Laserfiche WebLink
TEMPORARY FOOD VENDOR’S APPLICATION <br />the festival coordinator three (3} weeks prior (o tl <br />1. <br />2. <br />Nameof orgspizatii lusiness: <br />3. <br />4. <br />5. <br />Other (specify): <br />6. <br />:r >ur< <br />No <br />8. <br />9. <br />meats, tamales, cooked beans, rice, <br />Page 7 of 11 TEMP EVENT APP <br />\ <br />EHD 16-02 <br />7/2W1O <br /> Camp stove <br />Q-Bouble steamer <br /> Electric stove top <br /> Sterno & hotel trays <br /> Steam table & lids <br /> Other (specify) <br />All food venders (both for profit and non-profit) are required to return a signed and completed copy of this checklist to <br />r three (3) weeks prior tottus^vent > <br />1. Name of Datefs): <br />The following is information about my organta^fonfousiness: <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato satad, eggs, and dairy products. <br />I am providing ths following hot temperature control for the hot holding of all potentially hazardous foods above <br />135"F; <br />Approved water for drinking, utensil and hand washing will be provided In my booth by the following methods: <br />^J^Approved bottled water. <br /> On-site hose bib that is rannected to a potable <br />/^/fother (specify):. <br />7. Electricity is provided for my booth’s use: Yes 0 <br />Address: <br />Phone^^Z^1) ~ & <br />List food to be sold or given to the publi <br />I am providing food that is NOT prepared at hom^^Yes No <br />Ail food is prepared on-sjteor is from approved commercial facilities: <br />Name of facility; <br />Address of facility: <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: Yes No <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 />I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br />dust and the public)