Laserfiche WebLink
SAN JOauOIN Environments. Health Department <br />10 <br />11. <br />OR <br />12. <br />ZJ Paper towels and pump-style soap container <br />13 <br />"Important” <br />14.Completed by: <br />Sii iture <br />Health Permit <br />Soae <br />Prooan* Tar* <br />ferw WaterSoap and Water <br />F*c Etfw <br />Ice Cooler <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 <br />□ Refrigerated truck <br />□ Other (specify I <br />Refrigerator <br />Ice bath and tubs <br />Stemo WChateng <br />W—k water Coatainat <br />S-20 Gal. <br />Hand wa*> Water <br />SanrtUer <br />Meacti 4 water for <br />storing wiprf.g cloths <br />Names of responsible persons to be present in booth during all hours of operation: <br />----------------------—Tam Tran-------------- <br />I am providing the following for adequate hand washing facilities, but separate from utensil wash within my <br />booth: <br />Vater supply dispenser with warm water at a minimum of 100 F (i.e. 5-20 gallon container with spigot). <br />□ One separate tub (bucket or basin) for the collection of rinse, wastewater <br />Owner <br />Title <br />3/27/2024 <br />Date <br />1868 E Hazelton Avenue | Stockton California 95205 | T 209 468-34201 F 209 464-0138 | www sjgov org/ehd <br />EHO t«-02 8 o<11 TEMP EVENT APP <br />06.29/2023 <br />-^anxprovding the following items within my booth for the sanitary cleaning of food preparation utensil <br />Free compartment sink. <br />O 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 />_j Detergent, bleach, and wiping cloths (cleaning towels). <br />□ Tub to store wiping cloths in bleach solution <br />«fo«vd e #»cr»« of tff grovMf ■ <br />Ail food vendor booths are subject to inspection Please make a copy of this application m <br />preparation for this event. Ajppy of this checklist must be in the booth at all hours of <br />preparation and operatiQo^Kekirn original to festival coordinator three weeks prior to <br />this event. <br />Garbage <br />Can <br />— <br /> Booth must be on <br />Concrete, Asphalt. <br />Plywood, or a T arp