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10. 1 am providing the following _old temperature control for the cold holc of potentially hazardous foods below <br /> 45'F (if food is used the following day, maintain below 41"F temperature): <br /> ( Ice chests ❑ Refrigerator <br /> ❑ Refrigerated truck ❑ Ice bath and tubs <br /> ❑ Other(specify) <br /> 11. I am providing 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 blead <br /> solution (one tablespoon of bleach per gallon of water). <br /> 12. 1 am roviding the following items within my booth for the sanitary cleaning of food preparation utensils: <br /> Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br /> 13. 1 am providing the following for adequate hand washing facilities, but separate from utensil wash within my boc <br /> �er 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. Paper towels and a pump-st lye s <br /> container. <br /> 14. Na es/of responsible Arsons to be present in booth during all hours of operation: <br /> "*Important" All food vendor booths are subject to inspection. Please make a copy of this applicat <br /> preparation for this event. A copy of this checklist must be in the booth at all hot <br /> preparation and operation. Return original to festival coordinator three weeks pr <br /> this event. <br /> 15. Completed by: <br /> Signature Title Date <br /> f 5.20 Gal. <br /> Nand wash Water <br /> Health Permit St=Dish <br /> Fepei <br /> Soap dispenser <br /> San <br /> Cutting Board blew <br /> storir <br /> Bleach <br /> Propane Stove <br /> C <br /> PI <br /> opane Tank <br /> Soap and Water Rinse Water Bleach and water Garbage <br /> Can <br /> Fire Extinguisher <br /> Extra <br /> Water <br /> S Gal Nand wash <br /> Ice Cooler <br />