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/ObTEMPC^RY FOOD VENDOR’S APPl^VTION <br />1. <br />2. <br />Address: <br />Phone: <br />3 List food to be sold or given to the public: <br />4. <br />5. <br />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods:6. <br /> Approved bottled water. <br />7. <br />8. <br />9. <br />meats, tamales, cooked beans, rice, <br />COMPLETE BOTH SIDES AND RETURN WITH EXHIBITOR AGREEMENT <br /> Camp stove <br /> Double steamer <br /> Electric stove top <br />I am providing a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br />dust and the public) <br />Note: The only operations not required to provide enclosed booths are those which sell beverages from <br />approved dispensers, or prepackaged foods from approved sources. <br />I am providing an accurate probe thermometi <br />foods during all times of booth operation: QT <br />to measure the hot and cold holding of potentially hazardous <br />Yes No <br /> Stemo & hotel trays <br /> Steam table & lids <br /> Other (specify) <br /> On-site hose bib that is connected to a potable water source. <br />Other (specify): A. <br />Electricity is provided for my booth's use. Yes {\L^o <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F: <br />All food vendors (both for profit and non-profit) are required to return a signed and completed copy of this checklist to <br />the festival coordinator three (3) weeks prior to this event. <br />1. Name of Event: 21/fl 3 /nn-Sic QrieJ <br />The following is information about my organization/business: <br />Name of organization/business:. la1 <br />K?r, CA^S?'7 7 <br /> Alternate: ( ) <br />I am providing food that is NOT prepared at home. ^Yes □ No <br />All food is prepared on-site or is from approved commercial facilities: Yes No <br />Name of facility: f) ' -VC Phone: ( ) <br />Address of facility: <br /> A booth with walls and ceiling 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):. Xy\ac^