Laserfiche WebLink
10. <br />11. <br />OR <br />□ Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Test strips to measure sanitation levels for bleach solution measuring 100ppm. <br />□ Tub to store wiping cloths in bleach solution measuring 100ppm. <br />12. <br />□ Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot)7 <br />□ One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />aper towels and pump-style soap container. <br />13. <br />c>< 'AWW' <br />••Important** <br />UrCompleted by: 14. <br />Signature <br />Health Permit <br />PaperHand Towels <br />Soap dispenser <br />Cutting Board <br />BloachPropane Stove <br />u <br />Propane T ar* <br />Fire ExOngustier <br />Ice Cooler <br />TEMP EVENT APRPageB 0(11EHD 16-02 <br />11/4/14 <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 i Food Coittainen must be <br />stored fl inches off 0/ t/re ground' <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 />□ Refrigerator <br />□ Ice bath and tubs <br />Garbage <br />Can <br />Sanitizer Bucket- <br />Dteacti & waler for <br />stonng wiping dotfis <br />Booth must be on <br />Concrete, Asphalt. <br />Plywood, or a Tarp <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Names of responsible persons to be present in booth during all hours of operation: <br />Stemo w/Chatflng <br />Dish <br />5 Gai Hand wash <br />Wastewater Container <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />^^Three compartment sink. <br />□ 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 />Da <br />Soap and Water <br />CJ Ice chests <br />vf Refrigerated truck <br />□ Other (specify) <br />IT_Z <br />Rmsa Water <br />5-20 Gal <br />Hand wash Water