CHAPTER 23 – APPENDIX 23-C FOOD SERVICE
CHAPTER 23 – APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULESCORED VIOLATIONSVIOLATIONCODECITATION02ANYCHC 81.09(c)(1)02ANYCHC 81.09(c)(2)02ANYCHC 81.09(c)(3)02ANYCHC 81.09 (c)(4)CATEGORYPoultry, poultry stuffing not heated to 165 F for 15secondsPork/food containing pork not heated to 150 F for 15Public Health HazardsecondsRare roast beef/steak not heated to minimumPublic Health Hazardtime/temperaturePublic Health HazardPublic Health Hazard Ground meat not heated to 158 F02ANYCHC 81.09(c)(5)Public Health Hazard02ANYCHC 81.09 (c)(6)Public Health Hazard02ANYCHC 81.09(c)Public Health Hazard02BNYCHC 81.09(a)Public Health Hazard02CNYCHC 81.09(d)CRITICAL02DNYCHC 81.09(d)(2)CRITICAL02ENYCHC 81.09(f)(5)CRITICAL02FVIOLATION DESCRIPTIONStuffed meats, fish, ratites and tenderized meats notheated to 165 F for 15 secondsShell eggs/food containing shell eggs not heated145 F for 15 secondsOther potentially hazardous hot food not heated to140 F for 15 secondsHot potentially hazardous food not held at 140 F orabovePreviously heated and cooled potentially hazardoushot food not reheated to 165 F for 15 seconds within2 hoursCommercially processed potentially hazardous foodnot heated to 140 F within 2 hoursWhole frozen poultry or poultry breast, other than asingle portion, cooked frozen or partially thawedNYCHC 81.11CRITICAL02GNYCHC 81.09(a)Cold potentially hazardous food not held at 41 F orPublic Health Hazardbelow02GNYCHC 81.09(a)(3)Public Health Hazard Processed or smoked fish not held at or below 38 F02GNYCHC 81.09(a)(2)02GNYCHC 81.12(d)(2)02GNYCHC 81.12(d)(4)VIOLATION VIOLATION VIOLATION VIOLATION ION CONDITION CONDITION CONDITION CONDITIONI*II*III*IV*V* 600 400 600 400 600 400 600 400 600 400 600 400 600 600 250 300 350 400 200 200 250 300 200 200 250 300 200 200Meat, fish, or shellfish served raw or partially cookedEggs not held at ambient temperature of 45 F orPublic Health HazardbelowReduced oxygen packaged raw foods not held atPublic Health Hazardproper temperaturesReduced oxygen packaged cold foods not held atPublic Health Hazardproper temperatures 400 300 250 300 350 400 600 250 300 350 400 600 250 300 350 400 600 250 300 350 400 600 250 300 350 400 600
CHAPTER 23 – APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULESCORED VIOLATIONSVIOLATIONCODECITATION02GNYCHC 81.12(d)(4)02HNYCHC 81.09(e)02INYCHC 81.09(e)(2)CATEGORYVIOLATION DESCRIPTIONReduced oxygen packaged foods not held at propertemperaturesPotentially hazardous food not cooled by approvedPublic Health HazardmethodPotentially hazardous food not cooled to 41 F whenCRITICALprepared from ambient temperature ingredientswithin 4 hoursPublic Health Hazard02JNYCHC 81.12(d)(4)Public Health Hazard Reduced oxygen packaged foods not properly cooled03ANYCHC 81.04Public Health Hazard Food not from an approved sourceNYCHC 81.12(c)03ANYCHC 81.12(e)03ANYCHC 81.04(b)Public Health Hazard Meat not from an approved source03BNYCHC 81.04(c)Public Health Hazard Shellfish not from an approved source03BNYCHC 81.04(c)Public Health Hazard Shellfish improperly tagged or labeled03BNYCHC 81.04(c)Public Health Hazard Shellfish required tags not retained at least 90 days03BNYCHC 81.04(c)Public Health Hazard Wholesale shellfish records not on premisesEggs cracked, dirty or unpasteurized[; source of eggsPublic Health Hazardnot identified on container]Food packages damaged; cans of food swollen,Public Health Hazardleaking and/or rusted03CNYCHC 81.07(c)03DNYCHC 81.07(b)03ENYCHC 81.20(a)Public Health Hazard Potable water not provided; inadequate03ENYCHC 141.13Public Health Hazard Bottled water not from an approved sourceNYCHC 81.20(a)03ENYCHC 81.20 (c) 250 300 350 400 600 250 300 350 400 600 200 200 250 300 250 300 350 400 600 400 600 400 600 400 600 400 600 400 600 400 600 400 600 400 600Reduced oxygen packaged foods not from anPublic Health Hazardapproved sourceReduced oxygen packaging fish not frozen beforePublic Health Hazardprocessing03A03EVIOLATION VIOLATION VIOLATION VIOLATION ION CONDITION CONDITION CONDITION CONDITIONI*II*III*IV*V*Cross-connection observed between potable and nonPublic Health Hazardpotable waterCarbon dioxide gas lines unacceptable, improperPublic Health Hazardmaterials used 250 300 350 400 600 250 300 350 400 600 400 600 250 250 400 600 400 600
CHAPTER 23 – APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULESCORED VIOLATIONSVIOLATIONCODECITATIONCATEGORYVIOLATION DESCRIPTION03FNYCHC 81.07(k)Public Health Hazard Unpasteurized milk and milk products03GNYCHC 81.07(a)(4)CRITICAL04ANYCHC 81.15(a)CRITICAL04BNYCHC 81.13(a)04CNYCHC 81.07(j)04DNYCHC 81.13(d)04ENYCHC 81.23(d)(3)Fruits and vegetables not washed prior to servingVIOLATION VIOLATION VIOLATION VIOLATION ION CONDITION CONDITION CONDITION CONDITIONI*II*III*IV*V* 400 200 200 250Food Protection Certificate not held by supervisor ormanager of food operationsFood worker with illness, communicable diseasePublic Health Hazardand/or injury preparing foodPublic Health Hazard Bare hand contact with ready-to-eat foodsFood worker failed to wash hands afterPublic Health HazardcontaminationPesticides not properly used; food, equipment,Public Health Hazard utensils, etc., not protected from pesticidecontamination04FNYCHC 81.20(b)Public Health Hazard Sewage and liquid waste not properly disposed of04GNYCHC 81.07(l)Public Health Hazard Unprotected potentially hazardous food re-served04HNYCHC 81.07(a)(2)Public Health Hazard Food not protected from cross-contamination04HNYCHC 81.07(a)Public Health Hazard Food in contact with toxic material04HNYCHC 81.07(a)Food not protected from adulteration orPublic Health Hazardcontamination04HNYCHC 81.06(b)(3)Public Health Hazard Food not discarded in accordance with HACCP plan04INYCHC 81.07(l)CRITICAL04JNYCHC 81.09(g)CRITICAL04J04K04L04M04NNYCHC 81.12(g)(1)NYCHC 81.23(a)NYCHC 81.23(a)NYCHC 81.23(a)NYCHC od other than in sealed packages re-servedThermometer not provided, calibrated properly,accessible for use and/or inadequateThermocouple not providedEvidence of ratsEvidence of miceEvidence of roachesFilth flies04ONYCHC 81.25CRITICALLive animal other than fish in tank or service animal 600 300 600 250 250 300 300 350 350 400 600 400 600 400 600 400 600 400 600 400 600 250 300 350 400 600 250 300 350 400 600 250 300 350 400 600 250 200 300 200 350 250 400 300 600 350 350 350 350 350 200 200 200 200 200 200 200 200 250 250 250 250 300 300 300 300 300 300 200 200 250 300
CHAPTER 23 – APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULESCORED VIOLATIONSVIOLATIONCODE05ACITATIONNYCHC 81.20(b)05BNYCHC 81.19(c)05CNYCHC 81.17(d)05CNYCHC 81.07(a)(1)05DNYCHC 81.21(a)05DNYCHC 81.21(a)(1)CATEGORYVIOLATION DESCRIPTIONVIOLATION VIOLATION VIOLATION VIOLATION ION CONDITION CONDITION CONDITION CONDITIONI*II*III*IV*V*Public Health Hazard Sewage disposal system improper or unapprovedHarmful noxious gas or vapor detected; CO levels atPublic Health Hazardor exceeding 9 ppmFood contact surface improperly constructed, locatedCRITICALand/or made of unacceptable materialsCulinary sink or alternative method not provided forCRITICALwashing foodHand washing facilities not provided or not locatedCRITICALwhere requiredCRITICALCRITICAL05D05E05ENYCHC 81.21(b)NYCHC 81.22(a)NYCHC 81.22(b)CRITICALCRITICALCRITICAL05ENYCHC 81.22(d)CRITICAL05FNYCHC 81.18CRITICAL05GNYCHC 89.27(c)CRITICAL05HNYCHC 81.29CRITICAL05INYCHC 81.12 (d)(5)CRITICAL06ANYCHC 81.13CRITICALFood worker does not maintain personal cleanliness06A06A06A06BNYCHC 81.13(e)NYCHC 81.13(c)NYCHC 81.13(b)NYCHC 81.13(h)CRITICALCRITICALCRITICALCRITICAL06BNYCHC 81.13(g)CRITICAL06CNYCHC 81.07(a)CRITICALFingernails not clean, trimmed, or with nail polishClean outer garment not wornEffective hair restraint not wornEating in food preparation or service areasSmoking tobacco, using e-cigarettes or othersubstance in establishmentFood not protected from contamination 400 600 200 250 300 350 200 200 250 300 350 300 350 300 350 300 300 300 300 350 350 350 350 300 350 300 350 300 350 300 350 300 350 350Hand wash facility not provided with running water,or properly equippedHand wash facility inadequateToilet facilities not provided for employeesToilet facilities not provided for patronsShared patron/employee toilet accessed throughkitchen, food prep or storage areaHot or cold holding equipment not provided orinadequateEnclosed service area not provided, equipped inmobile food vending commissaryManual or mechanical tableware, utensil and/or warewashing facilities not providedRefrigeration unit not equipped with an electronicsystemNYCHC 81.21(a) 600 200Hand washing facilities not provided within 25 feet offood preparation area or ware washing area05D 400 200 200 200 200 200 200 200 200 250 250 250 250 300 300 300 300 300 200 200 200 200 250 250 300 300
CHAPTER 23 – APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULESCORED VIOLATIONSVIOLATIONCODECITATIONCATEGORYVIOLATION DESCRIPTION06C06C06CNYCHC 81.07(q)NYCHC 81.07(d)NYCHC 81.07(e)CRITICALCRITICALCRITICALUnnecessary traffic through food prep areaFood not properly protected when storedFood not properly protected when displayed06CNYCHC 81.07(f)CRITICALCondiments for self service not properly dispensed06CNYCHC 81.07(i)CRITICAL06CNYCHC 81.31CRITICAL06DNYCHC 81.27(b)CRITICAL06DNYCHC 81.27(b)CRITICAL06ENYCHC 6HNYCHC 81.07(g)NYCHC 81.07(h)NYCHC 81.27(c)NYCHC 81.06(b) and(c)NYCHC 81.06(b)(4)06INYCHC 81.12(d)(6)07A08ANYCHC 3.15(a)NYCHC 81.23(a)08ANYCHC 81.23(b)08ANYCHC 81.23(b)(3)08ANYCHC 81.23(b)(4)08ANYCHC 81.23(b)(2)08BNYCHC 81.24(a)08BNYCHC 81.24(c)08CNYCHC81.23(d)06GSupplies and equipment placed under overheadsewage pipeCooking by FSE on street, sidewalk, except asauthorized by Articles 88, 89Food contact surface not sanitized; and/or not cleanto sight and/or touchEquipment with food contact surfaces not clean andsanitizedIn-use food dispensing utensil not properly storedIce not properly dispensedFood dispensing utensil not providedWiping cloth improperly stored and/or sanitizedApproved HACCP plan not maintained on premises orPublic Health Hazardnot approvedCRITICALRecords and logs not maintained on siteFood not labeled in accordance with the approvedCRITICALHACCP planCRITICALObstruction of Department personnelCRITICALConditions conducive to pestsPrevention and control measures not used for pestGENERALmanagementDoor openings into the establishment from theGENERALoutside not properly equippedGENERALPest monitors incorrectly usedContract with pest exterminator or record of pestGENERALextermination activities not kept on premisesGENERALGarbage not properly removed or storedGarbage receptacles and covers not cleaned afterGENERALemptying and prior to reusePesticides not properly labeled, not authorized forGENERALuse, or improperly usedVIOLATION VIOLATION VIOLATION VIOLATION ION CONDITION CONDITION CONDITION CONDITIONI*II*III*IV*V* 200 200 250 300 200 200 250 300 200 200 250 300 200 200 250 300 200 200 250 300 350 200 200 250 300 200 200 250 300 200 200 200 200 200 200 200 200 250 250 250 200 300 300 300 400 600 350 300 350 1,000 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200
CHAPTER 23 – APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULESCORED VIOLATIONSVIOLATIONCODECITATIONCATEGORY08C08CNYCHC 81.23(d)(4)NYCHC 81.17(g)GENERALGENERAL09ANYCHC 81.07(b)GENERAL09BNYCHC 81.09(f)GENERAL09CNYCHC 81.17(d)(1)GENERAL10A10ANYCHC 81.22(c)NYCHC 81.22(c)GENERALGENERAL10ASSC 14-1.142(a)GENERAL10BNYCHC 81.20(a)GENERAL10BNYCHC 81.20(b)GENERAL10BNYCHC 81.20(b)GENERAL10CNYCHC 81.19(a)GENERAL10DNYCHC 81.19(c)GENERAL10ENYCHC 81.18(a)(3)GENERAL10ENYCHC 81.18(b)(1)GENERAL10FNYCHC 81.17(e)(1)GENERALVIOLATION DESCRIPTIONOpen bait station observedToxic materials not properly storedCanned food observed dented and not segregatedfrom other consumable foodsThawing procedures improperFood contact surface improperly constructed andmaintained; not easily cleanableToilet facility not properly maintainedToilet facility not properly suppliedToilet room not completely enclosed with self-closingdoorPotable water not protected from backflow, backsiphonage or cross-connectionImproper disposal of sewage or liquid wasteCondensation pipes not properly installed ormaintainedLighting insufficient; inadequateVentilation (mechanical or natural) not provided orinadequateThermometers not provided in cold storage and/orrefrigeratorThermometers not provided in hot storage orholding unitsFlooring improperly constructed and/or maintained10GNYCHC 81.17(a)(2)GENERAL10HNYCHC 81.29(a)[(1)]GENERALNon-food contact surfaces (wall, ceiling, floors)improperly constructed/maintainedNon-food contact surface (fixtures, decorativematerial, fans, etc.) not properly maintained orequipment not properly maintainedFood being processed, prepared, packed, or stored ina private home or apartment.Hot water manual ware washing inadequate10HNYCHC 81.29(a)GENERALManual chemical sanitizing procedure inadequateGENERALHigh temperature mechanical ware washinginadequate10FNYCHC 81.17(e)(2)GENERAL10FNYCHC 81.17 (e) (3)GENERAL10HNYCHC 81.29(b)(1)VIOLATION VIOLATION VIOLATION VIOLATION ION CONDITION CONDITION CONDITION CONDITIONI*II*III*IV*V* 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200
CHAPTER 23 – APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULESCORED VIOLATIONSVIOLATIONCODECITATIONCATEGORYVIOLATION DESCRIPTION10HNYCHC 81.29 (b)(2)GENERALMechanical chemical sanitizing procedure inadequate10HNYCHC 81.29(a)GENERALTest kit not accurate or used for manual dishwashing10HNYCHC 81.29(b)(2)GENERAL10I10I10J99BNYCHC 81.07(o)NYCHC 81.07(o)NYCHC est kit not accurate or used for mechanicaldishwashingSingle service items improperly stored or reusedDrinking straws improperly dispensedWash hands sign not postedVIOLATION VIOLATION VIOLATION VIOLATION ION CONDITION CONDITION CONDITION CONDITIONI*II*III*IV*V* 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200 200
CHAPTER 23 - APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULEUNSCORED VIOLATIONSVIOLATIONCODECITATION15AAdmin. Code 17-177(b)15BAdmin. Code 17-177(c)(1)15CAdmin. Code 17-177(c)(1)15DAdmin. Code 17-177(d)15DAdmin. Code 17-177(d)15EAdmin. Code 17-70415FAdmin. Code 17-70515GAdmin. Code 17-70615HAdmin. Code 17-70615IAdmin. Code 17-506(a)15IAdmin. Code 17-506(a)15I24 RCNY 10-11(b)15I24 RCNY 10-12(c)15JAdmin. Code 17-506(d)15KAdmin. Code 17-508(b)15KNYSPHL 1399-015LAdmin. Code 17-504(f)15MAdmin. Code 17-70815NAdmin. Code 17-176.115NAdmin. Code 17-176(b)15OAdmin. Code 17-714VIOLATION DESCRIPTIONVIOLATION PENALTY*Tobacco vending machine present in a facility other than tavern; initial (#1) and repeat 300 (#1); 500 (#2) 1,000 (#3 or more)violations (#2, 3 or more)**Tobacco vending machine not 25 feet from door; initial (#1) and repeat violations (#2, 3 or 300 (#1); 500 (#2); 1,000 (#3 or more)more)**Tobacco vending machine not visible by owner; initial (#1); repeat violations (#2, 3 or 300 (#1); 500 (#2); 1,000 (#3 or more)more)**Sign not durable and lacks required information; initial (#1) and repeat violations (#2, 3 or 300 (#1); 1,000 (#2 or more)more)**Sign not posted on machine and not visible to the public; initial (#1) and repeat violations 300 (#1); 1,000 (#2 or more)(#2 or more)**Out-of-package sale of tobacco products; initial (#1 or more on first day) and repeat 1,000 (#1); 2,000 (#2 or more in 36violations (#2 or more after first day within 36 months)**months)Employee under 18 years of age selling tobacco products without direct supervision of an 1,000(#1); 2,000 (#2 or more in 36adult retailer; initial (#1 or more on first day) and repeat violations (#2 or more after firstmonths)day within 36 months)**Sale to persons under 21 observed; initial (#1 or more on first day) and repeat violations (#2 ,1000 (#1); 2,000 (#2 or more in 36or more after first day within 36 months)**months)Sign prohibiting sale of tobacco products to persons under 21 not conspicuously posted; 1,000 (#1); 2,000 (#2 or more in 36initial (#1 or more on first day) and repeat violations (#2 or more after first day within 36months)months)**Sign prohibiting smoking or using electronic cigarettes not conspicuously posted; initial (#1) 400 (#1); 500 (#2 in 12 months); 1,000and repeat violations (#2, 3 or more within 12 months of #1)**(#3 or more in 12 months)Sign permitting smoking or using electronic cigarettes not conspicuously posted; initial (#1) 400 (#1); 500 (#2 within 12 months);and repeat violations (#2, 3 or more within 12 months of #1)** 1,000(#3 or more in 12 months)"No smoking or using electronic cigarettes" sign not posted with ashtrays in hotels, or at 500hotel entrances*Sign lettering and color does not meet specifications* 500Ashtrays in smoke-free area; initial (#1) and repeat violations (#2, 3 or more within 12 400 (#1); 500 (#2 within 12 months);months of #1)* 1,000(#3 or more in 12 months)Operator failed to make a good faith effort to inform smokers or users of electronic 400 (#1); 800 (#2 within 12 months);cigarettes of the Smoke-Free Air Act; initial (#1) and repeat violations (#2, 3 or more within 1,600 (#3 within 12 months)12 months of #1) violations*No smoking permitted* 1,000Workplace SFAA policy not prominently posted in workplace; initial (#1) and repeat 400 (#1); 500 (#2 within 12 months);violations (#2, 3 or more within 12 months of #1)* 1,000(#3 or more in 12 months)Use of tobacco on school premises* 50Selling cigarettes, tobacco products, little cigars for less than listed price or price floor; 1,000 (#1); 2,000 (#2 within 60 months);initial (#1) and repeat violations (#2 or #3 within 60 months of #1 5, 000 (#3 within 60 months)Distributing tobacco products at less than basic cost; initial (#1) and repeat violations (#2 or 500 (#1); 1,000 (#2 or more)more)*Sale of herbal cigarettes to minors* 2,0001
CHAPTER 23 - APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULEUNSCORED VIOLATIONS15S24 RCNY 28-02(a)15T24 RCNY 28-0616ANYCHC 81.08(a)16BNYCHC 81.08(c)16CNYCHC 81.50(c)Flavored tobacco products sold or offered for sale*Original label for tobacco products sold or offered for sale*Cooking oil, shortening, margarine contains 0.5 grams or more of artificial trans fat.Nutritional fact labels and/or ingredient label is not maintained on site.Calorie information is not posted on menu and menu board 500 500 200 200 20016ENYCHC 81.50(c)Calorie range of food item(s) that come in different flavors and varieties not provided. 20016FNYCHC 81.50(c) 20018ANYCHC 81.05(c)18ANYCHC 88.05(c)18BNYCHC 3.1918CNYCHC 3.17Calorie range of food item(s) that comes in different combinations not providedNo currently valid permit, registration or other authorization to operate food serviceestablishmentNo currently valid permit, registration or other
CHAPTER 23 – APPENDIX 23-C FOOD SERVICE ESTABLISHMENT AND NON RETAIL FOOD SERVICE ESTABLISHMENT PENALTY SCHEDULE SCORED VIOLATIONS VIOLATION CODE CITATION CATEGORY VIOLATION DESCRIPTION . system 300 350 06A NYCHC 81.13 CRITICAL Food worker does not maintain per
Part One: Heir of Ash Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter 18 Chapter 19 Chapter 20 Chapter 21 Chapter 22 Chapter 23 Chapter 24 Chapter 25 Chapter 26 Chapter 27 Chapter 28 Chapter 29 Chapter 30 .
TO KILL A MOCKINGBIRD. Contents Dedication Epigraph Part One Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 Part Two Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter 18. Chapter 19 Chapter 20 Chapter 21 Chapter 22 Chapter 23 Chapter 24 Chapter 25 Chapter 26
Issue of orders 69 : Publication of misleading information 69 : Attending Committees, etc. 69 : Responsibility 69-71 : APPENDICES : Appendix I : 72-74 Appendix II : 75 Appendix III : 76 Appendix IV-A : 77-78 Appendix IV-B : 79 Appendix VI : 79-80 Appendix VII : 80 Appendix VIII-A : 80-81 Appendix VIII-B : 81-82 Appendix IX : 82-83 Appendix X .
DEDICATION PART ONE Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 PART TWO Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter 18 Chapter 19 Chapter 20 Chapter 21 Chapter 22 Chapter 23 .
Appendix G Children's Response Log 45 Appendix H Teacher's Journal 46 Appendix I Thought Tree 47 Appendix J Venn Diagram 48 Appendix K Mind Map 49. Appendix L WEB. 50. Appendix M Time Line. 51. Appendix N KWL. 52. Appendix 0 Life Cycle. 53. Appendix P Parent Social Studies Survey (Form B) 54
About the husband’s secret. Dedication Epigraph Pandora Monday Chapter One Chapter Two Chapter Three Chapter Four Chapter Five Tuesday Chapter Six Chapter Seven. Chapter Eight Chapter Nine Chapter Ten Chapter Eleven Chapter Twelve Chapter Thirteen Chapter Fourteen Chapter Fifteen Chapter Sixteen Chapter Seventeen Chapter Eighteen
18.4 35 18.5 35 I Solutions to Applying the Concepts Questions II Answers to End-of-chapter Conceptual Questions Chapter 1 37 Chapter 2 38 Chapter 3 39 Chapter 4 40 Chapter 5 43 Chapter 6 45 Chapter 7 46 Chapter 8 47 Chapter 9 50 Chapter 10 52 Chapter 11 55 Chapter 12 56 Chapter 13 57 Chapter 14 61 Chapter 15 62 Chapter 16 63 Chapter 17 65 .
HUNTER. Special thanks to Kate Cary. Contents Cover Title Page Prologue Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Chapter 11 Chapter 12 Chapter 13 Chapter 14 Chapter 15 Chapter 16 Chapter 17 Chapter
