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10 1 am pmv+ding the follvwrnp odd temperature comol for the cold holding of potertiagy hasardvus faaft below <br /> 45"F(Iii food is used the fok wing day,maintain bebw 41"F tamperahuey: <br /> x1ce chews 0 RMloerator <br /> ❑Refrigerated tnx* ❑lee hath and fibs <br /> ®Other(speedy) <br /> 11. i am providing the follcowinp kerns within rrry booth for the sarvlary deem of food preparation utensti6: <br /> q-�W comparbnenl <br /> Q <br /> Three deep lute (bows 6-8 was rr4ftum), one for soupy w9W, one for nnsing and ane !or a blew+ <br /> solution(one±ab espoon of bleach per gallon of water). <br /> Deiergent, bleach, and wiping cloths(cleaning towels) <br /> Q Tub to store wipr+g doth#In bled&iOjOon, <br /> 12 1 am providing the fdkym g for adequate hand washx g facilities, but separate from utensil wash within my <br /> abocAh: <br /> JA Water supply dispenser with warm water at a minimum of t OWF(.e. 5-20 gallon oontmner with sprgaa) <br /> One separate tub(bsxcell or been)bor the collection of nneehvssiewatec. <br /> Paper towels and o stile MM t MMIrrer <br /> 13, warms of maporwc4e persons b be prettent in WOO drrrok+p all hours of operation- <br /> �. <br /> *Important** All food vendor booths are %444d to inspection Please mos o oVy of this*M11c tion In <br /> preparadcn for Ow event. A copy of this cheo cwt must be in the booth at as hours of <br /> pmparamon and opsfaoon, <br /> this gant <br /> r, <br /> 14. Campletatl by: t f` "� sr�NC- 3 <br /> �TSt�aty Title NOW, <br /> sc w <br /> t-teatm!'a+mA <br /> Nara WW Yk1W <br /> W.v M.'"rMV <br /> r}� <br /> Acv dsaes.• .. <br /> Gtech a Wow�r <br /> .zany ryav deeu <br /> I�yrvr i:W.� �m' <br /> — Boom moat be on <br /> �ilfltYr!�.�4rtprt8tl <br /> r%woad,ar a Teo, <br /> nnar r� <br /> Sam wd VM- nra aY1pw paw rd w*r <br /> CAM <br /> n L'S�NYaV <br /> ion <br /> / Wb <br /> F <br /> lee Cooler <br /> �RM1}Ir�b t r11PC C.N�+Mk*r+f!•. 1KM�.Mw':N«� <br /> a�s7a1 C Hurl[ti a h pzfln't' <br /> F?AC !A_e! rape Qtr 1I MEW EVENT Arr <br /> Ear,1:16 <br />