Laserfiche WebLink
id temperature control for the cold holding potentially hazardous foods belov/‘ 10. <br />I am providing the following items within my booth for warewashing:11. <br />□ Three compartment sink. <br />OR for rinsing and one for a bleach <br />14. <br />15. <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />JCutting Board <br />Bleach <br />Propane Stove <br />in <br />Propane Tank <br />Bleach and Water <br />Firn Extinguisher0 <br />TEMP EVENT APPPage 8 of 11 <br />Soap and Water Rinse Waler <br />0 bze chests <br />□ Refrigerated truck <br />□ Other (specify) <br />Erfra Im Bags & Food Containers rr.ust ba <br />stored 6 inches otf of Iho ground! <br />Storno w/Chafflng <br />Dish <br />□ Refrigerator <br />Q Ice bath and tubs <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Title <br />5-20 Gal. <br />Hand wash Water <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />EHD 16-02 <br />■■■ I <br />Ice Cooler <br />Date <br />Im <br />‘‘Important** <br />( 1 <br />I am providing the following vui_ . <br />45°F (if food is used the following day, maintain below 41 °F temperature): <br />'^-tfrhree deep tubs (basins 6-8 inches minimum), one for soapy water, one <br />Solution (one tablespoon of bleach per gallon of water). <br />12. lam providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />^C^etergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution <br />Names of responsible persons to be present in booth during all hours of operation. <br />M v ft- irr&fr- ----------------------— <br />13. lam 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 spigot). A <br />separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />container. <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 />Completed by: <br />' Signature <br />Ext/a <br />Water