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| Description | Temperature | State of Food |
| spring rolls (prepped at 10:00 A.M.) (reach in) | 48 °F | Cooling |
| shrimp (prep top and low boy) | 40 °F | Cold Holding |
| milk (display case) | 38 °F | Cold Holding |
| sprouts (prep top and low boy) | 42 °F | Cold Holding |
| rice | 180 °F | Hot Holding |
| cooked pork (low boy) | 45 °F | Cold Holding |
| tofu (prepped at 10:00 A.M.) (reach in) | 49 °F | Cooling |
| egg rolls | 144 °F | Hot Holding |
| chicken | 169 °F | Cooking |
| chicken (prepped at 10:00 A.M.) (prep top) | 45 °F | Cooling |
| beef (prep top) | 39 °F | Cold Holding |
| raw beef (prep top) | 47 °F | Cold Holding |
| cooked beef (prep top) | 44 °F | Cold Holding |
| beef (prepped in past hour) (reach in) | 125 °F | Cooling |
| raw chicken (prep top) | 45 °F | Cold Holding |
| shrimp (prep top) | 42 °F | Cold Holding |
| noodles (reach in) (prepped at 10:00 A.M.) | 46 °F | Cooling |
| crab (prep top) | 44 °F | Cold Holding |
| pork | 189 °F | Cooking |
| tofu (room temperature) | 51 °F | Cold Holding |
| pig feet (prep top) | 48 °F | Cold Holding |
| lettuce (prep top and low boy) | 43 °F | Cold Holding |
| cooked sausage (low boy) | 47 °F | Cold Holding |
| tofu (low boy) | 42 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| chemical dish machine | chlorine | 100 |