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* “ <br />4^ <br />Tt i = -------::r:- •?' .■.arewashing: <br />ZF <br />: — z ■'c "'.c .. _c ■=—s within my booth for the sanitary cleaning of food preparation utensils: <br /> : eac- .v: -g cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />•I a— : “ c -g :-e flowing for adequate hand washing facilities, but separate from utensil wash within my booth: <br />14. <br />15.Completed by: <br />Signature Title Date <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />Bleach Propane Stove <br />..-L Propane Tank <br />Bleach and Water <br />&Fire Extinguisher <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APP <br />z~ z" -g —e " oa -g co z ter-oerature control for the cold holding of potentially hazardous foods below <br />-5 r " food ts -jsec day maintain below 41 °F temperature): <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 />Garbage <br />Can <br />Sanibzer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br /> Plywood, or a Tarp. <br /> ’ree ce=£ --z-e basns 6-5 >ches minimum), one for soapy water, one for rinsing and one for a bleach <br />sourer are saafesoocr- c' c«ach per gallon of water). <br />Stemo w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />Extra <br />Water <br /> .'.are- supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A <br />separate tub (ducket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style soap <br />cc'^ta ner. <br />_ - ~ Z^~E--2 T_O <br />Rerngerator <br />_ ze za— =-c tuos <br />EHD 16-02 <br />7/14'1 S <br />Names of responsible persons to be present in booth during all hours of operation: <br />jdsqu c-u^o <br />“Important** <br />Soap and Water Rinse Water <br />| Health Permit 5-20 Gal. <br />Hand wash Water <br />Extra Ice Bags & Food Containers must be K' <br />stored 6 inches off of the ground! j.: