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Environmental Health Department <br />0 Ice bath and tubs <br />11. <br />OR <br />12. <br />13. <br />IJate ' <br />Health Permit <br />. Papw Hani.ToMk <br />propane Tenk <br />7 <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Stand w/Gbefllng <br />Wth <br />■■ <br />Garble <br />Can <br />6oapj^W*Wr <br />Pko EMliioyWw <br />SAWOMUIN <br />17.1 <br />. btMck^wetN-tar <br />r~ sia^ wfpiiiuctarhi <br />1868 E. Hazelton Avenue | Stockton, California 852051 1. 209 468-34201 F <br />EHD 16-02 efl <br />07/3/17 <br />■ <br />lee Cooter ffl p <br />IUM9M* J <br />JK? <br />BSiS I • ■ ■/ <br />j <br />209 464-0130 | www.sjcehd.com <br />TEMP EVENT APP <br />All food Vendor booths are sul <br />preparation for this event. A <br />preparation and op^fion^ <br />this event. <br />14. Completed by: <br />I anl pmviding the following items within my booth for the sanitary cleaning of food preparation utensil <br />□ Three compartment sink. <br />□ Three deep tubs (basins 6-6 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solution (one tablespoon of bleach per gallon of water). <br />□ Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to Store wiping cloths in bleach solution. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />E] Water supply.dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />S One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />|>a Paper towels and pump-style Soap container. <br />^portant" AH food Vendor booths a. <br />tyhr original to festival coordinator three weeks prior to <br />F Gat <br />—COUNTY— <br />Gr^lness gro^ <br />iO. ' Tam providing the following cold tempei <br />456F (if food is used the following day, <br />Ice chests <br />' - O Refrigerated truck <br />□ Other (specify)