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SAN JUAQUN <br /> Environmental Health Department <br /> COUNTY <br /> Greotness groves here. <br /> TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors (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 this event. <br /> 1. 1.Name of Event: Ripon Almond Festival Oate(s):Fri, Feb 20-Sun.Feb 22 <br /> 2. The following is information about my organization/business: <br /> Name of organ ization/business: pineappleWHIPS, LLC <br /> Address: 737 W Montecito Ave, Mountain House, CA 95391 <br /> Phone: (510 640-2617 Alternate: ( ) <br /> 3. List food to be sold or given to the public: Pineapple Whip Cups and Floats <br /> 4. 1 am providing food that is NOT prepared at home: ❑Yes X❑ No <br /> All food is prepared on-site or is from approved commercial facilities: ®Yes❑ No <br /> Name of facility: pineappleWHIPS Phone: (510) (510) 993-8391 <br /> Address of facility 5855 MacArthur Blvd, Oakland, CA 94605 <br /> 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br /> dust and the public) <br /> ❑x A 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 /> asphalt, 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 /> B. Approved water for drinking, utensil and hand washing will be provided in my booth by the following 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❑ No <br /> 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br /> foods during all times of booth operation: ®Yes❑ No <br /> 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> 135°F: <br /> 0 Camp stove ❑ Sterno&hotel trays <br /> ❑ Double steamer ❑ Steam table&lids <br /> ❑ Electric stove top ®Other(specify) No Hot Foods Served <br /> Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br /> vegetables,potato salad,eggs,and dairy products. <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 I www.sigov.org/ehd <br /> EH D 16-02 Page 7 of 11 TEMP EVENT APP <br /> 06/19/19 <br />