Bill and Gail Donovan update
Many thanks to all of you for your cards, prayers, and for keeping Larry and me in your thoughts the past 9 months as I have been battling breast cancer. All of your support has helped me maintain a positive approach and attitude. Soon, I will be undergoing 6 1/2 weeks of radiation to finalize my treatment and I am beginning to see the light at the end of what has seemingly been a very long tunnel.
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Now, as my treatment is ending, we all have a very dear friend and fellow chilihead who also needs all of your support and prayers as his journey is just beginning. Gail Donovan called me a few days ago to tell me that she was at the hospital with Bill ("Gumby"). It seems that he had not been feeling well the past month or so and had been having cold type symptoms. They went into the emergency room and after doing some blood work, within 2 hours were told that he has cancer (Acute myelogenous leukemia) and will undergo chemotherapy immediately. He will be hospitalized for at least 6 weeks.
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Please join in with my family and I in wishing Bill a quick recovery.
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Thoughts and cards may be sent to:
Bill "Gumby" Donovan room 3320
c/o Jewish Kenwood Hospital 47777 East Gailbreath Road
Cincinnati, Ohio 45236
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I will continue to be in touch with Gail and bring you updates.
Blessings--
Diane Lentz
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Laughin Reg & Nevada State
Desert Dawn has asked that ALL the Cooks planning on attending the January Back to Back
Chili Contests be prepared to comply with the Health Department Rules
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Temporary Food Establishment Quick Reference Checklist
Post a copy of this checklist in the food booth and use it to ensure that your booth is
ready for inspection by the time specified on your permit application. Failure to set up properly
may result in denial of the health permit to operate or limiting the types of foods that may be
served.
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____ All food must be obtained from approved sources and prepared at the booth the day of
the event or in an approved food establishment. Do not store/prepare food at home.
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____ Provide a handwashing station at the booth. A portable sink or gravity
fed water dispenser (minimum 5 gallon water supply), dispensing liquid
soap, disposable towels, trash can and a waste water catch container is
required. Location must be provided to properly dispose of the waste water.
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Gloves and hand sanitizers DO NOT replace handwashing.
____ Wiping cloths must be stored in a bucket of an approved sanitizing solution.
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50-100 ppm bleach or 200 ppm quaternary ammonium "QUAT"
checked with the appropriate chemical test strip.
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____ The booth must have sufficient equipment to maintain Potentially
Hazardous Foods (PHFs) at 40°F or below or 140°F or above:
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Use an ice chest with ice not used for consumption or mechanical refrigeration.
Use cooking equipment that can reheat food to 165°F.
A metal stem or digital thermometer must be on site
to check food temperatures frequently.
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____ Food must be protected from contamination:
Keep food covered and stored at least 6" off the ground.
Keep raw meat and equipment/utensils used on raw meat away
from ready to serve foods.
Use a separate supply of ice for consumption in beverages.
Dispense food with proper utensils.
Provide clean, sanitized equipment/utensils every 4 hours.
Store chemicals away from food and food contact surfaces.
Keep children, animals and ill workers out of the food prep areas.
No smoking or eating in the food area, except for drinks with lids
and straws stored away from foods and food contact surfaces.
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____ Dispose of solid and liquid waste properly and as needed.
Wastewater must be disposed into an approved sewer or holding tank.
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Cooking
Temps
165°F
reheats,
poultry
155°F:
ground meats
pork
145°F:
whole meats
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