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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 /> 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 />Onwer 8.25.2514.Completed by: <br />Title Date <br />] <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleactiPropane Stove <br />tr <br />Propane Tank <br />Bleacti and Water <br />Fire Extinguisher <br />Ice Cooler <br />____L <br />Soap and Water <br />Names of responsible persons to be present in booth during all hours of operation: <br />Janaina Gonsalves <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Q Three compartment sink. <br />Sterno w'Chaffing <br />Dish <br />Extra <br />Waler <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket- <br />bleacti & water for <br />storing wiping cloths <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 />5-20 Gal. <br />Hand wash Water <br />z <br />Rinse Water <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. ®Si'jned vi* S«inil«BaC»co.scm <br />I cTattatMa (^ottda/ucd <br />I K®y: 7dc5c78o 5010 4«3t8351 <11 CWhOlciO" oiynmuic <br />| Health Permit <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 />Extra Ice Bags & Food Containers must be I <br />stored 6 inches off of the ground' <br />SAN JOAQUIN <br />------COU NTY------ <br />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 />Q Ice chests Q Refrigerator <br />Q Refrigerated truck Ice bath and tubs <br /> Other (specify)FoodTruck____________________________________________________________