Laserfiche WebLink
Environmental Health Department <br />09/10/21Downtown Stockton Farmers Market Date(s):I.Name of Event1. <br />The following is information about my organization/business:2. <br />Name of organization/business: Speedy'S DOtatOSS <br />Address. <br />Alternate: (831 ) 297-9690Phone: <br />Baked potato, roasted corn, sweet potatoList food to be sold or given to the public:3. <br />4. <br />5. <br /> Other (specify): <br />Approved water for dnnking. utensil and hand washing will be provided in my booth by the following methods:6. <br />[Xi Approved bottled water. <br /> On-site hose bib that is connected to a potable water source. <br />9. <br />meats, tamales, cooked beans, rice, <br />[Xj 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 />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 /> Stemo & hotel trays <br />[XI Steam table & lids <br /> Other (specify) <br />7. <br />8. <br />1868 E Hazelton Avenue | Stockton. California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EHD 16-02 Page 7 of 11 TEMP EVENT KPP <br />06'19/19 <br />149 Celia Dr, Watsonville Ca, 95076 <br />( 831 -------------------------- <br />SAN JOAQUIN <br />------COUNTY------- <br />Greatness grows here. <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 />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />foods during all times of booth operation: XI 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 />Ki Camp stove <br /> Double steamer <br /> Electric stove top <br />I am providing food that is NOT prepared at home: [yj Yes No <br />All food is prepared on-site or is from approved commercial facilities: [X Yes No <br />Name of facility:Phone: ( ) <br />Address of facility: ____________________________________________________________________ <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 /> Other (specify): __________________________________________________ <br />Electricity is provided for my booth's use: lx! Yes No <br />I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous