Laserfiche WebLink
Environmental Health Department <br />10. <br />11. <br />OR <br />12 <br /> Water supply dispenser with warmwateratarnlrtmumaf 100°F (Le. 6-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br /> Paper towels and pump-styie soap container. <br />13. <br />"•Important** <br />14. Completed by;. <br />Signature <br />Health Permit <br />Peper Hand TmMlft <br />Soap dtapanser <br />aeaohPrnpanBStove <br />TT X J <br />PnapeneTank <br />aaopand Water Bleach and Water <br />FkoEjflnfluWw <br />Ice Cooler ' <br />TEMP EVENT APP <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <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 (deanfng towels). <br /> Tub to store wiping cloths in bleach solution. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />■Three compartment sink. <br />Srfra foe Baga 1 FoodCorMwamuiha <br />stonxl a tntte* oltrftka gmmU <br />Btemo WCWIng <br />DWl <br />0 Oal Hind wndi <br />WutKWtir Conn kier <br />Gartage <br />Can <br />eanlttnrbucM- <br />biiadi 1 wtar tor <br />itsdnj Wnj; ccthi <br />AU 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 />Sblis <br />5-20 Gal. <br />HmdWMhWBtor <br />S4NJ0A0UIN <br />-----COUNTY------ <br />Greotness grows here. <br />0WZ <br />Title <br />/ <br />Rlnaa Water <br />Date <br />--------------------------s <br />Booth must be on Conorute, Asphalt, <br />Plywood, ora Tarp. <br />z <br />I am providing the following odd temperature control for the cold holding of potentially hazardous foods below <br />46°F (if food is used the following day, maintain below 41 °F temperature): <br />Ice chests □Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)______ ____ ___ <br />1868 E. Hazelton Avenue | Stockton, California 952051 T 209 46843420 | F 209464-0138 | www.fijcehd.com <br />BID 1Paa« B Of 11 ~ ~ “ “ ~ <br />07/3/17 <br />Names cjfr^^s^le pereon^^bepre^entbiboofo dining all hours of operation: