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10. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:11. <br />Not applicable - all product and samples are sealed□ Three compartment sink. <br />OR- <br />□ Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Test strips to measure sanitation levels for bleach solution measuring 100ppm. <br />□ Tub to store wiping cloths in bleach solution measuring 100ppm. <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 />□ Paper towels and pump-style soap container. <br />13. <br />14.Completed by: <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board 3 BleachPropane Stove <br />n <br />Bleach and Water <br />Fire Extinguisher <br />I <br />TEMP EVENT APRPage 8 of 11 <br />3 <br />Soap and Water <br />EHD 16-02 <br />11/4/14 <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 />□ Ice chests <br />□ Refrigerated truck <br />□ Other (specify)__ <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 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 />Names of responsible persons to be present in booth during all hours of operation: <br />Amber Smith <br />Stemo w/Chaffing <br />Dish <br />□ Refrigerator <br />□ Ice bath and tubs <br />Not Applicable <br />A copy of this checklist must be in the booth at all hours of <br />ition. Return original to festival coordinator three weeks prior to <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. ■ <br />Hand wash Water <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 />Ice Cooler j <br />Owner <br />Title <br />June 5, 2015 <br />Date <br />Extra Ice Bags & Food Containers must be | <br />stored 6 inches off of the ground!| <br />Health Permit p <br />Propane Tank <br />**lmportant** <br />D <br />Rinse Water <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this/eVei <br />preparatiorf and o): <br />this eVenf