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Environmental Health Department <br />10. <br />11. <br />OR <br />12. <br />13. <br />Completed by: 14. <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Z <br />0T <br />Propane Tank <br />Bleach and Water <br />Fire Extinguisher <br />TEMP EVENT APRPage 8 of 11 <br />Ice Cooler <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br /> <br />Extra Ice Bags & Food Containers must De <br />stored 6 inches off of the ground' <br />Sterno w/Chaffing <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />5-20 Gal. <br />Hand wash Water <br />MiiWHUMaw>-Uijiiw <br />Health Permit <br />DateTitle <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />pre par; <br />prepa£ <br />this evb^ <br />J <br />J <br />Soap and Water Rinse Water <br />Names of respoi <br />afioa for this event. A copy of this checklist must be in the booth at all hours of <br />^ation • and operation. Return original to festival coordinator three weeks prior to <br />Signature <br />[71 Water supply dispenser with warm water at a minimum of 100 F (i.e. 5-20 gallon container with spigot). <br /> One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />O Paper towels and pump-style soap container. <br />insible persons to be present in booth during all hours of operation: <br />^Important*' <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />&Three compartment sink. <br /> Three deep tubs (basins 6-8 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 />SAN JOAOUIN <br />------COUNTY------- <br />Greatness grows here <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45°F (if food is used the following day. maintain below 41 °F temperature): <br />t^lce chests N Refrigerator <br />^Refrigerated truck Ice bath and tubs <br /> Other (specify)____________________________________ <br />1868 E. Hazelton Avenue I Stockton, California 95.205 | f 209 468-3420 | F 209 464-0138 j www.sjcehd.com <br />EHD 16-02 Page 8 of 11 TEMP EVENT <br />07/3/17