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» <br />I <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />1.I.Name of Event:Date(s): <br />2. <br />Phone: <br />3. <br />4. <br />5. <br />areas from the public. <br />6.Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br /> Approved bottled water. <br />9. <br />meats, tamales, cooked beans, rice, <br />7. <br />8. <br /> Sterno & hotel trays <br /> Steam table & lids <br /> Other (specify) <br /> <br />P Other (specify): <br />Note: The only operations not required to provide enclosed booths are those which sell beverages from <br />approved dispensers, or prepackaged foods from approved sources. <br />1868 E. Hazelton Avenue I Stockton California 95205 | T 209 468-3420 | r 209 464-0138 I ww?.sjgov.org/ehd <br />EHD 16-02 Page 7 of 11 TEMP EVENT APP <br />06/29/2023 <br />SAN JOAQUIN <br />) <br />All food vendors (both for profit and non-profit) are required to return a signed and completed copy of this checklist to <br />the festival coordinator three (3) weeks prior to this event. "■/ M <br />Date(s): <br /> On-site hose bib that is connected to a potable water source. <br />KI Other (specify): Ik IcHU j <br />/Electricity is provided for my booth’s use: Yes No ' <br />I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br />foods during all times of booth operation: S;Yes No <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F; <br />QJ Camp stove <br />O Double steamer <br />Q Electric stove top <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />3 Yes No <br />Phone: ([ <br />The following is information about my organization/business: <br />Name of organization/business: k z/ r p; v J y <br />Address: t ~7 H M < <br />- 6^7^ _ Alternate: ( <br />List food to be sold or given to the public: <br />I am providing food that is NOT prepared at home:>0 Yes No <br />All food is prepared on-site or is from approved commercial facilities? <br />Name of facility.____________________________ <br />Address of facility:___ <br />I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies. <br />dust and the public) <br />QJ A booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly <br />Screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, <br />asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation <br />\)q