Laserfiche WebLink
■4 10. <br />I am providing the following items within my booth for warewashing:11. <br />□ Three compartment sink. <br />OR <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:12. <br />^ Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />14. <br />15.Completed by.' <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board 1 BleachPropane Stove <br />1 <br />Propane Tank <br />Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />TEMP EVENT APPPage 8 of 11 <br />Rinae Water <br />EHD 16-02 <br />7/14/15 <br />Qjce chests <br />□ Refrigerated truck <br />□ Other (specify) <br />Extra Ice Bags & Food Containers must be <br />stored Cinches off of the ground! <br />□ Refrigerator <br />□ Ice bath and tubs <br />5 Gal Hand wash <br />Wastewater Container <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />5temo w/Chaffino <br />Dish <br />5-20 Gal. <br />Hand wash Water <br />ExVa <br />Water <br />Signature Title <br />8/n/fL <br />Da^e <br />IT f~ <br />Soap and Water <br />“Important** <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 />Names of responsible persons to.be present in booth during all hours of operation: <br />____________________________________— <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 />"*> <br />Garbage <br />Can <br />0-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 />/ Sanitizer bucket- <br />/ bleach & water for <br />/ f~~ storing wiping doths <br />Fa <br />13. lam providing the following for adequate hand washing facilities, but separate from utensil wash within my booth. <br />Water 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.