot Holding |
| Sausages in grill 4-drawer refrigerator | 43 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Kitchen dish machine | High Heat | 166 | 184 °F | |||
| Bar dish machine | Chemical | 100 | Chlorine |
| Description | Temperature |
| "True" 1-door refrigerator | 36 °F |
| Meat walk-in refrigerator | 39 °F |
| Two door counter refrigerator | 34 °F |
| Prep refrigerator | 36 °F |
| "True" 1-dr freezer | -4 °F |
| Bar refrigerator | 39 °F |
| Walk-in refrigerator | 40 °F |
| Two door counter dessert refrigerator | 40 °F |
| "True" 2-door refrigerator | 33 °F |