Laserfiche WebLink
10. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:11. <br />Three compartment sink. <br />OR <br />□ Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Test strips to measure sanitation levels for bleach solution measuring 100ppm. <br />□ Tub to store wiping cloths in bleach solution measuring 100ppm. <br />12. <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 rinse/wastewater. <br />□ Paper towels and pump-style soap container. <br />13. <br />“Important** <br />14.Completed by: <br />Signature <br />Paper Hard Towels <br />Scap dispenser <br />BlaacnPropane Stove <br />it <br />Ice Cooler <br />PagaBtrf 11 TEMP EVENT APPEHD 18-02 <br />11/4/14 <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 />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Sterno w/Cnafflng <br />Osn <br />S GH Hand wain <br />Wutswaier Container <br />5-20 Gal. <br />Hand wash Water <br />Garbage <br />Can <br />Sanitizer buoet- <br />bieacfi 4 water lor <br />stonng wiping dors <br />Booth must be on <br />Concrete. Asphalt, <br />Plywood, or a Tarp <br />□ Refrigerator <br />'/Cflce bath and tubs <br />PTIce chests <br />J^-tfefrigerated truck <br />□ Other (specify) <br />Extra <br />Water <br />t <br />Sot® and Water Rima Water <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 operatkrn~~-Retum original to festival coordinator three weeks prior to <br />this event- <br />Date <br />1 <br />Cutting Board I ■ I <br />( ProMneTanK <br />Exangulahar <br />Extra tea Bags 5 Food Containars must Da ■ <br />storad s mefres orrefthe gmundt M <br />| Tteakh^PemTit*1^