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XYESWill all food and dnn<s served be prepackaged?o <br />i£]NOWill all food be prepared at the temp^.ary food facility site?U --So <br />10What is the amount of time used to transfer the food to the event:o <br />Food ltem(s) <br />hl Ur bi is-6 led01 hl i Pg Du 15 H-&U- Inin| <br />lCx <br />r 3 <br />H 2-1 ^^1^Operator's Signature Date <br />G \APPL*ntern«l DocufnentatJon\HmTwo 190044 TFF A4>plica«ion . English rrrtMd 2014 Ooc <br />i ! <br />I <br />■ <br />Cooking Method <br />(ex fried, grilled, baked) <br />Holding <br />HOT or <br />COLD? <br />Name of EQUIPMENT <br />used for hot or cotd <br />holding <br />Where is food <br />purchased /obtained <br />>*=■ <br />□ NO <br />Qi-—fivkt’r- <br />V)o^^ <br />Scv \» i4 C vV '■, <br />or< un <br />Cz^x ‘ <br />HOW many poop.e wA Pe woftang >n Che Pooth? 3 H <br />Sketch Sheet - In the following space provide a drawing of the food booth Identify and describe all equipment inctudmg <br />hand-washing facilities, dishwashing/utensil-washing facilities, cooking hot-holding and cold-holding equipment, prep <br />tables, food storage, and garbage containers. <br /> <br /> <br />\ajAs4a pnQSfT' <br />r—_ SAMulZt <br /> <br />, have read the TFF guidelines and understand what is expected of me m order <br />to operate my temporary foodJactfrty at this everX If I fad to provide the required items during the operation time, it may <br />result in suspension/revocation of my permit, or further legal action <br />.(minutesfoours <br />List ail food Hems, including drinks, ice, and prepackaged foods such as ch ps or candy