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COMPLIANCE INFO
EnvironmentalHealth
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EHD Program Facility Records by Street Name
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OAK
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1600 - Food Program
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PR0541244
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COMPLIANCE INFO
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Entry Properties
Last modified
10/19/2026 11:50:18 AM
Creation date
10/19/2026 11:41:03 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0541244
PE
1695 - TEMPORARY EVENT
FACILITY_ID
FA0023629
FACILITY_NAME
STOCKMARKET
STREET_NUMBER
2
Direction
E
STREET_NAME
OAK
STREET_TYPE
ST
City
STOCKTON
Zip
95202
CURRENT_STATUS
Active, billable
QC Status
Approved
Scanner
SJGOV\tchampion
Supplemental fields
Site Address
2 E OAK ST STOCKTON 95202
Tags
EHD - Public
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10. 1 am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br /> 45'F (if food is used the following day,maintain below 41°F temperature): <br /> X Ice chests ❑ Refrigerator <br /> ❑ Refrigerated truck ❑ Ice bath and tubs <br /> ❑Other(specify) <br /> 11. 1 am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <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(one tablespoon of bleach per gallon of water). <br /> ❑ Detergent, bleach, and wiping cloths(cleaning towels). <br /> ❑ Tub to store wiping cloths in bleach solution. <br /> 12. 1 am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br /> booth: <br /> *W W ater supply dispenser with warm water at a minimum of 100°1=(i.e. 5-20 gallon container with spigot). <br /> ❑One separate tub(bucket or basin)for the collection of rinselwastewater. <br /> ❑Paper towels and pump-style soap container. <br /> 13. Names of responsible persons to be present in booth during all hours of operation: <br /> e.ln l i <br /> Sed e <br /> '*Important" All ood vendbr booths are subject to inspection. Please make a copy of this application in <br /> preparation for this event. A ropy of this checklist must be in the booth at all hours of <br /> preparation and operation. Return original to festival coordinator three weeks prior to <br /> this event. <br /> 14. Completed by: i,-� ow/7e/-- 1911-91116 <br /> Sigfiature Title Data <br /> 5-?0 Gnl. <br /> Health Permit <br /> Stcnro wlClutfsiny <br /> [)i3h <br /> Pa{wr Hwui Towels <br /> Culhrq kloarr! Sannzer bucks^i- <br /> oleutlr&wafer fnr <br /> f'rap:he Slovr <br /> Bleach slowg"m elotns <br /> Boolh must be on <br /> O Concrete,Asphalt, <br /> Plywood,or a Tarp. <br /> Phlpanri Tank <br /> Soap and Water R-ns Water lSlea h and wat, (i.7ftlagP <br /> Can <br /> Fern FAmuishf.i <br /> Eatr;+ <br /> W:Hrr <br /> Ice Cooler !3ualkiamwa5lt <br /> f4-fr-J'T Rnyc R roots Confesiers rnu.r or. WW alcr CUPL.1 r <br /> shored B mrf res off 1 flte yrrw W' <br /> FHn 1 i-02 Paste 8 ut 11 TEMP EVENT APP <br /> 081010 <br />
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