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Aug. 11. 202 1 5:27PM No. 0324 P. 5 <br />Environmental Health Department <br />13. <br />3. <br />4. <br />9.10. Set up separate areas for utensil washing and handwashing: <br />HANDWASHING: <br />12. <br />14. <br />1. <br />2, <br />1 <br />2. <br />3. <br />4. <br />5. <br />6. <br />7. <br />8. <br />on the ground and keep covered. <br />Stockton. Gabnia 9520^^209 468-3420 | F 209 464-0138 | www.sjgo^org/ehd^-iOfiO P Ua-Folfnn Avenue I <br />Received T i me.'a Au g. 1 1. 2021 <br />06/19/19 <br />WHAT TO EXPECT <br />Post a copy of your completed Temporary Food Vendor's Application in each booth. <br />Maintain Hot Foods at or above 136’ F by use of the following methods: <br />a. Camp stove d. Sterno and hotel trays <br />b. Double steamer ©• Steam table <br />Maintain Cdd Foods at or below 45° F by use of one of the following methods: <br />a. Ice chests <br />b. Refrigerator/Refrigerated truck <br />c. Ice bath and tubs . . <br />Ensure that all food Is thoroughly cooked to the proper minimum temperature: <br />a. Ground meat -155“ F <br />b. Eggs and food with eggs -145° F <br />c. Pork and single pieces of meat -145° F <br />d. Poultry and stuffed meats -165’F <br />Re-heat fnods to 165° F before putting them in warming units. <br />rhork food tamoeratures with a probe thermometer. Sanitize thermometer after each use. <br />Wash hands before preparing or handling food and after using the bathroom, smoking or handling garbage. <br />Keep all food preparation surfaces and utensils clean. Wash and sanitize cutting boards and prep <br />All foods are to be prepared in an approved kitchen or on site (home kitchens are not allowed). <br />UTENsTl WASHING: Set up one (1) deep tub for wash water, one (1) tub for rinse water and one (1) <br />tub for bleach water - Mix one (1) capful or 1 tbsp of bleach to each gallon of <br />Dispense water from a container of water with spigots. Use a separate tub to <br />collect wastewater. Use a pump style soap dispenser - NOT BAR SOAP <br />11. Dispose of garbage using plastic garbage bags. <br />Keep all food protected. Do not place food or food containers <br />13. SMOKING is not allowed in the food booth. <br />Keep ICE FOR CONSUMPTION in a separate ice bin. Do not store scoop inside ice bin. <br />^i- L <br />x SANJOAOUIN <br />"i ------COUNTY-------/ <br />Greatness grows here. <br />WHAT TO. BRING THE DAY OF THE EVENT <br />A copy of your Temporary Food Vendor's Application <br />Probe thermometer (0°F - 220°F) <br />Three (3) deep (6-8 inch) tub for utensil washing or a 3-compartrnent sink <br />Detergent for utensil washing and bleach for sanitizing <br />5. One (1) tub for sanitizing <br />Bottled water (if not provided at site) <br />Water dispenser (i.e. bottled water container with spigot) <br />Bucket or basin for hand washing wastewater <br />6. <br />7. <br />8. <br />9. Paper towels <br />10. Pump style soap dispenser (BAR SOAP IS NOT ALLOWED) <br />11 Trash container with liners (trash bags) <br />12. Serving utensils <br />Wiping cloths (cleaning towels)