Abstract: A temperature controlled food service container is formed with an inner portion having side walls and an opening for the receipt of food, and an outer portion having sidewalls spaced from the inner portion with a eutectic gel, disposed between them. A ledge extends from the periphery of the outer portion with a flange extending from the inner portion seated against the ledge; and is held by an ultrasonic bond joining the ledge to the flange. The food container has ribs along the sidewalls of the inner and outer portions. Peripheral channels and ridges are formed respectively on the ledge and flange for welded engagement with each other, the channels having enlarged segments which extend beyond the cross-sectional dimension of a respective ridge received therein.

Abstract: A dispenser is provided for dispensing liquid soap onto a scrub brush. The dispenser includes a reservoir for holding liquid soap, supporting surfaces for supporting the scrub brush in suspension above the liquid soap in the reservoir. In one embodiment, a carrier for holding the scrub brush is depressed by a downward force. The downward movement of the carrier enables even distribution of the liquid soap through the carrier to thereby coat an operative portion of the scrub brush. In another embodiment, a manually actuated pump dispenses the liquid soap upwardly through the bottom of a well onto the scrub brush.

Abstract: A combination liquid soap dispenser and scrub brush for dispensing a liquid onto a scrub brush or other cleaning implement. The combination liquid soap dispenser and scrub brush includes a container for holding a liquid, a carrier for holding the cleaning implement, and a means to mount the carrier in suspension above the liquid in the container. In use, the carrier with cleaning element is depressed through downward force to the level of the liquid in the container so as to coat the cleaning implement evenly.