Laserfiche WebLink
10 <br />[Dice bafi and tubs <br />n la V tans «*■> my booth for warewashing: <br />OR <br />im*fHnadaO*efcflowig terns wfthin my booth for the sanitary cleaning of food preparation utensils:XL <br />btaach, wiping cfofhs (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />14. <br />“Important** <br />15.Completed by: <br />Health Permit <br />P^NrHmdTcmto <br />Soap dtapMiMr <br />Culling Board <br />BtaachPropanaSkwa <br />Soap and Water FUnaaWatar Maarti and Water <br />Hra ExtexMahar <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APPEHD 16-02 <br />7/14/15 <br />Stamo wChafllno <br />Olah <br />Extra <br />Water <br />5 Gai Hand wteeh <br />Waal..... <br />Mfcectesb V. <br />HfnrfrpfrWi__ <br />SanMzarbuckal- <br />Maach* water far <br />atorinQ wiping cUha <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Garbage <br />Can <br />‘ DateTitle <br />Propane Tar* «-------------------------»® <br />1 <br />8&1 tea Bapa 4 Food Qantatoers mat bo I { <br />atoradStocfMaarcrAegnxaK* Ml <br />Names of responsible persons to be present in booth during all hours^of operation: <br />XV \ ( 'J C/ f '-f-r t __________________________________ <br />v i U <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 />Signature <br />I an pnMdmg tie foknaig cotd temperature control for the cold holding of potentially hazardous foods below <br />45*F (f food is used the fotowmg day, maintain below 41 °F temperature): <br />fbormr 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />toae taMafKxai of iteach per gallon of water). <br />tl ImpaMdng tiefotowing for adequate hand washing facilities, but separate from utensil wash within my booth: <br />EhMater 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 />5-20 GW <br />v- HmdwwhWteer