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10. 1 am provids:ng the'�lIowfng cold ternperature con M !0.1!he cold holding �f pctentialfy hazardous foods be ow <br /> 45-F (if food ir.used the `,Aowing day,maintarn bekya A I`F ten, per2ture) <br /> e toe chests [:j Refripee-ator <br /> FZC{r;9Va ttuck Ice bad,and tubs <br /> Otheri(speafy) <br /> ,1. 1 am pmviding the kAywin;jcmsAjthjn rny booth ft.%*the sanitary cleaning ofload preparation utensills, <br /> C Three corn.cartment sink_ <br /> OR <br /> LSJ Three deep tubs (bans 6-8 inche5 minimum . one for soapy water, vne for rinsiN ard one for a Neach <br /> scIvtiQ-,1 i orga,Mbleapoon of bleach p-- gallon cr'mater). <br /> Detergent, blaach, and w.ping cloths (cleaniN towels.?. <br /> Tub to More yr ping cloths in biezich wlulion, <br /> ,2- 1 am providing t1w flollcrw-�ng for adequate hand veashIN II-acilibas: but separate from utensil wash within my <br /> t>--oth-1 <br /> Water supply disperser with warm vmzer at a minimum^.', 1,DD-F(i.e. 5-20 gaflon container with spigc',). <br /> One separate tLib{!Xiclioet or basin) for the=-'Iection of nnselyfastevater. <br /> Paper towe-l-,ancf puma:gd soac containff, <br /> 1.3. Namc-,of responsible persons to to present In moth during all hours,M ape."arlmn: <br /> "IfTnportant" Adf food vendcx booths are subject to tnspecbon. Please n-Sake a copy cif his application t1 <br /> prepatution for this event, A copy of this checkW must be in the booth at 211 hojm of <br /> prepanat-on and operation. Rotum original t2 festfiall coordlin2tor thr" wooks prip <br /> this avant <br /> 14. Completed by: N 4-, -0 <br /> Unatu re Tice D2ta <br /> �'-.r' C;:4 I <br /> Healft Permit <br /> Ij <br /> 7 R.'wor-A, :XA T,-.-p <br /> R Fle��n W;1 <br /> Can <br /> -W 01-0 C-two m.-.0 1 <br /> !rue <br /> -C-07 I e IF <br />