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10. <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils:11. <br />□ Three compartment sink. <br />OR <br />K Detergent, bleach, and wiping cloths (cleaning towels). <br />KJ Tub to store wiping cloths in bleach solution. <br />12. <br />KI Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />K] One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />KI Paper towels and pump-style soap container. <br />13. <br />“Important** <br />14. <br />i/ <br />Health Permit <br />Paper Hana Toweis <br />Soap dispenser <br />Cutting Boara <br />BleachPropane Stove <br />B each and WaterRinse Water <br />Fire Extinguisher <br />TEMP EVENT APPPage 8 of 11EHD 16-02 <br />08/01/16 <br />Ki 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 />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />® Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />I am 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 />Stemo w/Chaffing <br />Dish <br />□ Refrigerator <br />[K Ice bath and tubs <br />Signature <br />5 Gal Hand wash <br />Wasiewaier Container <br />Garbage <br />Can <br />Sanitizer butfcet- <br />Oleach & water for <br />storing wiping dolhs <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp. <br />Names of responsible persons to be present in booth during all hours of operation: <br />Jose Garcia Venegas and Alejandra Garcia. <br />5-20 Gal. <br />Hand wash Water <br />-1 <br />I >-e ^ <br />Title <br />______________• -______ <br />Exha ice Bags & Food Containers must de <br />storeci 6 inches off of the ground* <br />Propane Tank <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 />this event. <br />Ice Cooler <br />3/r 12-n <br />Date <br />Completed by: / <br />rr x <br />\ <br />Soap and Water