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■i <br />10. <br />1 am providing the following items within my booth for warewashing:11. <br />□ Three compartment sink. <br />OR <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 />12. <br />13. <br />14. <br />15. <br />I <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Fire Ertlnguisher <br />TEMP EVENT APPPage 8 of 11EHD 16-02 <br />7/14/15 <br />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 />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 />□ Refrigerator <br />□ Ice bath and tubs <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br /> Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Sterno w/Chaffing <br />Dish <br />ill <br />*^>4^ce chests <br />□ Refrigerated truck <br />O Other (specify)_ <br />_____L <br />Soap and Water Bleach and Water <br />Date <br />2 <br />Rinse Water <br />**lmportant** <br />| Health Permit <br />5-20 Gal. <br />r" Hand wash Water <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />^i^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/wastewater. Paper towels and a pump-style soap <br />container. <br />Ice Cooler p <br />FHopane Tank <br />Extra Ice Bags & Food Containers must be ■ <br />stored 6 Inches off of the ground! ■ <br />Garbage <br />Can <br />Names of responsible oersons to be present in booth during all hours of operation:/ , O1 Kerk i Joe ftosj-y__________ <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 />Jhiu uVUHC . a <br />Completed ------- grZ? <br />Signature Title