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IsriivsrommiiTtall Health Depa&lmenf. I.Name of Event: 1. 2. Address: 3. 4. 5. F)- 6. 9. meats, tamales, cooked beans, rice, vegetables, potato salad, eggs, and daily products. /-G’- 7. 8. SAN JOAQUIN ------COUNTY------- Grt’ofness <ji TEMPORARY FOOD VENDOR’S APPLICATION Phone: (^-7 ) _ _______________________________________________ I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) 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 piepaiation areas from the public. 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | ww sj^^lJrAPP EHD 16-02 Page 7 of 11 07/3/17 0 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: Yes No I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operation: Yes No I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135°F: Camp stove Sterno & hotel trays O Double steamer 0 Steam table & lids Electric stove top Other (specify) Note: Examples of potentially hazardous food include: 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. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: 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. [MU Date(s):5/I^~9/L- The following is information about my organization/business: Name of organization/business: 0 5 7^7 A — Phone: ( . ~O6q^ Alternate^ ) List food to be sold or given to the public: I am providing food that Is NOT prepared at home: Yes No All food is prepared on-site or is from approved commercial facilities: EzpYes No Name of facility: — Address of facility: k_