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TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendors (both for profit and non-profit) are required io retum a &Wed and complolod copy of this checklist to <br /> the festival coordinator three(3)%veeks prior to thls event <br /> Saturdays <br /> 1. 1.Name of Event Downtown Tracy Farmors Market oate(s): Year Round <br /> 2. The following Is Information about my organizationfbuslness: <br /> Name of organlzallonlbusiness- FruitD la <br /> Address: 821 IGlamey Ct Lathrop, CA 95330 <br /> Phone: ( 209) Alternate: ( ? <br /> 3. List food to ba sold or given to the pubbe, Fruit towf, Fruit Salads <br /> 4. 1 am providing food that Is NOT p Wared at home: 0 Yes ❑ No <br /> Alt food is prepared on-site or Is from approved eommorcial facilities: ❑ Yes ❑ No <br /> Name of facility; Phone: 1 <br /> Address of fac:lidy. _. <br /> 5. 1 am providing a booth with the following: (to proved my unpacdcagod food and food-preparation areas from files. <br /> dust and the public) <br /> N A booth with walls and ceiling const=led of either wood, canvas, plasUc, 51rrular material and fine mesh fly <br /> scrooning, completely enclosing open food areas. It will also have a smooth and ckaubio floor (concrete, <br /> asphatt, clean tarps and smooth wood are acceptable) and oonstructed to separate food and food preparation <br /> areas from the pubric. <br /> ❑Other(speclry): <br /> Note: The only operations not required to provide enclosed booths are those which sell beverages frown <br /> approved dispensers, or prepackaged foods from approved sources <br /> 6. Approved water for dnnking,utensJ and hand washing will be provided In my booth by the fallowing methods: <br /> N Approved bottled water <br /> ❑On-situ hoso bib that is oonnodad to a potable water source. <br /> ❑Other(specify); <br /> 7. Eledricrty is provided for my booth's use.❑ Yes❑ No <br /> B. I am providing an accurate probe thermometer to measure the hot find cold holding of potentially hazardous <br /> Foods during all trmes of booth operation: N Yes ❑No <br /> 9. I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br /> 135'F <br /> ❑ Camp stove t�1 J A ❑ Starrto 3 hotel trays <br /> ❑ Double steamer l V 11 ❑Staam table&reds <br /> ❑ Electric Move top ❑Qher(rpeclfy) <br /> Note: Examples of potentially hazardous food include: meats, tamales, cooked beans, rice, <br /> vegetables, potato salad, eggs,and dairy products. <br /> EF,D h6-C2 Pale r of h h TEMP EVENT MP - <br />