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Environmental Health Department <br />11. <br />OR <br />12. <br />^jQ-Paper towels and pump-style soap container. <br />13.Names ofmsponsible persons to be present in booth during all hours of operation: <br />14.Completed by: <br />Signature <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />n <br />Propane Tank <br />Bleach and Water <br />Ice Cooler <br />u 0 <br />Soap and Water Rinse Water <br />^0 Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />'CkOne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Sterno w/Chaffing <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />i.com <br />TEMP EVENT APP <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />5-20 Gal. <br />Hand wash Water <br />1 <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^^"? t <br /> 3IidIi^ <br />DateTitle <br />a <br />''Cl- Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />\5olution (one tablespoon of bleach per gallon of water). <br />LB Detergent, bleach, and wiping cloths (cleaning towels). <br />NLp Tub to store wiping cloths in bleach solution. <br />10. <br />‘important** <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />Dr <br />Fire Extinguisher <br />SANJOAydlN <br />------COUNTY------ <br />Greatness grows 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 />Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br />Q Other (specify) <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 I F 209 464-0138 I www.sicehd <br />07/3/17 02 Pa9e 8 °f 11 TEMP