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10. <br />11. <br />OR <br />12. <br />□ Paper towels and pump-style soap container. <br />13.Names of responsible persons to be present in booth during all hours of operation <br /> <br /> <br />Completed by:. 14. <br />Health Permit <br />Paper) Jand Towels <br />Soap dispenser <br />BleachPropane Stove <br />n <br />Bteach and Water <br />fire FxUngutsher <br />Ice Cooler <br />COMPLETE BOTH SIDES AND RETURN WITH EXHIBITOR AGREEMENT <br />J <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 />Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <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 />□ Ice chests <br />|~1 Refrigerated truck <br />O Other (specify) <br />Slemo w/Chafftng <br />Dish <br />Exira <br />Water <br />5 Gal I land wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanilizer buchel- <br />bleach & water tor <br />storing wiping cloths <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils-. <br />I^Three compartment sink. <br />Exira Bac/s & Food Containers must be <br />stored 6 inches off of the ground’ <br />□ Refrigerator <br />□ Ice bath and tubs <br />Signature Title Date <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 />this event. <br />“Important** <br />Rinse Water <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <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 />Soap and Water <br />i 5-20 Gal <br />r— i I land wash Waler <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or ?> Tarp. <br />Propane Tank