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I am providing the following items within my booth for warewashing:11. <br />OR <br />12. I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />■^Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />14. <br />Completed by: 15. <br />ignaturo <br />Paper Hand Towels <br />BleachPropane Stove <br />Propane Tank <br />Fire Exilnflirisher <br />Ice Cooler <br />stored 6 Inches off of the groundf <br />TEMP EVENT APPPage 8 of 11EHD 16-02 <br />7/14/15 <br />Exira <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />Gaibage <br />Can <br />Sanitizer bucket­ <br />bleach & waler lor <br />storing wlplno ctotlia <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br /> Ice chests Refrigerator <br /> Refrigerated truck0 Ice bath and tubs <br />^.Other (specify) pY~ <br />Slerno w/Chaffing <br />Dish <br />5-20 Gal. <br />Hand wash Water <br />Extra Ice Bags & Food Containers must be ' I <br />Soap and Waler <br />Qt <br />Rinse Waler <br />10. 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 />13. lam providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />Water supply dispenser with warm water at a minimum of 100<’F (i.e. 5-20 gallon container with spigot). A <br />separate tub (bucket or basin) for lhe collection of rlnse/wastewater. Paper towels and a pump-style soap <br />container. <br />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 /> Three compartment sink. <br />“i^kThree 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 /> <br />Title <br />Names of responsibte^ersons to be present in booth during all hours of operation: <br />---------------------------------------------------- <br /> <br />**lmportant** <br />Soap dispenser | --------- - \ <br />Bleach and Waler <br />1 jl <br />Health Permit a <br />Cutting Board