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5-20 Gal <br />Hand wash Water <br />Cutting Board <br />Soap dispenser <br />Propane Stove <br />ure <br />vi- if <br />Sterno w/Chaffing <br />Dish <br />Health Permit <br />Garbage <br />Can <br />Ice Cooler <br />Extra Icc Bags & Food Containers must be <br />stored 6 inches off of the grouncn <br />5 Gal Hand wash <br />Wastewater Container <br />Notin Title <br />Paper Hand Towels <br />Sanitizer bucket- <br />bleach & water for <br />storing wiping cloths <br />Date <br />Booth must be on <br />Concrete, Asphalt <br />Plywood, or a Tarp <br />SANJOAQUIN <br /> <br />Environmental Health Department <br /> <br />10. 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 />Ice chests 0 Refrigerator <br />Refrigerated truck E Ice bath and tubs <br />Other (specify) <br /> <br />11. I an providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Three compartment sink. <br />OR <br />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 />Detergent, bleach, and wiping cloths (cleaning towels). <br />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 />/Water 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 />Names of resp nsible persopfs to be present in booth during all hours of operation: <br />gee Vt,t6 <br />All food vend <br />preparati <br />**Important** <br />14. Completed b <br />• ooths are subject to inspection. Please make a copy of this application in <br />his even A copy of this checklist must be in the booth at all hours of <br />Return oriainal to festival coordinator three week prior to <br />--61/U4 60/71-a;6171Y- 3 <br />for <br />this e <br />ion d - <br />_ <br />A Oars r- I 1....-....1A..... A I ncanr nan Aar, n Ann r on^ At, A a A nn <br /> <br />uvu i_. I taccitui I I'.VI IUGj -)1.1/4.8...INLUI I, I I L.V;.-/ tUU.J1iJ I LUC, I ...10 I VV VII VV.J.IyVV..../1 FUI It..1 <br />EHD 16-02 Page 8 of 11 TEMP EVENT APP <br />06/29/2023