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I <br />12. I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with <br />spigot). One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Paper towels and pumo-style soap container. <br />13. Names of responsible persons to be present in booth during all hours of operation: Kyle O’Connor <br />Signature Title Date <br />5-20 Gal. <br />Health Permit <br />Paper Hand Towels <br />Propane Tank <br />Soap and Water Rinse Wkter <br />Fire Extinguisher <br />Extra <br />Ice Cooler <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd ehd <br />Environmental Health Department <br />WHAT TO BRING THE DAY OF THE EVENT <br />Soap dispenser <br />Cutting Board <br />1. A copy of your Temporary Food Vendor's Application <br />2. Probe thermometer (0°F - 220°F) <br />3. Three (3) deep (6-8 inch) tub for utensil washing or a 3-compartment sink <br />4. Detergent for utensil washing and bleach for sanitizing <br />5. One (1) tub for sanitizing <br />6. Bottled water (if not provided at site) <br />Extra Ice Bags & Food Containers <br />must be stored 6 inches off of the <br />ground! <br />5 Gal Hand wash Wastewater <br />Container <br />Bleach <br />Propane Stove <br />Stemo w/Chaffing Dish <br />Hand wash Water <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 />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 (cleaning towels). <br />Tub to store wiping cloths in bleach solution. <br />Water <br />Bleach and Water <br />Garbage Can <br />SAN JOAQUIN <br />COUNTY <br />‘‘Important**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 event. <br />14. Completed by: Kyle O'Connor