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| Description | Temperature | State of Food |
| Hot dogs | 38 °F | Cold Holding |
| Tuna salad | 41 °F | Cold Holding |
| Chicken | 210 °F | Cooking |
| Raw chicken | 35 °F | Cold Holding |
| Country fried steak | 137 °F | Hot Holding |
| Beans | 36 °F | Cold Holding |
| Hard boiled eggs | 35 °F | Cold Holding |
| Mac and cheese | 157 °F | Hot Holding |
| Cut lettuce | 40 °F | Cold Holding |
| Sliced tomatoes | 36 °F | Cold Holding |
| Beans | 138 °F | Hot Holding |
| Chicken | 173 °F | Hot Holding |
| Sliced ham | 41 °F | Cold Holding |
| Chipped beef in gravy(placed in cooler at 10:30 a.m) | 45 °F | Cooling |
| Macaroni and beef | 173 °F | Hot Holding |
| Shell eggs | 42 °F | Cold Holding |
| Cut lettuce | 38 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizer container in three compartment sink | Chemical | 200 | Diversey | Quaternary Ammonium | 78 °F |
| Description | Temperature |
| 2 door upright cooler | 38 °F |
| Walk in freezer | 5 °F |
| Walk in cooler | 36 °F |
| Small prep cooler | 39.4 °F |
| Sandwich prep cooler | 38 °F |
| Self-service display cooler | 41 °F |
| Hot holding cabinet | 190 °F |
| Display hot holding unit | 160 °F |