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.. ,., <br /> 70. tam providtrxt ttze followng cold temFaerature control for the cold <br /> 45'F(if forxt;s used the following day, maintain be ttold'ng of potenlrally hazardous tools tx'tctiuv <br /> low 41°F temperature) <br /> ice chests (�R Refrigeratorr ,I <br /> r' geraied truck Ice bath and tubs <br /> Other(speafy) <br /> 1 1 1 aril providing Ihs follo�vsnq;tents within m r Ycleaning —my booth boo h for the sanitary of food preparation utensils. <br /> OR n Three compartrrient sink <br /> tyThree dc_v.p tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br /> solution(one tablespoon of bleach pc:.r gallon of water) <br /> (Detergent, bleach, and wiping cloths(cleaning towels). <br /> {VVTub to store+n'rptng cloths in bleach solution <br /> providing ti.e following for adequate hand washing facilities, but separate from utensil wash within my t <br /> room <br /> i ;Vtira:e: supply dispenser with warm water at a minimum of 100T(i-e- 5-20 gallon container With spigot) 4 „ , <br /> One sepa,a((,tub(bucket or basin)for the collection of rinse/wastewater. <br /> Paper tcsr✓ets and pump-stvte soap container <br /> Names of responsible persons to be present in booth during all hours of operation x <br /> "Important— All food vendor booths are subject to inspection_ Please make a co of this a <br /> preparation for this event P copy of this checklist must be in the booth at alls of <br /> preparation and operation- :;:;G:1! to_jesti+ram? co�>; l I ; <br /> this event _- }ree week - <br /> , . <br /> Completev by. CI v1ti'�rL <br /> -- U <br /> H- astn_Permit l f------ c� <br /> r <br /> 1ir517 <br /> �ls- <br /> JUC•3NEY <br /> r .a e _ i <br /> i <br /> liufrp arry NJ led fla,.,*a Water ' Bleach roll Water <br /> Garbage <br /> Can <br /> ice Cooler <br /> f"A i Kt ftt:15$f 11V.M,'S t,GM`A vP'd'q+y'tsa5:CvS l � i i'.;�::a�3f!7 G1lrY:➢Ifa�yl <br /> ( �l cl Use{r9ia <br />