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10. <br />11. <br />OR <br />12.utensils: <br />13. <br />14. <br />“Important*” <br />15.Completed by: <br />7 Title <br />Health Permit <br />Papor -land Towe s <br />Soap disporsar <br />Cutiing Board <br />Propane Stove HI each <br />Propane Tank <br />F»u Extinguisher <br />Ice Cooler <br />Page 9 of 11 TEMP EVENT APP <br />EHO 16-02 <br />7/14/15 <br />Extra tea Saps & Pood Containers mustte <br />stored 6 'nches otto! the gmundt <br />Sterno w/CnaHing <br />Dish <br /> Refrigerator <br /> Ice bath and tubs <br />5 Gal Hana wash <br />Wastewater Ccnianer <br />5-20 Gai <br />Hand wash Water <br />Garbage <br />Can <br />Booth must be on <br />Concrete, Asphalt. <br />Plywood, or a Tarp <br />[^Ice chests <br /> Refrigerated truck <br /> Other (specify) <br />Sarwirer tudujt- <br />tieacn & water tor <br />•storing wiping aoths <br />f Extra <br />Wale- <br />Soap and Water <br />Namesof responsible persons to be present in booth during all hours of operation: <br />-------Hj/I t f) /+< A7^7d_____________________________ <br /> <br />! ■ \ ■ <br />Rinse Water <br />I am providing the following items within my booth for the sanitary cleaning of food preparation <br />^Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />I am providing the following items within my booth for warewashing: <br />EfThree compartment sink. <br />Date7 <br />—Ji 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 event. -------K--------- <br />Shinn (basi^,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 />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br /> 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.