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https://mail.google.coin/_/scs/inail-static/_/js/k=gmail.main.en.CS87 ...Stockmarkets 001.jpg <br />Environmental Health Department <br />10. <br />mA <br />1T. <br />OR <br />12. <br />0 One separate tub (bucket or basin) for the collection of rinserwastewater. <br />0 Paper towels and pump-style soap container. <br />13. <br />"Important** <br />14.ITitle <br />r <br />Paper Hand Teweis <br />I <br />Soap and Water <br />r*fe EWInatsshw <br />TEMP EVENT APP <br />11/20/2017, 10:29 AM1 of 1 <br />Castr. <br />Handwash Water <br />Garbage <br />Can <br />Sooth must be on <br />Concrete, Asphalt, <br />Plywood, dr a Tarp. <br />5 Gal Hand wash <br />Wastewater Contsioer <br />Sterfto w/Chaffing <br />D-sb <br />Sanitizer bucket- b leech 8. water tor <br />storing wiping cloths <br />Soap C leanser I <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br /> Water supply dispenser with warm water at a minimum of 100‘F (i.e. 5-20 gallon container with spigot). <br />SANJ0AQU1N <br />------COUNTY—- <br />GraatiWss Jj'e-sr? fou-e: <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 4T“F temperature): <br />Q Ice chests Refrigerator <br /> Refrigerated truck Ej les bath and tubs <br /> Other (specify)__ <br />/ Extra 'i <br />2~X_ ;r~i f '. <br />Rinse Mfisfer | I <br />i Ice Cooler H <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. , j j <br /> Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing arid one for a bleach <br />solution (one tablespoon of bleach per gallon of water). <br /> Detergent, bleach, and wiping cloths (cleaning towels), <br />Ll Tub to store wiping cloths in bleach solution. <br />1 rri '■■i: <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. „ ■ 11 i illok <br />Signature X Title_____________Datd <br />Completed by: <br />Health Permit B -------------— <br />Names of responsible persons ta,be present in booth during all hours of operation: <br />Qx ■-''-V'tCLvQ rxtndi H ,-z. U y ArT tla* ix-H________________ <br />- | £»?-•» ke & Food Conioeters mt/si i>» <br />-■»- I stored 6 inches aFof rhe ground' 111 <br />1868 E. Hazelton Avenue J Stockton, -California ’95205 | T 209 468-3420 | F 209 464-0138 | Www.sjcehd.com <br />EHD 16-02 Page 8 of 1J TElvT ZVZJ" <br />07/3/17 <br />Gutting Bjanf <br />Profsane Stove