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SAN JOAQUIN Environmental Health Department - - �_ li • . 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. i.Name of Event: Autism Fall Festival. Date(s):April 12, 2025 2. The following is information about my organizationlbusiness: Name of organizationlbusiness: Fa_q undes Meats and catering food truck Address: 142 Jason Street, Manteca, ca 95336 Phone: ( 209)239-4184 Alternate: ( 209 ) 470-6673 ` 3. List food to be sold or given to the public: Sandwiches, bbq ribs, tri tip, sodas and waters, sides 4. 1 am providing food that is NOT prepared at home: x❑Yes❑ No J All food is prepared on-site or is from approved commercial facilities: ❑ Yes❑ No Name of facility: FAGUNDES MEATS AND CATERING Phone. L209)__470-6673 Address of facility: 142 Jason Street Manteca, ca 95336 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) ❑ 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 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. ® Other(specify): Fully contained food truck. already aj2j2royed and permited thru Sj County 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 bp 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): water filled from facility 7. Electricity is provided for my booth's use: [�Yes ❑ No 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operaliom [j Yes ❑ No 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135°F: ❑ Camp stove ❑ Sterna& hotel trays Double steamer 2 Steam table&lids ❑X Electric stove top ❑ Other(specify) Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, vegetables, potato salad, eggs,and dairy products. 1868 E. Nazelton Avenue l Stockton, California 95205 l T 209 468-3420 l F 209 464-0138 1 www.sjgov.orglehd E HD 1"2 payp.7of 11 IEMP EVi_fli APP 0&29i2423