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Environmental Health Department <br />k/ Cf,z <br />11.lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />HZ Three compartment sink. <br />OR <br />12. <br />0 Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />13. <br />14.Completed by: <br />Title <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />■x» <br />T <br />Bleach and Water <br />Fire Extinguisher <br />TEMP EVENT APP <br />I <br />B'One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />li/fPaper towels and pump-style soap container. <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewaler Container <br />Garbage <br />Can <br />Booth must be on <br />Concrete. Asphalt, <br />Plywood, or a Tarp. <br />Stemo w/Chaffing <br />Dish <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />5-20 Gal. <br />Hand wash Water <br />3: <br /> Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solption (one tablespoon of bleach per gallon of water). <br />M Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution. <br />Soap and Water <br />Ice Cooler <br />10. <br />Propane Tank <br />‘‘Important** <br />7-//- Z6Z s <br />Date <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Names of responsible persons <br />ma. jzrutL <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 eVenty <br />6-— "^nature <br />5 <br />Rinse Water <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />1 n r -rr-a in r“\ /f”k it a i <br />EHD 16-02 Page 8 of 11 <br />runoainnnn <br />to be present in booth during all hours of operation: <br />5/6 7^44_______ <br />SANJOAOUIN <br />------COUNTY------ <br />Greatness ^rows 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 />[j/Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br />□ Other (specify) ( Qf, oJuo/- /Alkkf/, Z-