Laserfiche WebLink
Environmental Health Department <br />OR <br />12. <br />13. <br />Completed by: 14. <br />.Health Permit <br />’J Paper Hand Towels <br />Soap dispenser :i Bleach <br />Propano Slovc <br /> <br />Propano Tank <br />Rjnso Waler <br />I <br />1Ice Cooler <br />Page 8 of 11 <br />5 Gal Hand wash <br />Waslowalcr Container <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 />Slernow/Chafling <br />Dish <br />5-20 GaJ. <br />Hand wash Water <br />Extra <br />Waler <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />,^£2''Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />J/fPa per towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br /> —--------------------------------- <br />Extra Ice Bags & Food Conlainors must bo <br />stored 6 Mias oil of tho ground! <br />Bleach and Water <br /> Eire Extinguisher <br />11. lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />J^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 />Soap and Waler Garbage <br />Can <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 wec.k? prior tQ <br /> <br />Signature Title Date <br />‘‘Important** <br />SAN JOAQUIN <br />P 1 -----COUNTY----- <br />'Greotness grows here. <br />10. lam 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 JZTRefrigerator <br /> Refrigerated truck Ice bath and tubs <br />Other (specify) Pf-ce 7 ______________________________________________ <br />1868 E. Hazelton Avenue | Stockton, California 952051 T 209 468-3420 | F 209 464-0138 | www.sjcehdcom <br />EHD 16-02 Page 8 of 11 <br />07/3/17