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i SAWMAQUIN Environmental Health Department Greatness grows here. 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. 1.Name of Event: 13� c.J S ��4 } f/r /i Date(s): 2. The following is Information about my organlzallon/business: Name of organizationlbuslness: Taste Buds BBQ LLC Address: 330 east Lowell ave. Tracy, CA Phone: (850 ) 224-1324 Alternate: (209 ) 627-7314 3. List food to be sold or given to the public: RBQ - NachQS. Sandwiches n Cheese 4. 1 am providing food that Is NOT prepared at home:❑Yes❑No All food Is prepared on-site or is from approved commercial facilities:®Yes❑No Name of facility: First Presbyterian Church �Commisary) Phone: (209 1 835-3247 Address of facility:1f)1 RPr%rarri r 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from files, dust and the public) ❑ A booth with walls and calling constructed of either wood, canvas, plastic, similar material and Otte 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. EN Other(speclfy): Food Truck for serving only 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 rnethods: [x-3 Approved bottled water. ❑On-site hose bib that Is connected to a potable water source. ©other(specify): factional 3 compartment sink with hot water 7. Electricity Is provided for my booth's use:❑Yes❑No self groviyeddgen air & cnl9 ing of potentially hazardous roods during all times of booth operation: KI Yes❑No 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135°F: ❑Camp stove ❑Sterno&hotel trays ❑ Double steamer Steam table&lids ❑Electric stove top [ Other(specify) electric hot boxes Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, vegetables,potato salad,eggs,and dairy products. 1868 E. Haxelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.orglehd EHD 16-02 Page 7 of 11 TEMP EVENT APP 0710112025 5