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10. <br />kiI am providing the following items within my booth for warewashing:11. <br />□ Three compartment sink. <br />OR <br />12. lam providing the following items within my booth for the sanitary cleaning of food preparation utensils: /'^ <br />S Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />13. lam providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />14. <br />15.Completed by: <br />Health Permit p <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />fl/d <br />Bleach and Water <br />Fire ExtinguisherD <br />TEMP EVENT APRPage 8 of 11EHD 16-02 <br />7/14/15 <br />I^Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A <br />separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />container. <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 />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 />this event. <br />Stemo w/Chaffing <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <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 />5-20 Gal. <br />Hand wash Water <br />Soap and Water Rinse Water <br />Extra Ice Bags & Food Containers must be H <br />stored 6 inches off of the ground! iI <br />El Refrigerator <br />□ Ice bath and tubs <br />z/0 <br />w <br />Propane T ank ----------------> <br />JF/ <br />0 <br />‘‘Important** <br />/..................... <br />Ice Cooler <br />lOd J t—J <br />Names of responsible persons to be present in booth during all hours of operation: <br />____ <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 />6 <br />Date“ Title Q <br />----------------- -----------S <br />Garbage <br />Can <br />□ Ice chests <br />□ Refrigerated truck <br />153 Other (specify)