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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 chockUst to the festival coordinator three(3)weeks prior to this event. �. 1.Namo of Event Saturdays Downtown Tracy Farmers Market pate(s): Year Round 2. The following Is Information about my organiratforvbusiness: Name of onpanizatiorilbusiness: Red Barn Ranch Foods Address: 30723 S Tracy Blvd Tracy, CA 95377 Phone: (510 ) 364 - 2966 Alternate: ( ) 3_ List food to be sold or given to the public: Jams, Salsas, SauCeS 4. 1 am providing food that is NOT prepared at home: W Yes❑ No All food Is prepared on-site or Is from approved commarcUd facilities: ® Yes(] No Namo of facility Red Barn Ranch Foods Phone: 1 510 364 -2966 Address of facility:30723 S Tracy Blvd Tracy, CA 95377 5. I am providing n booth with the following: (to protect my unpackaged food and food-preparation areas from Iles, dust and the public) ❑ A booth with%alas and aeiing constructed of either wood, canvas, plasdc, similar material and fine mash fly screaming, completely onckming open food areas. It will also have a smooth and cleanable floor (concrete, asphalt, dean tarps and smooth vmd are acceptable)and constructed to seporate food and food preparation areas from the public. ® dther(specify): NIA Prepackaged Goods S�> , C- t Note: The only operations not required to provide endasad booths are those which sell beverages from approved dispensers,or prepackaged foods from approved sources. 6. Approved water for drLnking,crtanM and hand washing wilt be providod in my booth by the following methods: ® Approved bottled orator. ❑ On-sitn hose bb that is connected to a potable water source ❑Other(specify): _ 7, Electrldly Is provided for my booth's use- ❑Yes ❑ No 8. 1 am providing an accurate probe thermometer to measure bite hot and cold hoidirlg of potentially hazardous foods during all times of tooth operation:0 Yes ❑No 9. 1 am providing tho following hot tempermure control for the hot holding of all potentially hazardous foods above 135'F: ❑ camp stove NIA ❑Sterno a hotel trays ❑ Double steamer ❑Steam table& lids ❑ Ekr-Wc storm top ❑ Other(specify) Note: Examples of potentially hasardous food Include: meats, tamales, cooked beans, rice, vagotables, potato"ad, o9gs,and dairy products. DO 16412 Pape I at 11 TEMP FVSN'T APP Wo1l10