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Environmental Health Department <br />8. <br />3. <br />4. <br />(1) tub for rinse water, and one (1) <br />HANDWASHING: <br />11. <br />14. Keep ICE FOR CONSUMPTION in <br />9. <br />10. <br />5. <br />6. <br />7. <br />8. <br />1. <br />2. <br />Do not place food or food containers on the ground and keep covered. <br />13. SMOKING is not allowed in the food booth. <br />a separate ice bin. Do not store scoop inside ice bin. <br />ehdw o2 HaZeltOn Avenue • Stockton, California 95205 | T 209 468-3420) F 209 464-0138 | www.sjcehd.com <br />07/3/17 Pafle9of11 TEMPEVENTAPP <br />SAN JOAQUIN <br />-----COUNTY------ <br />GrpcUiieSS OfOvvj h'./t <br />WHAT TO BRING THE DAY OF THE EVENT <br />. A copy of your femporary Food Vendor’s Application <br />Three (3) deep (6-8 inch) tub for utensil washing or a 3-compartment sink <br />One (1) tub for sanitizing <br />WHAT TO EXPECT <br />Post a copy Of your completed Temporary Food Vendor’s Application in each booth <br />Maintain Hot Foods at or above 135° F by use of the following methods: <br />a. Camp stove d. Sterno and hotel trays <br />b. Double steamer e. Steam table <br />c. Electric stove top <br />Maintain Cold Foods at or below 45° F by use of one of the following methods’ <br />a. Ice chests <br />b. Refrigerator/Refrigerated truck <br />c. Ice bath and tubs <br />Ensure that all food is thoroughly cooked to the proper minimum temperature’ <br />a. Ground meat -155° F <br />b. Eggs and food with eggs -145° F <br />c. Pork and single pieces of meat - 145° F <br />d. Poultry and stuffed meats - 165° F <br />Re-heat foods to 165° F before putting them in warming units. <br />^heCuklfOOd temPeratures with a probe thermometer. Sanitize thermometer after each use <br />Wash hands before preparing or handling food and after using the bathroom, smoking, or handling garbage <br />siKfeces frequePnrth/Paratl°n SUrfaCeS Utensi,s c,ean- Wash and sanitize Atting boards and prep <br />All foods are to be prepared in an approved kitchen or on site (home kitchens are not allowed). <br />Set up separate areas for utensil washing and handwashing: <br />UTENSIL WASHING: Set up one (1) deep tub for wash water, one (1) tub for rinse water, and one (1) <br />wate°r bleaCh Water ’ M'X one caPful or 1 tbsP of bleach to each gallon of <br />Dispense water from a container of water with spigots. Use a separate tub to <br />collect wastewater. Use a pump style soap dispenser - NOT BAR SOAP <br />Dispose of garbage using plastic garbage bags. <br />12. Keep all food protected. <br />1. A copy of your femporary Food Vendor’s Application <br />2. Probe thermometer (0°F - 220°F)3 <br />4. Detergent for utensil washing and bleach for sanitizing <br />5. One (1) tub for sanitizing <br />6. Bottled water (if not provided at site) <br />7. Water dispenser (i.e. bottled water container with spigot) <br />8. Bucket or basin for hand washing wastewater <br />9. Paper towels <br />10. Pump style soap dispenser (BAR SOAP IS NOT ALLOWED) <br />11 • Trash container with liners (trash bags) <br />12. Serving utensils <br />13. Wiping cloths (cleaning towels)