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Environmental Health Department <br />10. <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 /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br /> Paper towels and pump-style soap container. <br />13. <br />Completed by:14. <br />I <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board 3 BleachPropane Stove <br />Propane Tank <br />Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />TEMP EVENT APP <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />1 <br />Sterno w/Chaffing <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal <br />Hand wash Water <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp. <br />SAN JOAQUIN <br />COUNTY <br />t • ■■ <br />Extra Ice Bags 4 Food Containers must be <br />stored 6 inches off of the ground' <br />_z <br />Soap and Water Rinse Water <br />Health Permit <br />Nan^ofrypons^bl^ per^agsto^e^r^e^tjnboothdyijy.allpours^ofo^ratio^i: <br />“Important** <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^aintain below 41 °F temperature): <br /> Ice chests ^^Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)_ _________________________________________ <br />1868 E Hazelton Avenue | Stockton. California 95205 | T 209 468-3420 | F 209 464-0138 | wwwsjgov.org/ehd <br />EHD 16-02 Page 8 of 11 TZ"? ZVZMT .*.! <br />07/01/2025 <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 /> <br /> <br />ft'/'' 'Signature Title <br />11. Iarp<roviding the following items within my booth for the sanitary cleaning of food preparation utensil <br />Mjhree 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 /> Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution.