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10. f am providing the following cold temperature control for the cold holding of potontlally haxartfous foods bafOw <br /> 45'F(if food is used the following day,maintain below 41'F temperatura). <br /> Ica chests ❑ Rafrigerator <br /> ❑ Refrigeraied truck ❑ Ice bath and tubs <br /> ❑Other Ispe,*; <br /> 11, 1 am providing the following Items within my booth for the sanitary cleaning of food preparation utensd5: <br /> ❑ Throe compartment sink <br /> OR <br /> W T time deep tubs (basins ti-t3 inches mlnlmum), one for soapy walor, one for rinsing and one for a bleach <br /> solution(ono tablespoon of bleach per gstton of water). <br /> ®Detergent,bleach, and wiping ciotfts(cleaning tawel5). <br /> ❑Tub to store wiping cloths in bleach solution. <br /> 12, 1 am providing the following for adequate hand washing faclloWs, but separate from utensil wash within my <br /> booth' <br /> Wafer supply d,5Fer5ef%vs!h warm water at a minimum of 100'F(I e, 5-20 gallon contiiiner with spigot). <br /> One separate tub(tur-ket or basin)for the collection of rinse wastewater <br /> Popestanels and m 'Ic soap container, <br /> 13, hannes of respor.s ble persons to be present In booth during all hours of operaUvn_ <br /> D3rrc-ll Faller& Wanaa Irish <br /> "Important— All food vendor booths are subject to inspection. ptaase make a copy of this appbication in <br /> preparation for this event. A copy of this checklist must bo In the booth at all hoar of <br /> preparai= and operation, Retym orf Inal to ntlyal rdlr< r three weeks prior to <br /> this oYeP <br /> 14. Comple ed b :!� TWO Date <br /> Signature <br /> =Maa1thPerTnIt <br /> -- i-urC•.ar.riayrf <br /> Bo�lh rn�sa hL on <br /> Goncre!i�,A�halt, <br /> Plywraod,or a Tarp. <br /> Praf�a f�N <br /> Rik. a■... ��,ry ors Garbage <br /> /1 ran <br /> EArs <br /> g �! 4 G-rwd ww, <br /> f 1Ce Cooler 'r�uimles es+Rner l - <br /> E by grgi t fWd GYurrrt neu!or <br /> t ran tvExr u'e <br /> Hag redtr <br /> LM 14-CI <br /> oWO vi e <br />