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Environmental Health Department <br />10 <br />OR <br />soapy water, one for rinsing and one for a bleach <br />12 <br />13. <br />“Important** <br />14.Completed by <br />Health Permit <br />Paper Hand Towels <br />Propane Stove <br />s <br />Propane Tank <br />Bleach and Water <br />Fire Extinguisher <br />Etita ice Bags & Food Containers must De <br />stored 6 inches otf ot the ground1 <br />5 Gal Harxl wash <br />Wastewater Container <br />www sjgov org.ehd <br />TEMP EVEN T APP <br />Stemo w/Chaffmg <br />Dish <br />5-20 Gal <br />Hand wash Water <br />□ Water supply dispenser with warm water at <br />□ One <br />I Bleach <br />7 <br />Soap and Water Rmse Water <br />Garbage <br />Can <br />| Soap dispenser <br />a minimum of 100’F (i.e. 5-20 gallon container with spigot), <br />separate tub (bucket or basin) for the collection of rinse/wastewater. <br />^Paper towels and pump-style soap container. <br />Nan^°!'rSf/oiSible S/!0/ PreSen‘b00,h during a" hours of operation: <br />Sanitizer bucket- <br />bleach & water for <br />St on ng w pmg cloths <br />---------------------\ <br />Booth must be on <br />Concrete. Asphalt. <br />Plywood, or a Tarp <br />1863 E Hazelton Avenue | Stockton California 95205 | T 209 468-3420 | F 209 464-0138 : <br />EHD 16-02 Page 8 111 1 I <br />06/19/19 <br />SANJOAQUIN <br />c o u n r y <br />“S temS b°M ,or e sanitary cleaning of food preparation utensil <br />booth” 'dln9 *he follow,n9 for adequate hand washing facilities, but separate from utensil wash within my <br />~/i <br />Ice Cooler <br />SSKite • xxss'”" iithTs eSSI3 Operat'°>-^eturn oriqi^ festiv^ coordinator three weeks prior to <br />Extra <br />Water