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| Description | Temperature | State of Food |
| tuna salad (prep bottom) | 41 °F | Cold Holding |
| diced cooked chicken | 30 °F | Cold Holding |
| sliced toms (prep top) | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 vat sink | chemical | 200 | chlorine |
