COMPLIANCE INFO_2024 - Laserfiche WebLink

Home Browse Search

SAN)JOAQUIN COUNTY Greotne ,, Environmental Health Department TEMPORARY FOOD VENDOR'S APPLICATION All food vendors (both for profit and non-profit) are required to return a signed and completed copy of this checklist to the festival coordinator three (3) weeks prior to this event. 1. Name of Event: S-D—R Sphi rt3 RA e-ar SLIAJ Date(s): The following is information about my organization/business: Name of organization/business: Q Qt A.C4A) Address: 3oe9Oe IL-al3e0 6(4061 Phone: ( 0,0 ) 39-3---01?r t Alternate: (,2O9 ) 4-1 List food to be sold or given to the public: 6661 flits 4 eAgo... 1-Yi`-111) Saframtk I am providing food that is NOT prepared at home: 61 Yes 0 No All food is prepared on-site or is from approved commercial facilities: Yes 0 No Name of facility: 3/tri' 1,u12 Phone: ( ) Address of facility: 30-60 AisLact mtbi. OA- I am providing a booth with the following: (to protect my unpackaged fockl and food-preparation areas from flies, dust and the public) (XI A booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation areas from the public. Other (specify): Note: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. 6. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: Approved bottled water. On-site hose bib that is connected to a potable water source. [161 Other (specify): \ICh\/k \ANN_ aVbat.O.WQ_ Electricity is provided for my booth's use: 0 Yes No I am providing an accurate probe thermometa to measure the hot and cold holding of potentially hazardous foods during all times of booth operation: pi Yes 0 No I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135°F: Camp stove Stemo & hotel trays Double steamer 0 Steam table & lids Electric stove top N_Other (specify) Bey& Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, vegetables, potato salad, eggs, and dairy products. 10. lam providing the following cold temperature control for the cold holding of potentially hazardous foods below 45°F (if food is used the following day, maintain below 41°F temperature): 1868 E. Hazelton Avenue I Stockton, California 95205 I T 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd EHD 16-02 Page 7 of 11 TEMP EVENT APP 06/29/2023