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14. Completed by.TitleSignature <br />Health Pwm« <br />PtopomTw*OleMhartWrtarJI <br />nratUMnfuMw <br />Ice Cooler <br />TEMP EVENT APP <br />-.^a—K- *al <br />aMeWCMW <br />OM> <br />EHD 16-82 <br />07/28/10 <br />mo a*. <br />IlMILl «l—**«»■> <br />Oartnaa <br />Can <br />‘‘•Important** <br />z3L(= <br />Mad—< <br />PaeerH— To—• <br />»— «M>—• IMMKPtw—r«ir <br />—o<—pa—« | <br />Booth muo« be on <br />Cot terete. Aephatt. <br />Plywood, or o Tarp. <br />\ ----------- <br />| ouunatn—*■ ] <br />ewv—a—t * —<t oo <br />tana a — <*<* at* or—ei_______ <br />WA <br />Bale <br />—wW—[ <br />I W<— | <br />I aoat—aa—w, ei ewe——Tan, iw-XX-a^ -~ -*rc,t J <br />-.........'^3 <br />C—III tin— <br />P——st— » <br />AU food vendor booths are subject to inspection. Please make . “•^ls <br />in preparation for this event A copy of this checklist must be m the booth at M bouKof <br />p,^X and operation. BHnw orWnal W frltivttl Wri—tyr three weeks prwr <br />\icechests MReftigerator [] Refrigerated truck <br />nJ MnpmfdingthefoUowing ite2 ^Xm^S for tee sanitary d-ntag of food preparanon mensiT <br />[ ] Three compartment sink <br />Xtaee deep tubs (basins M 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 />£ Water supply dispenser with vrann water M . minimum of 100 degrees Fahnmheit (t e. 5-20 gallon <br />container with spigot). . <br />M One separate tub (bucket or basin) for the collection of nnse/wastewater. <br />13 ^5^S'^S^m^eMlhomofopera,iOtt