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t rv.4 SANAAQUIN Environmental Health Department COUNTY-- �ryr Greutricss grows Mere. TEMPORARY FOOD VENDOR'S APPLICATION All food vendors (both for profit and non-profit)are required to return a signed and completed copy of this checklist to the festival coordinator three(3)weeks prior to this event. 1. 1.Name of Event: Annual Almond Blossom Festival Date(s):feb 20-22,2026 2. The Following Is information about my organization/business: Name of organization/business: jDales Gourmet kettle Popcorn 1400 Church Street,Modesto,CA 95357 Address: t20-9 6-81-1730 209 672-7939 Phone: { . )s - � Alternate:{ ) 3. List food to be sold or given to the public: Kettle popoam&Agua Frescas 4. 1 am providing food that is NOT prepared at home,VYes❑No All food is prepar - " or is from aup ved commercial facilities:j(Yes❑ No Name of facility; Oaxacan Tamales phone: IFTTO3 72!8 Address of facility: 12761 Patterson Rd, Riverbank,CA 95367 5. 1 am providing a booth with the following:(to protect my unpackaged food and food-preparation areas from flies, dust and the public) VA booth with walls and ceiling constructed of either wood,canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, asphalt, clean tarps and smooth wood are acceptable)and constructed to separate food and food preparation areas from the public. ❑Other(specify): Note: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers,or prepackaged foods from approved sources. 6. Approved water for drinking, utensil and hand washing will be provided In my booth by the following methods: Approved bottled water. ❑On-site hose bib that is connected to a potable water souroe. ❑Other(specify): 7. Electricity is provided for my booth's use:❑Yes YNO 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all tirnes of booth operation: VYes❑No 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135'F: Camp stove Vstemo&hotel trays ❑ Double steamer ❑Steam table&lids ❑Electric stove top ❑Other(specify) Note: Examples of potentially hazardous food include: meats, tamales, cooked boons, rice, vegetables,potato salad,eggs,and dairy products. 1868 E. Hazelton Avenue I Stockton,California 952051 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com EHO 15-02 Page 7 d 11 TErA?EVENT APP 0713117