My WebLink
|
Help
|
About
|
Sign Out
Home
Browse
Search
COMPLIANCE INFO
EnvironmentalHealth
>
EHD Program Facility Records by Street Name
>
A
>
AIRPORT
>
1658
>
1600 - Food Program
>
PR0542142
>
COMPLIANCE INFO
Metadata
Thumbnails
Annotations
Entry Properties
Last modified
10/27/2026 2:37:26 PM
Creation date
10/27/2026 2:32:05 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0542142
PE
1695 - TEMPORARY EVENT
FACILITY_ID
FA0024204
FACILITY_NAME
BANANA FESTIVAL
STREET_NUMBER
1658
Direction
S
STREET_NAME
AIRPORT
STREET_TYPE
WAY
City
STOCKTON
Zip
95206
CURRENT_STATUS
Active, billable
QC Status
Approved
Scanner
SJGOV\jcastaneda
Supplemental fields
Site Address
1658 S AIRPORT WAY STOCKTON 95206
Tags
EHD - Public
There are no annotations on this page.
Document management portal powered by Laserfiche WebLink 9 © 1998-2015
Laserfiche.
All rights reserved.
/
36
PDF
Print
Pages to print
Enter page numbers and/or page ranges separated by commas. For example, 1,3,5-12.
After downloading, print the document using a PDF reader (e.g. Adobe Reader).
View images
View plain text
10. <br />I am providing the following items within my booth for the sarttary cleaning of food preparation utensils:11. <br />Three compartment sink. <br />OR <br />12. <br />13. <br />"Important** <br />14.Completed by: <br />J <br />I <br />Paper Hand Towcis <br />Culling Board <br />□leachPropane Stove <br />n <br />Propane Tank <br />) <br />Fire Exinguishcf <br />Ice Cooler <br />TEMP EVENT APPPage 8 of 11EHD 16-02 <br />08/01/16 <br />^jfWater 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 />Paper towels and pump-style soap container. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <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 />Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />ution (one tablespoon of bleach per gallon of water). <br />Stemo w/Chaffing <br />Dish <br />5-20 Gal. <br />Hand wash Waler <br />■ <br />Exira kx Bags & Food Containers must be <br />stored 6 inches olTol the ground' <br />5 Gal Hand wash <br />Wastewater Container <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp <br />Samtizor buckd- <br />bloach & water for <br />storing wiping doths <br />Health Permit <br />Ice chests <br />□ Refrigerated truck <br />JJ^Other (specify)___ <br />Title <br />1 <br />J OiJ <br />Soap and Waler <br />^(^Detergent, bleach, and wiping cloths (cleaning towels). <br />JXrub to store wiping cloths in bleach solution. <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 „ t 3 <br />^26 7 <br />Date <br />—71 r—1 i^ <br />— - ——— <br />Garbage <br />Can <br />Rinse Water <br />jX^Refrigerator <br />□ Ice bath and tubs <br />QcrUJ. pAriPhino. <br />Signature <br />I Soap dispenser <br />-J < <br />Exira <br />Water
The URL can be used to link to this page
Your browser does not support the video tag.