Laserfiche WebLink
Environmental Health Department <br />10. <br />11.hamjjroviding the following items within my booth for the sanitary cleaning of food preparation utensil <br />OR <br />12. <br />13. <br />•‘Important** <br />14.Completed by: <br />Signatui <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />CuUino Beard <br />BleadiPropane Stove <br />u 1z- <br />Soap and Water B'eacti and Water <br />Fire Extincusher <br />EHD 16-02 <br />06/19/19 <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. <br />Hand wash Water <br />Garbage <br />Can <br />Booth must be on <br />Concrete. Asphalt, <br />Plywood, or a Tarp- <br />Extra Ico Bags i Food Containers must be <br />ttorod 6 inchtt oft o/ Qround! <br />Sanitizer bucXet- <br />bleadi 8 water for <br />storing wiping dOhs <br />Stamo w/Choffing <br />Dish <br />Extra <br />Water <br />Title <br />Rinse Water <br />Propane Tank <br />.^7 <br />Qvyater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />B^ne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />[Draper towels and pump-style soap container. <br />providing the following for adequate hand washing facilities, but separate from utensil wash within my <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<7 ~ <br />Date <br />,------Lj <br />Ice Cooler <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 />SANJOAOUIN <br />------COUNTY------ <br />G-'ccrness qrotvs <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 dayjriaintain below 41°F temperature): <br />Q Ice chests PM^efrigeratar <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify). <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />-HS is 02 Pege 8 of 11 TEMP EVENT APP <br />Names of responsible persons to be present in booth during all hours of operation: