Laserfiche WebLink
Environmental Health Department <br />'Ot <br />10. <br />11. <br />OR <br />12. <br />E3^A/ater supply dispenser with warm water at a minimum of 100oF (i.e. 5-20 gallon container with spigot). <br />13. <br />14.Completed by: <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />Propane Stove Bieacn <br />itit <br />Soap and Waler Swiss Water <br />Fue ExUnguisttw <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 1 F 209 464-0138 I www.siqov.ora/ehd <br />Pa9e 8 0111 temp event aiTEMP EVENT APRA7/A-1 /OAO4 <br />LJ One separate tub (bucket or basin) for the cxmectiori of rinse/wastewater. <br />(□'Paper towels and pump-style soap container. <br />Stemo wfChaffinq <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />'Wastowito Container <br />Garbage <br />Can <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp <br />5-20 Gal <br />Hand wash Water <br />Sanitizer bucket- <br />bleach & water for <br />storing wiping cloths <br />Ice Cooler <br />__ <br />/ <br />I <br />SAN JOAQUIN <br />— C OUNTY------ <br />Title <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <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 /> Tub to store wiping cloths in bleach solution. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />O Three compartment sink. <br />Steach ard Water | t <br />Propane Tank <br />,.1,111,1 I, J <br />Names of responsible persons to be present in booth during all hours of operation: <br /> <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. 1 / <br />Signature"^ Title Date <br />cjtf/ a leu & Food Ccrtainers -tws: us <br />storvd 6 <r>ctes of! of the ground! <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 />Q ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br />O Other (specify).__ __________________________________________