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10. <br />OR <br />for soapy water, one for rinsing and one for a bleach <br />12. <br />14. <br />15.Completed by: <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />Propane Stove Bleach <br />Rinse Water <br />Fire Extinguisher <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APP <br />EHD 16-02 <br />7/14/15 <br /> <br />5-20 Gal. <br />Hand wash Water <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />□ Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />5 Gal Hand wash <br />Wastewater Container <br />Booth must be on <br />Concrete. Asphalt. <br /> Plywood, or a Tarp. <br />Sterna w/Chaffing <br />Dish <br />f Extra \ <br />Water <br />t- ■' Jaj-'.f.' -.--.-J, l>.;| <br />Health Permit <br />7/4/^ <br />Date <br />Propane Tank—5 <br />I „ .J , „ ■ <br />Extra Ice Sags <S Food Containers must be <br />stored 6 inches off of the ground! <br />^Important** <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />Ef Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />Soap and Water <br />11. lam providing the following items within my booth for warewashing: <br />□ Three compartment sink. <br />0 Three deep tubs (basins 6-8 inches minimum), one <br />solution (one tablespoon of bleach per gallon of water). <br />Names of responsible persons to be present in booth during all hours of operation: <br /> / X j <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 /> <br />Signature <br />1 -the f°'!T!n?,f°ld temPerature contral for foe cold holding of potentially hazardous foods below <br />45 F (If food is used the following day, maintain below 41°F temperature): <br />fJ D Refrigerator <br />□ Ice bath and tubs <br />13. lam providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />' 0 WaJer 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. ——1----------