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COMPLIANCE INFO
Environmental Health - Public
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EHD Program Facility Records by Street Name
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C
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CENTER
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221
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1600 - Food Program
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PR0517542
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COMPLIANCE INFO
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Entry Properties
Last modified
7/6/2026 4:31:34 PM
Creation date
7/6/2026 4:29:08 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0517542
PE
1695 - TEMPORARY EVENT
FACILITY_ID
FA0013500
FACILITY_NAME
PHILIPPINES INDEPENDENCE DAY
STREET_NUMBER
221
Direction
N
STREET_NAME
CENTER
STREET_TYPE
ST
City
STOCKTON
Zip
95202
APN
13909008
CURRENT_STATUS
Active, billable
QC Status
Approved
Scanner
SJGOV\tchampion
Supplemental fields
Site Address
221 N CENTER ST STOCKTON 95202
Tags
EHD - Public
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_ 2—-=- scecf. <br />■ i-iz -=•“= • '3rwarewashing:■ST <br />’ 2 ar- zrz:- a'-c 2-e -2?ic.'.--■§ terns within my booth for the sanitary cleaning of food preparation utensils: <br />'st- y - - c rc re foTsowing for adequate hand washing facilities, but separate from utensil wash within my booth: <br />14. <br />9ltU?PD <br />15.Completed by: <br />ignature Title Date <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />. IPropane Tank <br />Soap and Water Rinse Water Bleach and Water <br />SI Fire Extinguisher <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APP <br />z <br />D <br />EHD 16-02 <br />- -z - = <br /> - •== D=ec x-te basins 6-5 riches minimum), one for soapy water, one for rinsing and one for a bleach <br />soLr.ct- ~-e Tsctescoor r eacn per gallon of water). <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <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 />Stemo w/ChaffingDish <br />Garbage <br />Can <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. <br />Hand wash Water <br />Sanitizer bucket <br />bleach & water for <br />storing wiping cloths <br />.*i3:=r supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container, with spigot). A <br />separate mb (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />Tier. <br />c -g ne fc owing coid temperature control for the cold holding of potentially hazardous foods below <br />~z = ' -zoz is _se-z :"e fb2o*-.ng day maintain below 41 =F temperature): <br />Refrigerator <br />~ ce zsz~ and tubs <br />"tesgerr. ce=cr wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />“Important** <br />Names of responsible persons to be present in booth during all hours of operation: <br />JftSpbl IferoC-ftiAfO t fer OC-AfA<2o , fcMAOM <br />ce zreens ’s
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