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10. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:11. <br />OR <br />O Detergent, bleach, and wiping cloths (cleaning towels). <br />O Tub to store wiping cloths in bleach solution. <br />12. <br />13. <br />“Important** <br />Completed by:14. <br />Title <br />Health Permit <br />Paper Hand Towels <br />Soap dispense* <br />Propane Stove <br />2 <br />Propane Tank <br />Rinse Wirtef <br />Fire Extinguisher <br />Ice Cooler <br />V <br />PageSofll TEMP EVENT API'EHD16D2 <br />0&V1/16 <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />□ Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />I 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 />£xfra /ce flags <S Food Containers must be <br />stored 6 inches off of the groundt <br />□ Refrigerator <br />□ Ice bath and tubs <br />Extra <br />Water <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Stemo w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal <br />Hand wash Water <br />Date <br />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 />Q Three compartment sink. <br />-Gd 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 />Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />[jx] Paper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br />______________K-Q Stl H I _________________________ <br />I <br />Soap and Water Garbage <br />Can <br />— <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />iture <br />Cuffing Board