Laserfiche WebLink
REC-008 <br /> SAN 10AQUIN E—Environom roiglaa Hia<alth. Department <br /> COUN i - <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 /> Music in the 9-21-24 <br /> 1. 1.Name of Event: Date(s): <br /> 2. The following is information about my organization/business: <br /> Name of organization/business: t 0. K `� "� .o <br /> �'�`E' � 2oy ' CCy �� �`��3� � <br /> Address: 32,-D 0 - .� <br /> Phone: 200A a-IS - Alternate: <br /> 3. List food to be sold or given to the public: <br /> 4. 1 am providing food that is NOT prepared at home:gesDo <br /> All food is prepared on-site or is from approved commercial facilitiesm sDO <br /> Name of facility: Phone: <br /> Address of facility: <br /> 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br /> Sen <br /> and the public) <br /> ooth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly <br /> ing, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, <br /> asphalt, clean carps and smooth wood are acceptable) and constructed to separate food and food preparation <br /> areas from the public. <br /> D1her(specify): <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 /> 6. Approved water for drinking, utensil and hand washing will be provided in my booth bythe following methods: <br /> Approved bottled water. <br /> Dn-site hose biblhat is connected to a potable water source. <br /> (specify): <br /> 7. Pther <br /> ricity is provided for my booth's use Ye o <br /> B. I am providing an accurate probe the asure the hot and cold holding of potentially hazardous <br /> foods during all times of booth operation Ye o <br /> 9. 1 am providing the following hot temperature ntr o the hot holding of all potentially hazardous foods above <br /> °F: <br /> amp stove Slemo&hotel trays <br /> 11 <br /> ouble steamer Sleam table&lids <br /> Rlectric stove top Other(specify) <br /> Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br /> vegetables,potato salad,eggs,and dairy products. <br /> 1868 E. Hazelton Avenue I Stockton,Galifomia 952051 T 209 468-3420 1 F 209 464-0138 € www.sjgov.org/ehd <br /> EHO 16.62 Page 7 of 11 TEMP EVENT APP <br /> 06/19119 <br />