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10. <br />11. <br />OR <br />12. <br />13. <br />14. <br />Date' <br />I Completed by:15. <br />'ateSignature <br />P <br /> Paper Hand Towels <br />BleachPropane Stove <br />il / <br />Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />TEMP EVENT APPPage 8 of 11 <br />I -■ ■■ '-.i ■ \ -J ' ‘ ' 1 <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 />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 <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. <br />Hand wash Water <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 />Refrigerator <br /> Ice bath and tubs <br />mW! <br />Extra Ice Bags & Food Containers must be <br />stored 6 Inches off of the ground! <br />Title <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />Soap and Water <br />J <br />I am providing the following items within my booth for warewashing: <br />W Three compartment sink. <br />“Important** <br />I . <br />Rinse Water <br />z.C\ <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />b^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 />.... ..... - <br />Names^^e^pon^l^ |jer|ogsto be present in booth during all hours of operation: <br />| Health Permit <br />Garbage <br />Can <br />f Cutting Board <br />Soap dispenser