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Rinse Water Bleach ant Water <br />Sterne wrChairing <br />Dish <br />Extra Ice Bogs A F-oodConleinats must be <br />shored 6 Inches off of the ground! <br />5-20 Gal. <br />Hand wash Water <br />Paper Hand Towels <br />Sanitixer bucket- <br />bleach &waterier <br />storing wipIng cloths <br />ilce Cooler ii <br />Health Permit <br />Cutting Eloarl <br />Garbage <br />Can <br />Soap dispenser <br />_ <br />SCSI Hand wash <br />Wastewater Container <br />Propane Stove <br />Booth must ba on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Soap arid Water <br />Fire Extinguisher <br />Wafer <br />REG-008 <br />It <br />SAN JOAQUIN <br /> <br />Environmental Health Department <br />UNTY— <br />(; ti S yrOWS hen'. <br /> <br />10. I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />°F (if food is used the followin 45, <br />I <br />truck ct <br />, maintain below 41°F temperature): <br />e chests Refrigerator <br />efrigerate Ice bath and tubs <br />ther (specify) <br /> <br /> <br />11.1 providing the following items within my booth for the sanitary cleaning of food preparation utensil 1-1( <br /> hree compartment sink. <br />OR , <br />rThree deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />Ellion (one tablespoon of bleach per gallon of water). <br />I pelergent, bleach, and wiping cloths (cleaning towels). <br />ub to store wiping cloths in bleach solution. <br />12. I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />boot <br />ater supply dispenser with warm water at a minimum of 100°F Q.e. 5-20 gallon container with spigot). <br />Dne separate tub (bucket or basin) for the collection of rinse/wastewater, <br />aper towels and pump-style soap container. <br /> Naples of responsible pers,ons to be present in booth during .!t hours of operation: <br />A.\ 6eA S\ \r\. Ovi(X <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 />preparationndoperation. Return original to festival coordinator three weeks prior to <br />Title 625171;t2e° l°1 <br />SUBMIT ' <br />this event. <br />Completed by: <br /> <br />1868 E. Hazolton Avenue I Stockton, California 952051 T 209 468-34201 F 209 464-0138 I www.sigov,org/ehd <br />END 16.02 Page 8 o111 TEMP EVENT APP <br />06119119 <br />Signature