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| Description | Temperature | State of Food |
| Beef in three door prep refrigerator | 42 °F | Cold Holding |
| Pudding in bar refrigerator | 40 °F | Cold Holding |
| Sprouts in two door refrigerator | 41 °F | Cold Holding |
| Sprouts in water | 47 °F | Cold Holding |
| Beef on burner | 212 °F | Cooking |
| Bean & rice pudding in dining room refrigerator | 51 °F | Cooling |
| Rice pudding in dining room refrigerator | 39 °F | Cold Holding |
| Chicken in one door prep refrigerator | 41 °F | Cold Holding |
| Chicken in upright one door refrigerator | 41 °F | Cold Holding |
| Meatballs in three door prep refrigerator | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishmachine | Chemical | 50 | Chlorine |
| Description | Temperature |
| Dining room refrigerator | 44 °F |
| One door prep refrigerator | 42 °F |
| Three door prep refrigerator | 44 °F |
| Walk-in freezer | 6 °F |
| Upright one door refrigerator | 28 °F |
| Walk-in refrigerator | 40 °F |
| Bar refrigerator | 41 °F |