Dry Storage a. Storage shall be in compliance with Sections 3-305.11 & 4-903.11 of the Food Code.
b. All food, equipment, utensils, and single-service items shall be properly stored including storage which is at least 6" off the ground or floor, protected from contamination, and provided with effective overhead protection.
Dry Storage i. It is the owner’s responsibility to ensure that bungs are in place prior to vessel launching
ii. It is the Owner’s responsibility to ensure that outboards, sterndrives and trim tabs are trimmed up prior to lifting
iii. Transducers must be pulled up
iv. Ensure batteries are in “off” or “isolated” position
Dry Storage. Fees are charged on a monthly basis and are explained in the Fee Schedule. Each pallet or shelf or rack must be clearly identified and labeled with the User’s name. Opened food items must be stored tightly covered in containers labeled with the container’s contents. All items must be on pallets or shelves or otherwise off the ground at least 6 inches for items on moveable shelves, 12 inches if they are on permanent racks. Plastic milk crates or covered plastic tubs are good to store utensils and other items. The areas around stored items must be kept scrupulously clean, swept and mopped as often as needed, but at least once a month.
Dry Storage a. The Marina agrees to provide free outdoor storage of your vessel trailer. Winter storage for your vessel is included in the Annual Rental Agreement only. Owner recognizes that outdoor spaces are partially fenced and that the Marina does not provide security guard services. The Marina will provide periodic visual surveillance of the vessel exterior and trailer, but does not inspect decks, scuppers, cabins, hull interiors or covers for soundness, water leaks or the damages from any cause including weather, theft and vandalism.
Dry Storage. Are the recorded temperatures within the recommended ranges; Freezer 0° to -10°; Cooler 34° to 40°; Dry Storage 50° to 70°? YES NO If any of these storage areas are not within the USDA recommended guidelines outlined above what actions and/ or procedures will you take to correct the problem; please explain?
Dry Storage. Cask Dose comparison of PENTRANTM , A3MCNP, and MCNP simulation results for Dry Storage Cask for Four Annular Segments Near Source Centerline (300 cm).
Dry Storage. Dry Storage includes washing the bottom of the boat, blocking, and launching in the spring. All flammable materials must be removed from Vessel prior to hauling. Un-stepping masts is charged by the hour at the current rate. Three wet storage days are allowed after launching. After this period, there will be a daily transient dockage charge of $3.00 per foot per day for docking the Vessel.
Dry Storage. The Concession Contractor shall provide and operate secure Dry Storage facilities for boats and boat trailers. Dry storage may include launch and retrieval operations as a part of the dry storage services.
