Laserfiche WebLink
9. <br />□ Other (specify) <br />10.I am providing the foliowing items within my booth for the sanitary cleaning of food preparation utensils: <br />'TJl.Three compartment sink. <br />OR <br />11. <br />l^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 />12. <br />13.Completed by: <br />Signature <br />]1 <br />J Paper Hand Towels <br />Soap dispenser <br />Culling Board <br />BleachPropane Slove <br />I <br />Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APP <br />Title <br />EHD 16-02 <br />08/01/16 <br />‘‘Important** 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 />this Avenk <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Extra <br />Waler <br />5 Gal Hand wash <br />Wastewaler Container <br />Sanlfizor buckol- <br />bleach & water (or <br />storing wiping cloths <br />Paper towels and pump-style soap container. <br />Names of responsible persons (9 be present in booth during all hours of operation: <br />i^lJce chests <br />□ Refrigerated truck <br />Stemo w/Chaffing <br />Dish <br />■^-Refrigerator <br />□ Ice bath and tubs <br />5-20 Gal. <br />Hand wash Water <br />1_- . 0J <br />ooltfSl 23 <br />Date <br />Detergent, bleach, and wiping cloths (cleaning towels). <br />'^1Tub to store wiping cloths in bleach solution. <br />IQ <br />RInso Water <br />Propane Tank __________________i <br />Exira Ico Bags & Food Containers must be L <br />stored 6 Inches oft of the ground! <br />Soap and Water Garbage <br />Can <br />REC-001-B <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 />''f^jJThree 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 />P Health Permit <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp.