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Environment.,! Hca n. nt <br />r, <br />'s below10. <br />JIIS''11. <br />OR <br />ie for a bleach <br />’?sb within my12. <br />h sp: ,ot).0 Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon con’-'r^-- <br />B One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />0 Paper towels and pump-style soap container. <br />13. <br />Title <br />14. <br />Health Permit <br />1 •Is <br />So«p <br />Cutting Board <br />BleachPropane Slo«e <br />Propane Tank <br />Bleach and WalnrRinse Water <br />Fire Extinguisher <br />J <br />0 Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing at’ 1 <br />solution (one tablespoon of bleach per gallon of water). <br />(3 Detergent, bleach, and wiping cloths (cleaning towels). <br />0 Tub to store wiping cloths in bleach solution. <br />I am providing the following cold temperature control for the cold holding of potentially haze us f <br />45°F (if food is used the following day, maintain below 41°F temperature): <br /> Ice chests 0 Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <br />Stamo w/Chalfiog <br />Dish <br />5 Gal Hand wash <br />Waslewdler Container <br />.sjgc .org.'e' 1 <br />TEMP EVEN! ,PP <br />Booth must be on <br />oncrete, Asphalt, <br />r wood. C’ a Tarp. <br />I am providing the following items within my booth for the sanitary cleaning of food prepared <br /> Three compartment sink. <br />Names of responsible persons to be present in booth during all hours of operation: <br />Mark Barrion <br />'N^Kt <br />cation in <br />■■:OuFS of <br />prior '.o <br />5 20 Gel. <br />h W-’-> <br />5 ar <br />at ; <br />«C.-c <br />I am providing the following for adequate hand washing facilities, but separate from i '• <br />booth: <br />SAN JOAQUIN <br />COUNTY <br />I ere. <br />_z <br />Soap and Water <br />S tizerbuct—t- <br />l- ch & waler for <br />.g wiping d-?, ns <br />Ice Cooler <br />**lmportant** <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420) F 209 464-0138 i <br />EHO 16-02 Page 8 of 11 <br />07/01/2024 <br />All food vendor booths are subject to inspection. Please make a cc <br />preparation for this event. A copy of this checklist must be in t!. <br />preparation and otfeialtork. Return original to festival coordinator T <br />thia event. *• N. <br />Completed by: <br />[ /■Tig <br />E*tr» Ice Sags 4 Food Containers rnu^t be I ; <br />stored 6inchoi offollheground! M <br />Hand