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Environmental Health Department <br />10. <br />1Z <br />Sc."SANJOAOUIN <br />-----COUNTY----- <br />Circciino'ir, rjrcM-.-.'. Im.,' <br />I am providing th© 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 41eF temperature): <br />"^ce chests ^Refrigerator <br />□ Refrigerated truck [3 ice bath and tubs <br />□ Other (specify) <br />11. t * ’“.providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />-^se compartment sink.0R aO <br />tq 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 />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my