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TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors {both for profit and non-prordl 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 /> Saturdays <br /> 1. 1.Name of Event Downtown Tracy Farmers Market oato(s): Year Round <br /> 2. The following is information about my organ izationbuslnoss: <br /> Narne of organda5anbusiness: Indian Dollghts <br /> Address. 2725 Pavilllon Parkway Apt 7207 Tracy, CA <br /> Phone- (925 )758 - 5246 Alternate: ( ? <br /> 3. List food to be bold or given to the public: Spring Roll, Samasa, Lassi, Pav Bhaji, Go! Gappa Chaat, Pancor <br /> 4, 1 am providing food that is NOT prepared at home: 0 Yes ❑ No <br /> All food Is prepared on-sito or is from approved commercial fadlibes: ❑Yes ❑ No <br /> Name of faaiityr_ Phono: f l <br /> Address of faality. <br /> 5. 1 am providing a booth vnth the following: (to protect my unpac aged food and food-preparation areas from flies. <br /> dust and the public) <br /> ® A boat+ with walls and telling constructed of ether woad, canvas, plastic, similar material and fine mush fly <br /> s�g, completely enclosing open food areas It will also have a smooch and cleanable floor (concrete, <br /> a clean tarps and smooth wood area acuptable)and oonstrueted to separate food and food preparation <br /> areas from the public <br /> ❑Other(specify): <br /> Note: The only operations not required to provide enclosed booths am those which sell beverages from <br /> approved dlsperLwrs.or prepackaged foods from approved sources. <br /> 6. Approved water for drinking,utensil and hand washing will bo provided in my booth by the following methods: <br /> ®Approved bottled water. <br /> ❑ On-slle hose bib that is connected to a potable water source. <br /> ❑ Other(speeafy)- <br /> 7. Eloctridly Is provided for my booth's use.❑Yes ❑ No <br /> B, i am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br /> foods during all times of booth operation: ® Yes❑ No <br /> 9. I am provsding tm following hot temperature r-ontrnt for tho hot holding of r;11 potentially hazardous foods above <br /> 135'F: <br /> ❑Camp stove N/A ❑Stem❑a hotel trays <br /> ❑Double steamer ❑ Steam tablo$lids <br /> ❑ Electric stove top ❑ Other(specify) <br /> Note: Examples of potentially hazardous food include:: meats, tamales, cooked beans, rice, <br /> vegetables, potato salad,eggs, and dalry products, <br /> E-HD 1"I Page 7-A e 1 1EMP EVENT APP <br />