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TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendor (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 IN%event. <br /> t, 1.NamoatEvent: D ownlown Tracy Farmers Hellcat Saturdays <br /> Date{g): Year Round <br /> 2- The following is information about my organtzatlombuslness: <br /> Name of organizallonlbusiness: Solis & Daughters Kettle Corn <br /> Address: 2111 Napa River Or Storkton, CA 95206 <br /> Phone: (209 )403-7255 _ Alternate:{ ) <br /> 3. List food to be sold or given to the public: Kettlecorn &Agua Frescas <br /> 4. 1 am providing food that is NOT proparod at homa. ® Yes ❑No <br /> All rood is prepared on-slta or is from approved commercial facilities: ® Yes Q No <br /> Nama of facility: Phone: <br /> Address of facility. <br /> 5. 1 am prayidng a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br /> dust and the public) <br /> ® A with walls and ceding constructed of elther woad, canvas, plastic, similar material and rune mesh fly <br /> scre ni g. completely enclosing open food areas. It will also have a smooth and cleanabio floor (concrete, <br /> haft•, clean tarps and smooth wood are acceptable)and constructed to separate food and food preparation <br /> areas from the public. <br /> ❑ Other(specify): <br /> Nolr. 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 /> B. Approved water for drinking, utensil and hand washing YAN be provided in my boots by the following methods- <br /> H Approved bottled water. <br /> ❑Ors-site hoses bib that Is connected to a potable water sourno. <br /> ❑ Other(specify): <br /> 7. ElectAcity Is provided for my booth's use: ❑Yes❑ No <br /> 6. I am providing an Accurato probe thermometer to measure the hot and Cold holding of potentially hazardous <br /> foods dkuring all times of booth oporatiorr ®Yes ❑ No <br /> 9. I am prWdling the following hot temperature control for the hot holding of all potentlally hazardous foods above <br /> 135'F: <br /> ❑Camp stove Nip ❑Stemo& hotel trays <br /> ❑ Double steamer ❑Steam table&lids <br /> ❑ Electric stove top ❑Other(specify) <br /> Note: Examples of potentially hazardous food Includa: meats, tamales, cooked beans, rice, <br /> vagetables,potato salad, eggs,and dairy products. <br /> aria 16-M Pape r at 1 t <br /> us'a i r e i CUP cv>=rrs AM %/'7 <br />