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Environmental Health Department <br /> <br />10. <br />11. <br />OR <br />12. <br />Q'Water supply dispenser with warm water at a minimum of 100°F (i.e. 5-20 gallon container with spigot). <br />O’ One separate tub (bucket or basin) for the collection of rinse/wastewater. <br />Q Paper towels and pump-style soap container. <br />13. <br />Title Date <br />Completed by: 14. <br />Title Date <br />Health Permit <br />Paper Hand Towels <br />Soap dispenser <br />BleachPropane Srove <br />n LL <br />Rinse Water Bleach and Water <br />Fire Extinguisher <br />Ice Cooler <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sigov.orq/ehd <br />Pa0e 8 11 temp event AtTEMP EVENT APP <br />06/19/19 <br />I am providing the following items within my booth for the sanitary cleaning of food preparation utensil <br />0 Three compartment sink. <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Stomo w/Chaffing <br />Dish <br />5 Gal Hand wash <br />Wastewaler Container <br />Garbage <br />Can <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 />O’ Detergent, bleach, and wiping cloths (cleaning towels). <br />0 Tub to store wiping cloths in bleach solution. <br />Extra <br />Water <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 />SANJOAOUIN <br />------COUNTY------ <br />Greatness grows here <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 />O' Ice chests Refrigerator <br /> Refrigerated truck Q Ice bath and tubs <br /> Other (specify)___ <br />Propane Tank <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 pperattorr Return original to festival coordinator three weeks prior to <br />\ Signature <br />Extra /co Bags & Food Containers must be M <br />stored fi inches oft of the ground1 I <br />T <br />Soap and Water <br />“Important** <br />5-20 Gal. <br />Y" Hand wash Water <br />Names of responsible persons to be present in booth during all hours of operation: <br />La Verne Davis, Pamela Jackson, Lisa Wright, Amanda Davis, Christina Davis, Leonard Davis <br />Cutting Board