Laserfiche WebLink
Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br /> Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br /> Paper towels and pump-style soap container. <br />13. <br />‘‘Important <br />Completed by: 14. <br />Health Permit <br />Paper Hand Towels <br />Cutting Board <br />BleachPropane Stove <br />]) <br />Propane Tank <br />Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches oil of the ground! <br />Sterno 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 doths <br />5-20 Gal. <br />Hand wash Water <br />d <br />0 <br />SAN JOAQUIN <br />C O U N * <br />E <br />Soap and Water <br />1868 E. Hazelton Avenue | Stockton. California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />LTJ.V2 Pa9e 8 0111 TEMP EVENT APR <br />uo/19/19 <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />_____ / <br />Rinse ater <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />A copy of this checklist must be in the booth at all hours of <br />fturn original to festival coordinator three weeks prior to <br />Date Z1 <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />j present in booth during all hours of operation: <br />oiuvr <br />Title <br />1 a(hd operation. R^t <br />7AX (• Signature L b <br />Soap dispenser I <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) OVJ? \C VC _____ <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> 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 />Names of responsible persons to be present in booth during all hours of operation: <br />HrY-\tcv\ (Vxr iVny-j, r;.c\ Cic?,vc Ac/_______________________ <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event. <br />preparation <br />tbfs event.,