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TEMPORARY FOOD VENDOR’S APPLICATION <br />06/05-2025-06/12/20251.1. Name of Event: Dameron Thursday Night Market Date(s): <br />2.The following is information about my organization/ <br />Speakeasybusiness: Name of orqanization/business: The Soda Parlor <br />Address:8348 Norfolk Way, Stockton CA, 95209 <br />Phone:( 209 )423-6235 Alternate: () <br />Redbulls, Tea3.List food to be sold or given to the public:Craft Sodas <br />4. <br />) <br />5. <br /> Other (specify): <br />6.Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br />S Approved bottled water. <br />0 On-site hose bib that is connected to a potable water source. <br /> Other (specify): <br />Electricity is provided for my booth’s use: Yes 13 No7. <br />8. <br />9. <br />meats, tamales, cooked beans, rice, <br />Page 7 of 11 TEMP EVENT APP <br />[KI Yes No <br />Phone: (___ <br /> Camp stove <br /> Double steamer <br /> Electric stove top <br /> Sterno & hotel trays <br /> Steam table & lids <br /> Other (specify) <br />EHD 16-02 <br />08/01/16 <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 />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: E Yes No <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 />I am providing food that is NOT prepared at home: H Yes No <br />All food is prepared on-site or is from approved commercial <br />facilities: Name of facility:N/a <br />Address of facility:N/a <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 />EA 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 <br />(concrete, asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food <br />preparation areas from the public.