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Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br /> Paper towels and pump-style soap container. <br />13. <br />14. <br />Paper Hand Towels <br />Soap dispenser <br />Blead, <br />0T <br />Propane Tank <br />Bleach and Water <br />Firs Ertr.puisher <br />Ice Cooler <br />StoTO w/'Chalfinc <br />Dish <br />Extra <br />Waler <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp. <br />5 Gai Hand wash <br />Wastewater Container <br />Garbaoe <br />Can <br />SAN JOAQUIN <br />-----COUNTY <br />_____________________ <br />| Extra fee Bags i Food Containers must he <br />stored ri mcr<us on ol Itw giounot <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 /> ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)__________________________ ___________________________________ <br />Rinse Water <br />Names of respor <br />‘^Important*’ <br />ft (jh <br />lib oi opeidiiun <br />f Lycreria <br />lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />C "p <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 />LZ <br />Soap and Waier <br />I am providing the following tor adequate hand washing facilities, bin separate from utensil wasn within my <br />booth: <br />Water supply dispenser with warm water at a minimum of 100oF (i.e. 5-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />1868 E. Hazelton Avenue | Stockton, California 95205 ( T 209 468-3420) F 209 464-0138 | wwwsjgov.org/ehd <br />Page Bom TEMp EVENT APP <br />N^ipes of responsible persons to be present in booth during all hours cooperation <br />MvkheJI .HariafL______’ <br />I GufSrWt____________________________ <br />*AII food vendor booths are subject to insoection. 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 />1Date <br />I 5-W Cai <br />j Hand ■.vast' Water j <br />CutUr.g Board <br />Propane Stove