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ce s-ess •- <br />n. <br />3 z-.. r ~z fofiowing for adequate hand washing facilities, but separate from utensil wash within my booth: <br />14. <br />15.Completed by: <br />Date <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Rinse Water Bleach and Water <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APPEHD 15-02 <br />7/14/15 <br />Stemo w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping doths <br /> Booth must be on <br />Concrete, Asphalt, <br />Plywood, ora Tarp. <br />•i.< <br />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 />Extra <br />Water <br />5-20 Gal <br />Hand wash Water <br />Z 5C-E-:- ___ <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 /> <br />Signature <br />_R^rigerator <br />~ ce car- and tubs <br />Title <br />rs basins 6-E nches minimum), one for soapy water, one for rinsing and one for a bleach <br />sourer' •ore rabtespoor. c-ieacn per gallon of water). <br />Soap and Water <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! I j <br />=— "e "O iDA'rc -e—s r. —, booth forwarev/ashing: <br />Names, of responsible persons to be present in booth during all hours of operation: <br />“Important** <br />=~ c-. c -g the “ .'cw’-g coJd temperature control for the cold holding of potentially hazardous foods below <br />~c: - - -*32«P s -sec the fci :a day. mairtain below 41 °F temperature): <br />—j <3 .HGer sn*.. <br />Fire Extinguisher <br />3- orc ~e foioiv ng items within my booth for the sanitary cleaning of food preparation utensils: <br />^ZZere^pe" reacr wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution.