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R EC-008 <br /> (��- <br /> SAN JOAgUINEnvironmental Health Department <br /> rppty�l Grea.,•,,s grows E1C'1; . <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 checidisi to <br /> 1he festival coordinator three(3) weeks prior to this event. G -1 'may <br /> Kite FestivEj ?t r ,��� y a <br /> 1. t.Nameof Event: GccG ��u y�. M-6 Rale(s): <br /> 7, _0. zy <br /> 2. The following is information about my organization/business: g- ' 1� <br /> Name of organization/business: A-77?�_ / `� <br /> Address; l3S ! "��/L�Ssvc�, j alive yv7rr.� �5�37 <br /> Phone: o 1�0. 3 Alternate: 5 /20 3- /2 711 <br /> 3. List food lobe sold or given to the public: r,-Zr <br /> 4. 1 am providing food that is NOT prepared at home: es[___�o <br /> All food is prepared on-site or is from approved commercial facildiesT wys o <br /> Name of facility: A,) ,,g Phone: <br /> Address of facility: <br /> 5. l am providing a booth with the following:(to protect my unpackaged food and food-preparation areas from:flies, <br /> dust and the public) <br /> booth 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, dean tarps and smooth wood are acceptable) and constructed to separale food and food preparation <br /> areas from the public. <br /> []:)ther(sprx�fy)= <br /> Nate: 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 by the fallowing methods: <br /> Approved bottled water. <br /> Dn-site hose bib that is connected to a potable water source. <br /> 7. Pher(specify): <br /> ecAtricfty is provided for my booth's use a No <br /> B. f 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 temperatu ntr the hot holding of all potentially hazardous foods above <br /> 50F: <br /> amp stove Slemo& hotel trays <br /> ouble steamer Steam table &lids <br /> leclric stove top Other(specily) /V( <br /> Noce: Examples of potentially hazardous food include: meals, tamaiM cooked beans, rice, <br /> vegetables,potato salad,eggs,and dalry products. <br /> i <br /> 1668 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 IF 209 464-0138 1 wvvw.sjgov.org'r_hd <br /> r1111&D2 Page 7of11 Tr1NP[V[NTAPP 1 <br /> Dr.'1'1'19 <br /> I <br />