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TEMPORARY FOOD VENDOR'S APPLICATION All food vendors (both for profit and non-profit are required to return a signed and completed copy of this checklist to the festival coordinator three(3)weeks prior t th' event.1. 1.Name of Event: I c ' 1' C t Date(s): �!_ �- 4 g 2. The following is information about myyo organ izationlbusiness: Name of organ ization/business: 1 X3c1 S C)Y-) V r Address: 12.0 Phone: ( 310 75T, = `_ Alternate: ( S t U) �*� bL4 YL_� 3 List food to be sold or given to the public: L�UR �TfZi �D ;'5r-0L1_j C-)r7 tS f C I f C'?5 4. 1 am providing food that is NOT prepared at home: ❑Yes G No All food is prepared onLaite or is_from approved commercial fac�litie Yes No Name of facility: _ _ _Phone: (51U ) 5 s-_59 ViS Address of facility: 1.3r- 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, ZA t and the public) booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation areas from the public. ❑Other(specify): Note: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. 6. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: Approved bottled water. ion-site hose bib that is connecte(dd to a potable water source. ❑Other(specify): T'vt3 S ^Uy_ W A S fl oy, CAeoirt L,�;2 6 S 7 Electricity is provided for my booth's use: ❑ No 8. 1 am providing an accurate probe thermome r to measure the hot and cold holding of potentially hazardous foods during all times of booth operation: Yes❑No 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135°F: ❑Camp stove ❑Sterno& hotel trays FirDouble steamer ❑Steam table&lids ❑ Electric stove top ❑Other(specify) Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, vegetables, potato salad, eggs,and dairy products. =_ND 15-02 Page 7 of 11 TEMP EVENT APP -1't 14