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KD2 (l).jpg3/12/2018 <br /> I <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />2. <br />Address: <br />Phone: <br />3. <br />5. <br />6. <br />7. <br />8. <br />7. <br />meats, tamales, cooked beans, rice. <br />P«g»7of 11 TEMP EVENT APP <br />https://mail. google. com/mail/ca/u/0/#inbox/1604e532ac032677?projector=l&messagePartld=0.4 VI <br />EHD 16-02 <br />10/13/09 <br /> Camp stove <br /> Double steamer <br />Q Electric stove top <br /> Stemo & hotel trays <br /> Steam table & lids <br />O Other (specify) <br />Note: Examples off potentialiy hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />J- ^3zay-//^ <br />--------- - Alternated ) <br />5/ho*wi«> ( [ctj <br />I am providing food that is NOT prepared at home: Yes |J1 No <br />All food is prepared on-site or is from approved commercial facilities: <br />Name of facility: <br />Address offacrfitv: T*^* * <br /> ^phone:(57fe <br />dS andfteprfoH>lh '*',h 1,16 ,°llo**>9 (,° pTOtect '"T unpa<*aged food and food-preparation areas from fifes. <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 />Reiher (specify): ____ <br />Note: The only operations not required Io provide enclosed booths are those which sell beverages from <br />approved dispensers, or prepackaged foods from approved sources. <br />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br /> Approved bottled water. <br /> On-site hose bib that is connected to a potable water source. <br />^Other(specify): 3 <br />Electncltf is provided for my booth's use: gjjfes No <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 />13?,ha followi"9 hot temperature control for the hot holding of all potentially hazardous foods above <br />AH food vendors (both for profit and non-profit) are required to return a signed and completed copy of this cheddi«* m <br />the festival coordinator three (3) weeks prior to this event / £? <br />1. Name of Event o^,). // <br />The following is information about my organizatnyvbusiness:. . <br />Name of organizaliorVbusiness: __________________________ <br />9/07 Dr EM,c4 . <br />QIG > 7^1-7 <br />List food to be sold or given to the public: