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marketer 1682126838.krehatian-kitchen-ehd1.jpg " '''■’0x4,000 pixels 5/8/23, 3:16 PM <br />Environmental Health Department <br />2 <br />Phone <br />5 <br />5 <br /> Other (specify): <br />6 <br />the hot and cold holding of potentially hazardous <br />S <br />meats, tamales, cooked beans, rice, <br />https://eventlocker.s3-accelerate.amazonaws.com/marketer 1682126838 krehatian-kitchen-ehd1.jpg Page 1 of 1 <br />JKL <br />a2 in KID) Copy2-sided *3 <br />--------COPY--------- <br />1 <br />rf^Yes No <br />imme <br />SANJOAOUIN <br />-----COUNTY <br />Grfofnfii (jtpwi hrif <br />TEMPORARY EOOD VENDOR’S APPLICATION <br />Zlo? HaZe"°n 1 S,ockton. California 95205 |T 209 468-34201 F 209 464-0138 | ww.sjgov.org/ehd <br />06/19/19 I age 7 of 11 TEMP EVENT APP i3 ™ <br />Alternate ) '2-^2' <br />S. ABC <br />foods during all times of booth operation: Kl <br />I dm providing the following hot temperatures <br />135°F: <br /> Camp stove <br />KjOouble steamer <br />TJ Electric stove top <br />oatete) <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 food that Is NOT prepared at home <br />All food Is prepared on-site or is from approved commercial facilities Yes 0 No <br />Name of facility. _____Phone: ) <br />Address of facility <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 />M A booth with walls and ceiling constructed of either wood, canvas, plastic, similar matenal 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 />Options <br />FAX <br />AH food vetidor-s (bnlh hv pnifll mil i»n<» |Hnfll) itft' tf*qulrw1 to rotorn a ftfgrwl and r/Hnptnt<wl copy of thK checklist to <br />the le^llv«l rocindlnwioi thire jStpilot In fills everrt / » <br />1 i Niwor of I vritf 1 I( y <br />The MnMnp is Infonnutlon About my organlzaflon/buslDRM <br />Num* of nrpanltaflon/buslness I <br /> <br />List food to be sold or given to the public: <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 /> Other (specify): <br />Electricity is provided for my booth's use: 0 Yes No <br />I am providing an accurate probe thermometer to measure <br />j Yes No <br />control for the hot holding of all potentially hazardous foods above <br /> Sterno & hotel trays <br /> Steam table & lids <br /> Other (specify) <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products.