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TEMPORARY FOOD VENDOR’S APPLICATION 1. 2. Address: Phone: List food to be sold or given to the public: 3. 4. 5. Other (specify): Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods:6. Approved bottled water. On-site hose bib that is connected to a potable water source. Other (specify); 7. 8. 9. meats, tamales, cooked beans, rice, TEMP EVENT APRPage 7 of 11EHD 16-02 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) Sterno & hotel trays Steam table & lids Other (specify) measure the hot and cold holding of potentially hazardous H No Electricity is provided for my booth's use: Yes □''No Note: Examples of potentially hazardous food include: vegetables, potato salad, eggs, and dairy products. I am providing an accurate probe thermometepto ms foods during all times of booth operation: B Yes A booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open fobd 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. (1^nopcf ---------------------------------------------------------------------------- Note: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135T: N/ft- Camp stove Double steamer Electric stove top Name of organization/business:. /■Bay /A), St- I 9^/ ___ Alternate: ) 6? I am providing food that is NOT prepared at home: Yes No All food is prepared on-site or is from approved commercial facilities: 0 Yes No Name of facility: f- YoOU.ri'' Phone: (^a1?) ! i 1 qY Address of facility: __ 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 to this event. 1. Name of Event: Date(s): ^//Z // U’ The following is information about my organization/business: