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SAN 10AQUIN Environmental Health Department <br /> AUNTY-- <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 pnor to this event. <br /> 1 1 Name of Event WATER MELON STREET FAIR Date(s): JUNE 1&2 2024 <br /> 2 The following is information about my organization/business: <br /> Name of organization/business: LITTLE BEEZ ITALIAN ICE <br /> Address: 1358 MIRASSIOU DRIVE MANTECA CA 95337 <br /> Phone: ( 510 ) 813-8083 Alternate:( 510 ) 813'1279 <br /> 3. List food to be sold or given to the public: FROZEN FRUIT FLAVOURED DESSERT <br /> 4 1 am providing food that is NOT prepared at home: 0 Yes❑ No <br /> All food is prepared on-site or is from approved commercial facilities: ❑Yes© No <br /> Name of facility: Phone: ( 1 <br /> Address of facility. <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 /> ❑x 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 /> 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: 0 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 /> ❑Camp stove ❑Stemo&hotel trays <br /> ❑ Double steamer ❑Steam table&lids <br /> ❑Electric stove top x❑Other(specify) <br />