Laserfiche WebLink
Environmental Health Department <br />11. <br />OR <br />12. <br />Q Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />Q'tlne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />[TJ-Paper towels and pump-style soap container. <br />13. <br />'‘Important** <br />14.Completed by: <br />Health Permit <br />Paper Hand Towels <br /> Soap dispenser <br />Cutting Board <br />i <br />BleachPropane Stove <br />0 <br />Propane T ank <br />Rmsc Water <br />Fire Fxtmguisiier <br />Ice Cooler <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Garbage <br />Can <br />Sanitizer bucket <br />bl each & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp <br />f i/ra Icc tS-ig* & I ood Container must be <br />slored 6 inches oil ol the ground1 <br />Sterno w/CtiaHing <br />Dish <br />Extra <br />Water <br />f> Gai Hand wash <br />Wastewater Comanicr <br />5-20 Gal <br />Hand wash Water <br />SAN JOAQUIN <br />C * 11. • <br />2 Title Date <br />sb1 <br />Soap and Water <br />1868 E Hazelton Avenue | Stockton. California 95205 j T 209 468 3420 1 F 209 464-0138 | www.sjgov.org/ehd <br />EHO 16-02 Page 8 of 11 TEMP EVENT APP <br />06/19/19 <br />Names of responsible persons to be present in booth during all hours of operation: <br />‘ ~j'c\ c C I So b y tri C'i c< 11 f " <br />=lL <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 and operation. Return original to festival coordinator three weeks prior to <br />this event. j . , <br /> <br />Signature <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. //-’ i.. f, e p-c v.’-( <y /Zl/ca ) Jci- ‘ <br />Vrcv/ /s <-■«. e . <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. <br />10. lam providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />4f£F (if food is used the following day, maintain below 41°F temperature): <br />t/Kjrce chests !c f I •> [ I Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)