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TEMPORARY FOOD VENDOR'S APPLICATION All food vendom (both for prorit and non-profit)arcs required to return a signed and compicted oWy of this checklist to the festival coordinator three (3)weeks prior to this event. Saturdays 1. 1.Name of Event- Downtown Tracy Farmers Market Date(s): Year Round 2- The following is Information about my organ izabonrbusiness: Nnme of organizationlbuslness: Dumpling Queen Address: 24685 Broadmoore Ave Hayward, Ca 94544 Phone: (909 ) 975 - 9010 Altemale: ( } 3. List food sfl be sold or given to the public: Pot Stickers, Dim Sum. Scallion Pancake 8 Frozen Dumpling5 4. 1 am providing food that Is M prepared at home:U yes❑No All food is prepared on-site or is from approved commercial laalldes: ❑Yes ❑No Name of facikty. Little Red Dot Kitchen Phone: r 650 ) 91 -3800 Address of faallty.2365 Tripaldi Way Hayward, CA 94544 5. 1 am providing a booth with the following:(to protect my unpackaged food and food-preparation areas irorn files, dust and the public) ® A booth with walls ,and ceiling constructed of©dMir wood, canvas, plastic, sirTlaf material and find mesas fly screening, completely enclosing open food areas. 11 swill also have a smooth and cleanable floor (concrete, asphalL clean tarps and smooth wood are acceptable)and constructed to separato food and food preparation araae from the pubbc. ❑ Other(specify): Note: The only operat.lons not required to provide enclosed booths are those which snap t>verages from approved c"nsors.or prepackaged foods from approved sources. 6, Approved water for drinking, utensil and hand washing wilt be provided in my booth by the following methods: ® Approved bottled water, ❑On-site hose txb that is connected to a potabie waicr source. ❑Other(specify), 7. Electridty 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 hazardnus foods during all times of booth ope►ution: ®Yes ❑ No 9. 1 am providjug the following hot temperature control for" hot holding of aft pcAcntiaRy hazardous foods above 135'F: ®Camp stove ®Sterno&hovel trays ❑ Double steamer ❑Steam tabus g Ilds ❑ EX-citric stove top ❑ Other(specify) Note: Examples of potentially hazardous flood Include: meats, tamales, cooked beans, rice, vegetables, potato salad,eggs, and dairy products. EH[J IGC2 r`ar Fri 11 TFUP EVENT APP 1