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Environmental Health Department <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />I*Date(s):1. Name of Event:.•C-1. <br />2. <br />o <br />Address: <br />Alternate: () Phone: <br />List food to be sold or given to the public: 3. <br />4. <br />5. <br /> Other (specify): <br />6. <br />9. <br />7. <br />8. <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 />Name of organization/business: <br />^^7'3 <br />SAN JOAQUIN <br />-—COUNTY------ <br />/aa . <br /> Sterno & hotel trays <br /> Steam table & lids <br />£2 Other (specify) <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br />[4 Approved bottled water. <br />' On-site hose bib that is connected to a potable water source. <br />1868 E. Hazelton Avenuel Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com <br />EHD 16-02 Page I of 11 TEMP EVENT APP <br />07/3/17 <br />The following is information about my organization/business: <br /> Other (specify): ______________________________________________ <br />Electricity is provided for my booth’s use: YesJ/jNo <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 />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F: <br /> Camp stove Sterno & hotel trays <br /> Double steamer <br /> Electric stove top <br />I am providing food that is NOT prepared at home:/0*Yes No <br />All food is prepared on-site or is from approved commercial facilities: P] Yes No <br />Name of facility: x / [ i/x___________________Phone: ( )----------------------------------- <br />Address of facility: J <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 />Q^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 />meats, tamales, cooked beans, rice, <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.