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10. <br />I am providing the following items within my booth for warewashing:11. <br />Q Three compartment sink. <br />OR <br />12. <br />□ Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />providing the following for adequate hand washing facilities, but separate from utensil wash within my booth:13. lam <br />14. <br />**lmportant' <br />15.7 <br />Health Permit <br />Pspet HandToweta <br />Soap dispenser <br />BleachPropane Stove <br />n <br />Propane Tank <br />Rinse Water <br />Fire Extinguisher <br />TEMP EVENT APPPage 8 of 11 <br />I <br />L <br />Soap and Water <br />EHD 18-02 <br />7/14/15 <br />r>Jce chests <br />□ Refrigerated truck <br />□ Other (specify) <br />□ Refrigerator <br />□ Ice bath and tubs <br />5-20 Gal. <br />Hand wash Water <br />Garbage <br />Can <br />Stemo wrChaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />Sanitizer bocket- <br />bieach A water for <br />storing wiping doth! <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp. <br />Names of responsible pi <br />NO i <br />Exlrn <br />Water <br />Date <br />N 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 /> i> <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 />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />’ ’! persons to be present in booth during all hours of operation: <br />l/J i U on___________________________________________ <br />_ (a3 j |4q ................................................. .... <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 prioctQ <br />this event <br /> Q - ou>nt/L <br />Title <br />[X 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 />Extra lev Bags t Food Contamors must bn L' <br />stored 6 inches off of the ground' <br />Completed by>r^C^ ' <br />Signature <br />Cutting Board