Laserfiche WebLink
Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br />13. <br />Completed by: 14. <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Bleach and WaterSoap and Water <br />Fire Extinguisher <br />Ice Cooler <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete. Asphalt, <br />Plywood, ora Tarp. <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Stemo w/Chaffing <br />Dish <br />Extra <br />Water <br />5-20 Gal. <br />Hand wash Waler <br />•^Zfwater 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 />fytPaper towels and pump-style soap container. <br />Titled <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 /> <br /> <br />Signature <br />"gl.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 />^0-Detergent, bleach, and wiping cloths (cleaning towels). <br />0 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 <br />booth: <br />Date <br />SANJOAQUIN <br />------COUNTY------ <br />Greatness grows here. <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 />Q4ce chests Refrigerator <br /> Refrigerated truck 04ce bath and tubs <br /> Other (specify) <br />**lmportant** <br />Rinse Water <br />Names of responsible persons to be present in booth during all hours of operation: <br />_______________7) US£-C 'tj / -fa5 J <br />! Health Permit ]