Laserfiche WebLink
TEMPORARY FOOD VENDOR'S APPUCATIUN <br /> All food vendors (both for profit and non-prof9t) are required to return a signed and completed copy of this checklist to <br /> the festival coordinator three (3)weeks p for to this eve <br /> 1, 1.Name of Event: " Dates) `f <br /> 2. The foliov►nng is information about my organizationlbusiness: <br /> Name of organization/business: �nrafwl-04e <br /> "1 <br /> Address: -� � <br /> Phone- <br /> Alternate:�I ) Alternate: <br /> 3. List food to be sold or given to the public: <br /> 4. 1 am providing food that is Q prepared at home:,C Yes❑ No <br /> All food is prepared on-sit?or m approved Comm i i facilities: `Yes ❑ No <br /> Name of facility- 1�.� ��1 _� f" t� lthane: <br /> Address of facillty: <br /> 5. 1 am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from fees, <br /> dust and the pubic) <br /> "'ff] A booth with walls and ceiling constructed of either wood, canvas, plastic, sirnHar material and fine mash fly <br /> screening, cornpieieiy unciusitry upuii fuuu aic;ds. iL will diSU ildvc o SiIIUuili biiii iwdoiias7le �nJor (%JfiiCZic, <br /> asphalt, dean tarps and smooth wood are acceptable) and constructed 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 are those which sell beverages from <br /> dppluvU6 di5pullsels, Of pfepac;kayau Toudb 1,10m dppi uvtyu auufGeS. <br /> 6. Approved water for drinking, utensil and hand washing win be provided In my booth by the following methods: <br /> Approved bottled water. <br /> On-site hose bib that is connected to a potable water source. <br /> {J 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 times of booth operation Yes ❑ No <br /> 9. 1 am providing the following hot temperature control for the hot nolding of all potentiaNy rtiazarcious roods above <br /> 135°F: <br /> Camp stove ❑ Stemo&hotel trays <br /> Double steamer ❑ Steam table&lids <br /> ❑Electric stove top ❑ Other(specify) <br /> Note: Examples of potentially hazardous food include: meats, tamales, cookea Deans, rice, <br /> vagetables,potato salad, eggs,and dairy products. <br /> EHD 16-02 Pape 7 of t.i TEMP BVENT APP <br /> 8/111� <br />