Laserfiche WebLink
Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br /> Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br /> Oneseparate tub (bucket or basin) for the collection of rinse/wastewater. <br />’aper towels and pump-style soap container. <br />13. <br />14.Completed by: <br />Paper Hand Towels <br />Soap dispenser <br />Culling Board <br />BleachPropane Stove <br />PropaneTank <br />Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Sterno w/Chaffing <br />Dish <br />5 Gal Hand wasn <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach 8 water for <br />storing wiping doths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />CQ/fhree deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solutiop-(one tablespoon of bleach per gallon of water). <br />[D'y^tergent, bleach, and wiping cloths (cleaning towels). <br />Q/Tub to store wiping cloths in bleach solution. <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com <br />EHD 16-02 Page 8 of 11 TEMP EVENT APP <br />07/3/17 <br />Extra <br />Waler <br />5-20 Gal. <br />Hand wash Waler <br />SAN JOAQUIN <br />—COUNTY----- <br />[ Health Permit <br />Rinse Water <br />**lm porta nt** <br />1 J <br />I [fl c <br />7 <br />Soap and Waler <br />Names of responsible persons to be present in booth during all hours of operation: <br />foobC. <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 I <br />thlsev^^. 7//Z) <br />Signature Titlp Date / <br />Urca’Hess qre>AS r.sre. <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45'^ (if food is used the following day, maintain below 41 °F temperature): <br />LM Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <br />Extra Ice Bogs & Food Containers must bo L <br />stored 6 inches off of the ground! I