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| Description | Temperature | State of Food |
| Cheesesteak-IT-HH | 148 °F | Hot Holding |
| Salad-IT-RIC | 39 °F | Cold Holding |
| Popcorn Chicken-IT-Line B | 169 °F | Reheating |
| Chocolate Milk-ST-Milk Box B | 40 °F | Cold Holding |
| Rice-IT-Line | 185 °F | Reheating |
| Mozzarella Cheese-IT-Receiving | 35 °F | Cold Holding |
| Turkey Sandwich-IT-LRIC | 38 °F | Cold Holding |
| Popcorn Chicken-IT-Line A | 177 °F | Reheating |
| Deli Sliced Turkey-IT-WIC | 34 °F | Cold Holding |
| Fat Free Milk-ST-Milk Box A | 39 °F | Cold Holding |
| Deli Sliced Ham-IT-WIC | 36 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| dish machine | thermal | 161 | 179 °F | |||
| 3 compartment sink | chemical | 500 | Smart Power | Dodecylbenzenesulfonic Acid | 97 °F |
| Description | Temperature |
| Milk Box A | 36 °F |
| Reach in Cooler B | 38 °F |
| Reach in Cooler A | 35 °F |
| Walk in Cooler | 36 °F |
| Milk Box B | 35 °F |
| Walk in Freezer | -12 °F |
| Hot Holding Cabinet B | 169 °F |
| Hot Holding Cabinet A | 165 °F |