Laserfiche WebLink
Environmental Health Department <br />OR <br />12. <br />LXWater supply dispenser with warm water ata minimum of 100’F (i.e. 5-20 gallon container with spigot). <br />0^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 Towals <br />Propane Stove <br />I. <br />Fire EMlnQulshor <br />TEMP EVENT APP <br />Siemow/Chaffing <br />Dish <br />Exira <br />Water <br />6 Gal Hand wash <br />Waslevralor Container <br />6-20 Gel. <br />Hand wash Waler <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach 8. water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />5 <br />I <br />■ <br />izf 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 />Q^Detergent, bleach, and wiping cloths (cleaning towels). <br />L/fTub 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 />. LJ <br />11. lam 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 95205 | T 209 468-3420) F 209 464-0138 | www.sjcehd.com <br />EHD 16-02 Paga 6 of 11 TEMP EVENT <br />07/3/17 <br />r . <br />10. <br />Soap and Water <br />| Propane Tank I <br />1 <br />w <br />Rinse Waler <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 />/mW 3/31/2^ <br />Signht^re Title Date <br />SAN JOAQUIN <br />COUNTY------ <br />Gi<?oln<;ss ;j/<>ivs heic. <br />1 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 />JZflce chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)______ ______________________________—---------------- <br />j^Paper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br />| Soapdisponitir [ -------- - <br />mJ <br />-A...SlMl <br />Bleach and Water <br />Culling Board <br />~7I <br />)ce Cooler