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SANJOAQUIN Environmental Health Department <br />11. <br />OR <br />12. <br />® Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />0 One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />0 Paper towels and pump-style soap container. <br />f 13. <br />"Important** <br />Owner14. <br />Title <br />PapM Hand Towels <br />Soap dispenser <br />Cuttinfl Board <br />Propane Stove <br />0n <br />Bleach and Water <br />Fire Extinguisher <br />Ice Cooler( <br />TEMP EVENT APR <br />Names of responsible persons to be present in booth during all hours of operation: <br />Alejandro Kandalaft, Armando Carbajal, Maria Castillo <br />Extra lea Bags £ Food Containers must <br />stored 6 inchos off of the ground! <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />0 Three compartment sink. <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 />0 Detergent, bleach, and wiping cloths (cleaning towels). <br />Q Tub to store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Stcrno w/Chaffing <br />Dish <br />5-20 Gal. <br />Hand wash Water <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />I <br />Soap and Water <br />Prop one Tank <br />07/13/2025 <br />Date <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. <br />Completed by: Alejandro Kandalaft <br />Signature <br />Grcotncss grows here <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 /> Ice chests 0 Refrigerator <br />0 Refrigerated truck Ice bath and tubs <br /> Other (specify).______________________ <br />Rinse Water <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 Page 8 of 11 TEMP EVENT <br />07/01/2024 <br />* J * • • • *•» * ** • • '*< • • • <br />------COUNTY------ <br />10. <br />| Health Permit | <br />Bleach L <br />3U