Laserfiche WebLink
SAN JOAQUIN f<. hvif ()i!?iicht»'ii Hi •;)Uh I)op»n’hnc ■ nt <br />10. <br />11. <br />OR <br />12. <br />'^Paper towels and pump-style soap container. <br />13. <br />**lmportant** <br />14. <br />Health Permit <br />Paper Hand Towels <br />Soap dspenser <br />Cutting Board <br />Propane Stove Bleach <br />0 <br />Propane Tank <br />Bleach and Water <br />Fire Lixtinfluisher <br />Ice Cooler <br />TEMP EVENT APP <br />Rmso Water <br />^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 />5 Gai Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach R water lor <br />storing vzping cloths <br />Booth must be or <br />Concrete. Asphalt <br />Plywood, or a Tarj <br />(:rlro Ice Rags & Forx! Conla nets mist be <br />s fored 6 inches oil of the gtoonj' <br />Sterno vdChafhng <br />Dish <br />Title <br />( Extra \ <br />Water <br />Names of responsibly persons to be present in booth during all hours of operation: <br /><^ / / Z f\ S _____ __________________ <br />TlX <br />7 <br />Soap and Water <br />LJ 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 />i ub to store wiping cloths in bleach solution. <br />lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />gSChree compartment sink. <br />5-20 Gal <br />I land wash Water <br />I am^providing (he 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 Refrigerator <br /> Refrigerated truck ice bath and tubs <br /> Other (specify)__ ____________________ <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: 1 <br />1868 E:. Hazelton Avenue | Stockton. California 95205 | T 209 468-3420) I- 209 464-0138 | www.sjcelid.com <br />Pago 8 of 11 TEMP EVENT <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 an^operation/^eturn original to festival coordinator three weeks prior to <br />-thjseyept // //^T <br />Completed by: <br />[/ Signature