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Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br />•Q Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />0 One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Q Paper towels and pump-style soap container. <br />L13. <br />14.Completed by: <br />re <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />LI e <br />Propane Tank <br />Soap and Water Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />/ <br />Rinse Water <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Stemo w/Chaffing <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />5-20 Gal. <br />Hand wash WaterHealth Permit 8 <br />SANJOAOUIN <br />------COUNTY------- <br />Greatness qrows here. <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420] F 209 464-0138 | www.sjgov.org/ehd <br />EHD 1S-02 Page 8 of 11 TEMP EVENT APP <br />06/19/19 <br />j(.-c,vT' Greatness grows <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 />(5Z Ice chests O Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <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 />0 Detergent, bleach, and wiping cloths (cleaning towels). <br />0Tub to store wiping cloths in bleach solution. <br />lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />OThree compartment sink. <br />Title f Date <br />5 "'•S' <br />Garbage <br />Can <br />Names of responsible persons to be present in booth during all hours of operation: / <br /> <br /> <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 an.d--pperatiop/ Return original to festival coordinator three weeks prior to <br />this even. <br />Sanitizer bucket­ <br />bleach & water for <br />/ storing wiping cloths