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10. <br />11. <br />OR <br />12. <br />separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Paper towels and pump-style soap container. <br />13. <br />’’Important** <br />eyent. <br />14.Completed by <br />Health Permit <br />Paper Hand Ttxteln <br />Soap OnpeOMir <br />Pruparaa Slova BleecT, <br />ProWKaa Tan* <br />and Waler K.n*a Aalo-Biwch and Water <br />fra Extinou.anar <br />Ice Cooler <br />Page 8 oM 1 TEMP EVENT APP <br />EHD 16-02 <br />o&'ovie <br />□ Refrigerator <br />Q Ice bath and tubs <br />5 Gal Hand *ru»r, <br />Wwiawaier Conlarwr <br />Garbage <br />Can <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp. <br />5-20 Gai <br />Hand wa*n Watar <br />SaniUier t>uc<al- <br />MeacP A water tor <br />storing wpmg doth* <br />□ Water supply dispenser with warm water at a minimum of WOT (i.e. 5-20 gallon container with spigot). <br />B oj <br />Sluino wrCbafflng <br />0«»h <br />Walor <br />Title <br />1 ,he follow,n9 cold temperature control for the cold holding of potentially hazardous foods below <br />( rood is used the following day. maintain below 41T temperature) <br />0 Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />Exfa lev Sags A Eood CrxKBtiera musl Z» <br />« «Ufv» off of ttu pound' <br />^^^s^o^^es^>nsible^pers^ns^to^be presen^in booth^during all hours of operation: <br /> <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 />thjareyent. a ------------------- ------------ <br />□ Three deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solutjon (one tablespoon of bleach per gallon of water). <br />0 Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils <br />□ Three compartment sink. <br />'ate <br />CwttKIU **0