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TEMPORARY FOOD VENDOR’S APPLICATION <br />1. Name of Event: 1. <br />2. <br />Address: <br />Phone: <br />3. <br />4. <br />5. <br />O Other (specify): <br />6. <br /> Other (specify): <br />Electricity is provided for my booth’s use:7. <br />8. <br />9. <br />meats, tamales, cooked beans, rice, <br />Page 7 of 11 TEMP EVENT APP <br /> No <br />The following is information about my organization/business: <br />i _ <br />EHD 16-02 <br />08Z01/16 <br />Approved water for drinking, utensil and hand washing will be provided in my booth by the following methods: <br />Approved bottled water. <br /> On-site hose bib that is connected to a potable water source. <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 a booth with the following: (to protect my unpackaged food and food-preparation areas from flies, <br />dust and the public) <br /> Stemo & hotel trays <br /> Steam table & lids <br /> Other (specify) <br />Name of organization/business: <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135T: <br />S-Camp stove <br /> Double steamer <br /> Electric stove top <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 />I am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br />foods during all times of booth operatioivOVes No <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />Alternate: <br />~MA 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 />,atfi <5A vs <br />List food to be sold or given to the public: -Va c e>S <br />Date(s): <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. ( \ 7 \ Q -V~ yyy-Phone: (<&/() Cr <br />Address of facility: C St S YOC-V-