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SAN JOAQUIN <br />COUNTY— <br />Greatness grows here. <br />Environmental Health Department <br />Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br />vegetables, potato salad, eggs, and dairy products. <br />1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I vvww.sjgov.org/ehd <br />EHD 16-02 Page 7 of 11 TEMP EVENT APP <br />06/19/19 <br />10. I am providing the following cold temperature control for the cold holding of potentially hazardous foods <br />below 45°F (if food is used the following day, maintain below 41°F temperature): <br />Ice 0 chests X Refrigerator <br />0 Refrigerated truck Ice bath and tubs <br />El Other <br />(specify) <br />13 I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Three compartment sink. OR <br />II Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a <br />bleach solution (one tablespoon of bleach per gallon of water). <br />El Detergent, bleach, and wiping cloths (cleaning towels). <br />2 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 responsible persons to be present in booth during all hours of operation: <br />ELLY AKKOC <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.