Laserfiche WebLink
Page 2FOOD VENDOR PERMIT APPLICATION <br />10. <br />below 45* F: <br />I am providing the following items wittiin my booth for the sanitary cleaning of food-preparation utensils:11. <br />12 <br />13 <br />r <br />IMPORTANT <br />Completed byU <br />Hcall) i Pemiit <br />QJ.Water supply dispenser (e.g. 5-20 gallons. Igloo or Coleman container with spigot; <br />Q One separate tub (bucket or basin) lor the coflection cl nnse/wuste water <br />n Paper towels arxi pump-style soap container. <br />□ Ice chests <br />0 Refrigerated truck <br />0 Other (specify): <br />Q Three compartment sink. <br />□ Two deep tubs (basins 6-3 inches minimum), one for soapy water, the other for rinse and Wuuch solution. <br />Q Detergent, bleach and water (one cap full per gallon of water). <br />I am providing the following for adequate hand washing facilities, but separate from utensil washing <br />within my booth: <br />0 Refrigerator <br />0 Ice bath and tubs <br />Mur.’ nn <br />AxsitiHH <br />ex a Ijrr <br />V <br />\ <br />Your hot & cold food temperatures will be monitored. Your hand washing and sanitation processes will <br />be checked. PLEASE meet the required standards as addressed herein. <br />? | U’’ V <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods <br />« . - ■ _. ...««•«• r*, , ' <br />I \ <br />! *ew f. <br />o- f.......<ice Coder <br />Names o! responsible persons to he present in booth during all hours of operation: <br />SignaturaTiHe <br />.. ■. ■■ A <:< [>/ of this checklist must be in the booth at al! hours of preparation and operation. <br />Return Qrig.n.m to •estival coordinatcr.twq-.zrrainths prior to this event. <br />tn>, kT Ojf v* .*.*W <br />'“.VC- .V—r* <br />k-Z cs* fr*v <br />/ <br />!