Laserfiche WebLink
B <br /> t <br /> 6 <br /> TEMPORARY FOOD VENDOR'S APPLICATION <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 /> 1. 1.Name of Event: -�,,yu2f�,P� � `-`�)�z./ Date(s): S 1(o I <br /> j <br /> 2. The following is information about my organization/business: <br /> I nn <br /> Name of organization/business: C i 11 1 rw - A:E G( -� OL -7rac--/ <br /> Address: <br /> Phone: ( ;to Alternate: &04 <br /> 3. List food to be sold or given to the public: I�ir.�P cxa r her k/ CJ6 cke-1L �odctS <br /> i <br /> 4: 1 am providing food that is NOT prepared at home:Nf Yes❑No <br /> All food is prepare n-site Or is from approved commercial facilities: Yes❑No <br /> Name of facility: Phone:I <br /> Address of facility: <br /> 5. 1 am providing a booth with the following:(to protect my unpackaged food and food-preparation areas from flies, <br /> dust and the public) <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 /> [4 Other(specify):_, sn nS I"i C�J L4 <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 /> 6. Approved water for drinking,utensil and hand washing will be provided in my booth by the following methods: f <br /> Approved bottled water. I it <br /> ❑On-sits hose bib that is connected to a potable water source. <br /> ❑Other(specify): <br /> 7. Electricity is provided for my booth's use:tE Yes❑No <br /> I <br /> 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br /> foods during all times of booth operation:M Yes❑No <br /> 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> 135°F: <br /> ❑camp stove j'Sterno&hotel trays <br /> ❑Double steamer ❑Steam table&lids <br /> ❑Electric stove top ❑Other(specify) <br /> Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br /> vegetables,potato salad,eggs,and dairy products. j <br /> EHD 16-02 7/14l15 Page 7 of 11 TEMP EVENT APP <br /> � <br />