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. I Environmental Health DepartmentSAN JOAQUIN TEMPORARY FOOD VENDOR’S APPLICATION All food vendors (both for profit and non-profit) 1. 2. Address: Phone: 3. 4. 5. 6. the hot and cold holding of potentially hazardous 9. m/A meats, tamales, cooked beans, rice, 1868 E. Hazelton Avenue | EHD 16-02 07/3/17 Other (specify):--------------------- ------------------------------------------- Note: The only operations not required to provide enclosed booths 7. 8. List food to be sold or given to the public: i are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: Q Approved bottled water. ^On-site hose bib that is connected to a potable water source. Other (specify):_ _ Electricity is provided for my booth’s use: S Yes LI No I am providing an accurate probe thermometer to measure foods during all times of booth operation: B- Yes No , , , . I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135eF: Camp stove Stemo & hotel trays Double steamer O Steam table & lids Electric stove top D Other (specify) Note: Examples of potentially hazardous food include: vegetables, potato salad, eggs, and dairy products. Stockton. California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com^^ " ) are required to return a signed and completed copy of this checklist to the festival coordinator three (3) weeks prior to this event. /Uo C*S/yiu) Date(s): H J > I am providing food that is NOT prepared at home: 0<Yes No All food is prepared on-site or is from approved commercial facilities: JZKYes Q No Name of facility: — Phone: <-------1--------------------------------- Address of facility:____________________ ________ ____________—-----------------------r----7I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) R A booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly Seening. 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. 1. Name of Event: The following is information about my organization/business: Name of organization/business: 0 Q-l A IQ—!C£—C/f0.713— •JrU'Kii\4H t 0a M Alternate: ( 2.6^ )