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10. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:11. <br />IZpThree compartment sink. <br />OR <br />Q^etergent, bleach, and wiping cloths (cleaning towels). <br />esj,strips to measure sanitation levels for bleach solution measuring 10Oppm. <br />Tub to store wiping cloths in bleach solution measuring 100ppm. <br />12. <br />H'Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />Lvpdne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />[vEfPaper towels and pump-style soap container. <br />13. <br />■4 <br />14.Completed by: <br />Title DateSignature <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Bleach and WaterSoap and Water <br />Fire Extinguisher <br />Ice Cooler <br />d <br />TEMP EVENT APPPage 8 of 11 <br />Rinse Water <br />EHD 16-02 <br />11/4/14 <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 />I am providing the following ~Jd 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 />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <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 />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 chests <br />S^Refrigerated truck <br />□ Other (specify)__ <br />5-20 Gal. <br />Hand wash Water <br />H'Refrigerator <br />□ Ice bath and tubs <br />lyV VI J" I V'”' <br />osent in booth during all hours of operation: <br />____________ <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 />‘‘Important** <br />Health Permit <br />Names of responsible persons to be D[e: <br />IjS UvV> Av