Laserfiche WebLink
10. <br />11. <br />OR <br />Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <br />12. <br />'ater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />El One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />'aper towels and pump-style soap container. <br />13. <br />Important^ <br />14. <br />Signatopd' <br />Health Permit <br />Pnpor Hand Towels <br />Soap dispenser <br />Cuttlno Board a,Propone Sieve Bleach <br />u I) <br />Propane Tank <br />Bleach and Water <br />Fire Extlnqulsher <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APPEHD 16-02 <br />7/28/10 <br />Lid Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />□ Refrigerator <br />□ Ice bath and tubs <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 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 items within my booth for the sanitary cleaning of food preparation utensils: <br />□ Three compartment sink. <br />Extra Ico Bags & Food Containers must be <br />stored 6 Inches oft of (ho ground! <br />Stomo w/Chafling <br />Dish <br />Extra <br />water <br />Sanitizer bucket­ <br />bleach S water for <br />storing wiping cloths <br />Title <br />J <br />Soap and Water <br />_Z <br />Rinse Water <br />D 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 />Names of responsible persons to be present in booth during all hours of operation: <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, zs <br />Completed <br />^a|r^providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />1 the followin9 co|d temperature control for the cold holding of potentially hazardous foods below <br />4o F (If food is used the following day, maintain below 41 ’F temperature): <br />—bate