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| Description | Temperature | State of Food |
| curry sauce, on counter prior to cooling | 185 °F | Hot Holding |
| stuffed crab, walk in | 46 °F | Cold Holding |
| fried tofu, walk in | 46 °F | Cold Holding |
| sticy rice, 2 dr reach in | 41 °F | Cold Holding |
| wonton, 2 dr uprt | 41 °F | Cold Holding |
| fried tofu, 2 dr prep | 39 °F | Cold Holding |
| cooked chicken, 2 dr prep | 40 °F | Cold Holding |
| noodles, 2 dr noodle prep unit | 40 °F | Cold Holding |
| sticky rice, walk in | 45 °F | Cold Holding |
| rice, rice cooker | 155 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| machine | cL2 | 100 |