Laserfiche WebLink
FOOD VENDOR PERMIT APPLICATION Page 2 <br />10. <br />11.I am providing the following items within my booth for the sanitary cleaning of food-preparation utensils: <br />12. <br />13. <br />14.Completed by: <br />10 X 10 ft. Booth Health PermitNo Smoking Sign <br />Paper Hand Towels <br />Bleach <br />0 <br />Soap and Water <br />Fire Extinguisher <br />Ice Cooler <br />vendors@SanJoaquinAsparagusFestival.net • 916-370-3647 phone • 209-234-1780 faxPage 2/2 Rev 10/14/2015 <br />Stemo w/Chaffing <br />Dish <br />^7] Refrigerator <br />Ice bath and tubs <br />5 Gal Hand Wash <br />Waste Water Container <br />Extra <br />Water <br />Garbage <br />Can <br />Must be on <br /> Concrete, Asphalt, <br />Plywood or a Tarp <br />'''E3 Water supply dispenser (e.g. 5-20 gallons, Igloo or Coleman container with spigot). <br />□ One separate tub (bucket or basin) for the collection of rinse/waste water. <br />'-[j] Paper towels and pump-style soap container. <br />H Three compartment sink. <br />^0 Two deep tubs (basins 6-8 inches minimum), one for soapy water, the other for rinse and bleach solution. <br />'•0 Detergent, bleach and water (one cap full per gallon of water). <br />Ice chests <br />□ Refrigerated truck <br />□ Other (specify): <br />I am providing the following for adequate hand washing facilities, but separate from utensil washing <br />within my booth: <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 />2-1/2 Gal. <br />Hand Wash Water <br />Names of responsible persons to be present in booth during all hours of operation: <br />Q. <br /> <br />Propane Tank <br />Extra Ice t <br />of the groL <br />Food Cont <br />off th- ,-- <br />Bags must be stored off <br />Hind! <br />Hainers must be stored <br />the floor! <br />I am providing the following cold temperature control for the cold holding of potentially hazardous foods <br />below 45° F: <br /> I Soap Dispenser j. <br />I Bleach and Water I <br />IMPORTANT <br />All food vendor booths are subject to inspection. Please make yourself a copy of this application in preparation for this <br />event. A copy of this checklist must be in the booth at all hours of preparation and operation. <br />Return original to festival coordinator two months prior to this event. <br />Signature/Title