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COMPLIANCE INFO
EnvironmentalHealth
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EHD Program Facility Records by Street Name
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C
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CENTER
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221
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1600 - Food Program
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PR0543808
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COMPLIANCE INFO
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Entry Properties
Last modified
10/16/2026 4:54:35 PM
Creation date
9/6/2026 3:43:28 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0543808
PE
1695 - TEMPORARY EVENT
FACILITY_ID
FA0024911
FACILITY_NAME
STOCKTON TEQUILA FESTIVAL
STREET_NUMBER
221
Direction
N
STREET_NAME
CENTER
STREET_TYPE
ST
City
STOCKTON
Zip
95202
CURRENT_STATUS
Active, exempt from billing
QC Status
Approved
Scanner
SJGOV\tchampion
Supplemental fields
Site Address
221 N CENTER ST STOCKTON 95202
Tags
EHD - Public
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10. 1 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 /> N Ice chests ❑Refrigerator <br /> Refrigerated truck ❑Ice bath and tubs <br /> ❑Other(specify) <br /> 11. 1 am providing the following iter ns%vith:n my booth for the san;tary cleaning of food preparation utensils: <br /> ❑Three compartment sink. <br /> OR <br /> ® 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 /> FJ Test strips to measure sanitation levels for bleach solution measuring 100ppm. <br /> ❑Tub to store wiping cloths in bleach solution measuring 100ppm. <br /> 12. 1 am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br /> booth: <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 puma-style soap container. <br /> 13. Names of responsible persons to be present in booth during all hours of operation: <br /> _.Mpn6glie Benjamin, General Manager <br /> "Important'" 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 event. <br /> 14. Completed by: t;anPral Managp- 10/8/2018 <br /> Sig ture Title Date <br /> 5.2D Gal <br /> ' Hand wash N'a'.' <br /> � h P Itermit - <br /> Stemo wlCha!'�m <br /> 1s'l <br /> -afar Hand Towels <br /> Soao aisca�sw <br /> CW6ng 3oard SarutzertmKat- <br /> We3'..^.6watr.for <br /> Pr_aano Stove Bleach stodng wann rV clovt <br /> be <br /> Booth must On <br /> Asphalt, <br /> Plymod,or Tarp. <br /> ------------ <br /> z.d t4'alar Rho Waver Bt'Sash and 1:ater <br /> Car- <br /> %t0 G%IingU�S:'Wf 4 <br /> JJatr <br /> =Cooler ==-.. _ -----�-- SGaiHanI a5hExtra:_e Hegs 6 Fwd CO.Wref 5 rrUsf be aricv;afar G]f,;�'iEr <br /> EHO 1"2 Pave S of 11 TEMP EVENT APP <br /> 1114114 <br />
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