Laserfiche WebLink
S A N J Q A Q U IN Environmental Health Department <br /> _(_(DUN Y: <br /> TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors iooth for pra.'(t and nGn-profit)are required tc return a signed and completed copy of this checklist to <br /> the festival coordinator three 13)weeks prior to fts event <br /> 1 1.Name of Event Taste of Soul 2024 Uaee(;st: 916-9i7 <br /> 2 The following is information about my organ¢abon>,usiness <br /> Name of organ ization.'business: Litt Lemons <br /> Address. 31 Bridgehome Court Sacrarnento.CA 9583-t <br /> Phone: 1 916?990.2083 Alterrate i <br /> 3. List food to be sad or given to the public Fresh squeezed lemonade/Frozen Lemonade <br /> 4 1 am providing food that is NOT prepared at home: ®Yes❑No <br /> All food is prepared on-site or is from approved commercial facilities 0 Yes ❑No <br /> Name of facility: Phone i I <br /> Address of facwN--. <br /> 5 1 am providing a booth him the following: (to prctect my unpackaged food and food-preparation areas from fies. <br /> dust and the public p <br /> M A booth with watts and ceding constructed of either wood. canvas. plastic, similar material and =ine mesh fly <br /> screening, compleeely enclosing open food areas. it ww also have a smooth and cleanable floor (concrete. <br /> asphalt. clean tarps and smooth wood are acceptable) and constructed to separate food and=ood preparation <br /> areas from the public. <br /> ❑Other(specifyp <br /> Nate: The only operations not required to provide endorsed booths are those which sell beverages from <br /> approved dispensers,or prepackaged foods from approved sources. <br /> 6. Approved water for drinking, utensil and hand washing wdl be provide in my booth by the following methods: <br /> ❑Approved bottle water. <br /> ❑ On-site hose bib that is connected to a potable water source. <br /> ®Other lspecifyl: Purified water <br /> 7 E*ctricity is provided for my booth's use: Yes No <br /> I am pmvicung an accurate probe thermometer to measure the not and cold holding of potentially hazardous <br /> foods during all times of booth operation: ❑Yes®No <br /> ��. I am providing the folohnng hot temperature control for the hot holding c f all potentially hazardous"Dods above <br /> 135 F. <br /> ❑Camp store ❑Stemo is hotel trays <br /> ❑Double steamer ❑Steam table&lids <br /> ❑Electric stove top ❑Cxher IspecAl'i <br /> Note: Examples of potentially hazardous food include: meats. tamales. cooked beans. rice, <br /> vegetables. potato salad. eggs_and dairy products_ <br /> 1868 E. Hazetton Avenue I Stockton_ California 952051 T 209 468-3420 I F 209 464-0138 I www.s}gov.org ehd <br /> EMO 16412 Pate 7 of t i TEMP EVE14T APP <br /> 062621=1 <br />