JoJo's Bizarre Adventure Part 9 - The JOJOLands (Official Colored)

Hola! Good evening all! Time check, almost 10:00 pm, 14th of December... and good morning to the other side!

As I haven't do the edits on the Chapter 1 Part 3 of my latest project, I decided to it uploaded again and did few edits and grammar correction. Not yet perfect but English is not my native language, so please bear with it! Thank you very much! Tomorrow is my birthday by the way! 32 if anyone is curious!😉😊

Chp1 Part 2 and 3: (Edited)
/chapter/Chp1_Part_2_and_3_Edited_/100027470/

COMMERCIAL KITCHEN USAGE RULES & REGULATIONS:

1. Tenant/clients are liable for consistence with brief food administration necessities. Inability to
consent might bring about conclusion of kitchen until the thing is remedied and confirmed by a Wellbeing Division delegate.
2. A Business Kitchen isn't for the utilization of tenants or clients to get ready feasts to take care of a working
group, staff individuals, or themselves. Try not to eat or drink in food planning regions.
3. No youngsters younger than 14 years* are permitted in the kitchen. Youngsters 14 years and over may
perform restricted kitchen work and cooking and should be appropriately managed by a mindful grown-up
consistently. (*employment age by Fair Work Guidelines Represents) more data, see Youngster

4. The external entryway from the kitchen is for stacking and dumping just; any other way it should be kept
shut consistently.
5. Styrofoam, glass containers and single utilize plastic packs are restricted consistently.
6. Gloves should be worn consistently while dealing with food. Wash hands with cleanser and warm water previously
working in the kitchen, in the wake of utilizing the washroom, and frequently during readiness and serving.
7. Store coats, satchels and different effects from food readiness regions.
8. Open racks are to be cleared after use, and articles or food abandoned will be disposed of.
9. It is precluded to Move or eliminating kitchen gear.
10. No broiling permitted as kitchen isn't at present prepared for removal of oil.
11. The reach pilots are lit consistently - put no things on the reach with the exception of cooking gear
12. Food, coffee beans and waste may just be put in the piece gatherer or garbage; never in the sink.
13. All dishes, pots, container and utensils with food squander should be scratched into the piece gatherer, then, at that point,
dishwashing should happen in the Hobart or three compartment sinks, and should be taken care of later
drying.

14. The hand washing sinks may just be utilized for handwashing, under no situation would it be a good idea for them they
be utilized for washing or flushing food. Not to be utilized for paint brushes, or something besides
handwashing cleanser.
15. Toward the finish of the rental/use period:
a) Mood killer machines
b) Clean all kitchen gear inside and outside, including the cooler; wipe surface regions,
furthermore, clear and mop per the rental, use review agenda.
c) Return all pre-owned kitchen product to the relegated locked cupboard.
d) Report any non-working hardware or broken things to ESB-MACC staff.
e) Put all waste and reusing in outside garbage and reusing dumpsters and supplant liners.
OTHER:
1. Capacity
Capacity isn't accessible besides during rental/use period including pre-wrapped concessions things.
All things abandoned on racks or inside the cooler by the client, leaseholder, or staff are subject
to be disposed of at the board caution. ESB-MACC isn't answerable for any hardware,
food or different things left in the kitchen.
2. Stacking and Stopping:
Stacking and dumping might be finished through the kitchen/stacking region entryways, but if the kitchen
has not been leased, admittance to the kitchen will be shut following burden in and won't be
re-opened until load-out time.
Cars might be left in the stacking region just during dynamic stacking and dumping.
All vehicles including cooking vehicles should be moved to a parking space right away
following stacking and dumping. The stacking region can't be hindered whenever to follow fire
guidelines.
3. Gear Cleaning
Wipe down any gear utilized toward the finish of the utilization time frame with supported cleaning supplies in janitorial storeroom and as coordinated by staff. For hardware that dismantles into more modest parts, you should
wash evacuation parts in the three compartment sink. Oven burners that have been vigorously dirty or
have been covered with consume and challenging to eliminate buildup should be taken out from the oven and
washed. No food scraps ought to be left on any gear.
4. By and large Kitchen Cleaning
Leaseholders are supposed to clean the tables, counters, floors, and cooler in the kitchen and
whatever other region which requires cleaning because of tenant utilize, for example, wall food stains, cooler
spills, sinks and so on. We depend on tenants to leave the kitchen as you would need to track down it.
5. Rubbish
All rubbish should be set in the outside waste and reusing containers toward the finish of your arrangement.
Garbage ought to never be set in rubbish or reusing canisters without packs. All fluids (no oil)
should be discarded in three compartment sinks and ought not be set in waste. Cardboard
boxes should be separated, straightened and put in outside reusing canister.

6. Harmed gear
While we make a solid effort to keep up with gear, plumbing, and the horde parts of a business
kitchen, actually something separating can be anticipated when such countless things are involved. Except if the breakage is brought about by tenant misusing of a thing, we will assume liability
for fixing it. We request that all individuals alert us right away in the event that anything isn't working as expected, so
we can get the right proficient out to deal with the issue quickly. We likewise inquire as to whether they expect an issue with some part of the kitchen or office.

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#Don-s-Adventure-in-Another-WorldPor que nos hacen sufrir asi?

#Don-s-Adventure-in-Another-Worldun vil engaño no hay cap. nuevo pff..

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#Zanki-x99despues de que murieron 9 lolis se acuerda que hay un cofre la forra

Juice, sauce, little bit of dressing
Ice, wrist, little bit of flexing
Juice, sauce, little bit of dressing
Ice, wrist, little bit of flexing
I went to the store for some chocolate flavoured milk
Came home with a thicc chocolate colored milf
All she wanted was a little gravy train for Christmas
She was pretty interested in giving me the business

Pretty sure I was like twenty when it happened (flex)
Speakers playing Marvin Gaye, so I started snapping
All of a sudden Momma had her ass clapping
We where in the aisle with the paper and the napkins
I was mesmerised by the was that it was shakin'
Looked down at her cart and all she had was bacon
Ooh shit, I think she want some breakfast
But out the corner of my eye I saw my fuckin' dentist

Juice, sauce, little bit of dressing
Ice, wrist, little bit of flexing
Juice, sauce, little bit of dressing
Ice, wrist, little bit of flexing
I went to the store for some chocolate flavoured milk
Came home with a thicc chocolate colored milf
All she wanted was a little gravy train for Christmas
She was pretty interested in giving me the business

Guess it turned out that my dentist was a wife
Same dentist I had already piped thrice
I'm not trying to pull up on your wife girl I promise
But it's starting to look a lot like Trapped in the Closet
I was thinking about that masterpiece by R-Kelly
When suddenly my dentist started rubbing on my belly
Looked down at her cart, she had the biscuits with the jelly
That's the time that Gravy hit a threesome in the deli
Gravy got racks, and my baby got back
Serenading your bitch on the sax
No slack in my mac, you better relax

That my crib, scented candles with the dirty sprite
R-Kelly playing while I lay that pipe
Fuckin' with your bitch all night
I pull up with that pipe, I'ma
Pull up on your bitch, pull up with that bitch I'ma

(Gravy Train)

Get ready to embark on an epic adventure that will test your skills, ignite your imagination!

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Gankutsuou (The count of monte cristo (anime))

Gankutsuou is my favorite anime, and it definitely deserves to be.
Even though it’s not a well known one, gankutsuou is an adored anime which is basically the anime version of the count of monte cristo, but with spaceships and space pirates.

The story goes around a young lad called Albert, which is bored so he gets into trouble and the Count saves him and befriends him. After that, the bizzare adventure of the Count begins and he starts excellently manipulating people with the only goal of getting revenge.

It has 24 episodes and it is DEFINITELY WORTH TO WATCH. From the artstyle to the compelling story, from the characters to the thrilling events, all are original and facinating to watch.

So watch it. It may be a bit boring in the first episode, but believe me it gets much, much better.

#KOMI-SAN-WA-KOMYUSHOU-DESUporque va del 9 al 23? asi no se puede empezar :c

Hi. I'm new to this community and I need help writing a plot for a story I'm creating. It's a magical girl story that takes place in an intergalactic war that needs to involve witches as the antagonists and the protagonists (not the main characters). I need conflict. The reward for the best conflict prologue plot for my story will get a dedication on my chapter that only be seen on Wattpad. The contest is from 8/30 - 9/7. Take your time and try to stick to the motive. Thanks.

#Ore-wo-Suki-Nano-wa-Omae-Dake-ka-yoEste manga te deja una leccion... Si las 2 primeras chicas se enamoran de tu mejor amigo... para sentirte mejor tienes que hacer poses de jojo's v:

Hello folks! Good evening, good morning or good night! Hope everyone has a good new year celebration! Finally done uploading this chapter! Took me hours sort them out according to their numbers because am having problems in my internet connection.

As Promised, the last part of the oneshot (novel) The First Knight and Heaven Sword... Also, i included 3 BONUSES from other stories! Hope you'll like it!

https://www.niadd.com/chapter/The_First_Knight_and_the_Heaven_Sword_Part_4_and_BONUSES_/100029812/

All You Need To Know About Commercial Dishwashing Machines


Dishwashing is a fundamental piece of any foodservice association's work, and there are many motivations to have a business dishwashing machine for your café. It facilitates and accelerates the work as well as gives cleanliness, which influences clients' considerations about your café by giving clean dishes rapidly when required, which lessens the hanging tight time for them. The cleaning principles should be met for each plate which can arrive at hundreds just in an hour to give client security.

Some home-type dishwashers may not propose to disinfect however just spotless. In actuality, business dishwashing machines should clean every one of the dishes, guaranteeing no microbes are left utilizing either boiling water or disinfecting synthetic substances. Having a business dishwashing machine that addresses the issues of your eatery will help you significantly to effectively run your work. We can count a lot of motivations to have a business dishwashing machine, which you can find beneath.

1. Kind of dishwasher
Business Undercounter Dishwashers
Business Glasswashers
Business Utensil Washers
Burrow Machines
Business Transport Dishwashers
Entryway Type Dishwashers
2. Business Dishwashing Machine Size and limit
3. Temperature
4. Energy proficiency
5. Cost
Cleaning Business Dishwashing Machines in 4 Stages
End For Business Dishwashing Machines
The Motivations To Have A Business Dishwashing Machine
Proficiency
Business dishwashing machines can wash dishes at some random time utilizing a measure of water, which makes it totally productive. Lessening the staff's work, business dishwashing machines permit them to involve their time for other work.

Speed-save time
Contrasted with manual pot washing, business dishwashing machines can wash a tremendous measure of dishes in a bit of time. A business dishwashing machine saves a considerable amount of time, which is one of its fundamental advantages.

Food handling
As a food administration business administrator, you want to follow food handling guidelines. A business dishwashing machine is what you want to guarantee that you get disinfected and clean dishes that fit these guidelines.

Fundamental Focuses For Buying a Business Dishwashing Machine
Prior to picking a business dishwasher, it is fundamental to think about a few unique variables, so we recorded the focuses for picking the best business dishwashing machine for your café.

1. Sort of dishwasher
There are different sorts of business best business dishwashing machines that are planned explicitly for various purposes, with various capabilities, and in various sizes.

Business Undercounter Dishwasher
Business Undercounter Dishwashers
In the event that you have a private company that requires just a little activity, a business undercounter dishwasher will fill the need. On the off chance that you don't have a huge space, it will impeccably accommodate your kitchen with its conservative plan. A business under-counter dishwasher can for the most part wash 25 to 30 racks each hour, making it a completely effective ad dishwasher that little cafés are searching for.

Business Glasswasher
Business Glasswashers
A business glasswasher is an ideal choice for places that need spotless and glossy dishes constantly, like a bustling bar. They are made exceptionally to wash dishes and can change in size and elements. In the event that you utilize tall dish sets, picking a glasswasher with bigger leeway will meet your requirements, and taking a gander at the temperature sort of washers is fundamental as there are either low or high-temperature washers.

Entryway Type Pot Skillet Utensil Dishwasher
Business Utensil Washers
A business utensil dishwasher is an ideal fit where little kitchen supplies, for example, cutlery and plates are not normally utilized. Business utensil washers are unequivocally made for pots and skillet with strong washing siphons and huge clearances and give cleaning completely and disinfecting utensils.

Burrow Machines
A passage machine is ideally suited for a major foundation that needs a dishwasher that can wash an enormous measure of dishes in a brief timeframe, as it can clean up to 9 thousand dishes in 60 minutes. They accompany a transport framework where you put the plates in plate, and traveling through the passage, dishes get washed with cleanser, then, at that point, high temp water, and afterward dried all together. Eventually, you prepare flawless and to-utilize plates.

Business Transport Dishwasher
Business Transport Dishwashers
Wonderful in both volume and speed, a business transport dishwasher is great for enormous foundations which serve many clients daily. They generally utilize high-temperature washing. The main benefit of a transport dishwasher is the moveable racks. Laborers can stack up the racks and put them to wash sequentially, which allows you consistently to utilize it without filling for once and holding on to wash.

Entryway Type Dishwasher
Entryway Type Dishwashers
For the most part, they are more modest than a transport washer, which is comparable in speed, so it is reasonable for eateries that need more space for a transport dishwasher. Entryway type dishwashers come either with a couple of racks, and the interaction runs like you fill the racks, run the washing cycle, and afterward get your spotless dishes. Since they use an excess of force, they ought to be introduced by an electrical technician.

2. Business Dishwashing Machine Size and limit
The size of your organization decides the size of your business dishwashing machine. On the off chance that there isn't much of cleaning to be finished, a business under-counter dishwasher might do the trick; a little business dishwasher that has an entryway toward the front and, as the name infers, can fit under your counter. It will be adequate for little foundations, yet you will need a greater one in an enormous eatery with greater limit, like transport dishwashers. While settling on the size and limit, remember that your decision will influence your business' future.

3. Temperature
There are two choices for business dishwashing machines; high or low-temperature dishwashers. The two of them utilize cleanser and disinfecting synthetics, yet the thing that matters is the disinfecting technique they use. While a high-temperature business dishwashing machine utilizes heat (150-160 ◦F) to disinfect the dishes, a low-temp business dishwasher utilizes compound sanitizers with 120-140◦F. Due to the high temperatures, high-temp dishwashers have condensate hoods.

Every sort enjoys benefits and hindrances. The condensate hood will add to the expense on the off chance that you need a high-temp washer, and situating in a little kitchen might question. Cleaning synthetic compounds in a low-temperature machine, then again, may stain and harm your dishware. What's more, the persistent requirement for these synthetic substances will expand the cost while you won't require a condensate hood any longer. So you might pick the one thinking about the expenses and your accessible space.

4. Energy productivity
Nothing bad can be said about monitoring cash while guaranteeing the machine can stay aware of the cleaning needs. Energy and water are the two essential assets for all dishwashers. The energy-proficient models offer low-energy modes that you might use as needs be, and they consume less energy when they are inactive. Additionally, there are a few models that utilization less water yet take care of business.

The Energy Star name is an administration run association that assesses business dishwashers. As indicated by their certificate, the machine polishes off 40% less water and is 40% more energy-proficient, so you can search for it while picking a business dishwashing machine.

5. Cost
Another fundamental point is that you additionally need to figure up the underlying and proceeding with uses of the business dishwashing machines. As you fill in size and limit, your forthright and proceeding with costs rise. Go through and transport dishwashers, then again, can save you and your staff time. Since they require a gigantic amount of energy, high-temperature machines have a more prominent introductory and proceeding with cost. Be that as it may, the dishes dry rapidly. Also, you'll need to purchase synthetic compounds all the more regularly with low-temperature washers.

It is important that you don't reduce corners on expenses. Albeit an under-counter dishwasher is less expensive, it might fizzle assuming the interest surpasses its ability. This could cost you clients, which could be more costly than the underlying uses of a bigger machine.

Cleaning Business Dishwashing Machines in 4 Stages
business kitchen-productivity
In spite of the fact that it's one of the bits of gear in the last station of your business in the capacity readiness cooking-serving-cleaning pentagon, it has a similar significance as others. After you buy a business dishwashing machine, keeping it in great shape is fundamental. You should have clean dishes and other serving instruments to maintain your business easily and increment your kitchen proficiency.

Wash within the business dishwashing machine utilizing cleanser or other disinfecting synthetic substances and flush with high temp water. Remember to allow your business dishwashing to machine cool and channel in the wake of washing by leaving it open.
To keep hard water from stopping up the hoses, utilizing white vinegar while cleaning is awesome and commonsense.
Cleaning the channel is fundamental, for it might cause obstructing results in uncleaned and stained dishes. You might clean it with the assistance of a brush and cleanser subsequent to eliminating the soil away.
Leaving the dishwasher entryway open until it turns out to be totally dry is smart to keep microorganisms from developing.
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#castehatevamos a esperar otros 9 meses para ma proxima actualizacion :'v

#Don-s-Adventure-in-Another-Worldme cago en la puta >:v.jpg
izi we ya era de esperarse xd