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| Description | Temperature | State of Food |
| Cold slaw - walk in | 40 °F | Cold Holding |
| 1% milk - walk in | 40 °F | Cold Holding |
| Chicken patty | 190 °F | Reheating |
| Chicken patty | 170 °F | Hot Holding |
| 1% milk | 40 °F | Cold Holding |
| 1% milk | 38 °F | Cold Holding |
| Chocolate milk - milk box | 38 °F | Cold Holding |
| Chocolate milk | 38.2 °F | Cold Holding |
| Chicken patty | 185 °F | Reheating |
| Pizza - walk in | 29 °F | Cold Holding |
| Chocolate milk - walk in | 38 °F | Cold Holding |
| Chocolate milk | 38.1 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Jackson | hot water | 163.8 | Hot water | |||
| 3-compartment sink | quaternary | 200 | P & G | Quaternary | 72.9 °F |
| Description | Temperature |
| Hot box | 120 °F |
| Milk box | 37.2 °F |
| Milk box | 38 °F |