Laserfiche WebLink
4* <br />10. <br />I am providing the following items within my booth for warewashing:11. <br />[x| Three compartment sink. <br />OR <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:12. <br />0 Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />13. lam providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />14. <br />‘‘Important** <br />nt. <br />Completed by: 15. <br />DateTitle <br /> Paper Hand Towels <br />1Cutting Board <br />Propane Stove <br />n1 ' <br />Bleach and WaterRinse Water <br />Fire Extinguisher <br />TEMP EVENT APPPage 8 of 11 <br />3E> <br />Soap and Water <br />EHD 16-02 <br />7/14/15 <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 />□ Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <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 />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground' <br />[x] Refrigerator <br />□ Ice bath and tubs <br />5 Gal Hand wash <br />Wastewater Container <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Sterno w/Chaffing <br />Dish <br />5-20 Gal. <br />Hand wash WaterHealth Permit <br />Garbage <br />Can <br />Q Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A <br />separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />container. <br />Ice Cooler <br />_ _______1/ <br /> <br />Propane Tank I <br />Names of responsible persons to be. present in booth during all hours of operation: <br />Inez /?)dn'c/j f _______________________________ <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 e; <br />J Bleach <br /> I Soap dispenser <br />/?e5/A/)/' 7-C •“ /6 <br />Signature <br />Extra <br />Water