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. 4 - <br />Environmental Health Department <br />10. <br />/!// <br />11. <br />OR <br />12. <br />[54 Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />0 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 />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Bleach and WaterRinse Water <br />Fire Extinguisher <br />Ice Cooler <br />TEMP EVENT APP <br />Health Permit <br />J <br />Soap and Water <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 />Q Tub to store wiping cloths in bleach solution. <br />Stemo w/Chaffing <br />Dish <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 />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />Extra <br />Water <br />5-20 Gal. <br />Hand wash Water <br />SAN JOAQUIN <br />— COUNTY----- <br />•‘ts- <br />Title <br />Greatnea grows Fere. <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, maintain below 41 °F temperature): <br /> Ice chests Refrigerator <br />0 Refrigerated truck t / Q Ice bath and tubs <br /> Other (specify)__ <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />**lmportant** <br />3 - 2/ <br />Date <br />Garbage <br />Can <br />1868 E Hazelton Avenue I Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com <br />EHD 16-02 Page 8 of 11 TEMP EVEN1 <br />07/3/17 <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. P) <br />' ^“Jjignature <br />Names of responsible persons to be present in booth during all hours of operation: i / <br />Extra Ice Bags & Food Containers must be [ <br />stored 6 inches off of the ground! ;