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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 />C] One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Paper towels and pump-style soap container. <br />13. <br />^important** <br />14.Completed by: <br />Signature <br />Paper Hand Towels <br />:iCulling Hoard <br />Propane Stove Bleach <br />Propane Tank <br />Fire Extinguisher <br />tags <br />EHD 16-02 <br />07/3/17 <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <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 />Slerno w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastcwator Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & waler for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Extra <br />Water <br />5-20 Gal. <br />I land wash Water <br />| Soap dispenser <br />Title <br />I <br />Soap nnd Waler <br />io. <br />Ice Cooler i <br />Date <br />3~J.: , y u r 5^ <br />Rlnso Waler <br />coo-y <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 />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />0 Three compartment sink. <br />Names of responsible persons to be present in booth during all hours of operation: <br />SANJOAQUIN <br />• WM 7 ----C O U N T Y------ <br />Greatness 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 jZ] Refrigerator <br /> Refrigerated truck Ice bath and tubs <br />Other (specify) ___________________________________________________ <br />Extra Icc Rags & FoccJ Containers must bo | <br />stored 6 inches olf ot the ground! •'J <br />[ Health Permit a <br />.........— <br />Bleach and Water I | <br />1868 E. Hazelton Avenue I Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com <br />cur‘ ',c Page 8 of 11 TEMP EVENT APP