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!-‘A Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br /> Paper towels and pump-style soap container. <br />iersons to be present in booth during all hours of operation:13. <br />“Important** <br />14. <br />I lealth Permit <br />f'apor ll.uid Towels <br />Soap disponsor .1Gutting) Hoard <br />lllo.icliI ’ropano Stove <br />I <br />1 <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />I xtr.i Ico Pngs A Food Coiil.iiiiors roost bo <br />stotnd G uiclics oil ol the giouivll <br />Stuiilizof liucki'l- <br />bloacli R walor for <br />storing willing cloths <br /> Booth must bo on <br />Concroto. Asphalt. <br />Plywood, or a Tarp. <br />Slorno w/Chnffinq <br />()<sh <br />Garbage <br />Can <br />/J^VVater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br /> Ono separate tub (bucket or basin) for the collection of rinse/wastewater. <br />5-20 Gal. <br />Hand wnsh Walor <br />I am providing the following items within my bootli for the sanitary cleaning of food preparation utensil <br />Three compartment sink. <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />1111)16-02 Paricfioflt II MP CVCNT API' <br />06/29/2023 <br />. SANJOAQUIN <br />' ------COUNTY------- <br />(j/eotness grows here. <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />4p°F (if food is used the following day, maintain below 41 °F temperature): <br />fxflce chests Jxj Refrigerator <br /> Refrigerated truck fj Ico bath and tubs <br /> Other (specify)_ ______________ <br />'.“C- <br />I'ropano Tank L-4^ <br />' If <br />Ice Cooler <br />Names ofrespon^M^^^t <br />i^^rTtr.i <br />j Soaii and Water ] Rinse Water <br />Firn Fxtinguislior <br />5 Gal I land wash <br />Wastewater Container <br />All food vendor booths arc subject to inspection. Please make a copy of this application in <br />preparation for this event. A copy of this checklist must bo in the booth at all hours of <br />preparation and operation. Return original to festival coordinator three weeks prior to <br />Completed by: <^^^4 <br />Signature Title <br />| | Blcndi nnd Water <br />( I xlra \ <br />Water | <br />[~| 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 /> Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution.