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10. <br />11.I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />.Tub to store wiping cloths in bleach solution. <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 />Paper towels and pump-style soap container.f <br />13.Nai <br />i <br />Completed by:14. <br />< <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />4 <br />Propane Tank <br />Bleach and WaterSoap and Water <br />Fire' Extinguisher <br />I <• <br />TEMP EVENT APPPage 8 of 11 <br />1 <br />J - <br />EHD 16-02 <br />08/01/16 <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 />\j Ice chests <br />□ Refrigerated truck <br />□Other (specify) . <br />I am providing the follpwing for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Exira Ice Bags & Food Containss must be <br />stored 6 inches off of the ground! <br />mo w/Chaffing <br />Dish <br />Extra <br />Water <br />5 Gal 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 />5-20 Gal. <br />Hand wash Water <br />tngrraxure <br />Ice Cooler i <br />w <br />if responsible persons to be present irv^^Pdurjpg all houps ofoperatiojk <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 evejot. <br />* title / Dgfe <br />“Important** <br />| Health Permit J <br />Rinse Water <br />Refrigerator <br />□ Ice bath and tubs <br />□ Three compartment sink. <br />°R k/ <br />yd Thrge 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 />j/Cpetergent. bleach, and wiping cloths (cleaning towels). <br />s <br />L