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S A N 10 A Q U I N Environmental Health Department <br /> tq I ant providing 010 lollowtng cold temperature control lot the cold holding or paenllally huza+rioua roods t'rotrN <br /> 45'F M food is used the following day maintain below at'F Iamperalurel <br /> Ice chests ❑Refrigerator <br /> C Reliveraictf truck ❑Ice bath and tubs <br /> Othel (SpeCdy) <br /> t r am pfov4ng the Wowing items within my booth for the sanitary cleaning of food preparation wtenstl <br /> � J Three compartment sink <br /> OR J <br /> t11 Three deep tubs ibasrns C+-ft ncheS mirwmuml, one for soapy water. one for rinsing and one lot a blearri <br /> ut.on,one tablespoon of bleach pet gallon of w,)ter) <br /> Detergent.bleach and wiping cloths(cleaning towels) <br /> Tub to store wiping cloths in bleach solution <br /> 12 1 am providing the, lollowinq for adequate hand wastltn+; facilities, but separate from ul8n511 tivash wltrttn rrry <br /> booth <br /> ,wafer supply dispenser with warm water at a minimum Of 100'F(i.e 5-20 gallon container wile SPIu101i <br /> Orte separate tut(bucket or basin)for tree collection of rinselwastewater <br /> Paper lowels and pump-slyle so container <br /> '3 Names of responsible persons to be present in booth during all hours of operas un <br /> —Important" All food vendor booths are subject to Inspection Please mane a Copy,of this application .n <br /> preparation for Ihls event A copy of this checklist roust be ut the twath at a1 hours of <br /> prepara+ton and operation Return original to festival coordinator three weeks prior to <br /> this event. <br /> Camplrtcd h� T„ vt-('a.k (/--rC1l'12Cd Q.-.V <br /> Signature Title Date <br /> I�ua'• Fie'-^.it �� � � -' --- <br /> CltrtlVt,n BSI tM t'' <br /> ++ 4,f+xlere-gypr�s§ <br /> I r � I• f I l � .- I � t Plyworx: a•.t 1r.^ <br /> ' _ <br /> _'t Gnr Can <br /> Ice Cooler <br /> '!i(tki k H;J1rUpn A•.urlur 1 5[[tr.�.tnn, ;.,i 't F I <br /> 'I1r116 A7 t,.t <br />