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| Description | Temperature | State of Food |
| meatball | 165 °F | Reheating |
| chicken and shrimp fettucine | 175 °F | Hot Holding |
| milk | 35 °F | Cold Holding |
| chili | 173 °F | Hot Holding |
| mushrooms (cooked) | 35 °F | Cold Holding |
| mushroom sauce | 36 °F | Cold Holding |
| mozzarella cheese | 39 °F | Cold Holding |
| cream of broccoli | 167 °F | Hot Holding |
| spaghetti (cooked) | 40 °F | Cold Holding |
| tuscano soup | 188 °F | Hot Holding |
| cheese | 41 °F | Cold Holding |
| chicken & shrimp fettucine | 189 °F | Cooking |
| manicotti | 34 °F | Cold Holding |
| chicken | 187 °F | Hot Holding |
| cut tomatoes | 39 °F | Cold Holding |
| meat sauce | 162 °F | Hot Holding |
| lettuce | 40 °F | Cold Holding |
| chopped salad | 37 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-compartment sink (bar) | 122 °F | |||||
| Hobart Conveyor | Hot Water | conveyor speed 5.6 ft/minute | wash temp: 160 min. rinse temp: 180-194 | 192 °F |
| Description | Temperature |
| cold hold unit | 36 °F |
| women's restroom sink | 115 °F |
| men's restroom sink | 108 °F |
| hand sink (by food disposal area) | 157 °F |
| hand sink (bar) | 108 °F |
| hot box | 173 °F |