My WebLink
|
Help
|
About
|
Sign Out
Home
Browse
Search
COMPLIANCE INFO
Environmental Health - Public
>
EHD Program Facility Records by Street Name
>
M
>
MAPLE
>
0
>
1600 - Food Program
>
PR0546934
>
COMPLIANCE INFO
Metadata
Thumbnails
Annotations
Entry Properties
Last modified
6/12/2026 11:16:14 AM
Creation date
6/12/2026 11:11:22 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0546934
PE
1695 - TEMPORARY EVENT
FACILITY_ID
FA0026602
FACILITY_NAME
MARKET ON MAPLE
STREET_NUMBER
0
Direction
N
STREET_NAME
MAPLE
STREET_TYPE
AVE
City
MANTECA
Zip
95336
CURRENT_STATUS
Inactive, non-billable
QC Status
Approved
Scanner
SJGOV\tchampion
Supplemental fields
Site Address
N MAPLE AVE MANTECA 95336
Tags
EHD - Public
There are no annotations on this page.
Document management portal powered by Laserfiche WebLink 9 © 1998-2015
Laserfiche.
All rights reserved.
/
93
PDF
Print
Pages to print
Enter page numbers and/or page ranges separated by commas. For example, 1,3,5-12.
After downloading, print the document using a PDF reader (e.g. Adobe Reader).
View images
View plain text
8 <br />9 I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />OR <br />10. <br />13. <br />“Important** <br />14. <br />Health Permit <br />Pn>Mn« Tank <br />BWKhknd Waur <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APP <br />Tk» Extmgu’W’a) <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 />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 />SWno wO^fflng <br />D*n <br />Garbage <br />Can <br />Saniatv ouox- <br />& water for <br />storing *nping dottis <br />Completed by: Nicole Moore-Raygoza <br />Signature <br />E»tn few Sags & Food Confamon munt bw <br />sfomd 6 rnc/tes oH of fha ground1 <br />5 Gal Hand wash <br />Waatewatar Contamer <br />5-20 Gai <br />Hand wash Water <br />END 16432 <br />10/13/09 <br />J ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />^^Vater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />'^j^)ne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Shaper towels and pymp-style soap container. <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />January 15.2022 <br />Date <br />□ Refrigerator <br />bath and tubs <br />Owner <br />Title <br />z_z <br />Waw <br />□ Three compartment sink. <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 />S^etergent, bleach, and wiping cloths (cleaning towels). <br />^f^ub to store wiping cloths in bleach solution <br />Names of responsible persons to be present in booth dunng all hours of operation: <br />Nicole Moore-Raygoza Jaime Raygoza <br />x <br />Soap and Wataf
The URL can be used to link to this page
Your browser does not support the video tag.