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M I am pmv g the allowing cold temperature control for the cold hokWV of polonfially hazardous foods below <br /> 45T(if food is used the following day,maintain below 4 1 T temperature)- <br /> tt chests Refrigerator <br /> Ref€igerated truck Ice bath and tubs <br /> 0 Other <br /> 11. tamreec4mpartment <br /> the fngo"09 items wig my for warewashing: <br /> T sink. <br /> OR <br /> 0 Three deep tuns (basins 5-8 inches mirtimuml, one for soapy water, one for rinsing and one for a bleach <br /> sduWn(one tablespoon:of bleach per gallon of water). <br /> 1Z t am providing the following items within my tooth for the san"cleaning of food preparation utensils: <br /> Deterge ,bleach,wiping cloths(cleaning toweis), and a tub to store wiping cloft in bleach solution. <br /> 13.. 1 err providing the lbllowi for equate hand washing facilities,but separate from utenad war wi t my booth'. <br /> 340tter supply dispenser with warm water at a minimum of 100OF (i.e. 5-20 girt contairw with spigot). A <br /> separate tub (bucket or basin) for the collection of Msetwastewater, Paper towels and a t UMo-a g-Lo <br /> stair- <br /> 14, Names of responsible_persons to be present- booth cftrr ng all hours of lion: <br /> MMU MY M 0 GAIVL <br /> `"`important*' All food vendor bps are subject to inspection, Please matte a copy of this apple in <br /> preparation for event, A ropy of this checklist must be in the Moth at all hours of <br /> preparation and operation. RdgM,gftf9LI 12 h1WM1 b_ <br /> this.event <br /> 15. Completed by: <br /> } . <br /> Two <br /> t'eatlih Rerrnr� SOW"sltcoa" <br /> � 5ar»�a�fwcriana <br /> bkw;;* 901a for <br /> Booth Must be oft <br /> Concrete,MOM, <br /> Fryer,or aF Tee. <br /> FY1' € � a`�� ;+�>..,. .-T..�.•r�..�,»�' .�'�- ..r,:4:� .air: ...,. ..,, ...<. :.i»xaes: �t._.2 ..- <br /> Can <br /> � tetra E�ar <br /> wow <br /> 6_* <br /> rood Olr2 �- <br />