Laserfiche WebLink
Environmental 8 Health Department• II • <br />II <br />10. <br />OR <br />12. <br /> Water supply dispenser with warm water at a minimum of 100T (i.e. 5-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/waslewaler. <br /> Paper towels and pump-style soap container. <br />13. <br />‘‘Important** <br />Completed by:14. <br />Paper Hand Towels <br />Cutllnp Board <br />Propene Stovo <br />Propano Took <br />Bleach end Waler <br />Fire Extinguisher <br />Ice Cooler <br />TEMP EVENT APPPage 0 of 11 <br />J________ <br />Health Permit Sinrnaw/Chafflnn <br />Dish <br />6 Gol Hand wash <br />Waslcwalor Container <br />Garbage <br />Can <br />Sanltiierbuckol- <br />blench & waler tor <br />storing wiping Cloths <br />S-2O Gol. <br />Kami wash Water <br />( Extra \ <br />Waler <br />f Signature <br />45°F (if food is used the following day, maintain below 4IT temperature): <br /> Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify).________ <br /> fl,.. — <br />/ Extra Ico Oacjs f. Food Conlolncts must bo <br />1 stored 0 Inches oil ol tiro grwndl <br />1068 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420] I- 209 464-0138 | www.sjcehd com <br />EHO1G 02 Pagan of 11 '_....---------- <br />07/3/17 <br />lllnsa Water <br />/ — <br />Booth must bo on <br />Concrete, Asphalt, <br />Plywood, or a Tarp.5 <br />Snnp and Waler <br />11. lam providing the following items within my booth for the sanitaiy cleaning of food preparation utensil <br /> Three compartment sink. <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 />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />SAN JOAQUIN <br />COUNTY----- <br />i .i, .iiih ,. </<•>•.•. •. /i< i•. <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />Names of responsibly persons to be present in booth during all hours of operation: <br />__________Jfrgmtrse _____________ <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 event. v C/ /l A A U— (// <br />Title Date