Laserfiche WebLink
Environmental Health Department <br />10. <br />I <br />12. <br />|~] Water supply dispenser with warm water at a minimum of 100oF (i.e. 5-20 gafton container with spigot). <br />iparate tub (bucket or basin) for the collection of rinse/wastewater. On< <br />'aper towels and pump-style soap container. <br />13. <br />Completed by:14. <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />4*? <br />Propane Tank <br />Rinse Water <br />Fire Extinguisher <br />TEMP EVENT APPPage 8 of 11 <br />Sts mo vd Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. <br />Hand wash Water <br />Garbage <br />Can <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Extra <br />Water <br />Sanitizer bucket- <br />bteaehS water for <br />storing wiping cloths <br />Names of responsible operation: <br />Soap and Water <br />IB <br />ice Cooler <br />**lmportant**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 /> M Signature Title U Dhte <br />Extra tee Bags S Food Conlarters must be T <br />stored 6 incties off of the ground! <br />r <br />1868 E Hazelton Avenue J Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | ^.sjgov^rg/ehd <br />EHD 16-02 PageSofU TEMPEVENTAI <br />06/29/2023 <br />-n SAN JOAQUIN <br />------COUNTY------ <br />Grea-’nr.ss gre-TS her?:-. <br />I am providing the 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 /> ipe chests ^Refrigerator <br />EfRefrigerated truck Ice bath and tubs <br /> Other (specify) ____________________________________ ___ <br />11. I am^roviding the following items within my booth for the sanitary cleaning of food preparation utensil <br />[jTi hree compartment sink. <br />OR <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 /> Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution.