Laserfiche WebLink
TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors (both for profit and roon-profit)am required to return a signed and completed copy of this cheddlst to <br /> the festival coordinator three(3)weeks prior to this event <br /> Saturdays <br /> atu <br /> 1. 1,Name of Event Downlown Tracy Farmers Market Qatn(sg Satuar.Round <br /> 2. Tho fdlowing is mformabon about my organ lzationlbusiness: <br /> Name of organlzatiorslbusiness_ Rail N Smoke BBQ <br /> Address: 548 Market Street#573206 San Fransisco CA 94104 <br /> Phone: { 209 ) 627 -6614 Alttlrnate: ) <br /> 3. List food to be sold or given to the public_ Beef Ribs. Beef Brisket,Trl-Tip <br /> 4. 1 am providing food that is NOT prepared at home. }Q Yes ❑No <br /> Al food Is prepared on-site or is from approved commercial facirfies- ® Yes ❑ No <br /> Name of facility. Phone:I <br /> Address of fatuity.548 Market Street t#573206 San Fransisco CA 94104 <br /> 6. 1 am providing a booth with the following: (to protect my unpac"ged food and food-preparation areas from fi+es, <br /> /-dust and the public) <br /> f/ <br /> ®A boo0i with walls and tailing constructed of either wood, canvas, plastic, similar material and fine mesh fly <br /> screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, <br /> asp � cl <br /> ean turps and smooth woad are acceptable)and constructed to separate food and food preparation <br /> artdM from the public_ <br /> ❑Other(specify): <br /> Note: The only operations not required to provide enclosed booths are those which sad beverages from <br /> approved dispensers, or prepackaged foods from approved sources. <br /> 6. Approved water for drinking, utensil and hared washing will be provided In my booth by the following methods: <br /> ®Approved bottled water. <br /> ❑On-rite hose txb that Is connecied to a potable water source. <br /> ❑ Other(specify): <br /> 7. Electricity Is provided for my booth's use:❑ Yes❑ No <br /> 8. 1 am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br /> foods during all limes of booth operation. 0 Yes ❑No <br /> 9. 1 am providing the following hot tempefuture contrat for the hot hoidrlg of all potentially hazardous foods above <br /> 1357. <br /> ❑tramp stove ❑ Ste-mo&hotel trays <br /> ❑ Double steamer ❑Sleam table& Ws <br /> ❑ Electric stove top ® Othef(specify) <br /> Nate: Examples of potentially hazardous food Include: meats. tamales, cooked beans, rice, <br /> vegetables, potato salad, eggs,and dairy products. <br /> L.H0 1642 Pap T[f 17 <br /> 6"N la, Tp1P EVENT VP <br />