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Environmental Health Department <br />10. <br />N/A <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 /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />E Paper towels and pump-style soap container. <br />13. <br />14.Completed by: <br />i.i <br />! <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 />Ice Cooler <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420) F 209 464-0138 | www.sjgov.org/ehd <br />Names of responsible persons to be present in booth during all hours of operation: <br />Laura Ingle and Ricardo Sandoval <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Stemo w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Health Permit <br />5-20 Gal. <br />Hand wash Water <br />SAN JOAQUIN <br />-----COU MTV- <br />I* J 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 />0 Other (specify). <br />Owner <br />Title <br />8/18/26 <br />Date <br />Extra <br />Waler <br />I--------------------- --------------------------------- - <br />Extra Ice Bags & Food Containers must be <br />stored 6 Inches off of the ground! <br />7 <br />Soap and Water Rinse Water <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. ReiOtn g/jlinal to festival coordinator three weeks prior to <br />Signature <br />**lmportant** <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 />[x] Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution. <br />----------------------\ <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp.