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Environmental Health Department <br />I.Name of Event: 1. <br />2. <br />Address: <br />Phone: <br />3. <br />4. <br />Phone: r707) <br />5. <br />A <br />6. <br />9. <br />TEMP EVENT APP <br />7. <br />8. <br /> Date(s): <br />SAN JOAQUIN <br />COUNTY <br />Gt cal in'' s t/i oivs niv • <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />135°F: <br /> Camp stove <br /> Double steamer <br />Q Electric stove top <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sicehd.cxxn <br />EHD 16-02 P0oe7ot11 TEMPEVcNI <br />07/3/17 <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 />meats, tamales, cooked beans, rice, <br />The following is information about my organization/business: <br />Name of organization/business: ------------------------ <br />6oc KwK Vy(vw c)6z-Ll'Z------------------ <br />( T £)~)) -$^5 Alternate: ( ) <br />List food to be sold or given to the public: Sc>i'Aov^-x. fofACCtg | Sec j_S—,L---------- <br />I am providing food that is NOT prepared at home: Yes No <br />All food is prepared on-site or is from approved commercial facilities: LJ Yes Q No <br />Name of facility: '?'V007.^1 Z H Phone: (7°^) "77 5-S^ltoS-------------- <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 /> 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 />'J^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 />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br />Approved bottled water. <br /> On-site hose bib that is connected to a potable water source. <br />[3 Other (specify): -------------- ----------------------------------------------------------------------------— <br />Electricity is provided for my booth's use: Q] Yes dQ 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: Yes [B No <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> Sterno & hotel trays <br /> Steam table & lids <br />[Yj Other (specify) c