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Sterna wpDhaffing <br />Dish <br />Rinse Water Snap war Water <br />5-20 Gal. <br />Hand wash Water <br />Bleach an Water Garbage <br />Can <br />Extra <br />Water <br />Ice Cooler <br />ears foe Bags & Food Containers must be <br />slofed 6 inches off of the ground! <br />7 <br />Paper Hand Towels <br />SaaltiXer bucket- <br />bleach &water ler <br />swirl wipthl cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />ICulling Board <br />PropaneStove <br />5 Gal Hand wash <br />Wastewater Container <br /> <br /> <br />REC-008 <br /> <br /> <br />SA\ JOAQUIN Environmental Health Department <br />--CIIIIUNTY-- <br />Greatn,n5 grows here. <br />I am providing the following cold temperature control for the cold holding of potentially hazardous 'foods below <br />4 <br /> 5°F (if food is used the followin <br />Ice chests <br />eirigerated truck <br />her (specify) <br />Refrigerator <br />Ice bath and tubs <br />aintain below 41°F temperature): <br />roviding the following items within my booth for the sanitary cleaning of food preparation utensil <br />ll'h'ree compartment sink. <br />Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />r—Ition (one tablespoon of bleach per gallon of water). <br />j lEletergent, bleach, and wiping cloths (cleaning towels). <br />171-ub to store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />R(ater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />F-4(ne eparate tub (bucket or basin) for the collection of rinse/wastewater. <br />aper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br />-rAaN eiCk.\t-Ck6Vi4 ,)_,5 <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 />preparation and o eration. Return original to festival coordinator three weeks prior to <br />this eve <br />Completed by: C <br />ignature <br />1868 E. Hazelton Avenue Stockton, California 95205 I T 209 468-3420 F 209464-0138 I www.sigov.org/ehcl <br />END 16-02 Page a of 11 TEMP EVENT APP <br />06/19/19 <br />OR <br />no)i r <br />Title <br />6/12C-/ <br />Date <br />SUBMIT