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t am providing the following cok#teI pera ve control for the cold holding of potentialty hazardous foods below <br /> 45' (if food is used the foRowing day,maintain below 41' <br /> Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> o Ott <br /> III. t am providing the following items within my booth for ware shing. <br /> Three compartment sink. v�J G, <br /> OR <br /> 0 'three deep tubs (bins inches minimum), one for spy water, one for rinsing and one for a bleach <br /> solution(one tablespoon of bleach per gallon of er)- <br /> 1 2. l am prong the following items within my booth for the sanitary dleaning of food preparation utenas. <br /> `DetergeK bleach,wiping ct hs(cleaning towels),and a tub to store w4ft ohs in bleach.sot+ n. <br /> v\ (L"A <br /> 11 l am providing the following for adequate hand washing facilities,but separate from utensil wash within my nth; <br /> Water supply dispenser with warm waW at a minimum of 100*F(i.e. 20 gallon Winer with spigot). <br /> separate tub (bucket or basin)for the collection of rinsetwastewater. Paper towels and a 2unt2-styJe so-ao <br /> stainer. v-_'(.,'A <br /> 14. Names of responsible persons to be present.inbooth during a#fours of operation', <br /> ,I <br /> +u-'rote f u°i wit <br /> "Important" All food vendor booths are subject to insertion. Tease make a copy of this application in <br /> proration for this event. A copy of this checklist must be in the booth at all hours of <br /> preparation;and operation. Return gLiginal to festival coordinator three weeks csrior tg <br /> this eves' <br /> 15. Completed by 1 Title P Vim . <br /> �'Galth�"eFCEI%t _ <br /> Dish <br /> C�rx #e,�'ra6t, <br /> 1Vata cerise Yv 3aw <br /> e Can <br /> w^' <br /> Ice Cm er <br /> s Extra to--a5w <br /> END 1"2 '8 ct€€�t 'TEMP EVENT APP <br /> W14115 <br />