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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: 0 N%L SIREN'S C P11Z N\V ej L. ke S\LE-1AT Date(s): 1 Ito PII,aGT 1 O N 2. The following is information about my organization/business: Name of organization/business: I ITT L 1= M :T h1 M SST PRE 5CM 00 L_ Address: inn 1-%3 CRY S i - LOB' 0--A 9 Sa4 O Phone: (abq ) �L f� _S 111 Alternate: (apq ) h Lc 3 - 02 Q 51 3. List food to be sold or given to the public: V . )RN 'C)O(:;5 F IZ C NC,H F IZ I N A C.IA05 4. 1 am providing food that is NOT prepared at home:1,5d Yes ❑ No All food is prepared on-site or is from approved commercial facilities:5C Yes ❑ No Name of facility: ti=1RS1 UtAyyy.D MF_ThQ'D15T 01AURG1i Phone: (Qi4) S�57 Address of facility: --;I tnn U3 QJ t IC 'ST. - LAB 1� 9 5Q 40 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) ❑ A 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): VkF-t?RR1NG, Fbc)D 11V CnMMCRVA,1AI- 1A11TC.E1CN �. SLRv1NG FOOD IN G\)MWSlum 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 source. ❑ Other(specify): 7. Electricity is provided for my booth's use:;K Yes ❑ No 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operation:XYes ❑ No 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135°F: ❑ Camp stove ❑ Sterno&hotel trays ❑ Double steamer ❑ Steam table&lids ❑ Electric stove top Other(specify) C"RM\< 'PO-CS - FOOD VJ11..L F3>✓ ??,rCTF'tR�D IN CQ MMSV&%h\- OVENS / STovEs Note: Examples of potentially hazardous food include: meats, tamares, cooked beans, rice, vegetables, potato salad, eggs, and dairy products. EHD 16-02 Page 7 of 11 TEMP EVENT APP 7/14/15