Laserfiche WebLink
10. <br />11. <br />for rinsing and one forOR <br />separate from utensil wash within my <br />12. <br />Paper towels and pump-style soap container. <br />13. <br />14. <br />Date <br />Paper Hand <br />Soap dispenser <br />Cuiinq Board <br />Propane Stove <br />BJcacti <br />Propane Tank <br />Soap and Water Rinse Water Bleach and Water <br />Page 8 ofii <br />TEMP EVENT APP <br />Hre Exlingusher <br />EHD 16-02 <br />08/01/16 <br />^Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <br />□ Refrigerator <br />0 Ice bath and tubs <br />5-20 Gal. <br />Har*d wash Water <br />Garbage <br />Can <br />Stemo vr/Chaffing <br />Dish <br />Sanitizer bucket- <br />bleach & waler for <br />storing wiping duths <br />■.k, ■ <br />Completed by: ^3^ TV I 0 7 -AytV <br />Signature <br />1^3’^gEPSBOsaag <br />Health Permit p <br />5 Gal Hand wash <br />Wastewater Contarn <br />V\€.Y~ <br />Title <br />£ <br />fir E <br />Ice Cooler i <br />‘‘Important** <br />a bleach <br />Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />, an providing the following itemswithin ny Ooe.hforthe sanitary cleaning of food preparation utensils: <br />■ Oi <br />I am providing the following for adequate hand washing facilities, but <br />booth: <br />0 Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot) <br />S One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Three compartment sink. <br />□ Three deep tubs (basins 6-8 inches minimum), one for soapy water, one <br />solution (one tablespoon of bleach per gallon of water). <br />1 am providing the following cold temperature control for•the cold of P <br />45T (if food is used the following day, maintain below 41 °F temperature). <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp, <br />Names of responsible persons to be present in booth during all hours of operation: <br />|yvu>v\o 7 -Aur-Ac.. rx^c\ C c <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 />fce Bags 4 <br />0 off <br />Extra <br />Water