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10..entially hazardous foods below <br />I am providing the following items within my booth for warewashing:11. <br />H'Three compartment sink. <br />OR <br />12. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth:13. <br />14.Names <br />Completed by:15. <br />Paper Hand Towels <br />Soap dispenser <br />-• Cutting Board <br />B teachPropane Stove <br />Ar li- ’-f' f <br />Propane Tank <br />Bleach and WaterSoap and Water <br />Fire ExtinguisherOi <br />TEMP EVENT APPPage 8 of 11 <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />H^Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution <br />I am providing the followinc <br />45°F (if food is used the fc <br />Exira Ice Bags & Food Containers must be <br />stored 6 Inches off of the ground! <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 />Stemo w/Chaffing <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <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 />EHD 16-02 <br />7/14/15 <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 />Bwater supply dispenser with warm water at a minimum of 100°F (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 />5-20 Gal. <br />Hand wash Water <br />i temperature control for the cold holding c <br />dng day, maintain below 41°F temperature): <br />0^ice chests <br /> Refrigerated true! <br />0*Other (specify)—^ <br />Health Permit <br />5" <br />DateTitle <br />"VJC <br />Signature <br />Li Di Ms-Ji <br />Rinse Water <br />H <br />. I .. ... I 11. <br />Ice Cooler h <br />**lmportant** <br />.responsible persons to be^present in booth during ail hours of operation: <br /> Refrigerator <br />-Co i Ice bath and tubs