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| Description | Temperature | State of Food |
| ground beef | 171 °F | Hot Holding |
| pico de gallo inside of prep unit | 41 °F | Cold Holding |
| lettuce inside of prep unit | 41 °F | Cold Holding |
| *chicken on freezer | 47 °F | Cold Holding |
| refried beans inside of walk in cooler | 40 °F | Cold Holding |
| refried beans | 157 °F | Hot Holding |
| *steak on freezer | 54 °F | Cold Holding |
| sauce inside of walk-in cooler | 40 °F | Cold Holding |
| queso on stove | 169 °F | Reheating |
| sliced tomatoes inside of prep unit | 37 °F | Cold Holding |
| steak | 190 °F | Cooking |
| salsa inside of walk-in cooler | 40 °F | Cold Holding |
| *queso | 124 °F | Hot Holding |
| queso inside of walk-in cooler | 41 °F | Cold Holding |
| chicken | 161 °F | Hot Holding |
| rice | 168 °F | Cooking |
| chicken inside of walk-in cooler | 41 °F | Cold Holding |
| pork inside of walk-in cooler | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Auto Chlor | Chemical | 50 | Chlorine |
| Description | Temperature |
| salsa cooler | 20 °F |
| three compartment sink | 124 °F |
| walk in cooler | 35 °F |
| Bev air prep unit | 41 °F |
| hand sink | 111 °F |