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•1? • <br />t',': <br />\ p .ubs (basins 6 8 inches minimum) one for soapy water one for rinsing and one for a bleach <br />J <br /> Paper ioweis ano pump-styie soap container <br />’’Important*’ <br />Completed by <br />■■ <br />-x ill 4M-n -w <br />kin a- Wdt»*t Gartkiqe <br />Ice Cooler <br />TP VP FVFNT APPr HL 1 <br />Liu-, ti <br />O Detergent bleach and wiping cloths (cleaning towels) <br />L] *-b ’? store wiping cloths m bleach solution <br />South must t'<- 'I <br />Concrete Asprxi' <br />Plywood -i i I .si <br /> Water supp y d spenser with warm water at a minimum of 100 F (i e 5-20 gallon container with spigot) <br />Ej Ore . ate tub (bucket or basm) for the collection of rmse/wastewater <br />booth , <br />O l^tHf igerator <br />0"1 0 bath and tub-.h- ite.r tm. c •< <br /> O-e- <br /> 'h-iv -------------- ■ <br />''u .. on (one tab espoon of bleach poi gallon of water) <br />Signature <br />Health Permit <br />Namesc 'esponsihie pers ns to.be present tn booth during all hours of operation <br />I ’ -> w I.: ' in i <br />A1 food vendor booths are subject to inspection Please make a copy of this application m <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 />: □ it 'o owing y adeouatc hand washing facilities but separate from utensil wash within my <br />J vaj ^_r <br />Title <br />5- - <br />Date <br />*S “Xe>°‘ ‘cn"l!,,lv ' ""K <br />l' ' ‘ ’^OWfng items within my booth for the sanitary cleaning of food preparation utensils <br />O oe compartment sink