Laserfiche WebLink
Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br /> Paper towels and pump-style soap container. <br />Names of n13. <br />Date ’ <br />I <br />Completed by: 14.Title <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />I <br />Propane Tank <br />Bleach and Water <br />Fire Extinguisher <br />TEMP EVENT APPPage 8 of 11 <br />_______________ <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 />iI <br />Extra <br />Water <br />5-20 Gal. <br />Hand wash Water <br />Ice Cooler <br />Z <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 />J CT* J j <br />Signature <br />Soap and Water Rinse Water <br />‘‘Important** <br />I <br />Return original to festival coordinator three weeks prior to <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Wj Three compartment sink. <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 /> Tub to store wiping cloths in bleach solution. <br />ronsjble persons to^bepr^nt in booth^^ngall^iours pf^raton^^y^^— <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 Jaooth at all hours of <br />preparation and operatioi ..... <br />thisevent. <br />Garbage <br />Can <br />1868 E Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | w^ sJC®hd.com <br />EHO 16-02 Page 8 of 11 TEMF^EVENI <br />07/3/17 <br />SAN JOAQUIN <br />------COUNTY— <br />Greatness grows here. <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 />Refrigerated truck 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 />Extra Ice Bags & Food Containers must be \ <br />stored 6 Inches off of the ground! 11