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4 E... <br /> TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors(both for profd and non-profit)are required to return a signed and completed copy of this chedd(at to <br /> the festival coordinator three(3)weeks prior to this event. <br /> 1_ Name of Event: Tracy farmers market Date(s): Saturdays Year Round <br /> 2, The following is information about my organizationfbuvness: <br /> Name of organizationrousiness: Speer BBQ <br /> Address: 27715 South Banta road Tracy Ca 95304 <br /> Phone- ( 209) 321-0934 Alternate:( 209) 855-1601 <br /> 3 Listfoodtobe sold or given to the public: Ribs, chicken, corn, pulled pork, linguica , potato salad and tri tip <br /> 4. 1 am providing food that is NQT prepared at home Yes❑No ,( <br /> Ail food is prepared on-site or'is from approved commercial facilities:! Yes❑No <br /> Name of facility. Phone:[ 1 <br /> Address of facility <br /> 5 1 am providing a booth with the following,(to prated my unpackaged food and food-preparation areas from flies, <br /> dust and the public) <br /> WA 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 /> asphaft, clean tarps and smooth wood are acceptable)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 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 idlowing methods- <br /> Approved bottled water. <br /> ❑on-site hose bib that is connected to a potable water source. <br /> ❑other(specify)- <br /> 7. Electricity is provided for my booth's use:❑Yes EiAo <br /> B. I am providing an accurate probe thermomfflter to measure the hot and cold holding of potentially hazardous <br /> foods during all times of booth operation:VYes❑No <br /> 7. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> 135°F: <br /> ❑Camp stove ❑5temo&hotel trays <br /> ❑Double steamer Steam table&lids <br /> ❑Electric stove top ❑other(specify) <br /> Note: Examples of potentially hazardous food Include: meats, tamelea, cooked beans. rice. <br /> vegetables,potato salad,eggs,and dairy products. <br /> EH7 16-02 Ppe 7 d I I TEMP EVENT APP <br /> 1w13mg <br /> 5 <br />