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> - <br />8. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:9. <br />H Three compartment sink. <br />OR <br />0-Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <br />10. <br />O 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 rinse/wastewater. <br />[J Paper towels and pump-style soap container. <br />sponsible persons to be present in booth during all hours of operation.13. <br /> <br />••Important** <br />Completed by: 14. <br />DateTitle <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />BleachPropane Stove <br />It <br />Rinse Water Bleach and Water <br />Fire Extinguisher <br />I am providing the following cold ^.iperature control for the cold holding of pous. itially hazardous foods below <br />45°F (if food is used the following day, maintain below 41 °F temperature): <br />□ Ice chests <br />(3 Refrigerated truck <br />□ Other (specify) <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 />Stomo wt/Chaffing <br />Dish <br />® Refrigerator <br />□ Ice bath and tubs <br />5 Gai Hand wash <br />Wartswater Container <br />WO Gal <br />Hand wash Water <br />Garbage <br />Can <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Sanitizer bucfcet- <br />bleachS water for <br />storing wiping doths <br />/ <br />Ice Cooler <br />_z <br />Soap and Water <br />Propene Tank <br />Names of response <br />Exira ice Bags & Food Containers must be H <br />stored 6 inches off of the ground* F : <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 j <br /> <br />Signature