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Eiwironmentai Heaith Department <br />10. <br /> Three compartment sink. <br />12. <br />13. Names of responsible persons to be present in booth during all hours of operation: <br />"•Important** <br />14.Completed by: <br />Date <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutflnfl Board A BleachPropene Stove <br />0D <br />Propene Tank <br />Bleach and Water <br />TEMP EVENT APPPage 8 of 11 <br />Extra Ice Bags & Food Contatnere muM be <br />stored 6 inches off of the pround' <br />Stereo w/Chaffl ng <br />Oleh <br />S-20 Gal <br />Hand wash Water <br />Garbage <br />Can <br /> Water supply dispenser with warm water at a minimum of 100T (i.e. 5-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br /> Paper towels and pump-style soap container. <br />5 Gal Hand wash <br />Wcatoweter Container <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Sanitizer buckot- <br />bleach 8 water for <br />storing wiping ctotha <br />SAN JOAQUIN <br />COUK-v <br />Water <br />dU/rter <br />Title <br />1868 E. Hazelton Avenue | Stockton. California 95205 I T 209 468-3420 | F 209 464 0138 | www.sjgov org/ehd <br />EHO 18-02 Page 8 of 11 TEMP EVENT Ai <br />07/01/2024 <br />11. lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />OR <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 operation. Return original to festival coordinator three weeks prior to <br /> fcr/--- <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />7 <br />Soap and Water <br />1 Lhe fo"™in9 cold temperature control for the cold holding of potentially hazardous foods below <br />45 F (if food b used the following day, maintain below 418F temperature): <br /> Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br />l^Other (specify) <br />~Z <br />I Rinse Water <br /> 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). . y <br /> Detergent, bleach, and wiping cloths (cleaning towels). Mln ' 4 <br /> Tub to store wiping cloths in bleach solution. 6 <br />I _ | Fire E>dinqui«har <br />I Ice Cooler --------------------------