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SAKJOAQUIN <br /> ---C U N T Y_— <br /> 8. i am providing an accurate probe thermometer to measure the hot and cold holding of potentially <br /> hazardous foods during all times of booth operation_ X Yes ❑ No <br /> 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous (nods <br /> above 135°F: <br /> Camp stove Sterno& hotel trays <br /> Double steamer Steam table& lids <br /> l; Electric stove top Other (specify) <br /> Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br /> vegetables, potato salad,eggs,and dairy products. <br /> 10. 1 am providing the following cold temperature control for the cold holding of potentially hazardous foods <br /> below 45°F(if food is used the following day, maintain below 41°F temperature): <br /> aQ Ice chests Refrigerator <br /> 0 Refrigerated truck r , Ice bath and tubs <br /> Other <br /> 11. 1 am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br /> OR Dr 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 /> 0 Detergent, bleach, and wiping cloths(cleaning towels). <br /> k1 Tub to store wiping cloths in bleach solution. <br /> 12. 1 am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br /> booth <br /> El Water supply dispenser with warm water at a minimum of 100'F (i.e. 5-20 gallon container with spigot) <br /> L One separate tub (bucket or basin)for the collection of rinse/wastewater. <br /> Li Paper towels and tzumpstvle aggg container. <br /> 13. games of responsible persons to be present in booth during all hours of operation: <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 evg�i 7 <br /> 14. Completed by: <br /> Signature Title %1f� Date s-f( <br /> IL Health Permit <br /> 1868 .`}iazerrar,- nue i Stockton, California 95205 T 209 468-3420 1 F 249 464-0138 E www,sjcehd.com <br /> Eyp Page 8 of 12 TEMP EVENT APP <br /> Qr1 <br />