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10. <br />Vi. <br />12. <br />13. <br />14. <br />15.Completed by: <br />Title <br />Health Permit <br />Paper Hand Tovreis <br />Soap dispense! <br />Cutting Board <br />I <br />Propane Stove Bleacti1 <br />b 0 <br />Propone Tank <br />Fire Extinpuisher <br />ice Cooler <br />Soap and Water Rinse Water <br />Extra Ice Hags & Pood Containers must be <br />stored 6 inches off of the ground! <br />Stemo w/Chaffing <br />Dish <br />Extra <br />Water <br />Garbage <br />Can <br />Ssnitaer buoKot- <br />bleach & water for <br />storing wiping cloths <br />[J Ice chests <br />□ Refrigerated truck <br />0 Other (specify) <br />□ Refrigerator <br />□ Ice bath and tubs <br />5 Gal Hand wash <br />Wastewater Container <br />5-20 Gal <br />Hand wash Water <br />Booth must be on <br />Concrete. Asphalt, <br />Plywood, or a Tarp. <br />__ <br />Signature <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />am providing the following items within my booth for warewashing: <br />Lb Three compartment sink. <br />** Important** <br />Date <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). A <br />separate tub (bucket or basin) for the collection of rinse/wastewater Paper towels and a pump-style soap <br />container. <br />W s hree 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 />All food vendor booths are subject to inspection Please make a copy of this application in <br />preparation for this event A copy of this checklist must be in the booth at all hours of <br />preparation and operation. Return original to festival coordinator three weeks prior to <br />this event. <br />I amjjroviding the following temperature control for the cold holding oi potentially hazardous foods below <br />45 f- (if food is used the following day, maintain below 41 °F temperature): <br />Names of responsible persons to be present in booth dunng all hours of operation <br />____________________________ <br />=0