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10. <br /> <br />11.I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />ie compartment sink. <br />OR <br />ifergent, bleach, and wiping cloths (cleaning towels). <br />ub to store wiping cloths in bleach solution. <br />12. <br />iper towels and pump-style soap container. <br />13.Names of responsible persons to be present in booth during all hours of operation: <br />F** <br />Return orij <br />Owner14. Completed by: <br />Title <br />Health Permit <br />Paper Hand Tcwefc <br />] <br />Propane Stove Bleach <br />Soap and Waler Rinse Water BteachandWatec <br />J <br />Page 8 of 11 TEMP EVENT APP <br />EHD 16-02 <br />7/28/10 <br />-S Water supply dispenser with warm water at a minimum of 1 DOT (i.e. 5-20 gallon container with spigot). <br />□ pne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Exira fee Bags & Food Conlainers nwsl be <br />stared 6 inches off of the ground! <br />Extra <br />Waler <br />5 Gal Hand wash <br />Wastcwalcr Container <br />SanrlizcrbiK^el- <br />bleach& waler tor <br />storingwiplngcfolhs <br /> Booih must be on <br />Concrete, Asphatt, <br /> Plywood, or a Tarp. <br />®4ce chests <br />□ Refrigerated truck <br />□ Other (specify) <br />StemowfCbaffing <br />Dish <br />5-20 Gat <br />Hand wash Water <br />5-16-16 <br />Date <br />boa5hPr°Vidin9 thS fo,'0Wing for adec’uate hano’ wasWng facilities, but separate from utensil wash within my <br />5 / deeP,,.ubs (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 />Mariah Vitoria ~ --------------------------------— <br />“Important** AH 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. Retun? original to festival coordinator three weeks prior to <br />d <br />Garbage <br />CanFire ExCngu'shef <br />| Soap tfspenser | <br />1 following cold temperature control for the cold holding of potentially hazardous foods below <br />.5 F (if food is used the following day, maintain below 41°F temperature): <br />^^Refrigerator <br />□ Ice bath and tubs <br />Cutb'ng Board <br />I Propane Tank fl—, <br />^8) <br />ilip/ [|g <br />Ice Cooler ®