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Environmental Health Department TEMPORARY FOOD VENDOR’S APPLICATION 1. 2. Phone: 3.y- 4. 5. 6. On-site hose bib that is connected to a potable water source. to measure the hot and cold holding of potentially hazardous 9. meats, tamales, cooked beans, rice, TEMP EVENT APPPage 7 of 11 7. 8. SAN JOAQUIN ------COUNTY------ 1868 E Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 , www.sjcehd.corn EHD 16-02 Page 7 of 11 TEMP EVENT 07/3/17 Note: Examples of potentially hazardous food include: vegetables, potato salad, eggs, and dairy products. All food vendors (both for profit and non-profit) are required to return a signed and completed copy of this checklist to the festival coordinator three (3) weeks prior to this event. 1. Name of Event: Date(s): Other (specify):-------------------- ---------------------- ----------------------------------------------------------------------------- Note: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources. Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: ^Approved bottled water. Other (specify): -- ----------------------------------------------------------------------- Electricity is provided for my booth’s use: 0 Yes No I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous foods during all times of booth operation: Q Yes E] No I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135°F: Camp stove FT Sterno & hotel trays Q Double steamer Steam table & lids Electric stove top Other (specify) The following is information about my organization/business: Name of organization/business: Ll ty\en band Ppn-sters rlub Address: Bo/ HoQ / Em }-C&/752-34? ( 2^7 ) <57// Alternate: (" I List food to be sold or given to the public: far'evtut’J ij pO'Vt&B ; (Ek) / pp l.£S ‘sWc 4s / I am providing food that is NOT prepared at home: QYes No All food is prepared on-site or is from approved commercial facilities: M Yes No Name of facility: feeXl \ Phone: (2-(/)) ~j—IfOQ--------- Address of facility: ------------------------------ I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, dust and the public) ETa booth with walls and ceiling constructed of either wood, canvas, plastic, similar material and fine mesh fly screening, completely enclosing open food areas. It will also have a smooth and cleanable floor (concrete, asphalt, clean tarps and smooth wood are acceptable) and constructed to separate food and food preparation areas from the public.