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marketer_1682449273_chef-net-soul-food-ehd1.jr ' 024x4,032 pixels <br /> <br />5/8/23, 2:52 PM <br />Environmental Health Department <br />Date(s):1.I.Name of Event: <br />2. <br />Name of organization/business: <br />Phone: <br />3. <br />4. <br />1 <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 />meats, tamales, cooked beans, rice, <br />https://eventlocker.s3-accelerate.amazonaws.com/marketer 1682449273 chef-net-soul-food-ehd1.jpg Page 1 of 1 <br />Note: Examples of potentially hazardous food include: <br />vegetables, potato salad, eggs, and dairy products. <br />[xl 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: 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 /> Stemo & hotel trays <br />K| Steam table & lids <br /> Other (specify) <br />7. <br />8. <br />SAN JOAQUIN <br />-------COUNTY------- <br />Greatnrss grows here. <br />TEMPORARY FOOD VENDOR’S APPLICATION <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd <br />EH016^ Page 7 of 11 TEMP EVENT APR <br />oo/ttvis <br />..." ■ . <br />■» ■■■■■■................... ■ ■ ------- nnTi !■! I riBIWF^ ’ <br />Qn-site hose bib that is connected to a potable water source. <br /> Other (specify):_____________________________________________________________________________ <br />Electricity is provided for my booth's use: Q 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 operationJ^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 />^jQouble steamer <br /> Electric stove top <br />required to return a signed and completed copy of this checklist to <br />Date(s): <br />The following is information about my organization/business: <br />----------- <br />All food vendors (both for profit and non-profit) are <br />the festival coordinator three (3) weeks prior to this event. <br />Address: ~ 7 <br /> ~ ~7 Alternate: ( )------------------ <br />List food to be sold or given to the public: T/q / (7 <br />I am providing food that is NOT prepared at home^^S'es No <br />All food is prepared on-site or is from approved comme/cial facilities^KYes O No <br />Name of facility: Phone.l <br />Address of facility: ~XZ- --------------------- <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)