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10. <br />11 utensils: <br />OR <br />M Detergent, bleach, and wiping cloths (cleaning towels). <br />R] Tub to store wiping cloths in bleach solution. <br />12.separate from utensil wash within my <br />|>3 Paper towels and pump-style soap container. <br />13. <br />Important** <br />14 Completed by. <br />Health Permit <br />Paper I land Tnwels <br />Pinpane Sieve Bleach <br />'"I <br />0 <br />Propane Tank <br />Soap and Waler Rinse Waler <br />Piro Fxtingnisher <br />Ice Cooler <br />COMPLETE BOTH SIDES AND RETURN WITH EXHIBITOR AGREEMENT <br />Extra Ice Bags .1 Food Containers must be <br />stoied 6 inches off of the gmund! <br />Stomo w/Chaffing <br />Dish <br />Exha <br />Waler <br />5 Gal I land wash <br />Wastewaler Container <br />5-20 Gal <br />I land wash Waler <br />Garbage <br />Can <br />Sanitizer bucket <br />bleach & waler for <br />olorinci wiping cloths <br /> <br />I am providing the following items within my booth for the sanitary cleaning of food preparation <br /> Three compartment sink. <br />Ice chests f-1 Refrigerator <br />H Refrigerated truck |Ce bath and tubs <br />|X] Other (specify) Artic Refrigerator <br />Booth iiitt j i» on <br />Colt'''fie, Asplcsl! <br />-’lywi " i • i ,ip <br />Owner____ <br />Title <br />n\ <br />04/29/2025 <br />Date <br />1X1 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 />I am providing the following for adequate hand washing facilities but <br />booth. <br />Names of responsible persons to be present in booth during all hours of operation: <br />Janeen and Jeff Taplin <br /> <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 <br />Signature <br />Soap disponser | <br />01L <br />| Bleach and Waler | <br />IX Water supply dispenser with warm water at a minimum of 100°F (i e. 5-20 gallon container with spigot). <br />XI One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />' the fO^KinfgI?Old temPerature contro1 for the cold holding of potentially hazardous foods below <br />45 I- (If food IS used the following day, maintain below 41 °F temperature): <br />T Cutting Hoard