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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. Sundays&Thursdays <br /> 1. 1.Name of Event: Weberstown Farmers Market Date(s): Year Round <br /> 2. The following is information about my organ izationlbusiness: <br /> Name of organ izationlbusiness: Auntys Dhaba Ilc <br /> Address: 110 n El Dorado st, Stockton, ca 95202 <br /> Phone: { 209 417-2082 Alternate: ( 350 ) 227-2255 <br /> 3. List food to be sold or given to the public: Indian food <br /> 4. 1 am providing food that is NOT prepared at home: ® Yes ❑ No <br /> All food is prepared on-site or is from approved commercial facilities: ❑ Yes ❑ No <br /> Name of facility: Stockton Community Kitchen Phone: ( 209) 949-2104 <br /> Address of facility: 110 N El Dorado St, Stockton, ca 95202 <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 /> D 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 /> 6. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br /> D 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: D 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 /> D Camp stove [1 Sterno& hotel trays <br /> ❑ Double steamer D Steam table & lids <br /> ❑ Electric stove top ❑ Other(specify) <br /> Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br /> vegetables, potato salad, eggs,and dairy products. <br /> EHD 16-02 Page 7 cf 11 TEMP EVENT APP <br /> 08/01116 <br />