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No. 4226 P. 7Apr. 26. 2016 5:52PM <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />1. Name of Event: Girls Night Outl An Evening At Gatsby's Date(s): 5/6/161. <br />2. <br />Address: <br />Phone: <br />3. <br />4. <br />5. <br />Approved water for drinking, utensil and hand washing will be provided in my booth by the foliowing methods:6. <br />Approved bottled water. <br /> On-site hose bib that is connected to a potable water source. <br /> Other (specify): <br />Electricity is provided for my booth's use:7. <br />8. <br />9. <br />meats, tamales, cooked beans, rice, <br />TEMP EVENT APPPage 7 of 11 <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) <br /> Camp stove <br /> Double steamer <br /> Electric stove top <br /> 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 />(speoiW WWIWQmWW <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 />pfsterno & hotel trays <br /> Steam table & lids <br /> Other (specify) <br />[y^Yes □ No <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 />Note: Examples of potentially hazardous food Include: <br />vegetables, potato salad, eggs, and dairy products. <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F: <br />t^fvesONo . <br />Phone:(tlltP^lib^b <br />List food to be sold or given to the public: I <br />I am providing food that is NOT prepared at home: Yes i <br />All food is prepared on-site or is from approved commercial facilities: <br />Name of facility: <br />Address of facility:. i« w iwr <br />EHD 16-02 <br />Received Time Apr. 26. 20 1 6 6:06PM No. 0737 <br />The following is Information about my organization/business: <br />Name of organization/business:As Good As It Gets Catering and Events <br />18/D ?illi PW/T IrMlifr <IDW <br /> Alternate: ( ) <br />puff- imtn 11 <br />“^No <br />I am providing an accurate probe thermomet/r to measure the hot and cold holding of potentially hazardous <br />foods during all times of booth operation: H Yes No