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■soess. *•> <br />n XaBpnnM^ftefiritoMa|SaaswBiin my booth for warewashing: <br />CH <br />-2 amt ~'e Wtowmg sems within my booth for the sanitary cleaning of food preparation utensils: <br />bseacii. '^:ng cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />-2 <br />14. <br />15.Completed by: <br />Signature Date <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleacbPropane Stove <br />Propane Tank <br />Rinse Water Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APP <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/Chaffing <br />Dish <br />Garbage <br />Can <br /> Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />EHD 16-02 <br />7/14/15 <br />5 Gal Hand wash <br />Wastewater Container <br />Sanitizer bucket­ <br />bleach & water tor <br />storing wiping cloths <br />Extra <br />Water <br />• /■ <br />^efcoerator <br />O fee and tubs <br />Title <br />8 <br /> sast <br />**lmportant** <br />fr <br />I / <br />Soap and Water <br />Names of responsible persons to be present in booth during all hours of operation: <br />‘ ____ <br />E -sec tss'ns 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />cf bieacr; per gallon of water). <br />am cravcirc the folowing for adequate hand washing facilities, but separate from utensil wash within my booth: <br />supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container, with spigot). A <br />sscarste tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />csxtaner. <br />’ coM temperature control for the cold holding of potentially hazardous foods below <br />45*F f food usee ire fotowrrg day. maintain below 41CF temperature): <br />5-20 Gal. <br />y Hand wash Water <br />Extra Ice Bags & Food Containers must be ra <br />stored 6 inches off of the ground! IJ