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1,0. <br />I am providing the following items within my booth for warewashing:11. <br />Q Three compartment sink. <br />OR <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:12. <br />[ZTOetergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth:13. <br />Names of responsible persons to be present in booth during all hours of operation:14. <br />' Date <br />15.Completed by: 2S. <br />Paper Hand Towels <br />Soap dispenser <br />BleachPropane Stove <br />i r <br />Propane Tank <br />Soap and Water Bleach and Water <br />Fire Extinguisher <br />Page 8 of 11 TEMP EVENT APP <br />/ <br />Rinse Water <br />EHD 16-02 <br />7/14/15 <br />□ 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 />□ Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Sterno w/Chaffing <br />Dish <br />□ Refrigerator <br />0"lce bath and tubs <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <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 />Ice Cooler I i <br />Title <br />5-20 Gal. <br />Hand wash Water <br />[. " -• o: ; -------- • - <br />Health Permit <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 oDeTation. Retirrn~or;q;r!al try fest;v3T~corirdinatorthree~weeks-pr;or to <br />this event. <br />■ 0 < <br />■ . ■ <br />‘‘important** <br />H-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 />I am providing the following temperature control for the cold holding o, potentially hazardous foods below <br />45°F (if food is used the following day, maintain below 41 °F temperature): <br />:ure