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10 <br />AJ//V□ tee bat) and tubs <br />n i 1 WtaBtef Amu «Mn my booth for warewashing: <br />OR <br />XL <br />14 <br />“Important** <br />15.Completed by: <br />Health Penult <br />Paper Hmd Tovais <br />Soapdapanaer <br />Cutfing Board <br />Propane Stove <br />Soap and vmar RlrtM water taeacn and water <br />Fka Etdlnodehar <br />Ice Cooler <br />Paso 8 of 11 TEMP EVENT APPEHD 16-02 <br />7/14/15 <br />8 w imtqj ti Wfomng terns within my booth for the sanitary deaning of food preparation utensils: <br />MtaiJi, doths (deaning towels), and a tub to store wiping cloths in bleach solution. <br />StemoWChaflkxj <br />Oah <br />Extra <br />Water <br />6 Get Hand warti <br />Weetowater CcnWmr <br />5-20 Gai <br />Hand waah Water <br />Sarftzerbuctai- <br />bteachaweterfor <br />atortno«rtptngdc«hs <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />O foe dests <br />□ Mtentedtadt <br />O<av(RpecM_ <br />Garbage <br />Can <br />Prcsi^t' <br />Title <br />Propane Tank <br />Extra fce Sags 8 Food Containoft must tie II <br />tiondBMmscfoflhognuna ■ <br />5/5-zr <br />Date <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 (J <br />I am pnMifckg the fokawng coid temperature control for the cold holding of potentially hazardous foods below <br />45*F (f food b used the fofcwing day, maintain below 41 °F temperature): <br />wc a bo kin0 cx'lra seoopv- <br />Tte uWil we ax • <br />frasfos 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />SfaMfoaetaMespoon of bteach per gallon of water). <br />t3 i as prafeng tie fofowing for adequate hand washing facilities, but separate from utensil wash within my booth: <br />s^jply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container, with spigot). A <br />(bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />contamer. <br />Names of responsible persons to be present in booth during all hours of operation: V/5-