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| Description | Temperature | State of Food |
| Gyro Meat-IT-Prep Unit | 34 °F | Cold Holding |
| Cut Tomatoes-IT-Prep Unit | 39 °F | Cold Holding |
| Cut Lettuce-IT-WIC | 35 °F | Cold Holding |
| Sausage Crumbles-IT-Prep Unit | 40 °F | Cold Holding |
| Deli Sliced Turkey-IT-WIC | 36 °F | Cold Holding |
| Deli Sliced Ham-IT-Prep Unit | 36 °F | Cold Holding |
| Tzatkiki Sauce-IT-RIC | 38 °F | Cold Holding |
| Cooked Spaghetti Noodles | 37 °F | Cold Holding |
| Shredded Cheese-IT-Prep Unit | 39 °F | Cold Holding |
| Meat Sauce-IT-HH | 141 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 50 | b;each | chlorine | 93 °F |
| Description | Temperature |
| Reach in Cooler | 40 °F |
| Sandwich Prep Unit | 37 °F |
| Salad Prep Unit | 38 °F |
| Walk in Cooler | 36 °F |
| Line Reach in Freezer | -2 °F |
| Walk in Freezer | 3 °F |
| Dessert Display case | 37 °F |
| Pizza Prep Unit | 38 °F |