Laserfiche WebLink
jntially hazardous foods below <br /> <br />11.I am providing the following items within my booth for warewashing: <br />OR <br />13. lam oroviding the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />U. <br /> <br /> <br />' Signature <br />15.Completed by: <br />Date <br />Paper Hand Towels <br />Soap dispenser <br />-• Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Soap and Water <br />Fire Extinguisher <br />I <br />TEMP EVENT APPPage 8 of 11 <br />____ <br />Rinse Water <br />EHD 16-02 <br />7/14/15 <br />w Water supply dispenser with warm water at a minimum of 100T (i.e. 5-20 gallon container with spigot). A <br />separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />container. <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 />5 Gal Hand wash <br />Wastewater Container <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 />0 Ice chests <br />□ Refrigerated trucl$ <br />Q Other (specify) <br />Stemo w/Chaffing <br />Dish <br />□ Refrigerator <br />□ .Ice bath and tubs <br />5-20 Gal. <br />Hand wash Water <br />♦ <br />■irf. <br />)r <br />I am providing the following temperature control for the cold holding ot <br />45°F (if food is used the following day, maintain below 41°F temperature): <br />Ice Cooler h <br />:4<:‘ <br />I <br />Exira Ice Bags & Food Containers must be <br />stored 6 Inches off of the ground! <br />______ <br />Bleach and Water <br />Three compartment sink. <br />v^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 />12. lam providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />^foetergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />s baoresent in booth duripg ail hours of operation: <br />**lmportant** <br />Health Permit 3 <br />Nameso£r?sponsible persons <br />BIS SSjSl ______U_____JJf_____I2ggk <br /> <br />Garbage <br />Can