COMPLIANCE INFO_PRE 2019 - Laserfiche WebLink

Home Browse Search

meats, tamales, cooked beans, rice, 10. chests 11. OR for soapy water, one for rinsing and one for a bleach providing the following items within my booth for the sanitary cleaning of food preparation utensils:12. 13.utensil wash within myproviding the following for adequate hand washing facilities, but separate from booth: 14. th i s event. TEMP EVENT APR6 of 9EHD 16-02 7/14/15 Note: Examples of p ote n tia 11 y hazardous food include: vegetables, potato salad, eggs, and dairy products. Dominick Siragusa Ricardo Bermudez Helen Bello preparation for this event, preparation and operation. make a copy of this application In hours of I am providing the following cold temperature control for the cold holding of potentially hazardous foods below 45°F (if food Is used the following day, maintain below 41 F temperature): Ice Pago Pie a se □k Three compartment sink. Other I a m I a m rjrW a te r supply dispenser with warm water ata minimum of1 00 F (i.e. 5-20 gallon conta iner with spigot). Aseparate tub (bucket or basin) for the collection of rinse/wa stewa ter. Paper towels and a pump-style soap container. E^Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. I | Refrigerated truck □x (specify)------------------------------------------ Names of responsible persons to be present In booth during all hours of operation: I am providing the following Items within my booth for warewashing: ** I *♦Im porta nt All food vendor booths are subject to Inspection. A copy of this checklist must be in the booth at all Return original to festival coordinator three weeks prior to Refrigerator I Ice bath I and tubs □ Three deep tubs (basins 6-8 inches minimum), one solution (one tablespoon of bleach per gallon of water).