$\backslash$Chuleta$$ recently expanded its menu at their flagship Orlando location by offering the new $$Steak Valetta$.$ The new addition requires a special spice rub made by mixing sage, lemon, fennel and garlic into a sazon base, then blending in a secret ingredient. Chuleta$$ uses $147\mathrm{.}69$oz of the spice rub during a typical week. The rub is purchased from Caliente in San Antonio, TX$.$ Caliente sells $1\mathrm{.}5$oz spice shaker jars for $$3\mathrm{.}60$ or $10$lb re$-$sealable spice bags for $$288$ each. $[$Note that $1$oz $=0\mathrm{.}0625$lb$].$ Based on the storage complexities involved in keeping the spice rub fresh, the holding cost per ounce for one year has been determined to be $24\%$ of the cost price. The cost of ordering is quite low, at $$2\mathrm{.}88$ per order, and safety stock is equal to $2$ days of demand. Chuleta$$ is open $6$ days a week throughout the year. Ignoring the cost of transportation from San Antonio, what is the total annual cost of Chuleta$$s$$ inventory policy?