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JOANN <br /> TEMPORARY FOOD VENDOR'S APPLICATION <br /> An food vendors (both for pro(-A and non-prof l) are MUZUkOd to return a signed pnd completed copy of this checkW to <br /> the festival COUrEfinalOr three(3)weeks prior to this event, <br /> 411te ocy <br /> Date( )' e <br /> 2. The folkyMng is information about my organizatIon/businM: <br /> Name of orqanjZation/bLrSjneSs: <br /> Address: 7,J 21=1 <br /> Phone: <br /> Alternate. <br /> 3. List food to be Sold or&en to the public: /?"x-U/, ej// .- C A/*6,jtej <br /> ECl /M- <br /> 4. 1 am providing food that is hjQT prepared at home.M"Q El No <br /> All food Is prepared On-3110 or is from approved commercial facIllies, W'yes[I No <br /> Name of facility: Z�V' L- ;-d Rhona: 'Y411- q3ua <br /> Address of(acililty- _ ZZI tje&jt,> r.? e,)9 <br /> 5, 1 8M providing a booth with the following: (to protect my Unpackaged food and food-preparat Ion areas from flies, <br /> dust and the public) <br /> 0 A bootli vAh walls and ceirmg constructed of either wood, canvas, plastic,simliar material and fine mesh fly <br /> screening, completely enclosing open food aroas. It vAl also have a smooth and cleanable floor (concrete, <br /> asPhall, clean tarps and smooth viood are acceptable) and constructed to separate food and ID pr tion <br /> areas from the public. Ons(Pu 00 food epara <br /> "0 r(specify): 6e,�� <br /> Note: The only Operations no( required to provide enclosed booths are those which sell beveTages from <br /> a PPfc)VW dispemers,or 1)repackaoed foods from i3wroved sources. <br /> 6. Approved Water for drinking,utonsn and hand washing will be provided in my boolh by the folbwjrko mf-�hr)ds: <br /> UA-p"ed bottled water. <br /> ❑Oa-slte hose bib that is connected to a;)QtBW wales source, <br /> 01Otw <br /> 7. Electricity ty is provided for my booth's use: No <br /> e <br /> 8. am providing an accurate probe thermomrnL-tor U <br /> Msure the hat and cold 110� g Of llotOnWy hazardous <br /> I 08 *foods during all times Of booth operallow. es No <br /> 8M providing the following hot temperature control for the hot holding of all p(Aentially hazardous foods above <br /> 135T; <br /> El Camp stove C3 Starno A hotel trays <br /> D Double slearnor P<tGam(able&lids <br /> Ej Secbic Move top El Other(specify) <br /> Note: Examples Of Potentially hazardous (60d Include: Meats, tamales, cooked beans, rice, <br /> vegetables,Potato salad,eggs,and dairy products. <br /> -3ze,;0r;Avvi,it(Ai :. 1-',rt,,,t,,,, r AffOrl,4�!ec's-206, T 2M 4fjB•�',L4?rj i P� t"21,61 NW 'Sla h-a <br /> DID To-OP. PW7Cfjj W 12?1W 11".rI T L .111 rAPP <br />