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• 8.1 potentially hazardous foods below <br />9. <br />OR <br />[XHub to store wiping cloths in bleach solution <br />10 <br />E'Wdter supply dispenser with warm water at a minimum of 100°F (i e 5-20 gallon container with spigot). <br />13. <br />uli-IkG'.’Iii Hi 1!HJ <br />I am providing the foltowing for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />□ Refrigerator <br />□ Ice bath and tubs <br />[JOne separate tub (bucket or basin) for the collection of rinse/wastewater <br />Shaper towels and pump-stvto soap container <br />I am providing the foltowing items within my booth for the sanitary cleaning of food preparation utensils. <br />□ Three compartment sink <br />ETThree 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 />33'ttetergent. bleach, and wiping cloths (cleaning towels). <br />I am providing the following cr emperature control for the cold holdin <br />. 45°F (if food is used the following day. maintain below 41 °F temperature). <br />3?1ce chests <br />□ Refrigerated truck <br />□ Other (spedfy)_ <br />Names of responsible personsjo be present in booth during all hours of operation <br />_________ ______ <br />•‘Important** All j^od vendor txxXhs 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