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10. <br />OR <br />for soapy water, one for rinsing and one for a bleach <br />12. <br />washing facilities, but separate from <br />13. <br />14. <br /> <br />Completed by: <br /> latureTitle <br />Health Permit U <br />Paper Hand Towels <br />Cutting Board <br />Propane Stove <br />Bleach <br />Propane Tank <br />•-—--.................................... i <br />Soap and Wafer <br />Bleach and Waler <br />Fire Extinguisher <br />Page 8 of 11 <br />temp event app <br />11 <br />EHD 16-02 <br />08/01/16 <br />5-20 Gal. <br />Hand wash WaterStemo w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />Rinse Water I <br />I Extra \ <br />Water <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping doths <br />Garbage <br />Can <br />a Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />45»F(iffood is used tiTefoSng day, Potentially hazardous foods below <br />Wchests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specrfy)_ <br />J <br /> Water swly di8penser a| a <br /> One separate teb (buek.t „ bMin) for fte <br />^rRfaper towels and pump-style soap container. <br />Hames of responsible per <br />— r {jjKluiiS. <br />"Important** <br />Soap dispenser | <br />h during all hours of operation: <br />z- <br />'ubjert to inspection. Please make <br /> IJ <br />utensil wash within my <br />> 1 ■ P^tng tb. fol,«„91,.™ „Hhh my for <br />LI Three compartment sink. <br />Shrti^n r de®p,t1ubs (basins 6-8 Inches minimum) one <br />solution (one tablespoon of bleach per gallon of water). <br /> Detergent, bleach, and wiping cloths (cleaning towels). <br />7^Ub t0 store wiPin9 cl°ths in bleach solution. <br />boZ:’3'071'1’'19 thS f0"OWin9 f0r adec<uate ha"d <br />persons to be present in booth <br /> <br />AH food vendor booths arei^i ■ • <br />preparation for this errent. A'copy“o;'K"X«a7 ' S’Py th's <br />■ 5^1 /1Hz P <br />Ice Cooler I <br />■