Laserfiche WebLink
P. 25No. 28542016 12:57PM GHI RARDELL IMar.4 <br />10. <br />11.I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br /> Three compartment sink. <br />OR <br />ED Detergent, bleach, and wiping cloths (cleaning towels). <br /> Test strips to measure sanitation levels for bleach solution measuring lOOppm, <br />O Tub to store wiping cloths in bleach solution measuring 100ppm. <br />12. <br />[x) Water supply dispenser with warm water at a minimum of WOT (i.e. 5-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />0 Paper towels and pump-style soap container. <br />13. <br />14.Completed by: <br />Signature <br />Paper Hand Towels <br />Culling Board <br />Propane Stove Bleach <br />na <br />Propane Tank <br />Ringo Watnr <br />Fire Extinguisher <br />Page S of 11 TEMP EVENT APP <br /> Three deep tubs (basins 6-3 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 />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45T (if food is used the following day, maintain below 41T temperature): <br />5 Ga! Hand w^sh <br />Wastewater Conlslner <br />Garbage <br />Can <br />Sanitizer buckcl- <br />blMCh &wetef-(or <br />s(odng wiping dolhs <br /> Ice chests Q Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) NA* Chocolates are at room temp. <br />Eyjre ice Begt Pooa Conldlners /trust be <br />sloned 6 inchss off of the ground! <br />S(6fno w/Ch jfffrta <br />Dish <br />Booth must be on <br />Concrete, Asphalt. <br />Plywood, or a Tarp, <br />6-20 Gal, <br />Hand wean Water <br />I Extra ’ <br />I Water <br />Direct Sales & Consumer Events <br />Title <br />02/29/2016 <br />Date <br />Important** <br />EHD 16-02 --------------------------------- -------------------- <br />'1/4/14 <br />Received Time Mar. 4. 2016 12:50 PM No. 0 53 9 <br />I <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 Qvent. <br />Names of responsible persons to be present in booth during all hours of operation: <br />Kristen Wynn <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />I ;V.;V/... <br />4.—n <br />Ice Cooler j <br />Soap dispenser | <br />-------------^=□11 <br />[ Health Permit ji <br />I L JM JukX t__I <br />Soap and Waler <br />z4>