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| Description | Temperature | State of Food |
| Pico de gallo in "True" 2-dr cheese station prep ref. | 38 °F | Cold Holding |
| Hard-boiled eggs in "True" 2-dr reach-in ref. | 37 °F | Cold Holding |
| Sour cream, Goddess sauce in WIC | 38 °F | Cold Holding |
| Tomato sauce in "True" 2-dr expo station prep ref. | 40 °F | Cold Holding |
| Goddess sauce in "True" 2-dr expo station prep ref. | 38 °F | Cold Holding |
| Eggs, Diced tomatoes in "True" 2-dr salad prep ref. | 37 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish machine (main kitchen) | Automatic, Chemical | Strips provided | Sodium hypochlorite | |||
| Bar dish machine | Automatic, Chemical | Strips provided | Sodium hypochlorite | |||
| 3-compartment sink | Manual, Chemical | Not in use during this inspection |