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Docusign Envelope ID: FCB4E7EA-D3D1-48B0-BC03-D00G81266283 <br />SAN JOAQUIN Environmental Health Department <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />LODI BEER FESTI.Name of Event:1. <br />2. <br />Address: <br />Phone: <br />3. <br />4. <br />5. <br /> Other (specify): <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 />[&] On-site hose bib that is connected to a potable water source. <br />9. <br />meats, tamales, cooked beans, rice, <br />7. <br />8. <br />(ZJ 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 />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 />The following is information about my organization/busincss: <br />Pops BBQ <br />LJ Sterno & hotel trays <br />lxl Steam table & lids <br /> Other (specify) Baked potatoes <br />408-348-0863 <br />( ) <br />1868 T. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjuehd.com <br />LHO1G-02 PagoZofll TEMP EVENT APP <br />07/3/17 <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <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 />Alternate: ( ) <br />Ribs , chicken , hot links , pulled Pork , Tri Tip , BBQ Beans <br />List food to be sold or given to the public: ., corn , baked potatoes <br />Name of organization/business: <br />PO BOX .18550 San Jose, Ca 95158 <br />foods during all times of booth operation: Q Yes I 1 No <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F: <br />LI Camp stove <br />LI Double steamer <br />U Electric stove top <br />~1 Other (specify): <br />Electricity is provided for my booth's use: Q Yes No <br />I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br />I am providing food that is NOT prepared at home: [xl Yes No <br />All food is prepared on-site or is from approved commercial facilities: bd Yes LJ No <br />Name of facility:Phone: ( ) <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 />Date^APRIL^P^