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Environmental Health Department <br />10. <br />AJ/A <br />11.Q^hre ViC,'n^ t^e fo'*owi.ng ‘tems within my booth for the sanitary cleaning of food preparation utensil <br />OR <br />12. <br />One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />'aper towels and pump-style soap container. <br />13. <br />Important** <br />Completed by: 14. <br />Papsr Hand Towwls <br />Soap dispenser <br />Culling Board <br />Bleach <br />Propane Stove <br />Bleach and Waler <br />Fee Extinguisher0 <br />Ice Cooler <br />Soap and Water Rinse Water <br />Extra lea Bags i Food Contalnars must ba <br />stored 6 inches otlotlhe ground! <br />Slerno w/Chaffing <br />CMsh <br />6 Gal Hand wash <br />Wastewater Container <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />EHD 16-02 <br />07/01/2024 <br />5-20 Gal. <br />Hand wash Water <br />Garbage <br />Can <br />Sanitizer tXKkat- <br />bleacn & waler tot <br />storing wiping dolhs <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. y s <br />Signature Title <br />, r.o&ci' <br />Health Permit <br />Propane Tank <br />Names of responsible persons to be present in booth during all hours of operation: <br />Q 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 />LJ Detergent, bleach, and wiping cloths (cleaning towels). <br />1—1 Tub to store wiping cloths in bleach solution. <br />www.sjgov.org/ehd <br />TEMP EVENT APP <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />1868 E.Hazeiton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | <br />lJr'40 '''' Page 8 of 11 <br />SAN JOAQUIN <br />C O U N T Y <br />•< >• <’of n<’ss tp oh s hi't <br />1 ^K«>cr?yi<rdin9 fo,,ow'n9 co|d temperature control for the cold holding of potentially hazardous foods below <br />r (if food is used the following day, maintain below 41°F temperature): <br /> lee chests Refrigerator <br /> Refrigerated truck |ce bath and tubs <br /> Other (specify). <br />Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot).