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y . SA N J O A Q U I N Environmental Health Department <br /> COUNTY <br /> Grnotnrss grntti•s f»rc <br /> 10. 1 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 ® Refrigerator <br /> ❑ Refrigerated truck ❑ Ice bath and tubs <br /> ❑ Other(specify) <br /> 11. 1 am providing the following items within my booth for the sanitary cleaning of food preparation utensil <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 minimum of 100°F (i.e. 5-20 gallon container with spigot). <br /> ® One separate tub (bucket or basin)for the collection of rinselwastewater. <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 /> Nick Rosales 714-277-5803 <br /> "Important"* 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 open ion. Return original to festival coordinator three weeks prior to <br /> this event. <br /> 14. Completed by: General Agent 5/21/202 <br /> Signature Title Date <br /> 5-20 Gal_ <br /> Health Per Hand wash Water <br /> sterna wlChaffng <br /> Dish <br /> Paper Hand Towels <br /> Soap dispenser <br /> Cutting Board Sanilizar bucket- <br /> bleach&water for <br /> Propane Stove Reach storing wiping doths <br /> Booth must be on <br /> Concrete,Asphalt, <br /> Plywood,ar a Tarp. <br /> Propane Tank <br /> Soap and Water Rinse Water Bleach and Water Garbage <br /> Can <br /> Fire Extinguisher <br /> - Exira <br /> Water <br /> rceCooker 5 Gal Hand wash <br /> Extre Ice Begs 8 Food Containers must be Wastewater Container <br /> —- stored 6 inches oft of the gmandl <br /> 1868 E. Hazelton Avenue j Stockton, California 95205 T 209 468-3420 F 209 464-0138 j www.sjgov.org/ehd <br /> EHD 16-02 Page 8 of 11 TEMP EVENT APP <br /> 06f19119 <br />