Laserfiche WebLink
10. <br />11. <br />OR <br />12. <br />13. <br />Completed by: 14. <br />Signature <br />i <br />Papei Haifd Towels <br />Soap <br />CtiUioo Boa«j 1 BlrachP(upar»e Stove <br />i).Lt <br />BlOiV.h and WalerRinse Water <br />Fite Exlii>qtr>t»er <br />TEMP EVENT APPPage 8 of 11 <br />[/J 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 />Stomo w.'CliaHing <br />Dl*l> <br />Garbage <br />Can <br />Sanitize* buckcl* <br />bk-sKii & water Im <br />sforing wiping clutiis <br />Booth must be on <br />Concrete, Asphalt <br />Plywood, ora Tarp. <br />Extra Biig-s S Fcort Contoncrs mist im <br />slurvd 6 riches off ol the ffroo/ul! <br />Exira <br />Wmer <br />5 Gal H:kh» wash <br />WaatiyMStw Cantalrwr <br />5-20 Gal. <br />Hand wash Water <br />^Ice Cooler <br />>rsons to,be present in bool <br />I ann^roviding the following items within my booth for the sanitary cleaning of food preparation utensil <br />C3 Three compartment sink. <br />Prcpana lank <br />_______________1 <br />J <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />boojhr <br />O Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />Ej .One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />IZj Paper towels and pump-style soap container. <br />n i » j xj n xy \j i i i <br />COUNTS <br />—7, * r~~i i r~ <br />Soap and Water <br />“Important** <br />1868 E. Hazelton Avenue] Stockton, California 95205 | T 209 468-3420] F 209 464-0138 | www.sjgov.org/ehd <br />EHO 16-02 Page 8 of 11 EVENT A! <br />0CV29/2023 <br />Names of responsible persons to be present in booth during all hours of operation: <br /> _______a’* € | Cf i I y __________________________________ <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 /> <br />Title ^ate/ <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 Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) f ? fr