Laserfiche WebLink
P.03''0:05May 27 2015096441931FaSTOCKTON PORTS <br />10. <br />□ <br />11. <br />OR <br />t solution (one tablespoon of bleach per <br />Detergent bleach, and wiping cloth: <br />12. <br />rOi separate tub (bucket or basin) 1 dp the collection of rinse/wastewater. <br />13. <br />•’’Important** <br />lion. Return original to festival coordinator three weeks prior to <br />14.Completed by: <br />Date <br />Health Permit <br />Papw Hand Towels <br />BleachProosiw Stove <br />;.l| <br />Soap andv <br />Fire Brilngulsber <br />be <br />TSMP EVENT AFPPage 8 of 11 <br />uter <br />□ Refrigerator <br />oe bath and tubs <br />frature control for the cold holding of potentially hazardous foods below <br />maintain below 41 °F temperature): <br />extra <br />Water <br />5 Gai Hana man <br />Wastewater Container <br />S-20 Gal. <br />Hand wasn Water <br />Sanitizer bucket. <br />bl each a water for <br />storing wiping .dotes <br />(cleaning towels). <br />□ Test strips to measure sanitation lev ils for bleach solution measuring 10Oppm. <br />□ Tub to store wiping cloths in bleach solution measuring 100ppm. <br />Stamo w/ChafTino <br />Dish <br />r <br />wtu- MW <br />is are subject to inspection. Please make a copy of this application in <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />____________/ <br />Title <br />EMra Ice Bass 4 Food Containers ran <br />stored 6/nenes off of tire ^nuntf 1 <br />Garbage <br />Can • <br />Igi store <br />I arn^providing the following for adept ate hand washing facilities, but separate from utensil wash within my <br />EfWater supply dispenser with warm v ater at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />□ Three deep tubs (basins 6-8 inche j minimum), one for soapy water, one for rinsing and one for a bleach <br />I . 1.1 f av. u. A _ L. I _ aa .a “ ■ I 1 — — I . . . II \, ■ jallon of water). <br />Qraper towels and pump-stvie soap < ontainer. <br />Names of responsible Pisons ^rit in^othduring ail hours of operation: <br />All food vendor <br />preparation for this Invent. A copy of this checklist must be in the booth at all hours of <br />preparation and opi <br />this event. <br />1 am providing the following items withii i my booth for the sanitary cleaning of food preparation utensils: <br />E&4hree compartment sink. <br />I Prepans Tank <br />| Soap dibpwnjpr j <br />I am providing the following cold temp si <br />45°F (if food is used the following da r, <br />□ Ice chests <br />□ Refrigerated truck <br />Bother (specify)__ <br />~~T ay'I" <br />Rinse water Bleabh and water <br />Cutting Bgerd j <br />& <br />—.. —Ifce Cooler tf <br />EHD 16-02 <br />11/4/14