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4.30/25, 9:49 AM <br />W. <br />11.I am providing the following items within my booth for warewashing: <br />OR <br />12. <br />13. lam <br />14. <br />"Important" <br />Completed by: 15. <br />I Health Permit <br />Papei Hmwl Iowl'. <br />BloachPiopanc Siovn <br />Bleach and Water <br />Fife Ealinquishor <br /> <br />Page 8 o( 11 <br />TEMP EVENT APP <br />https://outlook.office.com/mail/id/AQQkAGM4YzkwMAItMmZkNy1IODUyLTAwAiOwMAoAEAAJDCilQLzMIELI4Bii7PKo/sxs/AOMkAaM4Y7ku/MAHMm7 i/i <br />d <br />1 ' ■ ■ < <br />EHD 16-02 <br />7/14/15 <br />Exim Ice linos A rood Conininots mist bo <br />siotod 0 Mies oil ol Iho gmmil <br />Simno w/Chnlling <br />Dish <br />O Refrigerator <br />"Q Ice bath and tubs <br />Exira <br />Water <br />5 Gtil Hand wash <br />Wnsrowaior Container <br />■ <br />Sanmzer txa-kni- <br />Neacb A waler lor <br />storing wpinq doth* <br />Booth must be on <br />Concrete, Asphalt. <br />Plywood, or a Tarp. <br />QXhree 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 />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils. <br />0 Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution <br />5-20 Gal <br />Hand wash Wnlor <br />I Soap disponsor <br />_z <br />Soap and Walnr <br />/ <br />Rinse Walnr <br />Gutting Board | <br />Mail - crystal@manteca.org - Outlook <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event, <br />preparation and operation. <br />this event. <br /> <br />‘Sfghature <br />a^opr?y'(d’n9 tt'e tollowing cold temperature control for the cold holding of potentially hazardous foods b <br />(i ood is used the following day, maintain below 41 °F temperature): <br />Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />DateTitle <br />A copy of this checklist must be in the booth at all hours of <br />Return original to festival coordinator three weeks nrio_r_tg <br />Propane Tank <br />Ice Cooler <br />Garbage <br />Can <br />Names of responsible persons to be present in booth during all hours of operation. <br />_______ rx\ VO ___________________ <br />providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />43 Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A <br />separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />container.