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� <br />� <br />�h � o c�, h- uc, 3 <br />Eldcnc�alth �vcrctt Adult Dap Carc Ccnter <br />Food preparation proccdures and style of servicc <br />Mcnu varics monthly. Scc atlachcd. <br />Most food irom Scnior Sen�iccs* is dcli��cred f'ully cooked and cold and necds to <br />bc brou�ht up to thc proper icmperaturc. thcn hcld until scrvcd. Thcrc is somc <br />fi�od prcp �vurk on occasion. such as cooking baking potatocs and ricc on sitc. <br />About oncc per monih �ac may gc� fl•ozcn tish that nceds to hc cookcd, or a <br />yuichc mixturc that nccds to hc assctnbled and cookcd. All fiiod is hcld at proper <br />tcmperaturc (cold or hot) in thc kitchcn. Our kitchcn managcr tcmps thc tiiod <br />bctiire scrving and records �hc intimnation. Thc tiiod is mcasured and thcn <br />dishcd onto individual scrving platcs or intci bo�� ls hy staf�f: It is scr� cd to thc <br />clicnt at thc tahlc ���hcrc thcy are scatcd. <br />Anlicipatccl ma�imum numhcr of mcals per day: �}5 <br />Scnior Scr��iccs Scnior liot Lunrh Program <br />2208 2"`� Avc. Suitc 100 <br />Scattic. AVA 93131-200� <br />Carolina Apostol <br />NuUi��onisd Suppor� Scrcirc Supervisor <br />P: ?OG.727.6253 <br />P: 30G.�}-1S.i75G <br />