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| Description | Temperature | State of Food |
| Chicken | 187 °F | Cooking |
| White rice in warmer | 130 °F | Hot Holding |
| Rice noodles in the one door prep refrigerator | 44 °F | Cold Holding |
| Rice noodles in the one door prep refrigerator | 56 °F | Cooling |
| Sprouts and tofu in the produce refrigerator | 49 °F | Cold Holding |
| Sprouts in the one door prep refrigerator | 46 °F | Cold Holding |
| Smoked eel in the one door counter refrigerator | 41 °F | Cold Holding |
| Half 'n' half in bar refrigerator | 36 °F | Cold Holding |
| Dumplings in the two door prep refrigerator | 48 °F | Cold Holding |
| Half 'n' half in one door refrigerator | 41 °F | Cold Holding |
| Noodles in the two door refrigerator | 34 °F | Cold Holding |
| Tofu in the two door prep refrigerator | 52 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Kitchen dishmachine | Chemical | 0 | Chlorine |
| Description | Temperature |
| Chest freezer downstairs | 6 °F |
| Two door prep refrigerator | 44 °F |
| Two door produce/egg refrigerator | 45 °F |
| Two door refrigerator | 33 °F |
| One door prep refrigerator | 42 °F |
| One door counter refrigerator | 35 °F |
| Bar refrigerator | 30 °F |
| One door refrigerator in the basement | 41 °F |