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10..ially hazardous foods below <br />11. <br />□ Three compartment sink. <br />OR <br />12. <br />13 <br />14. <br />15.Completed by: <br />Signature <br />Paper Hand Towels <br />Culling Board <br />Propane Stove <br />iSJ <br />Propane Tank <br />Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APR <br />6/47/^ <br />Date <br />EHD 16-02 <br />7/14/15 <br />Slerno w/Chaffmg <br />Dish <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <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 />5-20 Gal. <br />Hand wash Water <br />□'Ice chests <br />□ Refrigerated truck <br />□ Other (specify) <br />□ Refrigerator <br />^07ce bath and tubs <br />Extra Ice Bags & Food Containers must be <br />stored 6 inches off of the ground! <br />I am providing the following items within my booth for warewashing: <br />Names of responsible persons to be present in booth during all hours of operation: <br />--------------------_________________________________________________ <br /> <br />C v <br />Title <br />. I^sm providing the following c^l^^iperature control for the cold holding o <br />45°F (if food is used the following day, maintain below 41 °F temperature): <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 evenU <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 />-. c-- --nr-— <br />Health Permit k <br />0^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 />“Important** <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 />Soap dispenser <br />Bleach