Laserfiche WebLink
Environmental Health Department <br />11. <br />OR <br />12. <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br /> Paper towels and pump-style soap container. <br />13. <br />“Important** <br />Completed by:14. <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Rinse Water Bleach and Water <br />Fire Extingusbe'fi <br />©Ice Cooler <br />Names of responsible persons to be present in booth during all hours of operation: <br />Jacqueline Ratto, Kennedy Brim <br />Ecfra Ice Bags i Food Contunea mutt be <br />stored «inches off of the gmrnf1 <br />5-20 Gal. <br />Hand wash Water <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp. <br />Stemo w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Extra <br />Water <br />Santaerbudtet- <br />Neach & water for <br />storing wiping cloths <br />:’i SANJOAOUIN <br />-----COUNTY------ <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 41T temperature): <br /> Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br />0 Other (specify)non applicable - no hazardous foods _ <br />/ 7 <br />Soap and Water <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />^00^’ N/A - no food prep <br />O Water supply dispenser with warm water at a minimum of 100’F (i.e. 5-20 gallon container with spigot). <br />•■T'./rq'T <br />10. <br />1868 E Hazelton Avenue | Stockton. California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 Page 8 of 11 TEMP EVENI APP <br />O7'OV2O25 <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. N/A. n0 prep <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 />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 tn the booth at all hours of <br />preparation and operation. Return original to festival coordinator three weeks prior to <br />[jjignature Title Date