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► V).Jly hazardous foods below <br />11.I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />E Three compartment sink. <br />OR <br />H'Detergent, bleach, and wiping cloths (cleaning towels). <br />Ijd<est strips to measure sanitation levels for bleach solution measuring lOOppm. <br />lETTub to store wiping cloths in bleach solution measuring lOOppm. <br />12. <br />□ Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />H" One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />©Paper towels and pumo-styie soap container. <br />13. <br />14.Completed by: <br />Efate/Signature <br />2 <br /> Paper Hand Towels <br />BleachPrcpane Steve <br />I <br />Propane Tank <br />"ire Extinguisher <br />v <br />Paoe 8 of 11 TEMP EVENT APPEHD 16-C2 <br />11/4/14 <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />©Ice chests <br />□ Refrigerated truck <br />©Other (specify) <br />Stemo w/Chaffing <br />Dish <br />□ Refrigerator <br />©Tee bath and tubs <br />5 Gai Hand wash <br />Wastowater Cor.tal.nGr <br />Garbage <br />Can <br />Sarilzor bucket' <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp <br />0T hree 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 />5-2D Gal <br />Hand wash Water <br />Title <br />ersons to be present in. booth during all hpurs of operation: <br />Soap ard Water <br />Ice Cooler ! i <br />“Important** <br />Health Permit - <br />Rinse Water <br />Names of <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 sxerr—i <br />----------... .. ^ <br />Ex'ra »'ce Sags 5 Focd Confa.»rwfs musf be <br />sfo.hed £ inches off of the grour.d' <br />I am providing the following temperature control for the cold holding of pot <br />45'F (if food is used the following day, maintain below 41 °F temperature): <br />I Stash and Water <br />Cutting Board