Laserfiche WebLink
1 <br />11. <br />utensi.'s: <br />OR <br />12 I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth 3 <br />"SPaoer towels and pump-sty's soso conta <br />13 <br />u.Completed by: <br />Title 'ate <br />j~l <br />HarwTawi t <br />sieve <br />-rcssne ’a-ik <br />J Scap snd Wslor Bieac* and Water <br />’ if* Extingu sner <br />r- <br />Paje 5 of 11 <br />u- <br />Ice Cooler ' ; <br />Boot", must be on <br />Concrete, Aspbal: <br />Plywood or a Tarp <br />5Gs -ar3 «ash <br />//as:.-.-. 48,' Csrtai'tr <br />; i Refrigerator <br />’^Jce bath and tubs <br />J <br />EVE\’ ■■ ^P <br />Saritzy L'-'Cke:- <br />aieec*' & wet#." for <br />stonng mzI-j&'J i <br />S49 Gaf <br />• ianc Assb v.'ata- <br />Garbage <br />Can <br />E.nc 16-02 <br />11'4;u <br />; esi streps to measure sanitation levels for bleacn solution measuring 10Qp <br />ps^Tub to store wiping oimhs In bleach solution measuring lOOppm. <br />Health Permit I-’ <br />Exftv itt Saps & F930 Cantwvrt tnuxi M <br />sfi.’Vi/ 5 /nenes Qffcftr.a gnur j’ <br />IL <br />/ <br />Rnse Water <br />Water supply dispenser with warm water at 3 minimum of 103T i.e. 5-20 gallon container with spigot) <br />One separate tub (bucket or basin, forth© co ieotlon pt r nse .'.'aste.’.ater. <br />I Ston? n 'Cr.a^Hj <br />Disn <br />All food vendor booths are subject to inspection. Please make a copy of this application n <br />preparation for this event. A copy of this checkfist 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 />■’'* * 1 f7!°W'n(9 C°!C! ten,Pers‘ure contrc' fo; the cold holding of potentially hazardous foods below <br />45 F (if food is used the following day, maintain below 41 “F temperature): <br />Kjce chests <br />LI Refrigerated t-uck <br />Q Other (specify) <br />V <br />So-z Wensw J---------■ <br />Na-rs^s of responsible persons to be present h betoth during aS hours of operation: <br />’'’Important** <br />I ai«ch <br />I am prov ding the following items within my booth for the sanitary cleaning of food preparation <br />i hrsa compartment sink <br />Three deep tubs (basins 5-3 inches minimum), one for $oa;.-. one for rinsing and one for a bleach <br />so.Uiton (one taolespocn of bleach per gallon of water; <br />^-JDetergent. bleach, and wip;ng cloths icleaning tnwe $