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Page 2 <br />Completed by:. <br />Health Permit <br />10 X ion. Booth No Smoking Sign <br />Paper Hand Towels <br />Soap Dispenser <br />Cutting Board <br />Bleach <br />Propane Stove <br />Propane Tank <br />Soap and Water Bleach and Waler <br />Ftre Extinguisherc <br />Ice Cooler <br />2092341vendors@SanJoaquinAsparagusFestival.net • 916-370-3647 phone2/2 R«v 10/14/2015 <br />0 Refrigerator <br />0 Ice bath and tubs <br />5 Gal Hand Wash <br />Waste Waler Container <br />Must be on <br />Concrete, Asphalt, <br />Plywood or a Tarp <br />2-1/2 Gal. <br />Hand Wash Water <br />Slemo w/ChaHing <br />Drsh <br />KJ Water supply dispenser (e.g. 5-20 gallons, Igloo or Coleman container with spigot). <br />' 0 One separate tub (bucket or basin) for the collection of rinse/waste water. <br />Paper towels and pump-style soap containei. <br />Names of responsible persons to be present in booth during all hours of operation: <br />____ _______________________ __________________ ___________~ <br />ft ZXZXasinTt inches minimum), one for soapy water, the other tor rinse and bieaeh solution. <br />[7] 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 utensi <br />within my booth: <br />Garbage <br />Can <br />... - . <br />Exfra ico Bags must be stcrwi off <br />a! the ground! <br />Food Cantainors must be stored <br />otlffyeftoor! <br />\SRS^booths are subject to inspection. Please make yourself a copy of this application in preparation for <br />ent. A copy of this checklist must be in the booth at all hours of preparation and operation. <br />;turn original.to festival coordjngjo£two months,pnoLto thLS event <br />_______ . _____________________ <br />Signature/Title _______________ <br />I am providing the following cold temperature <br />below 45° F: <br />* OD VENDOR PERMIT APPLICATIC <br />Your hot S cold WYUgnomtums will be monitored Your hand washing and sanitation processes will <br />be checked. PLEASE meet the required standards as addressed herein. <br />control for the cold holding of potentially hazardous food <br />[Xj Ice chests <br />□ Refrigerated truck <br />□ Other (specify): <br />I am providing the toilowing items within my booth tor the sanitary cleaning o. tood-preparation utensi <br />Exira <br />Water