Laserfiche WebLink
8. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:9. <br />□ Three compartment sink. <br />OR <br />□ Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <br />10. <br />□ Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />Names of responsible persons to be present in booth during all hours of operation:13. <br />**lmportant** <br />Mto <br />Completed by: 14. <br />Health Permit <br />Paper Hand Towete <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />n <br />Propane Tank <br />Rinse Water Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />□ Paper towels and pump-style soap container. <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. <br />Hand wash Water <br />Garbage <br />Can <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />ExUa Ice Bags & Food Containers must be <br />stored 6 inches otf of the ground <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />□ Ice chests <br />□ Refrigerated truck <br />0 Other (specify)__ <br />Stemo w/Chaffing <br />Dish <br />Sanitizer bucket- <br />bieachA water for <br />storing wiping doths <br />Title <br />I//P / <br />Date <br />I <br />Soap and Water <br />■rf) 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 />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 <br />this event / <br />Signature <br />□ Refrigerator <br />□ Ice bath and tubs <br />7/^ <br />I am providing the following cold ^..iperature control for the cold holding of itially hazardous foods below <br />45°F fif food is used the following day, maintain below 41 °F temperature):