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9/26/23,10:06 AM imagel.jpeg <br />Environmental Health Department <br />10. <br />ii. <br />OR <br />12. <br /> Paper towels and pump-style soap container. <br />13. <br />Completed by: 14. <br />Paper Hand Tow^s <br />Propane Steve <br /> <br />[ Propene Tenf. <br />Ftfc ExtfiQushez <br />TEMP EVENT APR <br /> Booth must be on <br />Concrete, Asphalt. <br />Plywood, or a Tarp. <br />Exira <br />Waier <br />SCalHandwasn <br />Waxtoairtie CqoUmw <br />Sarvanr txxxat- <br />Naacn & water fcr <br />storing dclPs <br />Stemo w/Chaifing <br />Dish <br />Garbage <br />Can <br />SAN JOAQUIN <br />COUNTY <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 />Cueng Board I <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^rpaintain below 41 °F temperature): <br /> Ice chests [vfRefrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) ___________ <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 />{^J/Tub to store wiping cloths in bleach solution. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />FUnsa Water I Bteadiand Water <br />I Boacn <br />------T <br />| SoaoandV/aier <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 PagE 8 of 11 TEMP EVENT AF <br />06/19/19 <br />f V*.\e[/ Date / <br />5^0 Gal. <br />r- Hand wsih Water <br />I Scap distienMi I ---------- \ <br />Ice Cooler j jmmhnhmhhbhi <br />/ Exm lot B*9» 6 nod CwHnnart mat B <br />■--------- U^nn 6 tnchos oH ut ttM‘jrouna'. ■ <br />Names of responsible persons to be present in booth during all hours of operation: <br /> <br /> <br />"Important** All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this^venh A copy of this checklist must be in the booth at all hours of <br />preparation and operAtiorr. Return original to festival coordinator three weeks prior to <br />Signattire <br />Health Permit