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Gmail - (no subject) 5/3/2018 f <br />Environmental Health Department <br />11 <br />OR <br />Q Water supply dispenser with warm water at a minimum of 100"F (i.e. 5-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />O Paper towels and pump-style soap container. <br />13. <br />“Important** <br />14.Completed by: <br />lature <br />Health Permit <br />lite** <br />1 nr* <br />■ t <br />Wwh and Wtfer <br />IT** t .SnounUwfl <br />Ice Cooler <br />https://mail.google.co m/mail/u/0/?ui=2&ik=cf6f2954c8&jsver=TV2A1ycJovk.en.&cbl=gmail_fe_180426.14_p3&view=pt&msg=16326e318903b2ff&search=inbox&sir <br />7. <br />R <br />SOaUtand MMh <br />WMlawMnr Confatfeer <br />Garbage <br />Can <br />SMiew tuctaal <br />MwdiS wtarfcr <br />Merino wiptaj dDCa <br />Booth nsust be on <br />Concrete. Aspha*. <br />Plywood or a Tarp <br />Slnnio tuOxffino <br />ot»b <br />Names of responsible persons to be present in booth dunng all hours of operation: <br />__________ <br />I Soep dtspnfuJlr <br />I <br />Soap nnd Wax <br />SAN JOAQUIN <br />COUNTY------- <br />t' < ijiQvrt htrf. <br />■ I am providing the following cold temperature control for the oold holding of potentiaOy riazardou* tools beiaw <br />4!)'‘l (if food is used the following day, maintain below 41 “F temperature): <br />• Ice chests □Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify),__________________________________________ __________— <br />^J^am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <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. <br />12. V^i am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />5 20 Gai. <br />r- Hand w.nh Www <br />'n\ <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 /> o^- rA/tf <br />Title Date 1 <br />reraaWawr <br />EttnkuBngt IL Fwxf ConUrinanr molb» |s <br />Hondainet^tallottnnanunt pj <br />» Hsz’llon Av*™* I Stockton. California 852M I 7209 468-3420 | F 209 464-0138 | www.sjcehd.can <br />wzn/n p*90 8 «'U thmp eve*r app