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Nr <br />13. N <br />Important** <br />Cutting Board <br />Pnopanaftoro <br />PMpanaTank <br />Fire ExtinflU»her <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APPEHD 16X12 <br />08/01/16 <br />S-20 Orf. <br />Hand wash Water <br />□ Refrigerator <br />□ ice bath and tubs <br />Extra <br />Water <br />Extra fee Bags S,.Food Cont&ners must be ■ <br />stof^d 6 inches afftjfths gnundt || <br />3/27/2021 <br />Gate <br />OR <br />■N.‘ -/.J. <br />' ■;/ - ■ <br />' Paper Hand Towai* I ., <br />14. Completed by: <br />Santtrzer bucket- I ■ <br />bleach & Inter for I <br />etoriog wping ctoiha 1 <br />' ' ./’-Ly <br />Booth mutt to on <br />Concrete, Asphait, <br />Plywood, oraTwp. <br />F <br />r ' .......- .?-•■ - <br />Stemo wflChalfino <br />EJ Water supply dispenser with warm water at a minimum of 100°F (i.e, 5-20 gallon container with spigot). <br />GfOne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Q^Paper towels and pump-styte soap container. <br />■ <br />~2: <br />Garbage <br />Can <br />S Gai Hana waeh <br />Wastewater Container <br />1 th® following cold temperature control for the cold holding of potentially hazardous foods below <br />45T (if food is used the foltowing day, maintain below 41 °F temperature): <br />□ loe chests <br />□ Refrigerated track <br />□ Other (specify) <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />□ Three compartment sink. .; w- <br />[5 Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solutfon (one tablespoon of bleach per gallon of water). <br />CTDe^gent, bleach, and wipinfi cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <br />12- ^JJ1.proVidinfl folfowina for adequate hand washing facilities, but separate from utensil wash within my <br />Hearth Permit <br />' • 11. <br />AJ| food vendor boofts are subject to inspection. Please make a copy of this application to <br />preparation for this event A cc^y of this checklist must be in the booth at all hours of <br />preparation and operation. Return ortojnal tp festival coordinator three weeks prior to <br />thfe event- <br />Tesus Sclis <br />. (MonMure <br />; ■■ ?. t <br />s of responsible persons to be present in booth during all hours of operation: <br />. Rinse WaterSoap «hd Water