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TEMPORARY FOOD VENDOR'S APPLICATION 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- Saturdays t. 1.Name of Event Downtown Tracy Farmers Market Date q Year Round Z The following Is Information about my orWLwtionlbusiness: Name of oManlzationlbusiness- The Frenchy Gourmet Address: 2001 Whibnan Way, Sacramento, CA 95822 Phone: ( 832 )329 -6.156 Alternate: 3. List food to be sold or givers to the puVic: Yogurt. Vegetable Chips, Ofive Medley a. 1 am providing food that Is NOT propared at home: JZ Yes ❑ No All food is prepared on-site or is from approved commercial facilities: ® Yes❑ No Nam©of facility Fantastic Kitchen pia_ Address of facility.211 Lathrop Way, Sacramento, CA 95815 5. 1 am providing a booth with the Waiving: (to protect my unpackaged food and food-preparation areas from flies, dull and the public) ❑ A booth with walls and calling constructed of either wood, canvas, plastic, sirnilar material and fine mesh fly screening, completely enclosing open food areas, It vAll also have a smooth and cleanable floor (concrete, asphalt, loan tarps and smooth wood are acceptable) and constructed to separate food and food preparation areas from the public. ® Other(specify): NIA Prepackaged Goods Now: The only operations not required to provide enclosed booths are those which sell beverages from approved dispensers, or prepackaged foods from approved sources, 6. Approved water for drinking, utensil and hand wasting wile be provided in my booth by the following methods: ®Approved battled water. ❑On-site hose bib that is connected to a potable writer source. ❑Other(sp afy): 7. Eledricit ,is provided for my booth's use: ❑ Yes [] No 8_ 1 am providing an aczurata probe thermometer to measure the hot and cold holding of potontiaay hazardous foods during all times of booth operation: ® Yes❑ No 9. 1 am providing the following hot temperature control for the hot holding of all potentiaRy hazardous foods above 135'F: ❑Camp stove N/A ❑ Stemo 8 hotel trays ❑ Double steamer ❑ Steam table d lids ❑ Electric stove top ❑Other(specify) Note: Examples of potentially hazardous food Include: meats, tamales, cooked beans, rice, vegetables,potato salad,eggs, and dalry products. Fµv 1"2 Page If d 11 TFW EVENT AFI' p601;14