Laserfiche WebLink
TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors (both for profit and non-profit) are required to return a signed and completed copy of this checklist to <br /> fhe festival coordinator three(3)weeks prior to this event. <br /> Saturday <br /> 1. 1 Marne of Event: Downtown Tracy Farmers Market dads). Year Round <br /> Z The following is informatson about my organization/business: <br /> Name of organ izationlbusiness: � % at <br /> Address; �!� r <br /> Phone: ( 10 __i� - ++ - - - _� Alternate: (��� 1 h7'+y� 2 ,13 <br /> 3. List Food to be "sold or giver)to the public: <br /> 4, (am providing food that is f,QT prepared at home: vlYes ❑ No <br /> Alt food is prepared U4Fte or m fro approved commercial facilities: 2'Y""es❑ No <br /> Name of f4w-ty: Phone: <br /> Address of facility: - <br /> 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas It mikes, <br /> dust and the public) <br /> ZA booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fty <br /> screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (ooncrete, <br /> asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation <br /> areas from the public. <br /> ❑Other(speoify): <br /> Now 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 /> 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&ource. <br /> ❑other( '): <br /> T Electricity is provided for my booth's use: ❑ Yes EJ/No <br /> B. I am providing an accurate probe thermometer tom sure e hot and cold holding of potentially hazardous <br /> foods during a!I times of booth operation: [IYes nN th <br /> o <br /> 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> 135°l` <br /> ❑camp stove ❑ Sterno&hotel trays <br /> ❑ Double steamer ❑Steam table &lids <br /> [Q Electric stove top ❑ Other(specify) <br /> Note: ExanWke of potentlaRy hazardous load Include: me*%, tunies, <br /> vpstabfes,potato sates, eggs,and deify products. <br /> EHD 14-f}2 P�tgA 7 of 1 1 TEMP EVENT AP <br /> 66f01710 I <br />