Laserfiche WebLink
Environmental Health Department <br />10. <br />11. <br />OR <br />12.my <br />13. <br />Met rpsi <br />14.Completed by: <br />C Title <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />Propane Stove Bleacn <br />Propane Tank <br />Soap and Water Rinse Water Bleach and Water <br />Fire Extinguisher <br />Page 8 of 11 <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />Sterno w/Chaffing <br />Dish <br />5-20 Gal <br />Hand wash Water <br />Garbage <br />Can <br />Sanitizer bucket­ <br />bleach & water for <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />5 Gal Hand wash <br />Wastewater Container <br />0 <br />Date <br />S-Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />E One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />J3 Paper towels and pump-style soap container. <br />Ice Cooler <br />ehd I02 Hazelton Avenue I Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />06/19/19 Page 8 of 11 TEMP EVENT APP <br />P - -o, <br />/"V A 7. <br />I am | <br />_45T (if food is used the following day, maintain below 41T temperature)- <br />□ Refrigerator <br />□ Ice bath and tubs <br />‘‘Important** <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within <br />booth: <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 />□ Tub to store wiping cloths in bleach solution. <br />Ur— <br />Three'S b00th f°rthe sanitary c,eanin9 of food preparation utensil <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 /> preparati^n/ahd operatior^. Return original to festival coordinator three weeks prior to <br />Signature <br />Names of responsible persons to be present in booth during all hours of ooeration: <br />. |cphcr-h> <br />SAN JOAQUIN <br />------COUNTY------ <br />Greatness grows here <br />Providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />|3-lce chests <br />□ Refrigerated truck <br />□ Other (specify)