My WebLink
|
Help
|
About
|
Sign Out
Home
Browse
Search
COMPLIANCE INFO
EnvironmentalHealth
>
EHD Program Facility Records by Street Name
>
W
>
WEBER
>
445
>
1600 - Food Program
>
PR0540421
>
COMPLIANCE INFO
Metadata
Thumbnails
Annotations
Entry Properties
Last modified
10/19/2026 11:52:07 AM
Creation date
10/19/2026 11:37:33 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0540421
PE
1695 - TEMPORARY EVENT
FACILITY_ID
FA0023097
FACILITY_NAME
STOCKMARKET
STREET_NUMBER
445
Direction
W
STREET_NAME
WEBER
STREET_TYPE
AVE
City
STOCKTON
Zip
95202
CURRENT_STATUS
Active, billable
QC Status
Approved
Scanner
SJGOV\tchampion
Supplemental fields
Site Address
W AVE STOCKTON 95202
Tags
EHD - Public
There are no annotations on this page.
Document management portal powered by Laserfiche WebLink 9 © 1998-2015
Laserfiche.
All rights reserved.
/
80
PDF
Print
Pages to print
Enter page numbers and/or page ranges separated by commas. For example, 1,3,5-12.
After downloading, print the document using a PDF reader (e.g. Adobe Reader).
View images
View plain text
10 1 am providing the following cold temperature control for the cold holding of potentially hazardous foods beiovJ <br /> 45 F(if food is used the following day., maintain below 41°F temperature): <br /> ce chests [l Refrigerator <br /> Refrigerated truck ❑ ice bath and tubs <br /> Q Other(specify) <br /> 11. I am providing the following items within my booth for warewashing: <br /> ❑Three compartment sink. <br /> QR <br /> 10-Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br /> 'solution(one tablespoon of bleach per gallon of water). <br /> 12, i am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br /> IZADetergent, bleach,wiping cloths(cleaning towels), and a tub to store wiping cloths in bleach solution. <br /> 13. i am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth_ <br /> ater supply dispenser with warm water at a minimum of 1017F (i.e. 5-20 gallon container with spigot). A <br /> ifiparate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br /> container. <br /> 14 Names of responsible persons 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 application in <br /> preparation for this event. A copy of this checklist must be in the booth at all hours of <br /> preparqbafflain-d operation. Return original to feslt�vai coordinator three weeks prior to <br /> thi$ lent. <br /> 15. Complet <br /> Signature Title Date <br /> 9-20 Ga <br /> Health Permit HaIVwaShwat� <br /> SteM WtChaNrrg <br /> {3ssh <br /> gaper Hardd Ttswets <br /> SOW disperser <br /> cuffmg BOard San�tizer wcicet- <br /> niewn&wate.r.f for <br /> Prs}p3rie Stove Bleach stonng wiping ctOMS <br /> Booth must be on <br /> 0�} Concrete,Asphalt, <br /> , Plywood,or a Tarp, <br /> Arcane TF. <br /> snap and Wate? r2st a water aiea�and Wale, Garbage <br /> Can <br /> Fae Ext. sher <br /> ExNa <br /> Wadm <br /> II <br /> Ice Cooler 5 Ga Hard wash 4 <br /> wasiewater Corta+ner <br />
The URL can be used to link to this page
Your browser does not support the video tag.