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REC-008 <br />Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br />Q Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />Q One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Q Paper towels and pump-style soap container. <br />13. <br />“Important** <br />Owner 03-09-2025Completed by:14. <br />wafaasi dirrdJt-QiciJF Title Date <br />Health Permit <br />I Paper Hand Towels <br />Soap dispenser <br />BleachPropane Stove <br />u I <br />Propane Tank <br />Rinse Water Bleach and Water <br />Pre Extinguisher <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Exira Ice Bags & Food Containers must be <br />stored 6 inches ott ol the ground’ <br />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 operation. Return original to festival coordinator three weeks prior to <br />this event. <br />Sier no wChaffing <br />Dish <br />Exira <br />Waler <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & waterier <br />stonng wiping doths <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, ora Tarp. <br /> 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 />-----------rIce Cooler <br />_________v <br />___L <br />Soap and Water <br />Names of responsible persons to be present in booth during all hours of operation: <br />Alejandro Kandalaft, Maria Castillo, Armando Carbajal <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Q Three compartment sink. <br />5-20 Gal. <br />r- Hand wash Water <br />eSIgr-ed via S^atnlaevDocs.ccin <br />------- <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 Pago 8 of 11 TEMP EVENT APP <br />06'19'19 <br />SAN JOAQUIN <br />------COUNTY------ <br />,FOpv'! Greatness grows here. <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45°F (if food is used the following day, maintain below 41 °F temperature): <br /> Ice chests Q Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <br />Culling Board