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10. <br />11.I am providing the following items within my booth for warewashing: <br />□ Three compartment sink. <br />OR <br />12. <br />13. <br />14. <br />■n. Return original to festival coordinator three weeks prior to <br />15.Completed by: <br />Signature Title <br />]Paper Hand Towels <br />Soap dispenser <br />Cutting Board 3 BleachPropane Stove <br />Z <br />~r <br />Propane Tank <br />Fire Extinguisher <br />ice Cooler <br />Page 8 of 11 <br /> <br />TEMP EVENT APPEHD 16-02 <br />7/14/15 <br /> <br />□ Refrigerator <br />□ Ice bath and tubs <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Sterno w/Chafftng <br />Dish <br />5-20 Gal. <br />Hand wash Water <br />I <br />Health Permit E <br />Names of responsible persi <br />k) <br />( Extra \ <br />Water <br />^4o,be present in booth during all hours of operation: <br />1 <br />Extra Ice Bags & Food Containers must be <br />stored 6 inchos off of the ground! <br />\_____ <br />Bleach and Water <br />—=F <br />Soap and Water Rinse Water <br />Date <br />important** <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />SsWater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A <br />separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />container. <br />’S^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 />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 o <br />this^event.I <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <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): /O <br />□ Ice chests <br />□ Refrigerated truck <br />□ Other (specify)