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3. <br />I U» « I ^/IWTIUIIIU M l^z9. <br /> Three compartment sink. <br />OR <br /> Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution. <br /> Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br /> Paper towels and pump-style soap container. <br />13. <br />••Important** <br />Completed by: 14. <br />I Ot-srii <br />| I l&QIUI I r <br />Paper Hand Towels <br />Soap diapenaer <br />j Cutting Boerd [ <br />Propane Stove A 1 <br />II <br />I Propane Tank <br />Bleach and Water <br />Fire Extinguisher <br />/ <br />Ki? <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 /> 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 />Stemo w/Chaffing <br />DM> <br />5 Gal Hand wash <br />Wastewater Container <br /> Ice chests <br /> Refrigerated truck <br /> Other (specify) <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br /> Refrigerator <br />I | Ice bath and tubs <br />Garbage <br />v/un <br />sanitary cleaning of food preparation utensils:IWI1IU «»IU 111 I I I IJ KZXZV/U I IVt M iv <br />0 <br />TitleSignature <br />3 io-1 u <br />Date <br />2z <br />Rinse Water <br />j I One eaporoto hjh (burke* OT bamn) fhr the cnHectinn of rinse/wastewater <br />firU I*"* • n IWIIWWII <br />Z/ i <br />Ice Cooler ’ j------v n <br />i__ <br />pA10- <br />I <br />Soap and Water <br />5-20 Gal. <br />(— Hand wash Water <br />\_____________________ <br />\ / | Sanitizer budart- | <br />\ / bleach & water for <br />C / l~ j storing wiping doths [ <br />! ~ ft Booth must be on <br />A J II II /I Concrete, Asphalt, <br />;'Lm. Jl Plywood, or a Tarp. <br />Names of responsible persons to be present in booth during all hours of operation: <br /> <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 />Extra Ice Bags & Food Containers must be E <br />stored 6 inches off ot the ground! K I <br />I