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10. <br />I <br />□ Three compartment sink. <br />OR <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:12. <br />Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />14. <br />“Important** <br />.n <br />Completed by:15. <br />Title Date <br />Paper Hand Towels <br />Soap dispenser <br />1Propane Stove <br />Propane Tank <br />Bieacn and WaterRinse WaterSoap and Water <br />Fire Extinguisher <br />Ice Cooler <br />TEMP EVENT APPPage 8 of 11EHD 16-02 <br />7/14/15 <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 />Extra ice Bags & Food Containers must oe <br />stored 6 inches off o' the ground1 <br />Stemo w/Chaffing <br />Dish <br />□ Refrigerator <br />□ Ice bath and tubs <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />S Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <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 />5-20 Gal. <br />Hand 'wash Water <br />Sanitizer bucket- <br />Pleach & water for <br />stonng wiping doths <br />• .. _______ <br />j <br />Signature <br />Names of responsible persons to be present in booth during all hours of operation: <br />ZL’AlV _______________ <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 />1 <br />I am providing the following items within my booth for warewashing: <br />13. I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />[7] 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 />Health Permit ['■ <br />Bteact’ <br />Cutting Board