Laserfiche WebLink
antially hazardous foods below <br />10. <br />11. <br />OR <br />12. <br />13. <br />Completed by:14.Date <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />Bleach <br />Propane Stove <br />V <br />TEMP EVENT APR <br />Extra <br />Water <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Stemow/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. <br />Hand wash Water <br />1868 E. Hazelton Avenue | <br />EHD 16-02 <br />07/3/17 <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Q Paper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br />NOT A BOOTH EVENT____________________—------------------ <br />"Important** <br />Chairman <br />Title <br />Q <br />Rinse Water <br />Stockton, California 95205 | T 209 468-3420) F 209 464-0138 | ^ ^ehd.com <br />Page 8 of 11 TEMP EVEN1 <br />r?r <br />Soap and Water <br />Propane Tank _ <br />I <br />1^. I Fire Extinguisher <br />fp <br />Ice Cooler .—■ — - — <br />Greotness grows h~‘' <br />I am providing the following co., .jmperature control for the cold holding of <br />45°F (if food is used the following day, maintain below 41°F temperature): <br /> Ice chests S Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)_ ______ _______ <br />Garbage <br />Can <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. NOT A BOOTH EVENT <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 />| | Detergent, bleach, and wiping cloths (cleaning towels). <br />Tub to store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: NOT A BOOTH EVENT <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 />^IJ <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 pnor to <br />this event y / / <br />" Xr^i <br />Signature <br />6i 3^-1^ <br />Booth must be on <br />Concrete, Asphalt, <br />^ Plywood, or a Tarp.