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Eovo'OOiroGntail HssO'Kh Uepto Ouetiihi. <br />1. <br />2. <br />3. <br />4. <br />5. <br />6. <br />9. <br />meats, tamales, cooked beans, rice, <br />7. <br />8. <br />asphalt, clean tarps and smooth wood <br />areas from the public. <br />SAN JOAQUIN <br />COUNTY <br />Hazelton Avenud ITT 2W4WiWA-1 J J? <br />EHD 16-02 ^7^;. 4ba'3420l'F ^464-01™ I <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />- ) are required to return a signed and completed copy of this checklist to <br />the festival coordinator three (3) weeks prior to this event. 1 <br />natefs):/^^-^^/? <br />/ <br />Q'Yes No <br />Phone: ( )----------------------------------------- <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 />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br />F^fApproved bottled water. <br />QX^n-site hose bib that is connected to a potable water source. <br /> .he ho. and Cd hoiding of po.en.laHy hazard^ <br />I ^providing Wefotoilnghot' temperature control for lhe hot holding of all potentially hazardous foods above <br />135°F: y <br />Q Camp stove [Q^terno & hotel trays <br />Q Double steamer O Steam table & lids <br /> Electric stove top Other (specify) <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />J 868 E. Hazeltoi <br />All food vendors (both for profit and non-profit) <br />1 .Name of Event Z'Ar', <;VvWQ-S i WK _ <br />The following is information about my organization/business. <br />Name of organization/business:^]/!^/—^>.0^1 <br />Address: <br />Phone: ----------;------, ]----------------- <br />List food to be sold or given to the public <br />I am providing food that is NOT prepared at home: Q^es □ No <br />All food is prepared on-site or is from approved commercial facilities: <br />Name of facility: ------------------------------------------------------------------------- <br /> <br />ramprov°ding'abooth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br />dust and the public) <br />qK booth with walls and ceiling constructed of either wood, canvas, plastic, similar material anc'