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♦ <br />Environmental Health Department <br />1. <br />The following is information about my organization/business:2. <br />Name of organization/business: Kona Ice of Ripon <br />P.O. Box 1371Address: <br />) 302-9238 Alternate: (209 )407+7044(209Phone: <br />List food to be sold or given to the public: Shaved Ice with flavors3. <br />4. <br />5. <br />Q Other (specify):Truck <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 /> On-site hose bib that is connected to a potable water source. <br />9. <br />meats, tamales, cooked beans, rice, <br /> Sterno & hotel trays <br /> Steam table & lids <br />Q Other (specify) Nothing Hot <br />7. <br />8. <br />SANJOAQUIN <br />------COUNTY------- <br />Greatness grows here. <br />TEMPORARY FOOD VENDOR’S APPLICATION <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 />Date(s): I Q | 7 <br />I am providing food that is NOT prepared at home: Q Yes No <br />All food is prepared on-site or is from approved commercial facilities: Yes No <br />Name of facility: Commissary El Gallo Phone: (209 ) 334-9238 <br />Address of facility: 355 N Guild Ave, Lodi, Ca. 95240 <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 />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />foods during all times of booth operation: Q Yes No <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F: <br /> Camp stove <br /> Double steamer <br /> Electric stove top <br /> Other (specify): 3 compartment sink / I hand washing sink / storage tank on truck <br />Electricity is provided for my booth's use: Yes Q No <br />I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 Page 7 of 11 TEMP EVENT APR <br />06/19/19 <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.Name of Event: <br />y ) C L A / _-L-7 <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.