Laserfiche WebLink
10. <br />11. <br />OR <br />□ Dewgent bleach, and wiping dodis (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <br />12. <br />□ Water supply dispenser with warm water at a minimum of 100T (i.e. 5-20 gallon container with spigot). <br />to be present in booth during all hours of operation;13. <br />•TmportMif <br />Completed by.14. <br />Health Pom* <br />Ice Cooler <br />TEMP event af* <br />£HO 1*02 oamns <br />I am providing the following cold temperature control for the cold hoUng of potentially hazardous foods below <br />45*F (if food is used the following day, maintain below 41*F temperature): <br />□ One separate tub (bucket or basin) for the collection of rfose/Wastewater. <br />O Papet towels and oump-sMe soao container. <br />NanaMfi <br />----2Pl <br />Mm tea <br />l <br />□ Refrigerator <br />□ Ice bath and tubs <br />—wwwwi MtaMAaarWr ■’*i"We iw» <br />■ <br />Garage <br />Can <br />Sooth must ba on <br />Concrete. Asphalt. <br />Plywood, or a Taip. <br />___________________________________________________________________ <br />All food vendor booths are subject to inspection. Please make a copy of thjs appiica&on in <br />preparation for this event A copy of tltis checklist must be in the booth at all hours of <br />preparation and operatic□. Return original to festival coordinator three weekc jyieMo <br />I am pfwidng the foltowing for adequate hand washing facilities, but separate from utensil wash within my <br />booth- <br />□ toe chests <br />□ Refrigerated truck <br />pother (specify). VA <br />I am providing the following items within my booth far the sanitary cleaning of food preparation utensils <br />□ Three compartment sink <br />□ Three deep tubs (basins 6-8 Inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solution (one tab espoon of bleach per gallon of water).