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o/d/zu i a music summer series_UUUU/'8.jp <br />Environmental Health Department <br />12. <br />0 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 />13. <br />14. <br />Health Permit <br />P«per Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Fire Extinguisher <br />TEMP EVENT APP <br />https://mail.google.com/mail/u/0/?tab=rm#inboxWhctKJVRLGfrxpnRnjPgskCDzJDZZGmhgkdzXZrmbNswTJspPtPjXmfWcTfmdKhVtfmSqnV?projecto ...1/1 <br />__I <br />Soap and Water <br />Sterno vrfCheffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal <br />Hand wash Water <br />Garbage <br />Can <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Extra <br />Water <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping doths <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 />® Detergent, bleach, and wiping cloths (cleaning towels). <br /> Tub to store wiping cloths in bleach solution. <br />SANJOAOUIN <br />• ------COUNTY------ <br />Cffotni.’s; (■)i"j-.v$ h>'«e. <br />10. lam 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 /> Ice chests Ji Refrigerator <br />^Refrigerated truck Ice bath and tubs <br /> Other (specify)—_________________—------------------------------------ <br />IT <br />Rinse Water <br />I Extra lea Bags 4 Food Containers must be gj <br />stored 6 inches off of the ground! EH <br />1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420] F 209 464-0138 | www.sjcehd.com <br />o I EMr EVCri IEHD 16-02 Page 8 of 11 <br />07/3/17 <br />11. lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />Three compartment sink. <br />OR <br />Blsech and Water | <br />Ice Cooler i <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 /> Completed by: 1A-------.. ^§1/) <br />Signature Title uaie <br /> Paper towels and pump-style soap container. <br />Narqes of responsible persons to be present in booth during all hours of operation: <br /> <br />________ <br />“Important**