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3 <br /> TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors(both for profit and non-profit)are required to return a signed and compieted copy of this tc htl klist t° <br /> ays 'A <br /> the festival coordinator three(3)weeks prior to this event_ Year Round <br /> 1• 1-Name of Event: Downtown Tracy Fanners Market Dates): <br /> 2, The following is information about my organ izationlbusiness: <br /> �a <br /> ti ry <br /> Name of organization/business: <br /> Address: l C �{ C-0 <br /> Phone: Alternate: <br /> 3. List food to be sold or given to the <br /> 4. 1 am providing food that is NOT prepared at home: Yes[]No <br /> AEI food is prepared on-site or is from approved commercial facilities:�Yes El Na <br /> Name of facility: Phone: <br /> Address of facility: <br /> 5. l am providing a booth with the following: to protect my unpackaged food and food-preparation areas from files, <br /> dust and the public) <br /> ,6 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, clears tarps and smooth wood are accepliable) and constructed to separate food and food preparation <br /> areas from the public. <br /> ❑Other(specify): <br /> Note: The only operations not required to provide enclosed booths are those which sell beverages froms <br /> approved dispensers, or prepackaged foods from approved sources. <br /> g, Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods; <br /> Approved bottled wate <br /> ❑On-site hose bib..th .a . tl e- a <br /> ❑Other(specify) <br /> 7, Electricity is provided for my booth's use: ❑Yes Q No <br /> 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardou <br /> foods during all times of booth operation: 4R` Yes❑ No <br /> i. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> E35°F: <br /> }Camp stove ❑Sterno&hotel <br /> ❑Double steamer ❑Steam table&lids; <br /> Electric stove top ❑Other(specify): <br /> Note: Examples of potentially hazardous food include <br /> vegetables,potato salad,eggs,and dairy products. meats, tarnelo5, cook , <br /> FiAD 16-02 <br /> OW01116 Rage 7 or m,- _n.. �. . <br /> 11 <br /> TEMPEVENT APP <br />