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 />13. <br />14.Completed by: <br />Signature <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board X BleachPropane Stove <br />T <br />Propane Tank <br />Bleach and Water <br />a <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />^^Paper towels and pump-style soap container. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />5 Gat Hand wash <br />Wastewater Container <br />Garbage <br />Can <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 />Ice Cooler <br />I/ <br />Stemo w/Chaffing <br />Dish <br />5-20 Gal. <br />Hand wash Water <br />SAN JOAQUIN <br />------COUNTY <br /> Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />^olution (one tablespoon of bleach per gallon of water). <br />PCDetergent, bleach, and wiping cloths (cleaning towels). <br />LjTub to store wiping cloths in bleach solution. <br />Extra <br />Waler <br />■ <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches oft of the ground! <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 followinaday, maintain below 41°F temperature): <br /> Ice chests VI Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <br />z <br />Soap and Water Rinse Water <br />**lmportant** <br />and operation. Return original to festival coordinator three weeks prior to <br />jL=s^_______ S11C/2Q <br />Title Crate <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />Health Permit ■ <br />Names of responsible persons to be present in booth during all hours of operation:Allgjrx-Vis MfnajJk , ___________________ <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 />prepara; <br />this J/d <br />Fire Extinguisher <br />—