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5-20 Gal <br />Hand wash Water <br />Sterna w/Chaffing <br />Dish <br />Cutting Board <br />Soap dispenser <br />Propane Stove <br />[ <br />-1 <br />Booth must be on <br />Concrete, Asphalt, <br />' Plywood, or a Tarp <br /> _i <br />Propane Tank <br />ignature Title Date <br />Health Permit <br />Rinse Water Bleach and Water <br />5 Gal Hand wash <br />Wastewater Container <br />Soap and Water <br />Fire Extinguisher <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Garbage <br />Can <br />Paper Hand Towels <br />Sanitizer bucket- <br />bleach & water for <br />storing wiping cloths <br />SAN JOAQUIN <br /> <br />Environmental Health Department <br />COUNTY <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 />El Ice chests El Refrigerator <br />111 Refrigerated truck El Ice bath and tubs <br />El Other (specify) <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />2 Three compartment sink. <br />1=1 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 />LI Detergent, bleach, and wiping cloths (cleaning towels). <br />LI Tub to store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />[E Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />El One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />1=1 Paper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br />.Ina anri Rernarlatta Spennar <br />**Important** 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 />Completed by: ISA,GkiLlWr <br />1868 E. HazeIton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd <br />END 16-02 Page 8 of 11 TEMP EVENT APP <br />06/19/19 <br />OR <br />Owner/Operator 5/2/2023