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| Description | Temperature | State of Food |
| chicken | 178 °F | Cooking |
| stew | 140 °F | Hot Holding |
| tomatoes (prep top) | 36 °F | Cold Holding |
| cooked meat (walk in) | 40 °F | Cold Holding |
| cooked vegetable (reach in) | 41 °F | Cold Holding |
| hummus (low boy) | 43 °F | Cold Holding |
| tomato mix (prepped at 2:00 PM) (reach in) | 46 °F | Cooling |
| hummus (walk in) (prepped 30 minutes prior) | 50 °F | Cooling |
| lettuce (prep top) | 42 °F | Cold Holding |
| raw beef (reach in) | 44 °F | Cold Holding |
| beef | 158 °F | Cooking |
| rice | 150 °F | Hot Holding |
| raw chicken (reach in) | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 comp sink | quat | 200 |