Laserfiche WebLink
10.belcw <br />11. <br />OR <br />Delergant, bleach, and wiping cloths (cleaning towels; <br />12 I an providing the following for adequate hand washing facilities, but separate from utensil wash within mv <br />booth’ '1 <br />13 <br />U.Completes <br />Sign Titlen <br />Health Permit <br />"<■5 hi"r4 <br />. Soi:: spetiw <br />Cutfcng Board <br />3’J-o <br />?re;ane 'snk <br />Persist ii ret-.'? ='. =••• <br />U Test strips to measure sanitation ’evals for bleach solution measuring WOppm. <br />□ Tub to store wiping cloths in bleach solution measuring iDOppm <br />Stem 3 w/Cr.a“n3 <br />O Refrigerator <br />L] l-e bath and tubs <br />Garbage <br />Can <br />eoctn must be on <br />Concrete. Asprait <br />Plywood or a Tarp <br />EHD 16-02 <br />11M* <br />5 Ga ‘-.ar5 wasr <br />A’aftcwater <br />5-20 G# <br />Hanoi Aksfr v/sta* <br />iardzor Lucke-• <br />Dle«h & yratarfer <br />«5fins N.z't' -, u;<:‘ i <br />Lp Ice chests <br />J Refrigerated truck <br />□ Other (specify) <br />| Soap and Water <br />rtf* Exdngu-.j’icf ; <br />Ice Cooler ■ ■ —-- ----------- ■ <br />_ Zxtre :te flaps 4 Fooa Gv^r.en r-^s1 b* <br />s’irej/ C inchss off o! ths grottr-j' <br />r <br />Arse Water <br />preparation for this event, <br />preparation and operation. <br />this e’cjrnt. <br />IJ —I <br />- <br />LJ Fhree deep tubs (basins 6-3 inches minimum), one for soapy water, one fo rinsing and one for a bleach <br />solution (one tablespoon of bleach per gallon of water) <br />C Paoer towels and pump-sty’e scan container <br />i arn p ovidmg the following cold temperature control ror the cold holding of potentially hazardous foods <br />45'F (:f food is used the following day, maintain below °F temperature): <br />.1 c <br />P-CMft® Siova <br />□ Water supply dispenser with warm water at a minimum of 100’F (i.e. 5-20 gallon container with spigot) <br />J One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Names of responsible pefBQfts to be mesen- h booth during al! hours of ooerahom <br />on Kot fettA 5 ______ _______ <br />■’Important” All food vendor booths are’subject to inspection. Please make a copy of this application ,n <br />.. a copy of this checklist must be in the booth at all hours of <br />Return original to festival coordinator three weeks prior to <br />l E each <br />lam orov ding the following items within my booth forthe sanitary cleaning of food preparation utensils <br />Lj Three compartment sink <br />I ’ ear- ana Waler <br />'ater