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TEMPORARY FOOD VENDOR'S APPLICATION All food vendors (both for profit and non-profit) are required to retum a signed and completed copy of this checklist to the festival coordinator three(3)weeks prior to this event Downtown Tracy Farmers Market Saturdays 1. 1.Name of Event: �-Y f]ate(s): Year Round 2. The following is information about my organization/business: Name of organtrakrt1busine5s: Mel's Awesome Sauce Address: 2397 Newport Drive Discovery Bay, CA 94505 Phone: ( 925 )952- 7174 Alternate: _-- 3. List food to be sold or given to the public: Mal's Awesome Sauce 4. 1 am providing food that is NOT prepared at home_ E Yes ❑ No All food Is prepared on-site or is from approved commercial fadloWs: ❑Yes❑ No Name of fac,Wy,, A Tasteful Affair Kitchen Phone: (925 550-3935 Address of facility:7063 Cornrnerce Cir. Ste H Pleasanton, CA 94595 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from ties, dust and the public) ❑ A booth with walls and ceiling constructed of either wood, canvas, plastic, sirrular material and fine mesh fly 5creenlna, completely enclosing open food areas. It will also have a smooth and deanable floor (concrete, asphall, clean tarps and smooth wood am acceptable) and oonstn,c[ied to separate food and food preparation areas from the public ® other(specify): N/A Prepackaged Goods 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 be provided In my booth by the fo4owing methods, ®Approved bottled water. ❑ 0"te hose bib that Is connected to a potable water source ❑Other(spay): - -- --—- — - T 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 operation, ® Yes ❑No 9_ 1 am providing the fol1mving hot temperature control for the hot holding of all potentially hazardous foods aboue 135'F: ❑ Camp stave N/A [j Slerno a hotel trays ❑ Double steamer ❑Stearn table&lids ❑E..tocdric stave top ❑Other(specify) Note: Examples of potentially hazardous food Include: meats, tamales, cooked beans, rice, vegetables, potato salad,eggs, and dairy products. &0 10-02 pKe I Ce I I I E►P EVEN APP