COMPLIANCE INFO_2025 - Laserfiche WebLink

Home Browse Search

Environmental Health Department TEMPORARY FOOD VENDOR’S APPLICATION Date(s): 1. Name of Event: 1. 2. Address: Phone: 3. 4. 5. Other (specify): those which sell beverages from 6. Approved bottled water. On-site hose bib that is connected to a potable water source. 9. meats, tamales, cooked beans, rice, TEMP EVENT APPPage 7 of 11 7. 8. (goB) <7^ List food to be sold or given to the public: Uvi; SAN JOAQUIN ------COUNTY------ Note: The only operations not required to provide enclosed booths are 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: Note: Examples of potentially hazardous food include: vegetables, potato salad, eggs, and dairy products. 1868 E. Hazelton Avenue | Stockton. California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd EHD 16-02 Page 7 of 11 TEMP EVENT Al 06/19/19 Alternate: ( ) I am providing food that is NOT prepared at home: 0 Yes No All food is prepared on-site or is from approved commercial facilities: Yes No Name of facility:Phone: [)-------------------------------------- Address of facility:--------------------------------------------------------- --------------------------------------------------------------------------- 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 preparation areas from the public. 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 EJ 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 Double steamer Steam table & lids Electric stove top Other (specify) 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. _____________ The following is information about my organization/business: Name of organization/business: /ft i#?/