Laserfiche WebLink
All food vendors (both for profit and non-profit) <br />!i. <br />1. <br />2. <br />Name of organization/business. <br />> - <br />) <br />3. <br />4. <br />5. <br />required to provide enclosed booths are <br />6. <br />7. <br />8. <br />9. <br />meats, tamales, cooked beans, rice, <br />TEMP EVENT APP <br />Page 7 of 11 <br />s <br />¥5^7 <br />EHD 16-02 <br />08/01/16 <br /> Camp stove <br /> Double steamer <br /> Electric stove top <br />Note: Examples of potentially <br />Alternate: ( <br />73 <br />S'Sterno & hotel trays <br /> Steam table & lids <br /> Other (specify) <br />hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />' At <br />i o ? I <br /> Other (specify):----------------------------------------- -—------------------- <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 />Approved water (or 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 />TEMPORARY FOOD VENDOR’S APPLICATION <br />-) are required to return a signed and completed copy of this checklist to <br />weeks prior to this event. <br />1. Name of Event: w <br />The following is information about my organization/business. <br />5-^ <br />, am providing a booth with the following: (to protect my unpackaged food and food-preparafon areas from fries, <br />dust and the public) <br />H"a booth with walls and ceiling constructed of either wood cleanable floor (concrete. <br />S’KTanS S “io.e) and constructed to separate food and food pveparation <br />areas from the public. <br />Address: X, C' <br />Phone: ( ^’t' /) <br />List food to be sold or given to the public: <br />I am providing food that is NOI prepared at home: Yes No ( <br />All food is prepared on-site or is from approved commercial facilities: 0. Yes No <br />Phone: ( ) <br />Name of facility: ------------------------------------------------------------------ <br />Address of facility:----------------------------------------------------------------- <br /> Other (specify):--------------------------------------------------------------------------------------------------- <br />Electricity is provided for my booth’s use/^Yes No <br />, am providing an accurate probe thermometer to measure the hot and cold holding of potentially hazardous <br />foods during all times of booth operation, Yes U No <br />, am providing the following hot temperature control for the hot bowing of all potenhafry hazardous foods above <br />135°F: