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Environmental Health Department <br />10. <br />11. <br />12. <br />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 />13. <br />‘‘Important** <br />Completed by: 14. <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />Bleach <br />Propane Stove <br />Z <br />Propane Tank <br />Fire Extinquisher <br />TEMP EVENT APPPage 8 of 11 <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 />5 Gal Hand wash <br />Wastewater Container <br />Stemo w/Chaffing <br />Dish <br />5-20 Gal <br />Hand wash Water <br />.'i <br />2 <br />Soap and Water Rinse Water <br />Ice Cooler <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehdxom <br />EHD 16-02 Page 8 of 11 <br />07/3/17 <br />UMb. ........ <br />Extra Ice Bags i Food Containers must be <br />stored 6 inches off of the ground! <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />v v J~] Paper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation <br />'Tanmt I --------------------------------- <br />Health Permit <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 Refrigerator <br /> Refrigerated truck Ice bath and tubs <br /> Other (specify)__________________ ______________—---------------------- <br />3U0 <br />Bleach and Water | <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br /> Three compartment sink. <br />OR <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 />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 priorjo <br />vector <br />Title