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TEMP EVENT APP <br />potentially hazardous foods below <br />Other <br />11. <br />/• <br />OR <br />12. <br />Paper towels and pump-style soap container. <br />13.Names of responsible persons to be present in booth during all hours of operation: <br />14.Completed by: <br />7/28/10 <br />10. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />[KThree compartment sink. <br />'"‘Important** <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 />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 /> Ipe'chests Refrigerator £3 ■ <br />Refrigerated truck Ice bath and tubs <br />(specify)___ _____ <br />LUr Detergent, bleach, and wiping cloths (cleaning towels). <br /> 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 <br />booth: <br />[jJ^Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />d One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Mage / or11 <br />I am providing the followir )ld temperature control for the cold holding <br />45°F (if food is used the fonowing day, maintain below 41°F temperature):