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SAN ]OAQUIN Environmental Health Department <br /> 10, 1 am providing the following cold teniperati,ire control for the cold holding of potentially hazardous foods below <br /> 45'F (if food is used the following day, maintain below 4-1 I'F temperature) <br /> ice ctiests. @Aefrigerator <br /> ❑ Refrigerated truck Ice bath and tubs <br /> ❑ Other(specify) <br /> 11. I ani oviding the following items within my booth for the sanitary cleaning of food preparation utensil <br /> hree compartment sink <br /> OR <br /> D 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 /> El 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, but separate from utensil wash within my <br /> booth� <br /> [94ater supply dispenser with warm water at a minimum of 100°F(i,e. 5-20 gallon container with Spigot). <br /> F] One separate tub(bucket or basin)for the collection of rinse/wastewater. <br /> F1 Paper towels and pump-style soap container. <br /> 13, Names of responsible persons to be present in booth during all hours of operationi <br /> "V <br /> "Important" 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 i3rior lo <br /> this avant. <br /> 14, Completed by <br /> Signature Title Onto <br /> Health P <br /> Booth must be or) <br /> L <br /> Concrete,Asphol(, <br /> Plywood.or al atp, <br /> Gatbage <br /> Call <br /> Ice Cooler <br /> 1 b6lI F,, Hwftfllo�f Avt�mlue I Qjfiforllia 95205 1 T 209 468-3420 J F 209 4'4-01738 1 www--j(7t ticj ,;,I)I-n <br />