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Environmental Health Department <br />10. <br />utensil <br />12. <br />Paper towels and pump-style soap container. <br />13. <br />‘‘Important** <br />14.Completed by: <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Culllnn Board <br />Propane Stove Bleach <br />Propane Tank <br />...^7 <br />Fira ExtinguisherG <br />Ice Cooler <br />®1ce chests <br />□ Refrigerated truck <br />□ Other (specify) <br />Starno w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewatar Contninor <br />5-20 Gal. <br />Hand wnsh Water <br />Sanitizer buckel- <br />bloiich & waler for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />Extra Ice Bagn X. Food Containers must bo <br />storad 6 Inches oHoltho ground! <br />Extra <br />Water <br />Garbage <br />Can <br />SANJOAOUIN <br />------COUNTY------- <br />Grealnt.;is qrov.s in.if. <br />I <br />Title <br />11. lam providing the following items within my booth for the sanitary cleaning of food preparation <br />LJ Three compartment sink. <br />OR <br />NTrXreSPrTnSttO dUring 811 h0UrS °f operalion' <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 I F 209 464-0138 | www sjcehd com <br />q"^-02 Page 8 of! 1 TEMP EVENT APP <br />5-6-f/ <br />Date <br />□ Three compartment sink. <br />S^hree 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 />□ Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <br />Lid1 <br />oreatness yro»vs <br />1 ,he folto™ns cold temperature control for the cold holding of potentially hazardous foods below <br />^45 l- (If food is used the following day, maintain below 41 °F temperature): <br />□ Refrigerator <br />□ Ice bath and tubs <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 />1 <br />Soap and Water Rinse Water <br />I am provfdmg the following for adequate hand washing facilities, but separate from utensil wash within my <br />Dooin: <br />B'Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />QrJne separate tub (bucket or basin) for the collection of rinse/wastewater.