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I £1a □ Three compartment sink. □ Detergent, bleach, and wiping cloths (cleaning towels). □ Tub to store wiping cloths in bleach solution. 12. □ One separate tub (bucket or basin) for the collection of rinse/wastewater. □ Paper towels and pump-style soap container. Completed by: Paper Hand To, els Soap dispenser Cutting Board Bleach be on CZJ I I Bleach and WaterRinse WaterSoap and Water Fire Extinguisher I TEMP EVENT APPPage 8 of 11 Ice Cooler i Iz ) 16-02 11/16 I am providing the following cold temperature control for the cold holding of potentially hazardous foods belo'A 45°F (if food is used the following day, maintain below 41 °F temperature): All food vendor bootfts are subject to inspection. Please make a copy of this application preparation for this event. A copy of this checklist must be in the booth at all hours preparation and operation. Return original to festival coordinator three weeks prior this event. Stemo w/Chaffing Dish □ Refrigerator □ Ice bath and tubs Extra Water 5-20 Gal. Hand wash Water Sanitizer bucks bleach & water >r Storing wiping d< hs Booth mus Concrete, Asphalt, Plywood, or a Tarp. □ Ice chests □ Refrigerated truck Mother (specify)__ □ Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleac i solution (one tablespoon of bleach per gallon of water). 5 Gal Hand wash Wastewater Container I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: id. I am providing the following for adequate hand washing facilities, but separate from utensil wash within m/ tootb; □ Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). Title 14. Names of responsible persons to be present in booth during all hours of operation: **lmportant** | Health Permit II t-l lb]u> 2- Date Exfra Ice Bags i Food Containers must be r stored 6 inches off of the ground! Garbage Can "ank