Laserfiche WebLink
TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors(both for profit and non-profit)are required to retum a signed and completed copy of this checklist to <br /> the festival coordinator three(3)weeks prior to this event. <br /> 5'�as(Z15� � 7- 7 <br /> 9. 1-Name of went 3��� ��'. Jet u5atIi 11 VU It Jl A& Fait.�,__ w oate(s): ! _g 7 <br /> 2. The following is information about my organizatkwVbusiness: k <br /> Name of organ izationlbusiness: �C. o� CS 0�& `trn� <br /> Address: �6 3 C cw "A <br /> Phone: ( 1) ��, o - Alteate:(X ) <br /> 3. List food to be sold or given to the public: <br /> 4. 1 am providing food that is NOT prepared at horn: Yes F1 No <br /> All food is prepared on-site or is from approved commercial facilities:N.Yes L]No <br /> Name of facility: _-. Phone: - <br /> Address of facility:--- _� ._._._ ---- ------- - <br /> 5. 1 am providing a booth with the following: (to protect my unpackaged"food and food-preparation areas from flies, <br /> dust and the public) <br /> V]A booth with walls and coiling 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 /> asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation <br /> areas from the public. <br /> []Other(specify): --- <br /> Now: The only operations not required to pmvide enclosed booths are those which sell beverages from <br /> approved dispensers,or prepackaged foods from approved sources. <br /> 6. Approved water for drinking, utensil and hand washing will bo provided in my booth by the following methods: <br /> Vj Approved bottled water. <br /> On-site hose bib that is connected to a potable water source. <br /> M Other(specify): -- <br /> 7. Electricity is provided for my booth's use: [ I Yes No <br /> 8. 1 am providing an accurate probe thermometer to rnrasure: the hot and cold holding of potentially hazardous <br /> foodsd all times of booth operation: Yos�, � No <br /> 9. 1 am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> 135' :d,4 <br /> U Campve `3terno&hotel trays <br /> Double steamer ❑ Steam table& lids <br /> r] Electric,stove top ❑ Other(specify) <br /> Note. Examples of poter>rtially hazardous food uticlude: meats, tamales, cooked beans, rice, <br /> vegetables,potato salad,eggs,and dairy products. <br /> 1 1Ill to-uz 1'Hf3ci/of i9 TF-MF'I_VI_NI AI'N <br /> 7l�10 <br />