COMPLIANCE INFO_2025 - Laserfiche WebLink

Home Browse Search

TEMPORARY FOOD VENDOR'S APPLICATION M food vendors(both for prord and non-profit)are required to return a signed and completed copy of this checklist to the festival coordinator three(3)weeks prkx to this event 1, 1.Name of Everts Downtown Tracy Farmers Market Saturdays Date(s1 Year-Round2, The following Is Information abort my cxganimbonlbusiness: Name of organ izatforubuslness: Snowie NorCa) ,e,d : 94 W. Ameno Lane Mountain House, CA 95391 Phone: (888 )476-6943 Altarnate: ( ) 3 List food to be sold or given to the pubbc: Shavod Ice 4. 1 am providing food that is HOT prepared at home: JZ Yes❑ No All food is preparod on-site or Is from approved Commercial faclrrties: ❑ Yes❑ No Name of facillity: Tracy Storage Phone: f 2091 835 -3000 Address of facafty 385 Enterprile P1. Tra 04 5. I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) tN A booth with walls and coiling constructed of either wood, canvas, plastic, similar material and fine mesh fly scFantng, Completely anciosing open food areas. It will also have a smooth and cleanable ftaor (concrete, asphalt, clean turps and smooth wood faro acceptable) and construc3ed to separate food and food preparatKm areas from the public. ❑��(slmfy)' S /.-A ` r nF'�' 2 � ,r�' Note: The only operations not required to provide enclosed booths are those which sail beverages from approved dispensers, or prepackaged foods from approved sources_ 6, Approved water for drinking, utensil and hand washing wit be provided in my booth by the following methods- ®Approved bottled water. ❑On-site hose bib that is connected to a potable water source. ❑Other(specify): 7. Electricity is provided for my booth's use:❑ Yes❑No B. I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operation: N Yes❑ No 9. 1 am providing the following hall temperature control for the hot holding of all potentially hazardous fonds above 135'F: ❑Camp stove N/A ❑Steano a hotel trays ❑ Double steamer ❑Stearn table&rids ❑ Electric stave top ❑Other(specify) Note- Examples of potentially hazardous food Include: meats, tamales, cooked beans, rice, vegetables,potato salad, eggs,and dairy product& EHD 1"2 Faye 7 of 1 i TF14P EVENT APP oarolrle