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| Description | Temperature | State of Food |
| Cheese stick - reach in | 40 °F | Cold Holding |
| Yogurt - walk in | 37 °F | Cold Holding |
| Fish | 169.9 °F | Reheating |
| 1% milk - milk box | 39.6 °F | Cold Holding |
| Chedder cheese - reach in | 41 °F | Cold Holding |
| Chicken | 148 °F | Hot Holding |
| Chocolate milk - milk box | 35 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-compartment sink | 300 | P & G Quaternary | quaternary | |||
| Hobart | hot water | 168.8 |
| Description | Temperature |
| Reach in | 39 °F |
| LIne A hot box | 180 °F |
| Hot box | 150 °F |
| Line B milk box | 37.4 °F |
| Reach in | 41 °F |