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Environmental Health Department <br />11. <br />OR <br />12. <br />13. <br />S/Ti/zs Date —' <br />14.Completed by: <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />I—I I <br />Propane Tank <br />4 <br />Rinse Water Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />Soap and Water <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Sterno w/Chaffing <br />Dish <br />A copy of this checklist must be in the booth at all hours of <br />bn. Return original to festival coordinator three weeks prior to <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <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 />2I 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 />5-20 Gal. <br />Hand wash Water <br />W v <br />t SANJOAOUIN <br />------COUNTY------- <br />Greatness 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 JZT Refrigerator <br />[Z Refrigerated truck Ice bath and tubs <br /> Other (specify)_____________________________________________ <br />Extra Ice Bags & Food Containers must be I <br />stored 6 inches off of the ground! <br />(Zf 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 />7*1 Paper towels and pump-style soap container. <br />10. <br />‘‘Important**All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event, <br />preparation/find opera] <br />this j^ven <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />Names of responsible persons torerson^to^present in booth during all hours of operation: <br />(W Title <br />1868 E. Hazelton/Avenue | Stockton, California 95205 | T 209 468-3420] F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 / Page 8 of 11 TEMP EVENT APP <br />06/19/19 / <br />Garbage <br />Can <br />re