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| Description | Temperature | State of Food |
| Sliced tomaotes | 39 °F | Cold Holding |
| cooked pork | 39 °F | Cold Holding |
| Steak | 156 °F | Cooking |
| Tomato soup | 39 °F | Cold Holding |
| Hashbrowns | 155 °F | Hot Holding |
| Buttermilk batter | 39 °F | Cold Holding |
| Hash browns | 39 °F | Cold Holding |
| Stuffing | 39 °F | Cold Holding |
| Mushroooms | 150 °F | Cooking |
| Pork sausage | 173 °F | Cooking |
| Diced tomaotes | 39 °F | Cold Holding |
| Sliced ham | 39 °F | Cold Holding |
| Shell eggs | 43 °F | Cold Holding |
| Bacon | 137 °F | Hot Holding |
| Coffee concentrate- made with milk | 40 °F | Cold Holding |
| Pork sausage | 154 °F | Hot Holding |
| Eggs | 159 °F | Cooking |
| Raw hamburger | 39 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Three compartment sink | Chemical | 200 | Ecolab Oasis | Quaternary Ammonium | 85 °F | |
| Wiping cloth bucket | Chemical | 200 | Ecolab Oasis | Quaternary Ammonium | 80 °F | |
| Wiping cloth bucket | Chemical | 200 | Ecolab Oasis | Quaternary Ammonium | 71 °F | |
| Ecolab dishwasher | Hot water | 163.7 | Hot water | 195 °F |
| Description | Temperature |
| Ice cream deep freezer | -1.6 °F |
| 2 door reach in cooler #2 | 29 °F |
| Beverage reach in cooler- Non-TCS | 50 °F |
| Walk in cooler | 40 °F |
| 2 door reach in cooler #1 | 42 °F |
| Prep cooler #1 | 43 °F |
| Walk in freezer | 5 °F |
| 2 door reach in cooler #3 | 40 °F |
| Prep cooler #2 | 40 °F |