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7/24/23? 2:37 PM 20230724_142217.jpg <br />» <br />Environmental Health Department <br />10 <br />H. <br />OR <br />12. <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />13. <br />•‘Important** <br />operabj <br />Completed by:14. <br />Sigi <br />Paper Hand 1 owetK <br />Soap dispenser <br />BleachPropane Slove <br />Propane TarU <br />Bleach and WalerRinse Water <br />Fire ExnnquisherG <br />TEMP EVENT APPPage 8 o( 11 <br />https://mail.google.com/mail/u/0/#inbox?projector=1 1/1 <br />Ertra <br />Water <br />5 20 Gal <br />Hand wash Water <br />Sanitizer bucket- <br />bleach & waiet lor <br />storing wiping cloths <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />^^fwater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container wrth spigot). <br />I am providing the following cold temperature control for the cold holding ot potentially hazardous foods below <br />45°F (if food is used the following day. maintain below 41 °F temperature) <br /> Ice chests Refrigerator <br />^^Refrigerated truck (ZJ Ice bath and tubs <br /> Other (specify). <br /> Three deep tubs (basins 6-8 inches minimum), one for soapy waler, one for rinsing and one for a bleach <br />solution (one tablespoon ot bleach per gallon of water). <br /> Detergent, bleach, and wiping cloths (cleaning towels). <br />0 Tub to store wiping cloths in bleach solution. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Three compartment sink. <br />Slemo w/Chaffing <br />Dish <br />5 Gai Hand wash <br />Wastewater Container <br />Booth must be on <br />Concrete, Asphalt. <br />Ptywood. or a Tarp <br />SAN JOAQUIN <br />C O U N T \ <br />Title <br />I <br />Soap and Waler <br />Ice CoolerJJ -i <br />J^Paper towels and pump-style soap container. <br />Names of responsible persons to be present in booth dpring all hours of operation: <br />[ Health Permit <br />Garbage <br />Can <br />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 ^nd operation^ Return original to festival coordinator three weeks prior to <br />Ihisevent ~ J <br />Date <br />Cutting Boaid <br />Extra Ice Bags i Food Containers must be ■ <br />stored 6 xtches oM ot the grotrnd1 B <br />1868 E. Hazelton Avenue | Stockton. California 95205 | T 209 468-34201 F 209 464-0138 | wvm.sjgovorg/ehd <br />EHD 16-02