Laserfiche WebLink
10. <br />11.I am providing the following items within my booth for warewashing: <br />□ Three compartment sink. <br />OR <br />12.I am providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />S Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />13.I am providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />Names of responsible persons to be present in booth during all hours of operation:14. <br />Important** <br />Completed by: 15. <br />Signature <br />Paper Hand Towels <br />Soap dispenser <br />Cutting Board <br />BleachPropane Stove <br />Propane Tank <br />Bleach and Water <br />Fire Extinguisherfl <br />Ice Cooler <br />Page 8 of 11 TEMP EVENT APP <br />Soap and Water Rinse Water <br />EHD 16-02 <br />7/14/15 <br />□ Ice chests <br />El Refrigerated truck <br />□ Other (specify) <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 />Sterno w/Chaffing <br />Dish <br />□ Refrigerator <br />□ Ice bath and tubs <br />Extra <br />Water <br />5 Gal Hand wash <br />Wastewater Container <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 />□ 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 />5-20 Gal <br />Hand wash Water <br />Garbage <br />Can <br />q-2-iu» <br />Date <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 />Extra Ice Bags & Food Containers must be I <br /> stored 6 inches off of the ground! <br />[X] 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 />BOOTH CHAIRPERSON <br />Title <br />[ Health Permit [