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Environmental Health Department <br />Date(s):1. <br />The following is information about my organization/business:2. <br />Name of organization/business: <br />Address:2249 Jackson Ave Fsc.alon Ca 95320 <br />Phone: <br />& <br />List food to be sold or given to the public:3. <br />4. <br />5. <br /> Other (specify): <br />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods:6. <br />Q Approved bottled water. <br /> On-site hose bib that is connected to a potable water source. <br />9. <br />7. <br />8. <br />Q 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 />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 /> Sterno & hotel trays <br /> Steam table & lids <br /> Other (specify) <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 Page 7 of 11 TEMP EVENT APP <br />07/01/2024 <br />Heated pizza holding cabinet <br />meats, tamales, cooked beans, rice, <br />SAN JOAQUIN <br />------COUNTY------- <br />Greatness grows here. <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />Inly 25-25 2025 <br />da pizza 'xpRripncR (D'hnni's) <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <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 /> Other (specify): <br />Electricity is provided for my booth’s use: Yes Q No <br />I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br />foods during all times of booth operation: Q Yes No <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F: <br /> Camp stove <br /> Double steamer <br /> Electric stove top <br />) R3R-i7nn <br />( 209 ) rrr-1 7nn) 271-5157 <br />1. Name of Event: Park frir <br />__ Alternate: ( 20g <br />— <br />I am providing food that is NOT prepared at home: Q Yes No <br />All food is prepared on-site or is from approved commercial facilities: Q Yes El No <br />Name of facility: p-hnni’s Pizza Phone: ( 209 <br />Address of facility. 224Q .lark^nn Avp Fsralnn Ca 9.5320 <br />I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br />dust and the public)