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<br /> 5. Will any foods be reheated onboard the mobile food unit?If yes, explain what equipment will be used to
<br /> reheat foods.
<br /> Yes, While we will be focused on minimizing any need to reheat items, we will primaril
<br /> order, we recognize their may be a need so we will use a food only refri o chill and cooked
<br /> items within 32*F and 41*F. All food will be clearly labeled ed withing 24 hours, ensuring a
<br /> minimum cooked temperature of 165*F for a • of 15 seconds on either`the stove or oven or
<br /> a minimum of 165*.
<br /> 6. List all cold beverages and describe where they will be kept cold
<br /> No cooling.
<br /> Canned sodas and bottled water.All stored in a beverage cooler on ice.
<br /> 7. Where will you store refrigerated foods each night?
<br /> At the end of the night the food cart will be emptied and thoroughly cleaned and sanatized. All food
<br /> will be transfered to the freezer/refridgeration at the commissary.
<br /> 8. If you will make/assemble food upon order(i.e. sandwiches, tacos, hamburgers)with cold items (i.e. lettuce,
<br /> tomato), a food preparation refrigerator must be installed. Will you make food to order?
<br /> LYes CI No
<br /> 9. What will you do with leftover cooked or hot held foods each night?
<br /> Iiii Discard ' O Cool at commissary CI Other
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