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iperature control for the cold holding <br />minimum of 100 degrees Fahrenheit (i.e. 5-20 gallon <br />( <br />14. Completed by: <br />Title <br />Health Permit <br />] <br />Paper Hand Towels <br />Cuttofl Board <br />Propane Stove <br />it <br />Bleach and Water <br />Ice Cooler <br />/ <br />TEMP EVENT APPEHD 16-02 <br />07/28/10 <br />Sterno WChafflnp <br />Osh <br />5 Gel Hand wash <br />Wastewater Container <br />5-20 Gat <br />Handwash Water <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Sanidzer txicket- <br />bteach & water for <br />storing wiping ctotha <br />Garbage <br />Can <br />I Soap dispenser <br />**Important** <br />iBIeach <br />All food vendor booths are subject to inspection. Please make a copy of this application <br />in 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 <br />to this evenfri <br /> <br />' Signature <br />E^, <br />Date <br />PropteteTMMl I f <br />I I Soap and Water <br />1___- I E-WiWwr I <br />- fV'i -------- <br />. do. I am providing the following cob iperature control for the cold holding otentially hazardous foods <br />below 45 degrees Fahrenheit (if food is used the following day, maintain beiuw 41 degrees Fahrenheit): <br />K] Ice chests M Refrigerator [ 1 Refrigerated truck <br />[ ] Ice bath and tubs [ ] Other (specify):------------------------------------------------------ -— <br />x i. I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />[ ] Three compartment sink <br />OR <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 />12.1 am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Water supply dispenser with warm water at a <br />container with spigot). <br />M One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Paper towels and pump-style soap container. <br />13. Names of responsible persons to be present in booth during all hours of operation: <br /> -