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10. 1 am providing the following cold temperature control for the cold holdmg of potondally hazardous foods glow <br /> 45'F (If food Is used the following day,maintain bellow 41'F temporal irn)_ <br /> ® Ice chests ❑ Refrigerator <br /> ❑ RefNeratod truck ❑ Ice Math and tubs <br /> ❑ Other(specify) <br /> 11. 1 am providing the following items within my booth for the sanllwy cleaning of food preparation utensils, <br /> ❑ Throe compartment sink. <br /> OR <br /> W Throe doop tubs (basins 6-8 Inches minimum), one for soapy water, one for rinsing and one far a bleach <br /> solution(one tablespoon of bleach per gallon of water) <br /> ® Detergent, bleach, and wiping cloths (loaning towels). <br /> ❑ Tub to store wiping Goths In bleach solution. <br /> 12, 1 am pmvlding the following for adequate hand washing facilities, but separate from utensil waste within my <br /> booth: <br /> Water supply dlsponsor with warm water at a mirumum of 100'F (i,e.5-20 gallon container with spigot). <br /> ® One separate tub(bucket or basin)for the collection of rinsalwastowatar. <br /> ® Paper towels and pump-styia soap container. <br /> 13. Names of responsiNe parsons to be present in booth during at hours of operation- <br /> Krishna Rulz <br /> "Important" Alt food vendor hoolhs are suNed to inspecton. Please make a copy of this application in <br /> preparation for this event. A copy of this checldist must be In the booth at all hoLirs of <br /> preparation a d operation. ort Inal to festival coordinator three weeks Mor to <br /> Us event, <br /> 14. Complelad by, <br /> 5/14/25 <br /> slgnatu� Title Bata <br /> tic.�tttt Parmlt '� ...h W� <br /> d lh <br /> �YU[Y•f 5ris [1 w.rh IUIIQ"Iso.CUM <br /> Bw.h meat be on <br /> a Gonals,Asphalt <br /> . . �. P4wood,or a 7rrp <br /> .>�.r.Waft rnr,-Z- o�swr AM W&Jtc Garbage <br /> Fee E"Ic:aV CAn <br /> Gd IW'.FrLti <br /> i <br /> rm ke Sw 1.i Fvar Cu Lnrc r r Iti rdr.rw.C. *Wfr <br /> sa'tid d♦c.�u odd pa�Cr...� <br /> ENp 16-07 P��I P G 11 TEMP FVTKT APP <br />