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10. <br />Ice chests <br />I am providing the following items within my booth for warewashing:11. <br />OR <br />12. <br />13. lam providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />14. <br />“Important** <br />Completed by:, 15. <br />Signature Date <br />Paper Hand 7 uacIs <br />BtaacfrPropane Slove <br />X <br />Propane Tank <br />Bleach and 'A'aler <br />Ftre Ertingwshef <br />Page a of 11 TEMP EVENT APPEHD 10.02 <br />7/14/15 <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 />'©.Water supply dispenser with warm water at a minimum of 100T (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 /> 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 & Feed Containers must be <br />stored 6 inches effef the ground1 <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 />4his event. <br />Slntno w/Chaffing <br /> Refrigerator <br /> Ice bath and tubs <br />5 Gal Hand wash <br />Wastewater Cnnlo nor <br />Sanitizer bucket <br />t'each & water for <br />sfonng -wiptnij deths <br />Booth must be on <br />Concrete. Asphalt, <br />Plywood, or a Tarp. <br />Extra <br />Water <br />5-20 Ga! <br />Hantf wash Water <br />J/.iUu <br />^241^ <br />Title <br /> Three compartment sink. <br />M Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solttiion (one tablespoon of bleach per gallon of water). <br />Ice Cooler <br />I <br />Names of responsible persons to be present in booth during all hours of operation. <br />yyrvJ <br />D <br />Rinso Water <br />1 <br />Garbage <br />Can <br />Health Permit K <br />I Soap dujxjnser <br />Soap and Waler