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TEMPORARY FOOD VENDOR'S APPLICATION 1. 2. 3, 4. 5. 6. 7. 8. 9. TEUPEVENTAPP-Pwtof 11*EHD 18-02 11W14 approved dispensers, or prepackaged foods from approved sources. Approved water for drinking, utensil and hand washing wjll be provided in my booth by the following methods: • (^Approved bottled water. ^On-site hose bib that is connected to a potable water source. Other (specify): - " --------------------------------------;----------------------------— Electricity is provided for my booth's use: Yes No I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous . ■ ' Datefs): SHERPYS ENT. SHERRY ALBEAT.OWNER ' 2059 TANCEMAN RD. STOCTON, CA 95’13 -----110MC 809*901 «»4W Ceil 933^494-------- FOOD CONCESSION TRAILERS, CERTIFIEC FOOD aAFETLeflOFESSlONAi_______ foods during ail times of booth operation: ^.Yes No I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above 135OF; I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from files, dust and the public) A 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. Other (specify); _ _ _*— Note: The only operations not required to provide enclosed booths are those which sell beverages from Camp stove Double steamer Electric stove top Note: Examples of potentially hazardous food Include: vegetables, potato salad, eggs, and dairy products. Phone: ( ) ’ . Alternate: ( )■ List food to be sold pr given to the public: I am providing food thpt is NOT prepared at home: Yes No All food is prepared on-site or is from approved commercial facilities: Yes Mo Name of facility: .1 Phone: ( ) Address of facility:______________________ ______________________ Stemo & hotel trays Steam table & (ids Other (specify) meats, tamales, cooked beans, rice. 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: _____________ The following is information about my organization/business: Name of organ izationfousiness:____________ Address: .__________