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Other <br />OR <br />12. <br />13. <br />14. <br />4- <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />/ <br />&Betergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />O Three compartment sink. <br />'-JZLrhree 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 />Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br />vegetables, potato salad, eggs, and dairy products. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Narg^onespo/Ts^e^pe^ons t^^pres^ntin b<x>th <br />Jtyio Cjp r J Q <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 />“Important** <br />^V^ater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A separate <br />' tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap container. <br />Icechests Refrigerator <br /> Refrigerated truck Ice bath '(ZL and tubs <br />(specify) _____________________ <br />11. I am providing the following items within my booth for warewashing: <br />10. lam 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):