Laserfiche WebLink
TEMPORARY FOOD VENDOR’S APPLICATION <br />1. Name of Event; 1. <br />2. <br />Address: <br />Phone: <br />List food to be sold or given to the public: 3. <br />4. <br />5. <br />Other (specify): <br />6. <br /> Other (specify): <br />7. <br />8. <br />9. <br />meats, tamales, cooked beans, rice, <br />Pane 7 cf TEMP EVENT APP <br /> Camp stove <br />Q Double steamer <br /> Electric stove top <br />I am providing an accurate probe thermometer to mi <br />foods during all times of booth operation: O Yes 0 <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 a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br />dust and the public) <br /> Sterno & hotel trays <br />O Steam table & lids <br /> Other (specify) <br />>dsure the hot and cold holding of potentially hazardous <br />No <br />EHD 16-02 <br />r.'14/15 <br />Note: Examples of potentially hazardous food Include: <br />vegetables, potato salad, eggs, and dairy products. <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135’F: <br />All food vendors (both for profit and non-profit) are required to return a signed and completed copy of (his checklist to <br />the festival coordinator three (3) weeks prior to this event. <br />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br />0 Approved bottled water. <br />' E) On-site hose bib that is connected to a potable water source. <br />I am providing food that is NOT prepared at home: fc^Yes □ No <br />All food Is prepared on-site or Is from approved commercial facilities: { <br />Name of facility: <br />Address of facility: <br />Date(s): <br />The following Is Information about my organization/business: <br />Name of organization/business: <br />bC1)' Alternate: ( Qpj ) <br /> A booth with walls and celling constructed of either wood, canvas, plastic, similar material and fine mesh fly <br />screening, completely enclosing open food areas. It wiS 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 />area? from the public. . . , <br />Electricity is provided for my booth's use: Efves No <br />j Yes O No <br />Phone: ()