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9:59PM P4FROM •: - 1. 24 2013FAX NO. <br />APR 1 0 2O'(3 <br />10. <br />11. <br />12. <br />towete and purr^style soap container. <br />13.to be <br />“Importarrt**copy of this application in <br />14.Compteted by: <br />Sigi ire <br />P«WHindTi»»K <br />Soap <br />Prepay SJovt tBeacli <br />and Water <br />I <br />Received Time Apr. 9. 2019 11:01PM No. 4908 <br />H <br />Rte fcjtoguKher <br />Heatth Permit <br />SaftSMf tedcri- <br />btaadi & Mtef for <br />sM»w»n vwpmg dcCta. <br />Etanc WGhftffog <br />CM5h <br />5-20 Gx. <br />^SR^Vster supply tfcpenser with warm water at a minimum of 1OO°F (i.e. 5-20 gaflon container with spigot). <br />One separate tub (bucket or basin) for the cdtection of rinsefwastewater. <br />5 Got HJSld W30 <br />WKtew'jter CanMntr <br />Booth b© on <br />Concrete. Asphalt. <br />Plywood, er a T aip. <br />I am providing the folkwmg coW temperature control for the coM holding of potentially hazardous foods below <br />45“F (if food is used the foBowing day, maintain below 41 °F temperature): <br />—^Jlce chests Refrigerator <br />O Refrigerated truck <QTce bath and tubs <br /> Other (specify)__________ ____ <br />Garbage <br />C»n <br />i ice Cooler <br />SAN JOAQUIN <br />------C O u N " Y <br />Environmental Health Department i <br />PERMIT/SERVIOES <br />£xira fc» esTJ S Food Contain^ musi be <br />Stored 6 ux/k$ Off b( the gnjootff <br />received <br />! be BTesent imbooth during aH hours of operation <br />_ <br />AB food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event A copy of this checkfist must be in the booth at all hours of <br />preparatfon and Operation Rotum pngmat to fe^frral coorrfiffirtor three yvee^t prior to <br /> ton 2g^ <br />I ProancTart* <br />providing the following for adequate hand washing faciStjes, but separate from utensil wash within my <br />ZO-Fto <br />Em Haze,,on Avenue ] Stockton, California 95205 | T 209 466.3420 I F 209 464-0138 | www.sjcehd com <br />I ty-\JzU O Zlf 1 ■< ‘ J07/3/17 Hase BOT 11 TEMP EVENT Af>P <br />I am provkfing the foifowmg Rems within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink,°R <br />Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />Mtoteon (one tablespoon of bleach per gallon Of water). <br />-"□'Detergent, bleach, and wiping cloths (cleaning towels). <br />^BMub to store wiping cloths in bleach solution. <br />Names of r^porttgit^e <br />37 7 <br />| J Sir^haKivt^r <br />| CuXrtQ BmmI