Laserfiche WebLink
Enwoinmeinitali Health Department <br />11. <br />OR <br />12. <br />53 Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 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 />13. <br />14.Completed by: <br />i Paper Hand Towels <br />Soap dispenser <br />CulUnp Board <br />BleachPropane Slova <br />Propane Tank <br />Rinse Waler <br />Fire Exlinauisher <br />Ice Cooler <br />1 <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Garbage <br />Can <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Names of responsible persons to be present in booth during all hours of operation: <br />Panfilo Gonzalft?_____________ <br />Stomo w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. <br />Hand wash Water <br />Sanitizer buckel- <br />bleach & water tor <br />storing wiping cloths <br />Extra <br />Water <br />SAhkJOAOUIN <br />------COUNTY------ <br />Greatness, graws here <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45°F (if food is used the following day, maintain below 41 °F temperature): <br />Q ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)____ ____________________________________________________ <br />1 <br />Owner <br />Title <br />zPiUsCL <br />3“____________ <br />Bleach and Waler <br />Health Permit <br />------- <br />Soap and Waler <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 event <br />Signature <br />**lmportant** <br />09-30-2019 <br />Date <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 />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />S Three compartment sink. <br />Extra /ce Bags & Food Containers must be j' <br />stored 6 inches off of the ground! L <br />10. <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 [ www.sjcehd.com <br />EHD 16-02 Page a of 11 TEMP EVENT APP <br />07/3/17