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Environmental Health Department <br />CA <br />Catering Standard Operating Procedures <br />Documents to Include <br />SANJOAOUIN <br />------COUNTY------- <br />Greomess grows h&rg. <br />(Refer to page 2 & 5) <br />owner or employee has a valid Food Manager <br />Name: <br />Business Owner Name: I <br />E-mail: (jeCKTGCXS del del <br />Mailing Address: <br />f 209 464-0138 | www.sjgov.org/ehd <br />Go-rc.g. ■;> <br /> <br />C_ i*) VVu <br />-----------Website (if applicable) <br />_________ City:Zip Code: <br />gy^- L <br />V v-V /\v< <br />——--Fhe_cj<the fonowingjtems as_you include them with <br /> <br /> Ap^on:co2p^2^bmit the Seryice Reguestform. Ensure that all infor^~^C~~ <br />a commissary kitchen <br />SSreement. Caterers are subject to limited food'X^'ationZyfHS^TlXTaW) ’"h <br />sales at a host facility. V 113818(a) (4)) when conducting direct- <br /> <br />be utilized during a Catering event Provide d^ ♦ • Portable hand-washing smk(s) carts that will <br />electrical standards by an American National StandTrn" ^7 Sh°WS certification for sanitation and <br />.as NSF, UL, ETl, etc. for food eq^ment 'ANSI) aCCredited “rtifi-tion program such <br /> List all food and beverages items to be sold. <br />Food frotection Manager Certification- Provide proof that an <br />ceniricate. <br />aXZl bey EHDany tO me"U' eqUipment- °r Adduces iisted on the approved form wiH require <br />Catering Operation Name: Gc<rc. O.' S PtlPoXa-n y Tfett Facility id# <br /> <br />G?^Phone #: (g iOj) 3 03 ~ ^0 1' <br />XolXm beg1nnX0X7n?o7erat?onsed A Held'co '“Tr EnVirOnmental Health Department <br />commissary to verify that the location is suitable for vour t T" 3 S° be conducted at the proposed =„ „r £„vl„„m,n,.l „„„„ p,rmit rait b, m ’ntii *XSXXss <br /> <br />1868 E. Hazelton Avenue | Stockton, California 95205 I T 209 468-3420 | <br /> <br />-----Card~ Pr°''lde documentati°n that all employees have a valid California Food Handler Card. <br />organizer name <br />operating at a host facility the log shall inrludo ' f ds and beverages served. When