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Environmeniai Health Department <br />1. <br />2. <br />Address: <br />Alternate: Phone: <br />3. <br />4. <br />5. <br />Other (specify): <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 />9. <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420) F 209 464-0138 | www.sjgov.org/ehd <br />7. <br />8. <br /> Sterno & hotel trays <br />0 Steam table & lids <br />Other (specify) <br />__________________________________________ <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 /> 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 />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />The following is information about my organization/business: <br />Name of organization/business: S>\ VXQ.'C) <br />(M\’) _________ <br />List food to be sold or given to the public: cAmQcVs C’/V) <br />meats, tamales, cooked beans, rice, <br /> On-site hose bib that is connected to a potable water source. <br />-Q Other (specify): KiTcVxe m Sinjkj________________________ <br />Electricity is provided for my booth's use>0 Yes No <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 operation^Q Yes No <br />I am providing the following hot temperature control for the hot holding of all potentially hazardous foods above <br />135°F: <br /> Camp stove <br /> Double steamer <br /> Electric stove top <br />Ar V-A <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: AS\. AesTTW/A Datefs):^ -TO,T\, X'k <br />I am providing food that is NOT prepared at homeHZl Yes No <br />All food is prepared on-site or is from approved commercial facilities>0 Yes No <br />Name of facility: \ . S lAi Phone: ( ) <br />Address of facility: ' VQ • M U -P <br />I am providing a booth with the following: (to protect my unpacRaged food and food-preparation areas from flies, <br />dust and the public) <br />SANJOAOUih <br />.-3 ■ ------COUNTY------- <br />Greatness grows here. <br />TEMPORARY FOOD VENDOR’S APPLICATION