Laserfiche WebLink
Environmental Health Department <br />laaf providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Q Three compartment sink. <br />11. <br />OR <br />12. <br />13. <br /> ( <br />“Important’ <br />Completed by: 14. <br />Signature <br />Health Permit <br />Papef Hand Towels <br />Propane Stove <br />Plop ane Tank <br />Soap and Walot <br />Fire Ertinfluaher <br />Extra <br />Water <br /> Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Slerno w/Chaffing <br />Dill <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer txxkat- <br />bi seen 4 water for <br />storng wiptng ctotr.i <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 />yi <br />Ice Cooler ^1 <br />Title <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 /> . . . ^10/15 <br />I T 209 468-3420 I F 209 464-0138 | www.sjgov.org/ehd <br />PageSofll TEMPEVENTAPP <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />boojh: <br />[Vfwater 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 />[Vfpaper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation: <br />. SANJOAOUIN <br />v JJJ |< A '-----COUNTY------ <br />Grrotnrss htrt <br />10. lam providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45°F (if food is used the following da>< maintain below 41°F temperature): <br />[^Hpe chests [^Refrigerator <br />0 Refrigerated truck M Ice bath and tubs <br />□ Other (specify).________________________________ <br />Z | £rtz» B>g» 4 Food Coolalnf mutt <br />y Hor^d I Incfm ott ot thf Qrwnd! <br />1868 E. Hazelton Avenue ] Stockton, California 95205 | <br />EHD 1M2 r“ <br />07/01/2024 <br />5-20 G^. <br />_ Hand wa«h Water <br />I Soap capenaer I ---------- \ /