Laserfiche WebLink
>40. <br />IM <br />11. <br />OR <br />12.my <br />13.in ^urs of operation <br />“Important*’ <br />>y of this checklist must be in the booth at all hours of <br />14.Completed by: <br />Pupw Hana Towvfe <br />SaipaiBpwTww <br />Cutting eaara <br />Pnjpon* Gtovti BltUch <br />m!f <br />Propane Tank <br />Soap and Water Rima? Water <br />FraEMinftibhcr <br />COMPLETE BOTH SIDES AND RETURN WITH EXHIBITOR AGREEMENT <br />isKS*W&£K <br />Health Permit <br />Sbmo larfCMins <br />Doh <br />fcxlra <br />Wotor <br />Garbagv <br />Can <br />Gal Hand wash <br />Wustowaiac Conwhor <br />5-20 Gal. <br />Hand w«h Water <br />buckcl- <br />btoach & waler tpr <br />slwing Wiping Octths <br />ulivln <br />Date <br />Names of responsible persons to be <br />C \vxvdia \ ?s<, <br />Title <br />Ice Cooler J i <br />E^kcBw^Fo^Cai^imnmtfibfi S <br />ston<rO2ncMsar<VMvpiia(«0/ Jg <br />Booth must Dt? on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />1 a!?Oer^y’^’i ’? •ttie ^oSlowin9 temperature control for the cold holding of potentially hazardous foods below <br />45 F (if food is used the following dsy, maintain below 41’F temperature): <br /> Water supply dispenser with warm water at a minimum of 100°F (i.e. 6-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Paper towels and pump-style soap container. <br />O Ice chests Q Refrigerator <br /> Refrigerated truck ice bath and tubs <br />(specify)... fill iZflOYn <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensilsF^''^^^ <br /> Three compartment sink. <br />ffioacnanOWMer | | <br />*■1 <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event a A copv -x <br />preparation and operation. />Retyn original to festival coordinator three weeks prior to <br />^anjiProviding the following for adequate hand washing facilities, but separate from utensil wash within <br /> Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one tor 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.