Laserfiche WebLink
.0 Environmental Health Department <br />5 ' <br />10. <br />11. <br />OR <br />12. <br />Q Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />QOne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Q Paper towels and pump-style soap container. <br />13. <br />“Important** <br />04-19-202314.Completed by: <br />Title Date <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Rinse Water Bleach and WaterSoap and Water <br />F»e Extinguisher <br />Ice Cooler <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 />Q Detergent, bleach, and wiping cloths (cleaning towels). <br />0 Tub to store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Three compartment sink. <br />Slerno w/Chaffing <br />Dish <br />Extra <br />WSer <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water lor <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />5 Gal Hand wash <br />Wastewater Container <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. •Signed via S«nml«»wDoea.cotn <br />' “ K«y> ><:r-W5€c?ra*n •VUocSiaVdOUdI <br />^^^Q^P^n^le^e^ijsJIo^t^p^Sjen^b^h^ug^ all hours of operation: <br />5-20 Gal. <br />Y" Hand wash Waler <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 /> Ice chests Q Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify) <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 />06/19/19 <br />Extra fee Bags a Food Containers must be I <br />stored 6 inches off of the ground' | <br />Propans Tank *-------------------------- <br />J <br />/. _■ ______________/