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TEMPORARY FOOD VENDOR’S APPLICATION <br />1.I.Name of Event: Date(s): <br />2. <br />Address: <br />Alternate: () Phone: <br />3. <br />4. <br />5. <br />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods:6. <br /> Approved bottled water. <br /> Other (specify): <br />Electricity is provided for my booth's use: Yes Q No7. <br />8. <br />9. <br />meats, tamales, cooked beans, rice, <br />Page 7 of 11 ICMP EVENT APPEHD 16-02 <br />08/01/16 <br /> Camp stove <br /> Double steamer <br /> Electric stove top <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 /> Sterno & hotel trays <br /> Steam table & lids <br /> Other (specify) <br /> 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 />areas from the public. <br />y0'Olher (specify): Ml ^0 0 <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 />(^1 ) <br />List food to be sold or given to the public: <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: Yes No <br /> On-site hose bib that is connected to a potable water source. <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F: <br />The following is information about my organization/business: <br />Name of organization/business: LLC <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. <br />I am providing food that is NOT prepared at home: YesJzfNo <br />All food is prepared on-site or is from approved commercial facilities: J/fYes No <br />Name of facility: Phone: (Z°1 ) <br />Address of facility: ^87 DVfh/W