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BBQPrep Table <br />W R S <br />Trash <br />10' <br />Handwash Station <br />Counter <br />Service Windows10 <br />Booth Floor Plan <br />-Il- <br />Received Time May. 28. 20 1 5 12:22PM No. 8847 <br />3 Buckets For <br />Washing Utensils <br />Note: If cooking equipment <br />will be used inside of booth, <br />contact the local Fire <br />Department for booth <br />o <br />C <br />,5 <br />I <br />Food Storage <br />Chafing Dish <br />BOOTH DRAWING: , , ,. .. .„ <br />In the space below provide a drawing of your booth. Identify and describe all equipment, including cooking and holding <br />equipment, handwashing facilities, work tables, utensil washing sink (containers), food and paper product storage, garbage <br />containers, and customer service areas (see example below) The only items that are allowed outside the booth are an <br />open air BBQ and a cooler for storage of raw meat at the grill. All other cooking equipment and washing facilities shall be <br />inside the booth. <br />EXAMPLE: <br />Temporary Food Facility Equipment Plan <br />All booth vendors shall complete this section including those selling or serving prepackaged food <br />Contact this Department if you have any questions.