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SAN JOAQUIN <br />10. <br />C? Three compartment sink. <br />12. <br />13. <br />14.Completed by: <br />ignature <br />Health Permit <br />Soap dispenser <br />Cutting Board <br />Propane Stove Bleach <br />’ropaneTank <br />Bleach and Water <br />Fire Extinguisher <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Extra /co Bags & Food Coatainors must bo <br />storod 6 Inches off of the ground! <br />Stemo w/Chaffing <br />Dish <br />5-20 Gai. <br />Hand wash Water <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping doths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Title <br />( Extra <br />Water <br />Paper Hand Towels | <br />Soap and Water Rinse Water <br />“important** <br />[^Three com ^ems w’^’n rny booth for the sanitary cleaning of food preparation utensil <br />OR men Sin • <br />E Water supply dispenser with warm water at a minimum of 100T (i.e. 5-20 gallon container with spigot). <br />E One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />E Paper towels and pump-style soap container. <br />f Ice CoolerI' '• <br />c,eep 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 />Uj Detergent, bleach, and wiping cloths (cleaning towels). <br />Ld Tub to store wiping cloths in bleach solution. <br />I am^providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45 F (if food is used the following day, maintain below 41 °F temperature): <br />E Ice chests Q Refrigerator <br />Q Refrigerated truck Q Ice bath and tubs <br /> Other (specify)____ <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for tbf^ —- -- <br />preparation anj^oi <br />this everrto< / <br />?ent. A copy of this checklist must be in the booth at all hours of <br />‘^20^ Return original to festival coordinator three weeks prior to <br />7 Dat4 <br />Names of responsible persons to be present in booth during all hours of operation- <br /> <br />toothPr0V*d*ng f°"ow’n9 f°r ^equate hand washing facilities, but separate from utensil wash within my