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| Description | Temperature | State of Food |
| Shredded mozzarella cheese | 41 °F | Cold Holding |
| Shell eggs | 42 °F | Cold Holding |
| Cooked chicken strips | 36 °F | Cold Holding |
| Cooked chicken breast | 42 °F | Cold Holding |
| Sliced tomaotes | 36 °F | Cold Holding |
| Sliced deli turkey | 40 °F | Cold Holding |
| Sliced tomato | 39 °F | Cold Holding |
| sliced cheese | 40 °F | Cold Holding |
| Pasta salad- prepared at 12:00 p.m. | 54 °F | Cooling |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Three compartment sink | Chemical | 200 | Pro Power | Quaternary Ammonium | 94 °F | |
| Wiping cloth bucket | Chemical | 200 | Pro Power | Quaternary Ammonium | 80 °F | |
| Jackson dishwasher | Chemical | 132.2 | 25 | Chlorine | 120 °F |
| Description | Temperature |
| Pizza prep unit | 35 °F |
| Hot holding cabinet- Not in use | |
| Display cooler- opened during inspection | 48 °F |
| Sandwich prep unit | 39 °F |
| Deep freezer | -5.3 °F |
| Walk in cooler | 40 °F |
| Walk in freezer | 0 °F |