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Environmental Health Department <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />1. <br />2. <br />Phone: <br />3. <br />4. <br />5. <br />6. <br />9. <br />meats, tamales, cooked beans, rice, <br />TEMP EVENT APPPage? of 11 <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 />7. <br />8. <br />SAN JOAQUIN <br />C QUK•v <br />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 />135°F: <br />0'Camp stove <br />[3'bouble steamer <br /> Electric stove top <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />1868 E Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 i vww.sjgovWehd <br />EHD 16-02 Page 7 of 11 TEMP EVENT * <br />07/01/2024 <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. Name of Event/ftfUVTlM Date(s): <br />The following is information about my organization/business: <br />Name of organization/business: 410 T^-yOv) <br />Address: C|q<5^er <br />(>70)3^^ | C1 Alternate: ( ) <br />List food to be sold or given to the public: , Cl Cl U .g-M \f <br />I am providing food that is NOT prepared at home; Yes Q'No <br />All food Is prepared on-site or Is from approved commercial facilities: 0Yes No <br />Name of facility: UFTIF Qoy Phone: $<<7 <br />Address of facility: ft PtHDi <br />I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br />dust and the public) <br />0A 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 /> Other (specify): ________________________________________— <br />Electricity is provided for my booth’s use: Yes Q'No <br />I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br />foods during all times of booth operation: 0 Yes No <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> Stemo & hotel trays <br />0^team table & lids <br /> Other (specify)