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TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors (both for profit and non-profit) are required to return a signed and completed copy of this checkfast to <br /> the festival coordinator three(3)weeks prior to this event. <br /> Saturdays <br /> 11. 1.Name of EvenL Downtown Tracy Farmers Market [)a1e(5): Yoar Round <br /> 2. The foliaMng is Information about my organlzabonlbusiness: <br /> Name of organizationrbusiness- The Frenchy Gourmet <br /> Address: 2001 Whitman Way, Sacramento, CA 95B22 <br /> Phone: ( 832 )329 - 6156 Aitorrtata; ( ) -- <br /> 3. List food to bo sold or given to the public; Yogurt, Vegetable Chips, Chive Medley <br /> 4. 1 am providing food that Is NOT propmod at home: 0 Yes ❑ No <br /> All food is prepared on-5ite or is from approved commercial facilities: ® Yes❑ No <br /> Name of fadllty, Fantastic Kitchen pie• ( t <br /> Address of fadlity.211 Lathrop Way, Sacramento, CA 95815 <br /> 5. 1 am providing a booth with the folowitlq.I;to protect my unpeckaged food and food-preparation areas from flies, <br /> dust and the public) <br /> ❑ A booth with waU, and calling constructed of either wood. canvas, plastic, 6lmilar material and fine mesh fly <br /> screening, complatety enclosing open food areas, It Ml also have a smooth and cleanable floor (concrete, <br /> asphalt, dean larps and smooth wood we acceptable) and constructed to separate food and food preparation <br /> areas from the public. <br /> ® other(specify): NIA Prepackaged Goods <br /> Note: The only oporntions not required to provide endosad booths are those which sell Overages from <br /> approved dispensers, or prepackaged foods from approved sources. <br /> 6. Approved water for drinkln, Wensfl and hand welshing wilt be provided m my booth by the following methods: <br /> ®Approved bottled water. <br /> ❑On-site hose bib that is connected to a potable water source. <br /> ❑ Other(spcx�lfy): <br /> 7. Electricity is provided for my booth's use: ❑ Yes ❑ No <br /> 8. I am providing an amurato probe thermometer to moo;ire the hot and cold holding of potentially hazardous <br /> foods dwing all times of booth operation: ® Yes❑ No <br /> am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> 135'F: <br /> ❑ Camp stove N/A ❑ 5terno 8 hotel trays <br /> ❑ Double steamer ❑ Steam tab9a& lids <br /> ❑ Electric stove top ❑ Other(specify) <br /> Nota: Examples of potentially hazardous food inctudo: meats, tarr►ales, cooked boans, rice, <br /> vegetables, potato salad,aggs, and dairy products. <br /> Er.o1"2 Page r TP&T3 EVENT err <br /> C601,1G <br />