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TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors(bath for pmrtt and non-profit) arc roNlrod to return a signed and completed copy of this checklist to <br /> the festival cooreinator three (3)weeks prior to this avant_ <br /> i. 1,Name of Evert Downtown Tracy Farmers Market Saturdays <br /> Date(s). Year Round <br /> 7 The following is Information about my organ trationlhusinass- <br /> Name of orpaniratlombusiness: Tho Last 81to <br /> Address: 556 W 4th Street Tracy, CA 95376 <br /> Phone.- (510 )305 -6430 Attomato: ( } <br /> 3. l_Ist food to be sold or given to the public Empanadas <br /> 4, 1 am providing food that is NOT prepared at home; ®Yes❑ No <br /> All food is prepared on-site or Is from approved eommortaal fac relies: ❑Yes❑ No <br /> Name of fatdtdy: Phone: t 1 <br /> Address of faci4ty __ <br /> 5, 1 am providing a troth with the following: (to protect my unpackagod food and food-preparation areas from fles, <br /> /. dust and the public) <br /> ®A th with wa and cWng constructed of either wood, canvas, plastic, similar material and We mesh fly <br /> scree�g, its completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, <br /> �l sphdt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation <br /> areas from the public, <br /> ❑Other(speak+): <br /> Note: Tho only operations not required to provide enclosed booths are those whlch sell beverages from <br /> approved dispensers,or prepackagod foods from approved sources <br /> 6. Approved water for drinking, utensil and hand washing will be pruvlded In my booth by the following methods: <br /> ®Approved bottled crater. <br /> ❑ On-site hose bib that is connected to a potable water source. <br /> ❑Other(specify): <br /> T. Electricity Is provided for my booth's use: ❑Yes ❑No <br /> 8 I am provxhng nn accurate probe themwmeter to measure the hot and cold holding of potentially hazardous <br /> foods during all times of booth operation,® Ye3 ❑No <br /> 9. 1 am providing the foOaMng hot tomperatme ventral for tho hot holding of all potentially hazardous foods above <br /> 1 35'F: <br /> ❑ camp stove NIA ❑ Stamo&hotel trays <br /> ❑ Double steamer ❑ Steam table& lids <br /> ❑ Ekctrie stove top ❑ Other(specify) <br /> Note: Examples of potentlatly hazardous food include: meats, tarnaltas, cookad beans, rice. <br /> vegetables, potato salad,eggs, and dairy products. <br /> El-C terg pKe r t t t TEMP EVrNT APP <br />