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Water <br />rice Cooler • I .1 <br /> v <br />Sterne %so/Chaffing <br />UISh <br />Soap and Water <br />r.--7=47.7.7m=757.7.7,m7H-Tanilm7:13 <br />Extra ice Bags & Food Containers most be <br />stored 6 inches off of the ground! <br />5-20 Gal. <br />Hand wash Water <br />Papor Hand Towels <br />Sandler bucket- <br />bleach & water for <br />$tonng w.png doths <br />Soap dispenser <br />Propane Tank <br />5 Gal Hand wash <br />Cutting Hoard <br />Propane Stove <br />Rinse Water <br />Ppnemmocrarin. <br />Health Permit <br />Wastewater Container <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp <br />Garbage <br />Can <br />SAN JOAQUIN <br />.70u N <br />Environmental Health Department <br /> <br />10 I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />x 45°F (if food is used the following day, maintain below 41°F temperature). <br />E Ice chests Refrigerator <br />0 Refrigerated truck [±1 Ice bath and tubs r reezers <br />0 Other (specify) Freezers <br /> <br />11 I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Li Three compartment sink. <br />OR <br />E Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solution (one tablespoon of bleach per gallon of water). <br />Detergent, bleach, and wiping cloths (cleaning towels). <br />Tub to store wiping cloths in bleach solution. <br /> <br />12. I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />E] Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />M One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />E Paper towels and pump-style soap container. <br /> <br />13_ Names of responsible persons to be present in booth during all hours of operation: <br />IJOhlarEe 138actas 209-986-0353 ) , iklem 1?corew I(NCE19-441166-534134 ) k Budd ea a ( 40 9D-St3-237-74-5 3 ) <br />eaNEgIlt &thititp*roorto . Each b4zetth ttaA trg4iii‘aicitARZ 0140.1W4-.13945s . <br />**Important** All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event. A copy of this checklist must be in the booth at all hours of <br />eparation and operation. Return original to festival coordinator three weeks prior to <br />is event. <br />14. Completed by: PPE-5:0-YA1C(110111F99n °k3749110424 <br />Title Date nature <br />1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd <br />END 16-02 Page 8 of 11 TEMP EVENT APP <br />07/01/2024