Laserfiche WebLink
11. <br />□ Three compartment sink. <br />OR <br />13. I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />14. <br />3 <br />Q/>\ fo <br />Completed by:15. <br />TitJe <br />Papnf Ho nd finwh <br />Softp divpensw <br />CuiHnn <br />n teachPfapaua Stove <br />PropHHi Tank <br />OteHdi and Water <br />Firo l*x!int)d|shw <br />Ice Cooler <br />TCMP EVENT APPPatjo a of 11 <br />3 <br />Soap and Waler <br />5 Gal Hand wash <br />Wastewater Containur <br />Gaibnge <br />Can <br />Sanilizor laictet- <br />bleach a '.valor for <br />slwlirn wlpfno ctoihs <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />□ Throe 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 waler). <br />□ Refrigerator <br />j3jce bath and tubs <br />5-20 Ga?. <br />Hund wash Wtitai <br />i <br />CUD 1G-02 <br />7/14/15 <br />Slctw wOvi'faifl <br />Dish <br />I <br />L-Ta. ‘ f.. <br />F.xfrs Icit Hags A Fattd Conlainars mui! te <br />sta/tiit 6 htcluts oil of f/»«? g^O!;nd, <br />Ice chests <br />□ Refrigerated truck <br />I 1 Other (specify) <br />10. I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />453F (if food is used the following day, maintain below 41°F temperature): <br />“Important*1' <br />Names of responsible persons to be present in booth during all horn s of operation: <br />_____R tflxA. CLA/UWv ScbVUP.PAf___------------- ---------- <br />I am providing the following items within my booth for warewashing: <br />N'h|~] 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 the collection of rinse/wasfewater. Paper towels and a p_ymp:styl.e.soap <br />container. <br />Extra <br />Water <br />be present in booth dum <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 mlo.r_to <br />this event. <br />^^tgnaturo <br />S r' <br />[ Health Permit '1 <br />Rlnsa Water | <br />12. I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />AJA <br />□ Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />‘ate