Specifications include, but are not limited to: 1. Sundae cups should be in individual portion sized containers and have the ability to be eaten out of the container with a utensil. 2. Ice cream tubs should be free from any defects that affect the quality of contents (cracks, holes, or other deformities) or ability to be sold for resale. Tubs should fit into the Contractor’s designated freezer and should be designed in a way that allows parks to serve the ice cream in a hand dipped fashion. 3. All cones shall be free or cracks or breaks and have the ability to have hand dipped ice cream served in them. Cones must be able to adequately hold ice cream without excessive sogginess forming from exposure to ice cream. The State reserves the right to make this determination.