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SAN. 1(1 A OU IN E n v i ro n m<m i ♦ a I Health D (? p a rt m«?»11 <br />’■'pci' tv <br />L._ Wate- supply dispenser with warm water at a minimum nf 100' F (i e 5-20 gallon container with qo* <br />_ One separate tub (bucket or basinl for the collection of nnse/wastewater <br />_Paper towels ano pump-style soap container <br />“Important** <br />Completed by’4 <br />Title Date <br />I <br />cl<Mw*n***' <br />H‘i > r <br />CoOlGf <br />T . >;!■ -ti.n M2u F .'t".- .li-.-l <br />[yJ <br />Heaith Permit <br />deep tubs basins 6-8 inches minimum), one for soapy water, one for rinsing and one F <br />on cne tablespoon of bleach per gallon of water) <br />■ . Dmcrgent t"e.Kh and wiping cloths (cleaning towels) <br />I 'ub to store wiping cloths m bleach solution <br />Pe’ iQe .vm truck <br />• ' • tohowino temperatwre1 conitoi tor the r-,oiif iinidirig of .■ <br />' • <‘<i the ti^nwino day, maintain twtlow 41 I U'lnperaturo) <br />ice . hf»st.s ’ Refrigerator <br />? ’ Ire tialfi .and tubs <br />Names o' responsible persons to be present in booth during all hours of operation <br />, !'^ yvi <br />Signature <br /><MI I <br />V»',™ .■r.-rfvi . ■.! .Hn- I <br />< r . . ding •hr fc owing items within my booth for the sanitary cleaning of food pmparaf uter"■ <br />7>/rr compartment sink <br />Ar food vendor booths are subject to inspection Please make a copy of this ape: cat e’' • <br />preparation for this event A copy of this checklist must be >n the booth at all noics of <br />preparation and operation Return original to festival coordinator three weeks prior to <br />this event. <br />i- *: <br />am providing the following tor adequate hand washing facilities, but separate from utensil was'* win ■ <br />booth <br />--------2‘A <br />• i ■ ».p- ; <br />p.. i- <br /><':ii. ■ .'>• V.t < <br />•’IVWOv.J » <br />: 'toti ' .i.ifoiniu .15205 <br />H i J II <br />>C±T <br />.. I I <1".-■ <br />ezt