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day. maintain below 41T temperature):45T (if food is used the folic10’ <br />1 am providing tftsfoitowino rterrs w«iin my booth forth* sanftaty cleaning of food preparation utensils:if. <br />OR <br />□ Detergent, bleach, and wiping cloths (cleaning towels). <br />O Tub to store wiping cloths in bleach solution. <br />12. <br />□ Peper towels a nd containRr. <br />13. <br />"Important" <br />Sl^l'7Compteted hy.- 14. <br />Sigi <br />Health Permit <br />ttaW Tftwtrtta <br />GuQwtaBwi <br />Itr <br />Fwa F rtrmarfw <br />p-ll - <br />Lnu.itsj’L- <br />ae<Tx> ■KMSrg <br />ash <br />IMrs <br />520 M <br />hwrf xtihvnur <br />INMv^ier Ctwsw <br />®jce chests <br />□ Rehigeraied truck <br />O Other (specify <br />Gvbayv <br />Cai <br />Mndi 1 MHr to <br />^kaonQ vi^iFQ cfdtta <br />I am ptwiding the foHcwwig for adequate hand washfrig fodlites. but separate frcrn utensil wash within my <br />booth: <br />'^Water supply dispenser with warm water at a minirmjm of too*? (i.e. 5-20 gallon container with spigot). <br />□ One separate tub (bucket or basin) for the ooieptfon of rfosafwastewaiter. <br />I <_/«rWh V_*n BRIT <br />□ Refrigerator <br />J3 ice bath and tubs <br />I <br />.’fttpWWJ'AWr <br />^7.- _ - y <br />Ice Cooler <br />boocfrinusl be on <br />CorantE. Asphalt <br />R^raod, or a Tarp. <br />■/ <br />□ Three compartment sink. <br />^Ttwee deep tuts (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 waiter). <br />All food vendor booths are subject to inspection. Please make a copy of this appscatfon in <br />preparation for this event A copy of this checklist must be to the booth at ail hours of <br />preparaticfi and operation. BteMP1 ongiml te lesBwul coordinator three wealts- pricwr to <br />aitsevug <br />Names rtrespo^bjfejw^n^i <br />EWato.asfBiftJM'CwitoiWtertHBri* I <br />Aratf d mcftia QKflrar1 H <br />i Ana Ute