Laserfiche WebLink
<br />Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br />Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />Bl One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />0 Paper towels and pump-style soap container. <br />13. <br />14.Completed by: <br />Signature <br />Paper Hand Towels <br />BleachPropane Stove <br />fl <br />Propane Tank <br />Rinse Water Bleach and Water <br />Ice Cooler <br />1868 E. Hazelton Avenue | Stockton. California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />S Three compartment sink. <br />Stemo w/ChafTng <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 GaL <br />Hand wash Water <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Title <br />r^r- 7 <br />Soap and Water <br />Date <br />1 <br />"Important** <br />5 ' LI (rr — <br />■ SAN JOAQUIN <br />-----COUNTY------ <br />.. Grcotnesi grows here. <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 />0. Ice chests □Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <br />Names of responsible persons to be present in booth during all hours of operation: <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 />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 />Garbage <br />Can <br />j Cutting Board <br />Health Permit