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S A N J O A Q U I N Environmental Health Department TEMPORARY FOOD VENDOR'S APPLICATION 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. 1.Name of Event: Oates}:lynn Pr'( �20 f aC) 2. The following is information about my organizationtbusiness: Name of organ ization/business: VI � C-'—'f-e j` a ►, La Address:c;; + Ll- i 1- S'l Phone: (�J t (��) Altemate: --- 3. List food to be sold or given to the public a j-- 4. 1 am providing food that is NOT prepared at homer Yes ❑ No All food is prepared on-site or is from approved commercial facilities:-U Yes❑ No Name of facility: Phone: ( ) Address of facility: 5. I am providing a booth with the following. (to protect my unpackaged food and food-preparation areas from flies, dust and the public) _to A booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. It voll 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 ❑ Other(specify): Note: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. 6. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: Approved bottled water. ❑ On-site hose bib that is connected to a potable water source. ❑ Other (specify): 7_ Electncity as provided for my booth's use: X Yes❑ No a. I am providing an accurate probe ihermorneter to measure the hot and cold holding of potentially hazardous foods during all times of booth operation, a� Yes❑ No 9. 1 am providing the following not temperature control for me hoi holding of all potentially hazardous foods above 135'F:ElCamp stove q_i Sterno& hotel trays ❑ DouNe steamer ❑ Steam table&Iads ❑ Electric stove top ❑ Other(specify) Note: Examples of potentially hazardous food include: rrle3M txunales, cooked beans, rk*' vegetables, potato salad, eggs,and dairy products. 48t�'q E 1-lazetora A.enue I S:PCkton Ca::forn,a 95205 s T 2Cg 468-3:20 1 f 209 4F,e._01 y I WNW sle71E UP t:rj'" ,ro pv'"?of,1 F.� Tti~3