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10. <br />11. <br />□ Three compartment sink. <br />OR <br />iCI <br />ist stri :o <br />12. <br />One <br />13. <br />Completed by:14. <br />Health Permit <br />Soap dispenser <br />□ Ice chests <br />□ Refrigerated truck <br />□ Other (spepifyF"" <br />SMtfee deep tubs (basins^O <br />solution (gnetablespoonpf bB <br />Owtergent, b^dMdnd wipi <br />Stemo w/Chaffing <br />Dish <br />5-20 Gal. . <br />Hand wash Wa <br />3 <br />f > <br />Title <br />to store wiping cloths in bleach solution measuring 100ppm. <br />I am providing the following for adequate hand washing facilities, but separate fro <br />booth: <br />0^Vater;supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon c <br />iarate tub (bucket or basin) for the collection of rinse/wastewater. <br />QTaper towels and pump-style soap container. <br />Names of responsible persons to be present in booth during all hours of operation. <br />AH food vendor booths are subject to inspection. Please make a <br />preparation for this event. A copy of this checklist must be in <br />preparation and operation. Return original to festival coordins <br />this event. <br />□ Ice bath and tubs/v’ j « ■ <br />I am providing the following cold temperature control for the cold holding of potentia <br />45°F (if food is used the following day, maintain below 41°F temperature): <br />**lmportant** / ”- 1 <br />Bleach <br />Cutting Board <br />I Dmnorifi Qtnwa I <br />I am providing the following items within my booth for th£ sanitary cleaning of food pre <br />^.mhiffram), one for soapy water, one for rin <br />>er gallon of water). <br />ibg cloths (cleaning towels). <br />asure sanitation levels for bleach solution measuring 100ppm.