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Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />13. <br />‘‘Important** <br />14. Completed by: <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane T ank <br />Bleach and WaterRinse WaterSoap and Water <br />Fire Extinguisher <br />Sterno w/Chafting <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />F 209 464-0138 | www.sjgov.org/ehd <br />TEMPEVENTAPP <br />5-20 Gal. <br />Hand wash Water <br />Garbage <br />Can <br /> Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />K Paper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br />Gill <br />Owner <br />Title <br />._ ' s 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 priorjo <br />9/7/2025 <br />Date <br />Ice Cooler <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />1868 E. Hazelton Avenue | Stockton, California 952051 T 209 468-3420| <br />E HD 16-02 Pages ofl 1 <br />07/01/20 25 <br />SANJOAQUIN <br />i-„ z ------COUNTY------- <br />L Greotness 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 />K] Ice chests Refrigerator <br />D Refrigerated truck O Ice bath and tubs <br /> Other (specify)____________________________ <br /> Extra Ice Bags <8 Food Containers must be | <br />stored 6 inches off of the ground! H <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 />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br /> Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />All food vendor booths are subject to inspection. Please make <br />preparation for this event. A copy