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I <br />10 <br />45 F (if food is used the following day, maintain below 41 <br />11 <br />OR <br />detergent, bleach and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution <br />12. <br />□ Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />0 One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />0 Paper towels and pump-style soap container. <br />13. <br />14.Completed by: <br />Paper Hand T oweis <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Rinse Water <br />Fire Extinguisher <br />TEMP EVENT APPPage 8 of 11 <br />F <br />EHD 16-02 <br />08/01/16 <br />Sterno w/Chaffing <br />Dish <br />0 Refrigerator <br />□ Ice bath and tubs <br />Extra <br />Water <br />Garbage <br />Can <br />Sanitizer bucket- <br />bleach & water tor <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal <br />Hand wash Water <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />0 Three compartment sink <br />^0 jy- <br />Soap and Water <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground1 <br />Lu-rce chests <br />□ Refrigerated truck <br />E\Ppther (specify) <br />sign <br />Bleach and Water <br />[ Health Permit <br />* fdin^ tfle co|d temperature control for the cold holding or potentially hazardous foods below <br />45 F (,f food is used the following day, maintain below 41T temperature) <br />Date‘ <br />Ice Cooler <br />O 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 />re Title <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth. <br />Namep^respo^sible pf^ons^to b^^^^nt 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 />preparation and operation Return original to festival coordinator three weeks prior to <br />thi^eyent.