Laserfiche WebLink
Environmental Health Department <br />10. <br />12. <br />towels and pump-style soap container. <br />13. <br />‘’Important** <br />14.Completed by: <br />Signa <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Culling Board <br />BleachPropane Stove <br />Propane Tank <br />Rmse WaterSoap and Water Bleach and Water <br />Fire Extinguisher <br />)fc£p/Vater supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />J^pDne separate tub (bucket or basin) for the collection of rinse/wastewater. <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal. <br />Hand wash Waler <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach 4 water tor <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Slemo w/Chaffing <br />Dish <br />Extra <br />Water <br />Ice Cooler <br />Extra Ice Bags i Food Containers must be K <br />stored S inches otr of the ground! e! <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 Page 8 of 11 TEMP EVENT APP <br />06/29/2023 <br />Names of responsible persons to be present in booth during all hours of operation: <br />______________Ltrtjspjq ______________ <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 /> Ice chests Refrigerator <br />^^Refrigerated truck Ice bath and tubs <br /> Other (specify) <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 />-0Tub to store wiping cloths in bleach solution. <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this eventAcopy of this checklist must be in the booth at all hours of <br />preparation and operatiodC/Rehyn original to festival coordinator three weeks prior to <br />Ihlsevewt^^ S'1'31$^ <br />SianatwelZ X Title Date <br />11. lam providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />tffihree compartment sink. <br />OR <br />SANJOAOUIN <br />------COUNTY------- <br />Greatness grows here.