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10. I am providing the folloir..,j cold temperature cal far the cold holc..--j of potentially hazardous foods below <br /> 45°F(if food is used the following day,maintain below 416E temperature). <br /> 19 Ice chests El Refrigerator <br /> 0 Refrigerated truck. 0.Ice bath and tabs <br /> Other(specify) _. . <br /> 11, i am provides the following items within my booth for warewashing.; <br /> Three compartment sink. <br /> OR <br /> Three deep tubs (basins 6-8 inches minimum). one for soapy water, one for rinsing and one for a bleach <br /> solution tone tablespoon of bleach per gallon of water), <br /> 17, l am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br /> 5Itergent, bleach,wiping cloths(cleaning towels),and a tub to stare wiping cloths in bleach solution. <br /> 13, I am providing the fallowing for adequate hand washing facilities,_but separate from utensil wash within my booth, <br /> Muter supply dispenser with warms water at a minimum of 1OQ"F (Le. 6-20 gallon container with spigot). A <br /> separate tub (bucket or basin) for the collection of Anset astewater. paper towels and a auMp- fie soap <br /> container. <br /> 14. Names of responsible tL persons,bbep�in booth during all burs:of operation: <br /> N <br /> "Important" All food vendor baths 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 ail hours of <br /> preparation and operation. A tur: odainall to festival goordinalor three vveelrS a to <br /> this eutj <br /> 15. Completed by, _ 7EtN N <br /> re Titte . <br /> t; <br /> Meittr Permit . <br /> met banal T.'" <br /> c4AWV owd +i"xur b 1s4s <br /> s#cxlrg wiprtp. <br /> Booth must be 00 <br /> Crete,Ash#, <br /> Plywood,or a Tarp. <br /> mw M'"w4w SkachamWader <br /> a, ter <br /> g 1=7mr alttn <br /> tMEN N <br /> q <br /> - <br /> '� <br /> ,j <br /> Ice Cooler _ q Gat iwadph <br /> �.:� � ht>f3e�s�res�latixr#r�3�hG 4"deatmv9ltett�ttat <br />