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-■ I. <br />12. <br />April 2, 202514.Completed by: <br />Hftaffi Pennit <br />Soap dispense <br />Fim EHngtMtor <br />Paso 8 of 11 <br />Soap and Water <br />5*20 Cai <br />land wah Water <br />bteteh. A water ft* " <br />«Mi0 wiptfpaotha <br />Stemo w/Ch^fing <br />□tsh <br />Tttie ' <br />Paper Hand TowaH <br />--------------------— ' <br />SwtiSjarbudiof- . <br />OPtlfc-n A water ftv 1 <br />Booth must be on <br />Concf»te, Aaphatt, <br />Plywood, pfji Tarp. <br />ii— <br />;• <br />Ail food vendor booths are subject to inspection. Pfeaw ‘ make a copy Of thfe application in <br />preparation for this event A copy of this chticfcfist mi st be in the booth af atl hours of <br />wwIaIa*! 4m #-■ n#* if aiw riiltaarlirt -■ rir -aMdiaLg gjor■/ '- -■ <br />1 ’Y <br />Garbage <br />Gim <br />f £x&»fe*^»SF6od<int«i/»tem«sf>« <br />1 <br />S Y <br />.A- ;>'. y? <br />i<Y .. <br />1 * i*?•■■/•■ r <br />.■ .. ..■. <br />------- <br />..... /y’-.C' <br />’■’ "’h* <br />.- ■ •' • - <br />: • ■- / <br />’ .. . <br />• <br />A . . <br />■ /. <br />K--' »: ■; r <br />y.-y y:L— <br />MOL <br />rft ’ I ^ir <br />fee Cooter <br />JY ’ • ....................... ...... <br />U J-' Y- : . ■■ <br />i- v. . ■;’ ' <br />.1.. ';Y CYY <br />t am providing the folfowing cold temperature control for the cold holding o potentially hazardous <br />45*F (if food is used the foltowing day, maintain befow41°P temperature): : . ?■ < <br />s ■ ■.<•..<< <br />■,y;.'y ./ .. <br />•Y-rSgY <br />I Yr. <br />- of.. :Xiv'>S^-:' <br />-;;'s-YSY- <br />'..... . <br />■ ■•: - '"y... VyyV ' <br />'. ■ ." . . :':. Y7 --.;.' .. <br />.•' ■■•' rg- <br />aUMchandVMer ; <br />>®Sv YY>; <br />..;*«* {.•:? ■■.,•:•• <br />. . <br />• f\ ' r <br />A 'Y ’ <br />____ <br />TEMP EVENT AFP Y <br />... , Y,- .. ■ ■ ;yYY.YY. ■ <br /> Refrigerator <br />O Ice bath and tubs <br />-• ;.-:• .. >•• ■ ; <br />-"■ — ■ . M ■ '■■■b> - -- <br />• .■.?.-y.,-., <br />I am providing the following items within my booth for the sanitary cleaning c I food <br /> Three compartment sink. <br /> Three deep tubs (basins 6-8 inches minimum), one for soapy water, o te for rinsing and one for a bleach :■ <br />solution (one tablespoon of bleach per gallon of water). <br />O Detergent, bleach, and wiping cloths (cleaning towels). <br />YYYY <br /> Tub to store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />■■ t. ■-•* <br />E^Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-211 gallon container with spigot). <br />;• Q|One-3eparate tub (bucket or basin) for the collection of rinse/wastewater. <br />' ^FJap®f towels and pump-style soap container. <br />Yl3^ - Wnes of responsible persons to be present in booth during all hours of ope ation: <br />'u..Zinrrhe wm______________-, ,,. A,,.- y ...: —_____________ <br />y . ;Rtaportant“ All food vendor booths are subject to inspection. Pfeaw' make a copy Of thfe application in <br />’L - ------- - ‘ -i- /f-x _ -> l__ Ai__ <br />preparation and operation. ortajapt to fo«*tval jcovfqtoator three weeks oitef io <br />this event <br />XU-y^fc, <br />aigncture <br />- ,4a fc« chests <br />Ay P Q Refrigerated truck <br />t.. . Other (specify)___ <br />^\.’Y 1 <br />v.- YY.'i' 11 <br />©M OR <br />jt-V4 . ■ ’ • . <br />By-' ■■ <br />. • - TO.IfeL <br />w5' <br />OA <br />Cutttw Board <br />•:• ■ '?.• ..." <br />hpp»o« Stoy*