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in booth durin: <br />--xiBpOrifiut" <br />M3 <br />14. Completed by: <br />JIce Cooler <br />TEMP EVENT APP <br />Title <br />I Prw«Tl <br />EJ1D 164)2 <br />07/28/10 <br />5-M GA <br />H»3 -r»A «•=*» <br />Booth mtrel be on <br />Concrete. Asphalt, <br />ptywood. or □ Tarp. <br />■? <br />L/aiv <br />ics, but separate fr <br />utensil wash within my <br />utensils: <br />I K»«l To—«ti j <br />tA»cT> I Mcr-la <br />C*C/T< <br />ted truck <br />sanitn^ cleaning of food preparaHo” <br />one for a bleach <br />[ ] Detergent, bleach, and wiping cloths (cleaning towels). <br />[ ] Tub to store wiping cloths in bleach solution. <br />12.1 am providing the following for adequate hand washing facilities. <br />boolh: ’ • • nf i no decrees Fahrenheit (i.c. 5-20 gallon <br />[/} Water supply dispenser with warm water at a minim i <br />container with spigot). . . <br />fl One separate tub (bucket or basin) for the collection of nns <br /> ------------------------ __ <br /> <br />Ail food vendor booiirs are subject to inspection- r‘easeh ( hours of <br /> <br />to this event. <br />1 <br />Signature <br />10.1 am providing the following cold temperature control for the cold holding of p1 <br />below 45 degrees Fahrenheit (if food is used the following day, maintain b—- <br />fc/'J Ice chests [ ] Refrigerator t 1 Re r e <br /> [ ] Ice bath and tubs [ ] Other (specify):------- <br />11. lam providing the following items within my booth for the <br />[ ] Three compartment sink <br />[ ] Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for ri g <br />solution (one tablespoon of bleach per gallon of water). ////I <br />r 1 * J rlntkc fcleaninc towels).