Laserfiche WebLink
Environmental Health Department <br />iS <br />11. <br />OR <br />12. <br />'ater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />separate tub (bucket or basin) for the collection of rinse/wastewater.On. <br />Paper towels and pump-style soap container. <br />13. <br />14.Completed by: <br />Ti Dateignature <br />Paper Hand Towels <br />Soap dispenser <br />BleachPropane Stove <br />Bleach and WaterSoap and Water <br />Fire Extinguisher0 <br />/ <br />Rinse Water <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth:/ <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Tfued compartment sink. <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 />5-20 Gal. <br />Hand wash Water <br />SANJOAOUN <br />-----COUNTY------- <br />- <br />Health Permit <br />0 <br />Ice Cooler i_____Jz <br />St'S r' 'ite-- <br />10. <br />Propane Tank <br />£b&/ <br />Nam^s of respop^ibl^ pei^^s to be prese^^ bpot^luringan hours of oper^^m^ <br />1 ‘ ' J <br />‘‘Important** 4AII 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 aj^l^peration. Return original to festival coordinator three weeks prior to <br />this event. <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420, F 209 464-0138 | www.sjcehd.com <br />EHD 16-02 Page 8 of 11 TEMP EVENT APR <br />07/3/17 <br />Greatness grows here. <br />I am oroviding the following cold temperature control for the cold holding of potentially hazardous foods below <br />a/f (if food is used the following day, maintain below 41 °F temperature): <br />H Ice chests Refrigerator <br /> Refrigerated truck Eflrtce bath and tubs <br /> Other (specify) <br />[p Thpee deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solujron (one tablespoon of bleach per gallon of water). <br />OCetergent, bleach, and wiping cloths (cleaning towels). <br />U Tub to store wiping cloths in bleach solution. <br />ZZ71 I------1 I " <br />Cutting Board