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S A N of 0A Q U I N Environmental Health Department ----C O U N T Y_- TEMPORARY FOOD VENDOR'S APPLICATION All food vendors (both for profit and non-profit) are required to return a signed and completed copy of this checklist to the festival coordinator three (3)weeks prior to this event. 1. 1.Name of Event: 7iyJ , 1C1 - ��1U�i � Date(s): �1�0 ter---� 2. The following is information about yymyy organizat-ion/buusiness: T �/ Name of organization/business: Rah So / �Uf�C' Ut�i' �JM; 1L7�/C�S !/a 1C2/ Address: /f& 1_2 /50 Phone: (9'1(0) 730 47,36- Alternate: ( ) 3. List food to be sold or given to the public: Ze/��Q'l a 4. 1 am providing food that is NOT prepared at home:ZYes ❑ No All food is prepared n-site or is from approved commercial facilities:0Yes ❑ No l Name of facility: kch Soo CO CA Phone: 7,50 Address of facility: S&5_0 W1114-1W-Z PkW - = 130 5. 1 am providing a booth with the following: (to protect my dnpackaged food and food-preparation areas from flies, dust and the public) ❑ A booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation areas from the public. Other(specify): ( � Note: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. 6. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: 0 Approved bottled water. ❑ On-site hose bib that is connected to a potable water source. ❑ Other(specify): 7. Electricity is provided for my booth's use: [�b Yes ❑ No 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operation: Yes ❑ No 9. 1 am providing the following hot temperaturd control for the hot holding of all potentially hazardous foods above 135°F: ❑ Camp stove ❑ Stemo&hotel trays ❑ Double steamer ❑ Steam table & lids ❑ Electric stove top ❑ Other(specify) Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, vegetables, potato salad, eggs, and dairy products. 1 PAR F Hn7plfnn Avcni is I Ctnriktnn ('.alifnrnin Qq')Or% I T 900 AAR-Zd7(1 I F 7()Q ARA-01 ZR I %AAAAA)cir,nii nrn/chrl