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| Description | Temperature | State of Food |
| beef stew | 187 °F | Hot Holding |
| squid | 188 °F | Cooking |
| rice | 176 °F | Hot Holding |
| tomatoes | 40 °F | Cold Holding |
| chicken (cooked) | 54 °F | Cooling |
| beef | 99 °F | Cooling |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| low temp dishmachine | chemical | chlorine | 120 °F |
| Description | Temperature |
| reach-in freezers | -3 °F |
| prep unit | 44 °F |
| reach-in freezer | 0 °F |
| under counter unit | 37 °F |
| walk-in cooler | 41 °F |