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| Description | Temperature | State of Food |
| 1% Milk- Delivery | 40 °F | Cold Holding |
| Provolone Cheese- Walk-in-Cooler | 38 °F | Cold Holding |
| Precooked Meatballs | 165 °F | Reheating |
| 1% Milk- Line 1 | 38 °F | Cold Holding |
| Strawberry Milk- Line 1 | 39 °F | Cold Holding |
| Strawberry and Banana Yogurt- Walk-in-Cooler | 39 °F | Cold Holding |
| Chocolate Milk- Line 1 | 39 °F | Cold Holding |
| Chocolate Milk- Delivery | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishmachine | High Tempertaure | 166.7 | ||||
| Sanitizer Bucket | Chemical (150-400) | 150 | Dawn | Auaternary Ammonium | 77 °F |
| Description | Temperature |
| Line 2 Milk Box- not used for during inspection | 39 °F |