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-- COUN i Y---- <br /> 10, 1 am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br /> 45'F(f food is used the following day,maintain below 41'F temperature). <br /> ❑Ice chests ❑Refrigerator <br /> ❑Refrigerated truck ❑Ice bath and tubs <br /> VOther(specify) U 11 )LZM19. <br /> 11. 1 am providing the follovAng items within my booth for the sanitary cleaning of food preparation utensil <br /> ❑Three compartment sink. <br /> OR <br /> ❑ Three deep tugs (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 /> 12. 1 am providing the following for adequate Land 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 rinselwastewater. <br /> ❑Paper towels and Pimp-styie_soa container. <br /> I& Names of r n ible ersons to went in booth during rs of o aration: <br /> (Z 14 -4NfL____ <br /> p P� g <br /> "Important" All food vendor booths are ub}ect to inspection. Please make a copy of this application in <br /> preparation for this even A copy of this checklist must be in the booth at all hours of <br /> preparation and operati "n Return on inal to festival coordinator three weeks Prior to <br /> this event. <br /> 14. Completed by: <br /> Si True <br /> spa GA <br /> Hemn Peara <br /> saao <br /> � P.gs7-�tT�eis <br /> �yi 21d.aCt$rz�s <br /> Ice Cac ;7 ,tt <br /> s�ceara� <br /> 1868 E.Hazelton Avenue( Stockton,California 95205 T 209 468-3420 F 209 464-0138 I www.sicehd.com <br /> EHA 1"2 Page s o[11 TEN.P EV ENT APP <br /> 07I3H7 <br />