Laserfiche WebLink
Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br />l^Paper towels and pump-style soap container. <br />13. <br /> <br />“Important*’ <br />14.Completed by: <br />Health Permit -I <br />I Papnr Hund Towels <br />Sonp dispenser <br />Ciilllnf) Bonid <br />Propane Stovo Bleach <br />L <br />Propane Tank <br />Fire Extinguisher <br />Ice Cooler ■1 <br />J <br />Fxlra ' <br />Waler <br />re <br />JxJ Water supply dispenser with warm water at a minimum of 100nF (i.e. 5-20 gallon container with spigot). <br />-£) One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />L-xfre Ice Bags & Food Containers must bo <br />stored 6 Inchns otf of Hie groundl <br />5 Gal Hand wash <br />Wnslewoler Container <br />Garbage <br />Can <br />Snnlitzer bvckal- <br />bleach 4 wnlsr for <br />storing wiping cloths <br />Booth must he on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Stemo w/Chaffing <br />Dish <br />S-20 Got. <br />Hand wash Water <br />SAN JOAQUIN <br />—COUNTY <br />1C_z <br />Rinse Waler <br />Names of responsibtepersons to be present in booth during all hours of operation: <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 ogdTSjtion. Return original to festival coordinator three weeks prior to <br />event. • . 1 i < <br /> <br />Title Date <br />lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />LI Three compartment sink. <br />FT C7 <br />Soap ond Watoi <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 />06/19/19 <br />0 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 />M-Detergent, bleach, and wiping cloths (cleaning towels). <br />J^Tub to store wiping cloths in bleach solution. <br />' the fol'owin9 cold temperature control for the cold holding of potentially hazardous foods below <br />4b I- (it food is used the following day, maintain below 41 °F temperature): <br />j/^lce chests Q Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)_______________ <br />I <br />gijo <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within mv <br />booth: ’