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! <br />< <br />Environmental He* DepartmentI <br />t <br />;old temperature control for the cold holding of potentially hazardous foods below <br />i <br />K <br />11. <br />OR <br />i <br />I 12. <br />« <br />ipply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />B <br />13.t <br />< <br />Completed by:14.*:ure <br />Health Permit& <br />Paper Hand Towels <br />Soap dispensera <br />Culling Board <br />It <br />BleachPropane Stove <br />* <br />Fire ExtinpuishorV <br />» <br />7\ <br />Sterno w/Cbaffing <br />Dish <br />Garbage <br />Can <br />Sanitizer bucket- <br />bleacb & water for <br />storing wiping cloths <br /> Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Extra <br />Water <br />JWIOiDUIH <br />—COUNTY— <br />faiiuri. . , i <br />■ <br />one for a bleach <br />Grcctness grows here. <br />10. I am providing the following ct <br />45°F (if food is used the following day, maintain below 41 °F temperature): <br />^Ice Chests ^Refrigerator <br /> Refrigerated truck EH Ice bath and tubs <br />Q Other (specify) <br />T <br />'a- <br />**lm portant** <br />'-J/ <br />Propane Tank <br />5-20 Gal. <br />V Hand wash Waler <br />Soap and Water Rinse Water <br />^3’ Water su| <br />@ One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />t^g-Paper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br />' ------ Lrr)44CCM <br /> <br />All food vendor booths are subject to inspection. Please make a copy of this application m <br />preparation for this event. A copy of this checklist must be in the booth at all hours of <br />preparation and^peration.^ Peturn original to festival coordinator three weeks prior to <br />this eventf^^ i i I / /)i f <br /> -------- QMW <br />I am providing the following items within my booth for the sanitary 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 <br />solution (one tablespoon of bleach per gallon of water). <br />■0'Detergent, bleach, and wiping cloths (cleaning towels). <br />@TTub 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 />■