Laserfiche WebLink
Feb. 5. 2016 4: 20PM No, 4522 P, 2 <br /> L <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 /> Name of Event::.LODI WINE AND FOOD FESTIVAL Date(s) APRIL 2, 2016 <br /> 2. The following is Information about my organization/business: <br /> NarTie of organtzationlbusines .s:.. .y.:S..` <br /> Address; 2505 W. Turner Road, Lodi, CA 95242 <br /> Phorlo: ( 209) 3346988 Alternate: ( ) <br /> 3. List food to be sold or given to the public; English pea panna cotta with crab salad <br /> 4. 1 am providiho food that is NOT prepared at home:®Yes D No <br /> All food is prepared on-site or Is from approved commercial facilities: 0 Yves Q No <br /> Name of facility; LOU GRAPE FESTIVAL Phone;(209 )369-2771 <br /> Address of facility:413 E. LOCKEFORD STREPT. LODI C� A 95240 <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 /> 0 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 ate.aeceptab(e) i�nd cohWirctedl 6..separate food dbd food preparation <br /> at90s from the,publit, <br /> 0 Pthor(specify); <br /> Nofe The only operatidns not r6.0Uire,d to provide. ftlosed booths aro ttivse wh.lch sell boverages .from <br /> approved dispensers,or prepackagod fbods froth apprQVed scjurces, <br /> 6. Approved water'for drinking, utensil and hand Washing will bb provided iii my booth by the following methods; <br /> 0 Approved b0tUbd water: <br /> 0.On-sitehose.bib that is connected.to a potable water soudce_ <br /> 0 Other(spbc)fy);. <br /> 7. Electricity is provided for my booth's use:1Z Yes D No <br /> 8., I em providl'ftg an accur6to probe thermfltneter.to measure the }lot and cold holding of potentially hazardous <br /> foods during all times of booth operation: l]Yes F-1 No <br /> 9: <br /> 160 pr6virling'the-f0ll6Wiri9 hot temper0fUre control for the hot Bolding of all potentially hazardous foods above <br /> 135°F; <br /> D camp stove Q Sterno&hotel trays <br /> D Double steamer ❑Steam table&lids <br /> Electric stove top Other(specify) <br /> Note: Examples of potentially' hazardous food Include; meats, tamales, cooked Deans, rice, <br /> ''Veget'ables, potato salad;eggs,aril dairy products. <br /> EHD 18-02 page 7 of 11 <br /> 7%14/15 TEMP EVENT APP <br />