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Environmental Health Department <br />11. <br />OR <br />12. <br /> W. <br />13.Names of responsible persons to be present in booth during all hours of operation: <br />‘‘Important** <br />14.Completed by: <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Rinse Water Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />Sterno w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br /> Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp, <br />Q <br />SAN JOAQUIN <br />-------COUNTY------- <br />Greatness grows here. <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45°F (if food is used the following day, maintain below 41 °F temperature): <br />C3 Ice chests Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <br />A copy of this checklist must be in the booth at all hours of <br />Return original to festival coordinator three weeks prior to <br />Title <br />I <br />Soap and Water <br />Extra Ice Bags & Food Containers must be I <br />stored 6 inches off of the ground! j <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event, <br />preparation and operation. <br />Signature <br />Health Permit <br />5-20 Gal. <br />v- Hand wash Water <br />10. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />faooth: <4 pK <br />r supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />pv\\ oeed Vc <br />tj One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Paper towels and pump-style soap container. <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 />07/01/2024 <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensilv <br /> Three compartment sink. — A-1[ -Cccd- Co cjo €£- CV tCg <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). <br /> Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution.