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SAN JDAQUIN <br /> C 0UNTY <br /> 10. f am providing the following cold temperature control for the cold holding of potenilatiy hazardous foods below <br /> 45"F(if food IS used the following day;maintain below 41`F iemperaturet: <br /> ❑ice chests [�RefriaeraEor <br /> ❑Refrigerated tnick [i Ice bath and tubs <br /> [1 Other(specify)_._ <br /> 11, I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> three compartment sink. <br /> OR <br /> �;,.'-Three deep orbs(basins 6-8 inches minimum). one for soapy water,one for rinsing and one for a bleach <br /> ,Iso Kon(one tablespoon of bleach per gallon of water). <br /> Ddiergent,b#each,and wiping cloths(cleaning towels). <br /> P'Tub to stone wip;ng cloths in bleach solution. <br /> 11 1 am providing the following for adequate hand washing facilities, br:[separato frorn utensil wash within nay <br /> booth: <br /> I]Water supply dispenser with wann water at a minlmum of:100T(.e.5-20 gallon.cost airier with spigot), <br /> cepa,n3te test)(bocke`.or asin'1 for the r011f_,c-.i0n of rinseJ.fasieuva[er. <br /> Paper towels.and ppmR-stylrvacontaiiter. <br /> Is, Na a4ewonsihl••pe ;to b� in t:oeth during a•.I hogs of cperzihon'. <br /> "important" All food vendor hnnlh5 are sub;-7,t to inspeelcn. Hesse rn.=)ke a crpy of thi ;;f;plirat cn in <br /> preparation f- t'nis event A co ai this ehecl:lis[ mu_t lac in the boclh at a.l hou & <br /> � <br /> preparation lion. Ret n rr inal to tustival c rcc w oordinator thrcfcs.- nr to <br /> this event ,� � � - __ <br /> 14_ Completed by' <br /> SiUrr ittirr Title l]atc <br /> , Health Permit <br /> t _ r'ea tll ma r:i b•:cn <br /> fir ,yp Tarp. 1 <br /> r <br /> ram. f',an <br /> If ✓ <br /> ' rLa_ �.•�''x!•r � � �-� ..1u�'� '„s,"�.f�r,rs�¢ ��rwlrutdrn �t$_, <br /> 186,13 C K.W. 1+'rnnrrt� "frtiLrk r arrrtx,taf h`}Lt1C�. } lf)rll+aft'rf y0�i ft7 +9Gt,flii J av s v ,cc lt� ccrr,y <br />