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Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br />0 Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />[x] One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />[x] Paper towels and pump-style soap container. <br />13. <br />10-10-2514.Completed by: <br />DateSignature <br />Health Permit <br />1 Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />x1 <br />Rinse Water Bleach and Water <br />Fire Extinguisher <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Names of responsible persons to be present in booth during all hours of operation: <br />Angelica Ortiz <br />Sterno w/Chaffing <br />Dish <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />[x] 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 />S Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution. <br />Extra <br />Water <br />5-20 Gal. <br />Hand wash Water <br />5 Gal Hand wash <br />Wastewater Container <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. <br />c/t-ngefica 'OrtLz <br />IT <br />Soap and Water <br />Propane Tank <br />**lmportant** <br />owner <br />Title <br />SAN JOAQUIN <br />-COUNTY- <br />Greatness tjrows here. <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 />S Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 Page 8 of 11 TEMP EVENT APP <br />07/01/2024 <br />--___________________■•••• ••• J <br />Extra /co Bags & Food Containers must be rJ <br />stored 6 inches oft ot the ground! <br />Ice Cooler I J