Laserfiche WebLink
f -10- <br />11 <br />OR <br />" 2 1 a ■ p'ovidrg following for adequate hand washing faculties but sepa-ate from utensil wash within my <br />booth- <br />^^Paper towels and pump-style soso container <br />Names of responsible persons to be present in booth during al! hours of operation <br />‘•Important’* <br />14.Completed by: <br />Signature <br />-■Health Permit <br />=*P*’ Hir>: T^w-j i <br />i Sot:: sce-jsr <br />3r'sja’c Slova <br />? ta“ ana Water <br />"re ax’Jngu rior <br />Paje s of 11 'E7? E‘. £’.T APP <br />u <br />5-20 Gai <br />Mgnc AMt- v.'ata- <br />5 Gai war a wasn <br />Wawcv. iter Cortai-er <br />E?ootn must be on <br />Concrete. Asphalt <br />Plywood or a Tarp <br />urf'a .re flapj '. Faro Ca"ie -,»-$ i-.i: c» <br />ifaTK? C /oc5«j off zt tZh gnvr. J- <br />Garbage <br />Can <br />LJ Refr gerator <br />_jjce bath ano tubs <br />EHD ie-C2 <br />• vat 4 <br />u_j Vva.er supply dispenser with warm water at a minimum of 103°r (i.e. 5-20 gallon container with spigot) <br />□ One separate tub (bucket or basin) forthe collection of rinse/wastewater. <br />Rnss Water <br />O Detergent, bleach, and wip.ng cloths (cleaning tows s. <br />LJ Test strips to measure sanitation levels for bleach solution measuring 100ppm <br /> Tub to store wiping cloths in bleach solution measuring WCppm <br />All food vendor booths are subject to inspection. Please make a cooy of this application <br />prep.— 1'- -'•••■ <br />pre® <br />thia <br />I am prowding the following items within my booth 'or the sanitary cleaning of food prepa’ation utensils <br />Jj Three compartment sink <br />LJ Tree deep tubs (basins 6-3 inches minimum), one for soapy water, one for nos no and one for a bleach <br />solu.ion (one tablespoon of bleach per gallon of water) <br />Santzv-tucKs <br />Dieash & A-ote-’or <br />atonns wirfnj ac.-i . <br />| Ste—.j ••cmi''; <br />Din <br />Ice Cooler 1 I <br />__1 <br />| Scat arj Waler <br />1 P™*"? ‘he foltowng cold temperature control for the cold holding of potentially hazardous foods below <br />4o F (if fcoo is used rhe following day, mamtain below 41 =F temperature): <br />~Tj 1ce chests <br />J Refrigerated truck <br />specify) <br />_ _ r_ j _. _ ___________i <br />ition for this event. A copy of this checklist must be in the booth at ah hours of <br />ton and operation Return original to festival coordinator three weeks prior to <br />apt, c—\ <br />I H'eadh