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❑ ❑ r <br /> 7. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br /> foods during all times of booth operation: N Ye© No <br /> 8. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods <br /> above 135°F: <br /> ❑ Camp stove ❑ Sterno & hotel trays <br /> ❑ ❑ <br /> ❑ Double steamer ❑ Steam table& lids <br /> Electric stove top Other(specify)X No products of mine need hot temperature controls <br /> Note: Examples of potentially hazardous food include: meats,tamales, cooked beans, rice, <br /> vegetables, potato salad, eggs, and dairy products. <br /> 9. 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 /> Mr x Ice chests-yes n❑ Refrigerator <br /> El `-1 <br /> Refrigerated truck ce bath and tubs <br /> ❑ Other(specify) <br /> 10. 1 am providing the following items within my booth for warewashing: <br /> ❑ Three compartment sink. <br /> OR L�,�,/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 /> 11. 1 am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br /> EN6etergent, bleach, wiping cloths (cleaning towels), and a 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 /> ❑Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A <br /> separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br /> container. <br /> 13. Names of responsible persons to be present in booth during all hours of operation: <br /> Trevor <br /> Phillips <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 /> preparation and operation. Return original to festival coordinator three weeks prior to <br /> this event. <br /> EHD 16-02 Page 2 of 7 TEMP EVENT APP <br /> 7/14/15 <br />