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| Description | Temperature | State of Food |
| mashed potato | 169 °F | Hot Holding |
| chicken tenders | 209 °F | Cooking |
| diced ham/egg salad | 39 °F | Cold Holding |
| portioned beef BBQ | 42 °F | Cold Holding |
| corned beef hash | 53 °F | Cooling |
| raw hamburger | 42 °F | Cold Holding |
| shredded lettuce | 44 °F | Cold Holding |
| baked potato | 154 °F | Hot Holding |
| portioned chicken salad | 41 °F | Cold Holding |
| hamburger | 180 °F | Cooking |
| sliced/diced tomato | 38 °F | Cold Holding |
| milk/chocolate milk | 54 °F | Cold Holding |
| par cooked chicken | 43 °F | Cold Holding |
| chili (151F, 93F) | 93 °F | Hot Holding |
| green beans | 187 °F | Hot Holding |
| sliced/diced ham | 42 °F | Cold Holding |
| portioned mac & cheese | 167 °F | Hot Holding |
| cooked pasta | 41 °F | Cold Holding |
| grits | 165 °F | Hot Holding |
| hot dogs (57F, 60F) | 60 °F | Cold Holding |
| portioned BBQ | 37 °F | Cold Holding |
| cut melon | 45 °F | Cold Holding |
| cooked apples | 157 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| ADS | chemical | LTR sanitizer | chlorine | 50 °F |
| Description | Temperature |
| fry Avantco MUT | 39 °F |
| salad MUT | 36 °F |
| prep 4 dr RIC | 36 °F |
| WIC | 32 °F |
| WIF | 0 °F |
| grill Avantco MUT | 40 °F |
| wait Ascend UC cooler | 50 °F |
| fry UC freezer | 18 °F |
| dessert display cooler | 46 °F |
| 2 dr pass-thru cooler | 36 °F |
| CresCor hot box (180F/180F) | 180 °F |
| grill refrigerated drawer unit (44F/42F) | 44 °F |
| prep UC cooler | 34 °F |